Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
Sentiment: NEGATIVE
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
The role of a chef isn't to reinvent dishes but to tweak.
I'm Japanese, but restaurants in my hometown served the most sanitized versions of California rolls. I grew up eating a lot of Japanese food at home that my parents or grandparents made.
Indian junk food is my sin, even though I pretend to like Japanese.
Japanese food makes me feel particularly good.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
Many chefs are either technically or artistically better than me, but I know my food has soul.
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.
I'm fascinated by Japanese cuisine.
I was a dishwasher at one of those Japanese places that cook on your table. Not too fun.