"When you talk about Italian food, 80 or even 90 percent of its outcomes depend on the caliber of the products you are using," he says.
"Every region and every recipe have specific ingredients that have to be the most genuine and most authentic, and the approach of Japanese chefs toward the ingredients has the same respect, the same importance."
He is a firm believer that everything starts with the ingredients, and the ingredients themselves tell the chef what to do-and what not to do.
As for the differences between the two cuisines, Iraci thinks it's all about technique. He believes what is most interesting about Japanese cuisine is that it's like a treasure trove of techniques.
"A lot of people are aware of the techniques in Italian cuisine, but when you look at Japanese food, some of the techniques behind them are a complete mystery to the customers," he says.
He thinks the techniques used in Japanese cuisine are like spells.
"It's something that refreshes your approach toward a certain ingredient," he says.
"Also, one of the words people hear about Japanese cuisine is 'umami', but it's not usual to see it in Italian food, too."
