Translator: Takahiro Shimpo Reviewer: Tonia David
I am very honored to be able to speak to you at this very location today.
The reason for this is that this is the place
where my very first dream was torn apart.
When I was in my third year in junior high school,
I sat my parents down and spoke to them seriously for the very first time:
"I want to go to Kyoto University of Foreign Studies High School,
Kyoto University of Foreign Studies,
and then I want to go abroad."
This is what I told them.
I wanted to go abroad because I'd enjoyed my homestay experience in America
during my second year in junior high.
My parents' response was unexpected, however.
What do you think they said?
"Whatever. Hurry up and take a bath."
(Laughter)
(Applause)
I have a request to make of you here today.
When you have children,
please, don't dismiss your child's dream by just sending him to take a bath.
(Laughter)
I can still remember that moment vividly,
and back then,
I never thought I would end up making a speech here.
I'm 34 years old now,
and I've been involved in making sushi for 17 years.
This means that I've spent half of my life with sushi.
What I've learned through the years is that sushi has so many possibilities.
Do you know what is going on here?
This is a kabuki actor putting his make-up on.
Kabuki and sushi…
By combining Japan's traditional arts and food, I hope to be able to share
the many wonderful aspects of Japanese culture with the world.
I thought about the possibilities
of sharing the Japanese culture through sushi:
its calligraphy,
geishas,
shamisen,
kabuki,
wadaiko,
rakugo, and kyogen.
I have collaborated with these aspects of Japanese culture,
and instead of sharing
Japan's heritage or cultural aspects separately,
I hope to be able to share the goodness of each through a brand new form
that is a fusion of both food and culture.
It's believed that when 'food' is added when remembering something,
it's possible to burn it into the back of your mind
both clearly and uniquely.
I've always aimed to achieve this.
Sushi chefs should not just make sushi based on the preferences of the customers.
I realized that sushi holds a wonderful possibility,
that of appealing to all five senses that we as humans possess.
So the five senses are: first, sight.
Sushi that appeals to one's eye is art indeed.
I want to express the beauty of sushi through sight.
Then hearing.
(Sound of frying shrimps)
Sounds stimulate the sense of hearing and will stir the appetite.
Aren't you starting to feel hungry now?
Next one is touch.
The feeling of holding sushi is like
carefully holding something that might fall apart in your hands.
As you carry it to your mouth,
you focus all your attention on your hands and fingertips with anticipation.
Have you ever had that kind of experience?
Then there is taste.
The sweetness of ingredients, the sourness of vinegared rice,
the spiciness of wasabi,
eating sushi with salt, and then, tasting the bitterness of green tea.
Sushi allows for one to use all tastes together.
And that is the real taste of sushi.
Because there is a perfect balance in taste,
I think there is potential to fuse them
with ingredients or materials from totally different areas.
And lastly, smell.
The smell of ingredients such as vinegar or fish.
Smell inspires the imagination
and sends it in many directions,
increasing your anticipation to what you're about to eat.
And when this turns out to be really delicious sushi,
you are overcome with feelings of happiness and fulfillment.
Food and culture both stimulate the five senses,
and it's only natural they come together to meet.
They then take a new form of co-existence and fusion
and are spread out into the world.
(Video) (Music)
[Making conversation]
[The Culture]
[Sharing happiness]
[Making conversation and sharing happiness through the culture and history of sushi]
A long time ago, one customer asked:
“What wine will go well with sushi?”
The sushi chef responded:
“There isn't any wine that goes well with sushi.”
This may not be as common nowadays, but I believe
the so-called traditional sushi chefs might reply this way even today.
Is it really true that there isn't a wine that goes well with sushi?
I think there is a big difference
between 'serving wine that goes with sushi'
and 'serving sushi that goes well with wine.'
The first difference is the leading role.
The traditional chef believes the sushi has the leading role,
and drinks a supporting one.
I first start by drinking the wine and imagining.
I let my imagination grow as the wine passes through my throat,
then go on to make the best sushi that matches that wine.
This is not only making sushi based on the preference of the customer.
Everything that enters the mouth should play the leading role,
so I make sushi while thinking of what someone would want to eat with wine.
Both wine and sushi turn out to have leading roles,
and only then is it possible to create the best sushi.
In these times where it's possible to get all kinds of ingredients
due to the very convenient circulation of goods,
it's important to break out of the convention of traditional ingredients.
The ingredients used in sushi will surely continue to change.
It's important to possess the skills and flexible mind,
to be able to adapt to these changes.
In addition, you must be adventurous
and have the experience to incorporate these new things.
For example,
Nigiri sushi using shrimp and mascarpone cheese.
Topping flavored with wine vinegar.
Nigiri using blue cheese and salmon roe.
Even macaroons and cookies can be made into sushi.
Wouldn't you think it would be great
to have sushi that goes well with chocolate or ice cream?
This is just an example of how sushi is filled with infinite possibilities.
By removing the existing stereotypes of sushi,
we are left with infinite possibilities, and that is what fascinates me.
On one hand I create innovative sushi,
but there also exists the need to preserve traditions.
One of these is training.
Training is a long and very difficult path to go through.
However, it is through training that the passion for sushi
and the understanding of tools, dishes, and ingredients are acquired.
This very strict world of training is unique in Japan,
and it's something that should be continued and handed down as a tradition.
In addition, no matter how sushi is modernized, it's important
to hand down the traditions, cultures, and beauties of Japan.
Evolving sushi; for example, the seaweed, nori.
The emblematic pattern design of the Edo period is part of a futomaki roll.
A local sushi dish has become this.
This is a chirashizushi wedding cake.
The sea urchin sushi is not wrapped in nori but is a nigiri.
Thinking about how to keep sea urchins and nori from competing with each other.
With one single grain of rice.
(Laughter)
Or about the world's smallest sushi.
I want to continue to embark on a journey
to share Japanese culture to the world through sushi,
and also hope to use what I have learnt
from being exposed to other cultures in evolving sushi further.
Sushi has infinite possibilities.
With the ingredients that will bring out these possibilities,
with Japanese traditions, and other cultures of the world,
I will continue my adventure.
I hope to shed light on these hidden values,
mold them into shape, and deliver them to you.
People have yet to realize possibilities and attractiveness hidden in sushi.
It's not only about consuming fresh fish,
but being able to experience the crystallization
of painstakingly acquired skills and art in one single moment.
This moment, I believe, is the greatest luxury
one can experience and is essentially, the aesthetics of sushi.
I'm lucky to have been born in a well off country like Japan
and am truly happy I am able to be a sushi chef.
I have embarked on a journey to continue
to fuse diverse things, challenge Japan and the world,
and hope to continue to shed light on hidden possibilities, shape them,
and deliver them to people all over the world.
Thank you very much.
(Applause)