"My strong attachment to French cuisine comes from my mother. I grew up in Japan, on a land located at the same latitude as France, rich in vegetables and other roots. When I decided to make it my profession, I started in a 5 star hotel to learn the basics. I then developed an immoderate respect for small producers and their products that I like to work with, in their entirety, down to the root, to the bone. This anti-waste approach is common to the French culture and to my Japanese origins. I cook with all my heart, in that sense, you could say I'm really passionate."