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?
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.