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?

A doctor.

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.