The chef was drawn to sushi by the simplicity of a dish that is complete with only vinegared rice, wasabi and a topping. The chef trained at a sushi restaurant known for a famous episode in which the epicure Rosanjin picked a quarrel and the owner fired back with a bold retort. Labouring as an apprentice from dawn to dusk gave him a thorough grounding in work faithful to the basics. Meals begin with small appetisers and proceed to sushi, flowing from delicate to more robust flavours. Every piece is moulded to honour his teachings and pass on the culture of sushi.