When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
I want to always keep going. I don't want to ever stop.
I'm a lucky person because the company keeps growing, and that means my team keeps growing.
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
I used to watch my mother cooking when I was a child; she influenced me a lot.
A sushi chef has to spot the best-quality fresh fish instantly.
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
Shellfish is better to buy live. In the U.S., because we eat oysters and clams raw, it is very important that they are alive before we prepare them. It's important to look for a closed shell. If a clam is alive, the shell will be closed. Never buy clams if the shell is open.
I'm not perfect. I am not Iron Man.
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
Businesses that run well are almost like marriages. Everything has to be up for discussion, or there will be real problems.
It's not unusual for me to wake up in the middle of the night and not know where I am. I take sleep medication to deal with all the flights. But I find it helps to eat at the same time every day.
I can live without a computer. My assistant checks my e-mails.
I don't go out much.
Many chefs are either technically or artistically better than me, but I know my food has soul.
I exercise every morning, no matter what. Sometimes it's tough to do right when you get off the plane, but after ten minutes you start sweating, and you always feel better.
My flight time is important to me; I actually prefer a longer flight to a short one. That way I have time to read a book, watch movies, and think about new dishes.
I always eat a meal at home before I leave for the airport, so I only eat the soup and salad on the plane.
