A: The Kikkoman team brought me to a traditional Japanese teppanyaki (griddle-based) restaurant that’s owned and operated by Kikkoman. I had the most incredible multicourse meal that was unlike any kind of Hibachi traditionally done in the US. And I’m talking worlds apart, not even in the same galaxy! One of the courses featured the largest scallops I’ve ever seen in my life. Chef Iijima carefully dissected the scallop right on the griddle into its multiple sections of mantle, main abductor muscle, roe and gills. He then meticulously cooked and sliced all of the pieces perfectly. When he was finished, he deglazed the grill with soy sauce, to get all of the scallop fond and made a spectacular dressing with shallots, garlic and oil.

A: The idea of becoming expert in a singular craft or item, I find particularly appealing. There’s not a lot of that approach here in the west. I feel that we try to focus on becoming knowledgeable in a multitude of cuisines, crafts and ideas, but rarely focus or dedicate our lives to perfecting any one thing. There are pros and cons to this approach; however, I greatly respect and admire the Japanese for this.

A: I encourage chefs to embrace global ingredients and cultural techniques to enhance their dishes with unique flavors and experiences. While it’s important to respect traditional methods, don’t be afraid to experiment and adapt these elements to your own style. The unexpected flavor profiles will undoubtedly spark curiosity and delight among your diners.

Integrating or adding Japanese inspiration to your menu can come from so many places in the culture—not just from ingredients and techniques. You can draw inspiration from things like Japanese architecture, pottery, calligraphy, gardens, artwork and the country’s rich history and traditions.

A: Ironically I had the best burger of my life on this trip—not something I was expecting! It was in the city of Kyoto, and there was a small and unassuming restaurant named “Upit” where the chefs have perfected their craft. It was a life-changing burger.

Breakfast in Japan was very unlike the classic western morning meal of eggs and bacon. Our breakfasts were colorful, plant forward, and filled with things like miso soup to keep that gut health in check.

The craftsmanship of Japanese chef knives is among the best in the world. A lot of the knife makers come from a lineage of generations of Samurai sword makers, and it is a real treat for a chef to go and explore this part of Japan. World-class knives can be found in the Kappabashi kitchenware district. I spent all too much on knives when I visited, and I assume I will do the same next time I visit too!

A: Speaking as a seasoned traveler and professional eater, I must say that the food experiences here were among the best I’ve had anywhere. Beyond the high-quality ingredients, handled and prepared with care and respect, I was impressed by the attention to food safety and hygiene. For the most part, I feel they were better than anything I’ve witnessed in the US.

Japanese culture seems to have this mentality of looking out for each other, creating a sense of collective care. It’s the opposite of the individualistic approach of the American mindset, and I find it beautiful and inspiring. They have a culture based on respect—a feeling that “everyone is looking out for me, so I don’t have to worry about me. And at the same time, I’m looking out for everyone around me, so they don’t have to worry about themselves.” It’s unlike anything I’ve ever experienced. I found myself conforming to this mindset immediately and felt the need to take care of anyone around me, it was very centering and calming.