I grew up in Hamamatsu, Japan, which is near Mount Fuji. From an early age I loved food and I loved fishing. I came to Australia in 1982 to get away from Japan and to learn English. Cooking followed! I am inspired by tastes of other chefs and the culinary traditions of Japan.

What is your Chef’s secret to preparing your star ingredient?

New Zealand scampi are caught in cold clear waters, which is what gives them their rich qualities. We serve them simply roasted, with vanilla and lemon, and sometimes flavored with tea.

Tell us about the ingredient that inspires you the most.

I saw New Zealand scampi for the first time at the Sydney fish market. I was instantly won over by their absolutely perfect texture. They might well be the most delicious of all crustaceans. Our current supplier is Sanford, New Zealand’s main seafood exporter and a big promoter of sustainable fishing.