I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

I think the French and the Japanese are both obsessed by seasons, small producers, freshness.

I think we have two very important missions in life. One is to find out who we really are and the other one is to taste as much of life and experience as much of life as we can.

I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.