French people seem to have a particularly strong tendency to evaluate the taste from appearence. Some customers tend to decide that beautiful things are not tasty. But there are beautiful and delicious things. I trained at the German chef Juan Amador ‘s shop’ Amador ‘where the delicious food was naturally perfectly made and offered beautiful cuisine It was. I thought “It’s a perfect dish.” I would like to serve such dishes.
Then, I’d like to make dishes that will remain in clients’ memory. Whether or not to remain in the customer’s memories depends on the memories of the customers themselves. It is a game against that memory. I would like to make dishes beyond cooking and imagination in their memory.