If there is anyone who can break the perception of the inscrutable Oriental, then this guy’s the one. Masaharu Morimoto is a fine example of an Asian chef who knows his craft and is not shy to flaunt it. He is best known for being the third Japanese Iron Cheffrom the popular TV show Iron Chef. Also noted is his skill in cooking excellent Japanese fusion cuisine.
A native of Hiroshima, Japan, Morimoto is a man who is passionate about what he does. He learned the basics in making sushi as well as kaiseki cuisine back in his hometown. From the knowledge and experience he gained, he was able to open up his own restaurant business. Like many of his fellow cooks at that time, Morimoto was fascinated with Western cuisine. Not surprisingly, he decided to sell his restaurant and then traveled to the United States. His travel around the country could perhaps expalin the reason for the unique twists in his cooking. And what better place can you see his style than in Iron Chef and its spin-off Iron Chef America. One of these noted quirks was mixing Coca-Cola (which is his favored drink on the show) together with natto (a kind of sweet fermented beans made in Japan) to make a dessert.
He then established a name for himself in New York City. First, he worked as the executive chef the Sony Club, an exclusive restaurant for Sony’s executives and VIP’s. He was also the head chef for the popular restaurant named Nobu.In 2001, he opened his own restaurant in Philadelphia, called Morimoto. He later on added two more Morimoto restaurants in Chelsea, New York; Boca Raton, Florida; Napa Valley, California; and in Waikiki, Hawaii. He also has a restaurant in Mumbai, India which he calls Wasabi. Morimoto XEX in Tokyo is also one the restaurants that he owns. This teppanyaki and sushi restaurant is noted because it won a star from the Michelin guide.
Indeed, Morimoto has gone a long way in his quest for culinay excellence. Where the fates will take him remains unknown, but if there is anything for sure, this guy will just beat the competition.