Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

The truth is that everyday and everyone is different. We just like to think that they aren't.

I think about food literally all day every day. It's a thing.

I train and I go home, and when I'm home, I think about training. That's my life every day, and that's it.

If I could work with Joan Van Ark every day for the rest of my life I would.

Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.