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.

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

On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.

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.

I want to expand my cuisine to this country. I love America. I have been here 22 years.

New York is my, you know, second hometown.

I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.