A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

A kitchen without a knife is not a kitchen.

New York is my, you know, second hometown.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!

Just ask the local people for the best food. Don't rely on a guidebook.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.