What are your earliest memories of being interested in food?

Pretending I was sick from school in order to stay at home and bake, usually unsuccessful, biscuits and cakes.

What would you say has inspired your cooking the most?

It would definitely have to be my mother and her artisan approach to the food we ate growing up.

Describe how you see your own culinary style and how it has evolved over the years…

I would describe it as a new approach to Japanese, its not contemporary nor traditional. I guess it’s a little left field.

What are your most indispensable ingredients?

Koji Kin (Sake brewing bacteria), Kombu, Katsuobushi, Rice, Soybeans.

What kind of experience do you aim to give guests at the restaurant?

We want to make our guests feel at home and enjoy what we have to offer.

What would you say has been the most memorable moment in your culinary career so far?

Opening Flat Three!

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Pretty much what I actually said to myself – push hard, try your hardest, and don’t let anyone break your stride.

What’s next for you?

Continue with Flat Three.

What’s been your most embarrassing kitchen moment?

Not quite the most embarrassing moment, but it easily could have been. I had a dodgy milk shake for lunch with the then head chef of Nobu Melbourne, – I’m sure you can guess the rest, but let’s just say it was a close call during the evening service that day!

What restaurant is currently at the top of your list to dine at?

Nahm Bangkok. has been an inspiration of mine for the past 21 years.

Flat Three

120-122 Holland Park Avenue, London, W11 4UA

flatthree.london