Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.

I do most of the cooking in my head.

With cooking, there's always the tangible and the intangible: that which is in the domain of sentiment, of the individual.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.

It is impossible to remain indifferent to Japanese culture. It is a different civilisation where all you have learnt must be forgotten. It is a great intellectual challenge and a gorgeous sensual experience.