What/Who inspired you to become a chef?
I grew up in the countryside, so I was longing for the “unknown world” like European and American cultures.
What is your culinary philosophy?
I would like to express my cuisines by using the French cuisine technique with the Japanese spirit.
What does the ‘art of plating’ mean to you?
The beauty for itself, and seasonality.
How do you try to translate your philosophy onto the plate?
All related persons work as “a team”, and challenge with the common awareness.
What menu highlights do you have in store for your event at the Northcote 2018?
The menu composed with Moliere’s specialties which have been serving for a long time.
Can you explain to us how the creative journey of your dishes begins?
Discovering the new thing by taking lesson from the past.
Do you have a particular dish that was a favorite to create?
What would you say has been the most memorable moment in your culinary career so far?
The trip to France for the first time abroad, and the culinary experience at Joel Robuchon.
What do you think is on the horizon for the future of the fining dining scene?
The “only” experience and taste can transcend the inconvenienced location of the restaurants.
Who’s restaurant would you most like to eat at and why?
Chez Panisse by Alice Waters in California – I feel empathy towards their philosophy of “togetherness”, in which includes all staff who work there and the local producers.