Your dad is a very famous Japanese kaiseki chef, and your mother is from Hong Kong where you were born and raised. How does it feel to have a new restaurant, Major Seventh, where you can draw from both sides of your culinary culture?
Growing up in Hong Kong, I also really enjoy Western cuisine, and as a Hong Kong chef, I have an open minded approach to Japanese food. At Major Seventh, I wanted to go beyond sushi and try something new. The name “Major Seventh” is a reference from music – on a guitar, it’s when you add one note to the regular major chord to get a whole new, unique sound. That’s what we’re doing here, adding an element to traditional Japanese cuisine to present something new.
When I go to a cha chaan teng I always order…
Stir-fried beef noodles, “gon chau ngau hor”.
Tell us about your most embarrassing moment ever in a kitchen (restaurant or home)
When I was a young chef, I made all kinds of mistakes, like forgetting to add water when cooking rice. The worst part was that customers would have to wait while I corrected these mistakes.
In Quarry Bay, you’ll usually spot me eating lunch at…
Tulsi Indian Restaurant. They were previously Michelin recommended. I really enjoy curry.