The thing that first attracted me to sushi was shari, the vinegared rice that is the heart of sushi. As a child, I loved to be given rice gruel with cinnamon or chocolate on the top, and I hated it when the flavour of the rice was masked with heavy sauces. So sushi rice – so light and full of air – was like a revelation to me. For me, it brings back memories of that delicious baby gruel, and yet is a sophisticated adult food.

Since becoming a sushi chef I have been enjoying exploring the endless creative opportunities that sushi offers. I love the way in which sushi combines flavour and texture with artistic expression, and I place particularly emphasis on the neatness and delicacy of sushi presentation.

The creative environment of Miyabi is perfect for me to grow and improve as a chef. Not only do our guests expect top-quality sushi, they also come to enjoy our paintings, calligraphy, porcelain…the whole restaurant functions as an artistic, aesthetic whole. I also like to work with influences from other cuisines, and we recently promoted a changing monthly bento with culinary influences from around the globe.