The simpler the food the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply without distractions from the flavor of the ingredient itself.
I like a well-roasted rotisserie chicken and eggs cooked various ways like sunny-side up or scrambled. It's comfort food for me.
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I am very honored for all the distinctions and accolades but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
