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Chef Masaharu Morimoto 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 thousands of diners throughout the world.
Chef Morimoto first competed on the Japanese television show Iron Chef in 1998 and then Food Network’s Iron Chef America in 2004. As Iron Chef, Morimoto could display his flawless technique and creativity with unique ingredients to millions of Americans. He opened his first restaurant in Philadelphia in 2001, Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai and New Delhi in 2004 and 2008 and the Morimoto New York, opened in 2006. There are additional Morimoto restaurants in Bangkok, Las Vegas, Mexico City, Maui, Morimoto Sushi Bar in Boca Raton, Morimoto Asia in Orlando, and Atelier Morimoto XEX in Tokyo, then he opened his first Ramen restaurant, Momosan Ramen & Sake in New York City in 2016. Chef Morimoto will open additional restaurants in Doha, Dubai, and Waikiki in 2017.
His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards and Julia Child Award for Best First Book. His second cookbook, Mastering the Art of Japanese Home Cooking, introduces readers to the healthy, flavorful, simple dishes favored by Japanese home cooks. Chef Morimoto’s business acumen has helped him succeed in other related industries. Morimoto Signature beer series launched in 2003 in partnership with Rogue Ales of Newport, Oregon, also has a line of premium sakes produced in collaboration with the Fukumitsuya Brewery and wine produced in collaboration with Michael Mondavi. His legendary knife skills led him to create a series of knives designed by Zwilling J.A. Henckels.
Sat. Oct 28 6pm-9:30pm (VIP & FHB/MC Preferred 5pm-9:30pm)
Fri. Nov 3 9pm-1am
Sat. Nov 4 9am-10:15am
Wed. Nov 1 4pm-7pm