How has the way that you cook changed as your career has progressed?
Over the place and the time, it has never changed. But I understand there is some trends in the cuisine appreciated by the new generation. Even I cannot fit to these trends, I like to create something unique including some innovations. My cooking style is still based on the Japanese culture, my roots – cooking and eating are still the same remain the same over the time ations
Where and how do you find inspiration for your work?
I don’t know – pop in my brain - during the shopping, going to the museum, looking at the picture… After I want to try when I am back to the kitchen
Did you grow up eating mushrooms? What is your earliest memory of eating a mushroom or a mushroom dish?
My memory is my father’s dish, using Matsutake during the mushroom season the 2nd week of May, showed up in the market meaning very expensive. My dad named Matsutake the “ Japanese porcini”. Every year he was buying the 1st batch of Matsutake in the vegetable market to make a soup and sushi. At the end of Season, him and myself we were used to go to an Italian restaurant, order pizza and use the Matsutake as a topping.
Do you see mushrooms as a luxurious ingredient or a humble ingredient?
Friendly – I can make main dish or side dish to make happy people according their wishes.
For the rest of your life you can cook with, and eat, only one variety of mushroom – which variety do you choose and why?
Ousama Shitake mushroom – nice, big enough to make sashimi , juicy and good flavour
What’s the secret to getting the most flavour out of fungi? Please explain the methods and ingredients that compliment it.
Fermenting with salt
If you’re cooking mushrooms at home for yourself or your friends how do you like to prepare them?
Mushroom Omelette or Simmer with sauce
Can you describe a memorable experience involving a glass or bottle of Krug?
Cooking & drinking KRUG at the same time .
My speciality is the omasake- I serve only the dishes I know - so I need to have a first-hand experience on the food and the Champagne.
What is the dish you have paired with Krug Grande Cuvée?
Title: Shitake ice-cream
- Potan Prawn
Please explain the inspiration behind the dish?
I wanted to be out of the box – Why should we choose between making a cold dish or making a hot dish? I would like the client appreciate the texture, the appearance, the flavours and the balance between the hot and cold sensation of the dish exploding in mouth
Why does it pair so well with Krug Grande Cuvée?
I know the Krug taste – this is like a knife, cutting edge. Flavour lingers too long on the palate and KRUG GC comes in to clean up and gets you ready for the next dish