<Begin Segment 22>

JK: Sure. In a recent article in the San Jose Mercury, titled "Japantown's New Eatery Goes Beyond Tradition," this is dated on September 26th, it's fairly recent, it talks about a new restaurant, Yasu, and this restaurant was opened in mid-July by a relative of yours who used to work at Dobashi market. How is he related to you?

PD: Well, he's my cousin's son, and so he was active in the store a couple years, and then he went on to the cooking school in San Francisco, I think it's the California Cooking Academy, or whatever it is. He attended that school there and then went on to cook in a number of different places, so he's, he's pretty well-experienced at doing a number of things. He's also had some good advice and teaching, so, hope he's a good --

JK: Sounds like he worked with Wolfgang Puck and some of the other pretty well-known chefs back east, according to the article. How do you feel about his return to Japantown?

PD: Well, I hope he makes it. It's a tough business, because it's... he's still single, and I think he needs a right hand. [Laughs]

JK: His shop is located --

PD: Right across the street. Right across the street.

JK: So the roots are growing. Well, thank you, Perry, for helping the museum to collect and preserve Japanese American history in the Santa Clara Valley. Your contribution will help future generations to understand and appreciate the role of Japanese Americans in California's history.

PD: Thank you.

<End Segment 22> - Copyright © 2004 Densho and The Japanese American Museum of San Jose. All Rights Reserved.