Chef Toshio Sawai, the executive chef of Japanese Dining Sun at Chijmes and Sun With Moon Japanese Dining & Cafe, which has outlets at Wheelock Place and Central, has been in Singapore since 1990. He says he enjoys spicy food, especially dishes such as chicken curry. But he's yet to adjust to the weather here.

'The weather here is a little too hot and lacks seasonal changes. I've grown used to the absence of seasons, but not the weather,' he says with a laugh.

The chef, who is in his 40s, picked up culinary skills as a child, because his parents were busy working and he had to cook his own meals.

After graduating from the Tsuji Culinary Institute in Osaka, Japan, where he was born, he worked for Kiccho, a famous Japanese haute cuisine restaurant chain for eight years.

His curiosity about the food and culture of other countries, however, prompted him to leave Kiccho's Kyoto outlet for the now defunct Restaurant Suntory in Delfi Orchard in 1990.

This was followed by stints at other Japanese restaurants including Nadaman at Shangri-La and Keyaki at Pan Pacific, before he assumed his current position in 2005.

The greatest challenge for him as a chef working in Singapore is language.

'When I first came, I could not speak English at all and I used to get very impatient when I could not understand the staff here. However, I can speak some English now and I have learnt to be more patient.'

As to what he likes best about Singapore, the permanent resident who is married says: 'Singapore is a clean and safe place to live in and I currently have no plans to return to Japan.'

What food from Japan do you miss?

I miss the fresh seafood and sashimi. Nothing beats the fresh taste of fish that has just been caught in the morning.

What are your favourite local foods?

I like chicken rice and I regularly patronise Wee Nam Kee in Thomson Road as well as Chin Chin Eating House in Purvis Street for my fix. I also enjoy nasi lemak, although I don't have a favourite store. The rice, however, has to be fragrant. I like satay too, and I usually have it at Newton Food Centre and Lau Pa Sat.

Is there any food you avoid?

I tried mutton once, but I could not get used to its taste and smell.

What is your comfort food?

I love sashimi, especially a big sashimi platter with hot sake.

How is Japanese cooking different here compared to in Japan?

Generally speaking, the ingredients available in Singapore are different from those in Japan so the taste varies. Take, for example, the water here. It is harder and higher in mineral content while the water in Japan is softer.

In Japanese cooking, stock is very important and how the water tastes directly affects how the stock tastes. By making adjustments to the preparation of our stocks, however, we are able to achieve an authentic taste.

Are there restaurants in Japan that you would recommend to readers?

There are many good restaurants in Japan, but the one closest to my heart would have to be Kiccho in Arashiyama, Kyoto. Its food is exquisite. While a meal there is rather pricey, it is definitely worth the experience. Reservations are necessary and I would recommend its bento lunch, which is value for money.

What ingredient can you not do without in your cooking?

Salt. I use various types of salt in my cooking. I use sea salt to season seafood items, rock salt for meats and at Japanese Dining Sun, bamboo salt is used in the teppanyaki beef dishes because it has a beautiful subtle taste and fragrance. Then there is matcha salt (green tea salt), which goes well with tempura.

What dish is your restaurant famous for?

We are known for our seasonal specials. From Tuesday to June 9, we will be running a promotional menu featuring specialities from Kyushu. One highlight is the Nagahama ramen (main head picture). This Kyushu-styled ramen from the Nagahama district is noted for its thin noodles and pork bone stock. It is served with homemade roast pork and a hard-boiled egg.

WHAT WOULD YOUR LAST MEAL BE?
A large platter of sashimi with sea bream, fugu and flounder, among other types of fish.

From April 15 till June 9, Citibank card members enjoy the fourth set lunch free with every three ordered at Japanese Dining Sun on weekends.