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

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.

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.

No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way.

New York is my, you know, second hometown.

I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.

You wouldn't put your soul in a dishwasher!