“There is no secret ingredient or hidden formula responsible for the success of the best Japanese companies.”

Japanese attitudes toward work seem to be critically different from American attitudes.

Carefully watch how people live, get an intuitive sense as to what they might want and then go with it.

Without an organisation that can work together, sometimes over a very long period.

We will try to create conditions where persons could come together in a spirit of teamwork, and exercise to their heart’s desire their technological capacity.

Never break another man’s rice bowl.

The most important mission for a Japanese manager is to develop a healthy relationship with his employees.

If you go through life convinced that your way is always best, all the new ideas in the world will pass you by.

If you don’t want Japan to buy it, don’t sell it.

The public does not know what is possible. We do.

The only sure thing is that in business there are no sure things.

Whether we succeed or not depends on the strength of our resolve and the amount of our endeavor.

From a management standpoint, it is very important to know how to unleash people’s inborn creativity.

Every action analysed and every responsibility assigned by an organisation chart.

People need money, but they also want to be happy in their work and proud of it.

To gain profit is important, but you must invest to build up assets that you can cash in in the future.

I believe one of the reasons we went through such a remarkable growth period was that we had this atmosphere of free discussion.

Protein was the most valued ingredient 250 years ago: It was the rarest thing. Now the rarest thing we have is time: time to cook and time to eat.

Every body consists of three ingredients. The names of these are Sulphur, Mercury, and Salt.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

Love is no ingredient in a merely speculative faith, but it is the life and soul of a practical faith.

I wanted to get away from the Mexican vernacular and do more ‘nuevo Latino.’ Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I don’t cook gumbo, but I just know it’s a lot of good ingredients in it. And, with a movie, you got to have all those ingredients.

I make a mean cup of coffee, if you give me the right ingredients.