Q & Affiliates with Toya Horiuchi

Q & Affiliates with Toya Horiuchi

1. What’s the story behind your cooking journey?

I am an artist now, but before embarking on my creative journey, I spent 10 years in various cuisine restaurants’ kitchens in Japan and New York. Fortunately, I was good at cooking because I am good at using hands and my artistic and design aesthetic translated well in cooking. Cooking, to me, is one of the art forms.


2. What’s the essence of the cooking?


3. Which is your most cooked dish?

Pan seared chicken steak or Spiced curry. I cook these pretty regularly. 

4. What are your goals as a painter?

Being a painter is just one phase of my journey to be a great artist. I believe that everything I've pursued—graphic design, painting, silkscreening, product design, sculpting, and more—will ultimately contribute meaningfully to my artistic journey.

5. Who or what is your biggest inspiration?

I always draw inspiration from colors and simplicity in my artwork and cooking. Achieving simplicity is challenging because every element must be just right. Less is more.

Also I’m inspired a wide range of artists, from Old Masters to contemporary artists. Currently, I'm particularly drawn to Baroque painting, especially still life food paintings. Among the Baroque masters, Caravaggio stands out to me.

Christopher Wool, Dana Schutz, and Karl Wirsum's exhibitions in New York to be incredibly impactful.

6. Last meal?

Sushi. The taste, history, craftsmanship, and dedication all come together in this dish. As a Japanese person, I find the combination of rice and fish to be the ultimate pairing.

7. Your must have ingredient in your fridge/pantry.

I'm not a big grocery shopping guy, so my fridge and pantry often get empty. However, as long as I have rice, soy sauce, garlic, ginger, onions, scallion, olive oil and flour, that's enough for me to cook meals.

8. A dish that brings you to your childhood.

Not a dish but SPAM! My mom is from Okinawa, a small island in Japan that has a U.S. military base. Because of this, Okinawan food is influenced by both Japanese and American food cultures. When I was little, my mom used to cook SPAM all the time, and I love eating it.

9. What’s the perfect pair to olive oil?

Homemade hard bread or carpaccio (either meat or fish)!

10. How would you describe Psyche Organic Olive oil in one word?



Photographs by Koki Sato (shot on iPhone)

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