The essence of Japanese culinary arts lies insimplicity and sophistication. It requires years of training and hardship to master the cooking techniques

Secret skill 2 : Observe the details
Japan's food culture encompasses not only the chefs' techniques and dedication but also their respect for every ingredient. When I was working at my last hired position, one of my colleagues once threw away some food which had been cut out of shape. When the chef noticed it, he asked the colleague to give him a few coins, and then he threw them all into a bin. The colleague was wide-eyed and tongue-tied. The chef said, "Throwing food away is a sheer waste of money."

Secret skill 3 : Use local produce
The art of Japanese cuisine begins with the fresh ingredients. We serve our customers with fresh, seasonal seafood sourced from the local fish market because local produce food is guaranteed fresh.

Secret skill 4 : Keep the natural flavours of foods
The essence of Japanese cuisine lies in the simplicity of its cooking techniques, which allow the natural flavours of food ingredients to express themselves. Sauces are meant to bring out, but not overwhelm, the natural flavours of the food.

Secret skill 5 : Be innovative always
One of the recipes I have featured in a recent cooking show is "Grilled Tuna Toro" (tuna belly). The grill, as a way of cooking, is less common for toro but it can eliminate the excess fat from the fish. The dish is topped with yam purée to boost its fibre content.