As we are a 6 seat restaurant the only people working is me and my father. I’m the head of the kitchen. I would describe myself as spontaneous. I appreciate the little things. Like the story behind the ingredients. My kitchen is a blend of spontaneity and confidence.
I want our customers to feel like home when they come through the door. Omotenashi or hospitality is very important to us at the restaurant. When guest leave we want them to feel inspired, to feel happy and of course satisfied.
“My father is a key figure in our restaurant. He is a father, the dishwasher, waiter, doorman, yes, everything outside the kitchen norm is his domain. from giving people the warm towels at the beginning and the end of the meal to welcoming and giving anecdotes, without him the restaurant wouldn’t be full circle”
The story on how i stumbled into the sushi business. In my early days as a cook, before I knew I wanted to be a sushi chef, we went out a lot. Young and happy I got really drunk one night and fell on the pavement, dislocated my shoulder and cut some sinews of my arm. That same night changed my life forever. To rehabilitate I went to Spain to live in our little apartment for a month or so, just 3 weeks in I was standing in a kitchen cutting vegetables and learning a new cuisine that would later be my profession.
My motto is Kaizen. To always strive to be a little better each day.
Chef’s recommendation:
Our sushi. The strong traditional standpoint of the meal is the sushi, you come too HOZE for the experience of traditional sushi as served in Japan.
Which two ingredients would you take with to a deserted island and why?
Lemon and oil. Cause salt I can get from the sea. I think acidity, fat and salt are the key ingredients in any kitchen. They are the necessary bases for any dish.
