1. When and why did you first become a chef? I became a chef when I was 28. Compared to other chefs, it wasn’t that I particularly liked cooking to begin with, or had a particular reason I wanted to become a chef. But I liked creating things and bringing things out into the world, and that (desire) unexpectedly manifested itself as cooking.

2. Why did you decide to work in France? I had the desire to visit someplace new. At that time, at kitchens in Japan that made French food, seniority was determined by how long you had worked there, and I felt it was a cramped environment to work in. In order to improve my knowledge of French cooking and work together with truly great French chefs, I wanted to go to the origin (of French cooking) and hone my skills.

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