From His Path to Becoming a chef
to the Story of Single Thread Farms

―― Recently, you have continued to take on new challenges,
      including
      the opening of your new restaurant,
      SoNoMa by Single Thread, in Kyoto.
      To begin,
      could you tell us what inspired you to enter the world of cooking?
I first became interested in becoming a chef when I was nine years old. At the time, my father was traveling to Japan for work, and he took me with him. During that trip, he introduced me to my very first sushi experience. Sitting at the counter, listening to explanations about Japanese cuisine, and watching the chef carefully prepare each piece of nigiri right in front of me left a deep impression. Being able to choose what I wanted to eat and enjoy it on the spot was something truly special. That entire experience stayed with me. The way the chef respected the ingredients and created such a meaningful moment through food made me realize that I, too, wanted to share something special with people through cooking. From that time on, I naturally began to dream of becoming a chef.

―― Could you tell us about your journey to getting Michelin stars?
Looking back, it was a very long journey. I began cooking in Los Angeles, then spent many years in Japan, followed by time in London. While learning and working in different places, I always carried a strong desire to one day put down roots here in Healdsburg, Sonoma.At the same time, we had a clear vision: to create a place where a restaurant and a farm could exist as one. My wife, Katina, would grow the ingredients, and I would cook with what she produced. That cycle became the foundation of Single Thread. However, it took nearly 20 years before we were finally able to open the restaurant. Through much trial and error, we were able to bring our vision to life. Eventually, our work was recognized by Michelin. In our first year, we received two stars, and the following year, we were honored with three.

―― What is the core concept or belief that guides your cooking?
Everything we do here begins with what comes from Katina’s farm. We don’t start by deciding what dishes we want to make and then searching for ingredients. Instead, Katina tells us what is growing on the farm at that moment, and that becomes the foundation for all of our decisions. We build our menu around what the farm provides. As a result, it is constantly changing, moving with the seasons and the passage of time. It is never fixed—it is always alive. What we are doing here is telling the story of “today” on the farm. Through the ingredients, the dishes, the stories, and even the flowers, everything our guests experience reflects that single day and moment in time.

―― You showed us the basket of ingredients earlier, didn’t you?
Yes. Everything grown on the farm is harvested in the morning, brought into the kitchen, and served that same evening. Then, the next day, we begin all over again. Everything is always changing. That means every visit offers a different experience. There are no fixed dishes that remain on the menu, and we never return to previous creations. We are constantly evolving and striving to keep everything fresh. Each moment is unique, and everything continues to change.

―― Are there any ingredients or dishes that you place
　    special importance on?
One ingredient that is especially meaningful to us is negi, a type of green onion. It is the only ingredient we grow throughout the entire year, and because of that, we have a strong connection to cooking with it. The flower of the negi is also used as our restaurant’s logo, and that holds special meaning for us. It is the one thing on the farm that remains constant. We grow it until it flowers, then Katina collects the seeds and begins the process again. This cycle is repeated over and over, which makes negi truly special to us.

At the same time, there are many ingredients we eagerly look forward to each season. One of the most exciting for us is harvesting tomatoes. We grow nearly 30 different varieties, ranging from very small to large, uniquely shaped to boldly sized. They are incredibly flavorful and vibrant, and reach their peak in the middle of summer.

―― Is there anything you keep in mind when interacting 
　    with international guests?
That’s a very interesting question. We welcome many guests from overseas, coming from different parts of North America, as well as from Europe, Asia, South America, and around the world. Of course, everyone has different preferences when it comes to taste and flavor. But what matters most to us is clearly sharing what we do here and why this place is special. We strive to remain deeply rooted in California, and in Sonoma County, and to express that identity through everything we offer.

We are deeply inspired by Japan, but we are not trying to recreate Japanese cuisine. Instead, we draw inspiration from the values behind it—the traditions of Japanese farming, the philosophy of cooking, and the spirit of omotenashi, or hospitality. We take these essential principles and adapt them to California, creating something that is truly authentic to this place. California brings together people with many different perspectives and backgrounds. That is why we strive to offer an experience that is unique to this region, while allowing every guest, regardless of where they come from, to share in the same sense of discovery and connection.

This region does not have the long culinary history found in places like France, Japan, China, or Italy. In that sense, it is still a young area. Because of this, guests do not come with fixed expectations, which allows us to express ourselves freely and offer something new and distinctive. In our cooking, we draw inspiration from French and Japanese cuisine, and this region also has strong ties to Mexico, which naturally influences our ingredients and flavors. It is truly a place where many different cultures come together.