TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
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 balanced flavors to thousands of diners throughout the world.
Chef Morimoto first competed on the Japanese television show Iron Chef in 1998 (when he was executive chef of Nobu in New York) and the Food Network’s Iron Chef America in 2004. As Iron Chef, Morimoto displayed his flawless technique and creativity with unique ingredients to millions of Americans. He opened his first restaurant in Philadelphia in 2001, followed by Wasabi by Morimoto at the Taj Mahal Hotel in Mumbai and New Delhi in 2004 and 2008, and Morimoto New York in 2006. Today there are Morimoto concept restaurants in Bangkok, Las Vegas, Mexico City, Maui, Boca Raton, Orlando, and Tokyo. Morimoto opened his first ramen restaurant, Momosan Ramen & Sake, in New York City in 2016. Busier than ever, last year he opened Morimoto Doha, and this year he opened Morimoto Dubai, Morimoto Asia Waikiki, and Momosan Waikiki.
His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards and a Julia Child Award for Best First Book. He followed that up with Mastering the Art of Japanese Home Cooking.
Morimoto’s business acumen has led to enterprises such as his Morimoto Signature beer series launched in 2003 in partnership with Rogue Ales of Newport, Oregon, and his line of premium sakes produced with the Fukumitsuya Brewery and wine produced with Michael Mondavi. To make sake more accessible to Americans, this year he launched Easy Cup Sake by Chef Morimoto, a five-pack of resealable glass jars of junmai. Morimoto’s legendary knife skills led him to create a series of knives designed by Zwilling J.A. Henckels.