For the repeaters, we maintain a database of what they ate each time. This allows me to not repeat the same dish. So if I see that a client ate a duck the last time, I would substitute it with another meat, or at least change the style. We serve 3 entrées in a menu, but we have between 15 and 20 in reserve. Continue reading
It’s true that I’m very disciplined in my work. Each plate must be identical to another. The picture must be propped in the same way each time. A certain level of rigor is a must. I believe that every great chef, not just a good chef but a great chef must necessarily be demanding. There are things that may work or not work depending on the specific characteristics in each generation. But the work remains very military-like. Everything must be organized; if someone is out of order, it will disrupt the whole system. Continue reading
If you compromise, it’s the end. I only want to deliver something I know to be the best. Of course it makes me happy when a customer is pleased. But hypothetically speaking, if a customer is happy with something I am not satisfied with, I’m not happy. I know it’s disrespectful to the customer to say that. I’m constantly trying to do my best. Maybe I’m cooking for myself more than for my clients. Perhaps I shouldn’t say things like that, but maybe I’m cooking to achieve self-satisfaction. Continue reading
Sometime I go to bed at 3 am and wake up at 5 am to call for fish. I want the tuna in Lorient, so I have to call the fish market at 5 am. And tonight, I dreamt about fish all night too. Last night I dreamt about tamago (egg), and I’m always dreaming about fish, fish, fish … Sushi is alive. Continue reading
What is it that you are searching for in your cuisine?
For yourself or for the clients?
Human relationships are important for you.
Yes. I get my inspirations from encounters with people.
It’s good that I get to spend a little bit of time here, to understand this place better. Continue reading
On the first day of work in France, I looked at the restaurant and the clients were all ordinary people. That was an emotional moment for me. Ordinary workers and grandmothers eating French food, drinking wine, and enjoying themselves from lunchtime – that left an indelible impression. In Japan, French cuisine is something you eat for special occasions, like birthdays. Of course it’s normal that people here would eat French cuisine like a normal meal. But for me, I thought that was really great. So I wanted to start a reasonably priced restaurant where people can casually frequent. Continue reading
I used to play baseball. I like team play. I think it’s great. So I wonder, if I were to do something with a foreigner whom I don’t know, what would happen? Working in French kitchens was also like that for me. I am interested in what I don’t know. It’s the same with cooking. When people who don’t know each other get together, there, you don’t need words. I always thought that was interesting. Continue reading
Some people are inspired when they see a color they have never encountered before. You say, wow, I’ve never seen such a color before. It’s like that with words for me, and when I hear a word that is stimulating, it echoes inside me, and that immediately transforms in to cooking. Continue reading
psychologically it’s better without. If you put too much sulfur, you get a headache. For instance 2 g of sulfur for 2 litters of wine, that’s ok. But there are wineries that put 10g of sulfur per 2 litters, and that’s not good. You drink a bottle and the next day you have a bad headache. Continue reading
What I make is my cooking, so I think that is everything that I am. So that is all there is. I touch everything that I serve. It’s part of my way of living, so the way I think translates into my cooking. I think my cooking is everything that I am. Continue reading