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

I'm not making art, I'm making sushi

When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot.

A kitchen without a knife is not a kitchen.

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.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

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