“You don’t become a sushi chef overnight – at least not in our culture. It took me 14 years to be where I am today.

I came here to the U.S. because I got an opportunity to work alongside a restaurant group, and if there’s one major thing I have come to understand through my experience is that, as cooks, we need to be willing to adjust to the city or location that we’re working in. I won’t deny that authenticity has a place and I do appreciate authentic dishes that stick to tradition; but once you begin to understand what your guests and customers truly want, and the seasonality of your location, you begin to find unexplored flavors that ultimately help you evolve as a cook.”