PR

INTERVIEWS

I don’t have a fear of moving somewhere else. I don’t care about one’s nationality or skin color.

2011-01-16

Interviewed & written by Isao Tokuhashi Mail to: itokuhashi@myeyestokyo.com   Clara Nakazato (Venezuela) Venezuelan cuisine instructor (She’s been in Japan since ’95) The 4th interviewee of “MET × Niki’s Kitchen” is Clara Nakazato, a woman from Venezuela, South America. She is encompassing, envelopes her students in a warm hug. Her Japanese husband has a warm personality as well as Clara and the couple creates an aura of peace and harmony. Clara never builds a wall. She has no hesitation about anything. She tries any food even if it’s new to her. To people as well, she never distinguishes people by race,

INTERVIEWS

I really love the place where my husband and children are. So where I end my life is Japan.

2010-12-08

Interviewed & written by Isao Tokuhashi Mail to: itokuhashi@myeyestokyo.com   Satomi Nagakubo Iranian cuisine instructor (She’s been in Japan since ’90) What kind of image of Iran do you have? This project “MET × Niki’s Kitchen” was inspired by a woman whom we are introducing you to. Satomi Nagakubo, an Iranian woman. She has a Japanese name because it makes her life easy here. She speaks softly but laughs and smiles quite a bit when she feels happy. We joined her class for the first time in November, 2010. When we put the food which she made into our mouths,

INTERVIEWS

I feel like my students are my daughters when I see them enjoying dishes that I cooked.

2010-11-24

Interviewed & written by Isao Tokuhashi Mail to: itokuhashi@myeyestokyo.com   Sohon Se (Taiwan) Taiwanese-Chinese cuisine instructor (She’s been in Japan since ’97) My Eyes Tokyo brings you interviews with teachers from “Niki’s Kitchen“. It’s a cooking school in which foreigners teach their homeland dishes to Japanese people. The 2nd interviewee is Sohon Se from Taiwan. She holds cooking classes three or four times a month at her home in a quiet residential area. As soon as the info about her class is uploaded onto Niki’s homepage, it’s booked up. She analyzes the reason for it; “Our food culture is close to