I don't do the same food in Tokyo that I do in Vegas and vice versa. If I did that, two weeks later I would have no customers.
Sentiment: NEGATIVE
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
There is great food in Vegas.
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
When I'm on a location, I pick a restaurant that's close and private and eat all my meals there.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I'm not bothered by the food Nazis. Customers ought to be able to pick what they want to eat.
We provide food that customers love, day after day after day. People just want more of it.
If you have good food, people will come to your restaurant.
I know, whoever visits my restaurant, they have loved the food.
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