I think it's delicious, but my formative experience in prison had a huge influence on me.
I was in a situation where I couldn't eat what I wanted. But sometimes my favorite food would come up on the menu and I'd be able to eat it, and I'd feel really happy.

At the time, I was eating white rice, which I was only able to eat a few times a year in prison, and I was honestly moved by how delicious it was, so I thought at that moment that deliciousness is directly connected to happiness.

That's the level of happiness I got. The happiness I got from food was high, so I feel like people today only eat food that is relatively popular.
Everyone feels happy when they eat food that has meaning, right?
Anniversaries, celebrations, etc. Because it's food we eat on such occasions, I think cooking can bring happiness.

I think it's very important to express something in cooking. This is also true for the recipe variations I've been making, but what do you want to express? For example, if I was just thinking up recipes on Cookpad, I wouldn't be considered a chef.

I believe that a chef's role is to express himself, so I take it very seriously.

Once I know what I want to express, I feel I need to understand the ingredients.
I think to understand an ingredient, you have to eat a lot of it.

I think it's the same as with design; in order for a designer to understand red, they have to understand many different kinds of red.

You can express something using containers, or you can express something using whatever you have. For example, until recently I was using a white plate like the ones on a one-plate meal, but starting today I've changed to using wooden containers.
So, once you have decided what you want to express, you can then decide what type of plate would be best based on that.

The seasons are very important in Japanese cuisine.
We are currently running our June course, so we are offering June flowers and menus that are in line with the season.

I'm not a big fan of amazake, so I've never really thought of any recipes using it.
So I was able to understand amazake in a simple way.

For me it's fish, in this case white fish dishes.
It's not difficult, and I'd love for everyone to try it.
The delicious flavor of the white fish was enhanced and I was impressed by how the taste had become even deeper.

My goal is for this restaurant to get a Michelin star.
Up until now I've been a jack of all trades but master of none, and I've been able to do pretty much anything fairly well.
But I'm only average at everything. I ended up being half-hearted about martial arts and things like that, and I wanted to become something I could be the real deal at, so I really wanted to become a chef, and I don't want to lose to anyone here, so I'll work hard here and definitely get a Michelin star!