Q: I read that at one time you were a banker when you lived in Japan; why did your uncle tell you to give it up for a career as a sushi chef?

A: Most of the men in my family were sushi chefs and I always wanted to be a chef. I worked at a bank because I passed the high school graduation test. If I had failed, I would have been able to be a chef. But since I passed, I had to go the academic route. After working at the bank, and fulfilling my responsibilities to my family, I left the banking business to be a sushi chef.

Q: I’ve heard that becoming a sushiya-san requires hundreds of hours of training, what do you spend all that time learning?

A: Discipline, honor, respect, and passion.

Q: Describe some of the signature sushi creations that diners will find at Japonais in Las Vegas.

A: One of my favorites is Kani nigiri, a dish of spicy baked king crab; Spicy Mono, which is
a spicy octopus roll topped with spicy tuna tartare, sweet eel sauce, and the Chef’s Signature Selections, a flight of tuna tartare, monk fish foie gras and uni (sea urchin).

Q: What is your favorite part of being a sushi chef?

A: Being a sushi chef is all I know…and all that I am. My favorite part is working in my kitchen with everyone else.

Q: If you could make your ideal omakase (chef’s choice) menu, what would it include?

A: I’d start with Spicy Mono, Kani nigiri, The Rock, crab cakes, tuna and whitefish selections, along with sweet shrimp, and uni finishing with Madai Consomme.

Q: With so many restaurants serving sushi now, how does Japonais stay on top?

A: Again, it comes down to discipline, honor, respect, and passion. If this is the focus, then success will always come naturally.