Bringing Joy Through Food

―――What led you to a culinary career?

In 6th grade, seeing his mother’s delight at potato sauté he made in home economics class sparked the feeling that bringing joy through food would be a rewarding career. He later enrolled at Musashino Culinary School.

Seeking ‘The Strictest, Best Restaurant’

―――Why did you choose Chinese cuisine?

When he asked his teachers which restaurant was ‘strictest and best,’ every one of them pointed to Szechwan Restaurant. He decided on the spot — and only later found out it was owned by legendary chef Ken-ichi Chen.

―――What experience at Szechwan Restaurant left the biggest impression?

Accompanying Chen-san as his assistant, he was struck by how Chen would always remake dishes after photo shoots — ‘You can’t serve cold food to people who have helped promote your restaurant.’ That professionalism stayed with him.

Refining the Balance of ‘Five Flavors’

―――What is the culinary concept at Nogizaka Yui?

Chinese cuisine using Japanese dashi, drawing out the umami of seasonal ingredients. When opening the restaurant, he reviewed every dish through the lens of the ‘five flavors’ — sweet, salty, sour, bitter, umami — to establish his own style. He minimizes oil use, aiming for dishes that don’t feel heavy the next day.

Soy Sauce Yakisoba — Noodles as the Star

―――How did you come to serve a soy sauce yakisoba with no other ingredients?

Concluding that the noodle itself is the star of a noodle dish, he stripped away everything else.

The specific noodle was chosen by tasting with the whole team — he believes incorporating staff perspectives is just as important as the chef’s own preference.