it is helmed by chef daisuke nakazawa.rivilege of apprenticing with him. >> thank you for having me. olivia: you have this incredible star chef. what matters more? the chef for the food? >> i think it is both. it is the attitude of getting into the industry. the economics are the most important factor. the economics are one, but then implementing is the most important factor. olivia: what is the most ideal equation? >> rents are always fluctuating. they are going anywhere from 150 -- one at $50 per square foot -- $150 per square foot and up. when we are looking at a space and a concept, everything has to go hand-in-hand. brendan: this seems to be driving newer, more experimental restaurants out. >> correct. i think smith street is a perfect example. 10 years, you could have picked up anything for nothing. you go there now and the area is much more trendy. your landlord, the person that is leasing the myspace is in business to make money. we can understand that. olivia: you have got one of six restaurants in new york city t