Masaharu Morimoto—known to millions as a star of Iron Chef and Iron Chef America—has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He is the executive chef at Morimoto Philadelphia, Morimoto New York, Morimoto Sushi Bar (in Boca Raton, Fla.), and Wasabi by Morimoto in Mumbai and New Delhi. In July 2010, he opened his first U.S. West Coast restaurant, Morimoto Napa, in downtown Napa's Riverfront development, followed by the debut of Morimoto Waikiki in the Modern Honolulu hotel. Over the years, he has expanded his culinary empire to Mexico City in the Camino Real Polcano, and he will soon open Morimoto Maui in the Andaz Maui at Wailea resort, and in Las Vegas in the Mirage hotel. Most recently, Morimoto opened Tribeca Canvas, his second New York City restaurant, which features a bistro-style menu and showcases his personal interpretation of Western comfort food with a global twist.
Before becoming a chef, Morimoto was on track to be drafted as a baseball catcher in Japan's major leagues, but a shoulder injury ended his career. Soon thereafter, he began studying sushi and traditional kaiseki, honing his craft for seven years at an acclaimed restaurant in his native Hiroshima. He learned the art of these traditional practices by training under several of Japan's esteemed master chefs. At age 24, he opened his own restaurant nearby, and after a successful five-year tenure, the young chef sold it and traveled to the United States to further explore Western cooking techniques and expand his repertoire. In 1993, Morimoto was tapped to head the sushi bar and Japanese kitchen at the Sony Club before being recruited the next year by chef Nobu Matsuhisa to open Nobu restaurant as its executive chef.
In 2001, Morimoto opened his first eponymous restaurant in Philadelphia. In 2004, Wasabi by Morimoto opened to acclaim at the Taj Mahal in Mumbai, followed by the Michelin-starred Morimoto XEX in Tokyo. In January 2006, Morimoto brought his eponymous restaurant to New York City. Along with the James Beard Foundation Award for Outstanding Restaurant Design, Morimoto New York has garnered numerous awards, including being named a 2006 Hot List restaurant by Condé Nast Traveler one of New York's Top 50 restaurants by Travel + Leisure, Top Newcomer by the Zagat Survey, and one of New York magazine's Best New Restaurants.
In 1998, Morimoto joined the Japanese television show Iron Chef; now he is a regular on the Food Network's Iron Chef America. In 2007 his first cookbook, Morimoto: The New Art of Japanese Cooking, was published, winning the International Association of Culinary Professionals Cookbook Award in the Chefs and Restaurants category as well as the Julia Child Award for a first book. It was also nominated for a James Beard Foundation Award.
2 ounces white sesame seeds
1 ounce black sesame seeds
Pinch sansho pepper
Pinch freshly ground white pepper
2 pinches powdered aonori seaweed
1 ounce konbu powder
2 28-ounce live wild Scottish lobsters or live Maine lobsters
2 teaspoons corn oil
1 teaspoon butter
Shichimi pepper (recipe above)
2 cups sake
7 ounces konbu seaweed
1 package firm tofu
1½ ounces white miso
½ teaspoon salt
1 teaspoon yuzu juice