"In 10 years of working with rolls and sushi I have learned all the secrets of Japanese cuisine. One of them is the best rice cooked in wooden hangiri to give a special sweetness. The second ingredient is freshly caught seafood delivered directly from the boats of local fishermen.

I try to follow ancient Japanese traditions and introduce European trends, creating a special fusion. This authorial approach reveals the depth of taste and makes the receptors work as much as possible»