Quick Bites 

Praise is the highest honour

"What I want to achieve here is hearing my customers saying: "It was good, as usual."
  • "What I want to achieve here is hearing
    my customers saying: "It was good, as usual."

Interview and photos by Maureen Provencal


Owner/operator, Sushi Village

PQ: Food/wine philosophy?

M: What I want to achieve here is hearing my customers saying: "It was good, as usual." "Everything was great again!" It means I have repeat customers who are satisfied every time they come.

PQ: One food you can’t live without?

M: Miso soup.

PQ: One ingredient you can’t live without?

M: Good soy sauce.

PQ: One food you avoided as a child and now you love?

M: Fresh salad. I eat it, but it’s still not my favourite.

PQ: Weirdest thing you’ve eaten?

M: Lowst.

PQ; Most memorable meal you’ve ever eaten?

M: On Easter Island. I had a seafood soup.

PQ: Exact moment you decided to become involved in the food industry?

M: I didn’t decide, it just happened.

PQ: Most memorable meal you have ever served?

M: When we served Uni Sashime to a customer and everything was perfect.

PQ: What’s your solution for a last minute meal?

M: Open up some instant noodles and wait three minutes.

PQ: Greatest professional moment?

M: I have many great moments when I hear appreciative words from my clientele.

PQ: Where would you go to eat, if you could go anywhere in the world?

M: Back to Japan and go to Kyoto to Hyo-tei.

PQ: How far have you traveled for a great meal?

M: Two and a half hours, to Vancouver

PQ: What brought you to Whistler?

M: Twenty-one years ago we got into skiing and came here. There were only five restaurants. So we thought we could open one and survive and enjoy skiing.

PQ: Where would you go for your last meal in Whistler?

M: I would go to La Rúa, Trattoria and Rim Rock.

PQ: What would you advise to anyone wanting to come into this industry?

M: Don’t think it’s easy. You have to spend lots of your time working. Don’t think about making money. Think about making the customer happy first. The money will come later.


Subscribe to this thread:

Add a comment

Latest in Food News

More by Maureen Provençal

  • Quick bites

    with Etienne Garneau, Chef, The Burrow
    • Jun 1, 2007
  • Quick bites

    With Julien Millan, sous chef, Merlin's
    • May 25, 2007
  • Quick bites

    With Paul McGeough, owner/chef, Splitz Grill
    • May 18, 2007
  • More »

© 1994-2019 Pique Publishing Inc., Glacier Community Media

- Website powered by Foundation