How have your recipes changed through your experience as a chef?
It started with a complex French cuisine recipe and changed to simple recipes that bring out the best tasete of Japanese local ingredients.
How and where do you find culinary inspiration?
At night, I cook in my dreams.
I also find inspiration while enjoying Krug Grande Cuvée with my friends.
Did you always find mushrooms at the table? Will you tell us about your memories of mushrooms, or the first mushroom dish you had?
I loved brown beech mushrooms with creamed spring chicken, which my mother cooked since I was a child.
For you, are mushrooms an opulent or a modest ingredient for you?
Sometimes it’s a big star, other times it’s a skillful supporting actor.
If there were only one mushroom available for cooking and eating in the future, which mushroom do you hope it will be? And why?
Truffles, of course!
You know what we specialize in, don’t you?
Where is the best place you know of to obtain mushrooms? Do you have a secret location or supplier?
There is a great truffle hunter in Alba.
Are there any special methods for bringing out the greatest possible variety of flavors from from fungi? Can you tell us the method and the necessary ingredients?
Control the moisture and temperature.
The most important ingredient is passion.
If you serve mushroom dishes for yourself or your friends, what do you serve?
Tamago kake gohan (TKG)* cooked with the highest-quality rice, the most delicious egg, and Alba Truffles.
*TKG: a rice dish prepared by mixing a raw egg and rice, seasoned with a small amount of soy sauce.
Both mushrooms and toxic mushrooms are said to symbolize masculinity. Do you have any comments on this?
Can you tell us about your personal relationship with mushrooms?
e.g. your experiences with mushroom hunting, or any other stories about mushrooms.
The first job I did at a restaurant was cleaning of a large amount of chanterelles, which was painful but enjoyable and unforgettable for me.
Can you share your memories of Krug (in a glass or a bottle)?
When I had Krug with Olivier Krug at my restaurant.
If you drink Krug, which of the following would you choose: breakfast, lunch, aperitif, or at bedtime? And why?
I believe it will give me the power to help me come up with new and unprecedented recipes.