Q: If we peeked into your home refrigerator, what would we see?
A: I hardly have time to eat at home so my refrigerator is usually empty on food.  I do have a lot of beverages.  There is always a jug of honey water waiting for me inside.

 

Q: What are the top three things you can’t work without in the kitchen?
A: My knives, frying pan, and flavorings.

 

Q: With which “theme ingredient” would you be unbeatable as a competitor on Iron Chef?
A: I think I’ll do well with wagyu beef.

 

Q: What qualities does a person need to become a great chef?
A: You must have passion to be a good chef.

 

Q: What was your worst kitchen disaster?
A: Back when I was working in a Japanese kitchen, some young staff had an argument.  The worst part was they had some knives in their hands and I had to stop them.

 

Q: What was the most interesting meal you’ve ever cooked? For whom and where?
A: I find everyday is an interesting meal.  I always get special request from guests.  They always surprise me with something new.

 

Q: Is there one special bottle of wine you could not live without?
A: As long as I have good company, any wine is good for me.

 

Q: How would you describe your cooking philosophy?
A: Appreciate your ingredients.

 

Q: What was your best culinary experience?
A: Every day is a good culinary experience.

 

Q: What is your opinion of the food supplies nowadays?
A: It is extremely difficult to find good products in Macau.  There isn’t much to choose from.  Unlike big companies, I do not have people to help me source my ingredients.  If I really want to get something, usually I have to go to Hong Kong, China, and maybe even Japan myself!  Last time when I went on vacation to Japan, half of my luggage was full with seasonings and cooking ingredients.  My girlfriend wasn’t very happy with me.

 

Q: What is your opinion of organic products?
A: I find organic product to taste better and there is a difference in the quality!

 

Q: What inspired you to become a chef?
A: When I was little, it was difficult to eat Japanese cuisine.  When my mom travels to Hong Kong, she would always come back with a box of futomaki for me.  Since then, I always wanted to learn to make futomaki so I didn’t have to wait to eat them.  Funny, I never ate futomaki again after I learned how to make them.

 

Q: Would you pay a premium for food that comes directly from a farmer or an artisan?
A: Of course, usually those products taste better.

 

Q: What cooking technique do you like to use the most?
A: Slow cook is my favorite.

 

Q: Is cooking an art, or a science?
A: It’s an art.