Shintaro Ito, who has just arrived at Kyoto Kitchen in Winchester from Tokyo, talks wild tuna sushi and German Doner Kebab in our meet the chef column. 

What first inspired you to become a chef?

"My father was my first inspiration and helped grow my love for food.
He was not a chef but he loved to cook at home and taught some of
the basics of great Japanese food. My first master chef inspired me to
become a chef while I was studying at University. I would often work six
days a week in the kitchen around my studies."

(Image: Kyoto Kitchen) What was the first meal you cooked for someone else?

"Yakitori was my first restaurant dish."

Tell us a bit about your career so far…?

"16 years as a chef, three years in Australia, three years in Canada and ten years in Tokyo."

(Image: Kyoto Kitchen) What is your proudest career moment to date?

"I’m proud of how I’ve developed over the years and made so many people happy with my food. Seeing my guests reaction to the food I’ve prepared for them makes me proud each time."

What is your signature dish?

"Sushi using wild blue fin tuna… it has to be wild!"

(Image: Kyoto Kitchen) What is your favourite dish currently on your menu?

"I love Omakase because I have the freedom to create several amazing dishes and adjust them to please my guests."

Where is your favourite place to eat in Hampshire?

"Verveine Fish Market Restaurant in Milford on Sea. I love the playfulness, the composition of ingredients, techniques, texture, colour and taste."

(Image: Kyoto Kitchen) What is your favourite meal to cook at home?

"Chinese style food – Mabo-tofu or handmade Udon."

What do you like to drink with dinner?

"Wine or Whisky."

What is your culinary guilty pleasure?

"I’m ashamed to say this, but I do enjoy German Doner Kebab."

Which key ingredient is always in your fridge?

"My own homemade soy sauce."

(Image: Kyoto Kitchen) What is your favourite Hampshire ingredient?

"The fresh wasabi that is grown near us, it is very good."

Which chef do you most admire?
"My master chef in Tokyo – Jun Kodate San, who is 71 years old. I met him when I was 19 and I became a chef because of him. His love for food is immeasurable."

What’s your career ambition?

"I want to either have my own restaurant in Nagano, my home town in
Japan or become a Japanese cuisine consultant who travels the world
passing on authentic Japanese foods and techniques."

What do you think will be the next big restaurant trend?

"Japanese food is going to explode in the UK and Europe over the next
few years."