Yosuke Imada is among Japan's most renowned sushi chefs. Mr Imada, 68, heads Kyubey, a family-run sushi restaurant in Ginza, Tokyo, with branches in Osaka and four major hotels.
What makes a good sushi chef? The most important thing is spirit. You need to understand that you never graduate, you never stop learning, not until you die.I have been working for more than 50 years. I made sushi yesterday - and I know that today's sushi will be better than yesterday's. It's an endless process. Skill and experience are important but ultimately, your spirit is the most important ingredient.
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