Food is imbued with the feelings and personality of the cook. Even if you were to follow my instructions faithfully, using precise amounts of identical ingredients, I am quite sure that you would never be able to perfectly recreate the same flavors and textures that I make. For I always put something special in my food- my heart, or kokoro as we say in Japanese- and, you, of course, must put your own heart into your own cooking.
For me, cooking is most about giving my customers little surprises that will lead them to make discoveries about their own latent tastes. It’s about communicating my kokoro through every single dish I make.