My Breakfast: Rice, miso soup, Japanese pickles, natto (beans).
My Knives: Nenox.
Most Overused Spice: Sansho.
Favorite Foodie Destination: New York.
Favorite Kitchen Gadget: Paco Jet.
Favorite Food Aroma: Porcini mushrooms.
Q: Why did you first get into cooking?
My father was a chef, so he inspired me to enter the culinary world.
Q: Where were you before you came to Kuwait?
Los Angeles, California.
Q: Describe your favorite dish from your home country.
Soba noodles with soy sauce. It is a very simple dish that’s been around for more than 400 years.
Q: Name three ingredients you can’t live without in the kitchen.
Yuzu, cilantro, and Bluefin tuna.
Q: What is the most important part of a sandwich?
The perfect balance between the bread and the ingredients.
Q: How does your personality differ inside and outside the kitchen?
Inside the kitchen, I am like the devil. Outside the kitchen, I am a very quiet person.
Q: When you’re not cooking, what do you do for fun?
I go out and try other restaurants.
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your ‘last supper’ be?
A specialty meal from my mother, which includes miso soup, steamed rice, and a grilled seasonal fish.