松崎出生在四国，会做法国菜和日本菜，曾经与铁人厨师森本正治一起在纽约工作过多年。
Born in Shikoku and trained in both French and Japanese cooking, Matsuzaki spent years working with Iron Chef Masaharu Morimoto at New York City's Nobu.
松崎说这是他最喜欢的一款拉面，他总是买干面条，因为这样的面条比较新鲜，吃起来口感比较脆。
"They're my favorite," Matsuzaki says of these noodles, which he buys dry, "because they're delicate yet still have a sort of crunch to them."
而松崎自己则偏好鸭骨汤和“浪花”拉面，一种手工把乌冬切成细条做浇头的拉面，在日本秋田县有300年历史。
For his own meals, he likes to make it with duck-bone broth and naniwa noodles, a type of high-quality thinnish udon that has been handcrafted in Japan's Akita Prefecture for over 300 years.
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