A kitchen without a knife is not a kitchen.

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.

You wouldn't put your soul in a dishwasher!

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.

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.

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.

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