Chef Masaharu Morimoto has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients, and has effectively created a signature style that positions him as one of today’s foremost chefs. After an injury ended his promising baseball career, Morimoto began studying sushi and kaiseki in his native Hiroshima, Japan. At age 24, he opened his own restaurant and five-years later, sold it and traveled to America. In 1993, Morimoto was tapped to head the sushi bar and Japanese kitchen at the Sony Club, before being recruited to join the first Nobu restaurant as executive chef in 1994.
After opening his first eponymous restaurant in Philadelphia in 2001, Morimoto has gone on to open nine more internationally renowned restaurants in Mumbai, New Delhi, New York, Napa, Honolulu, Mexico City, Maui, Boca Raton, Chicago and Miami Beach. He has received numerous accolades for his cuisine and aesthetic, including San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design,” and Food & Wine Magazine’s “Best U.S Restaurant Openings.” His first cookbook, Morimoto: The Art of Japanese Cooking, won two IACP awards, including the Julia Child Award for “Best First Book.”
As the star of Iron Chef and Iron Chef America, Chef Morimoto has showcased his flawless techniques and creativity in front of millions of Americans. He has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to the thousands of diners throughout the world.