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Chef Masaharu Morimoto—known to millions as star of “Iron Chef” and “Iron Chef America”— is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants. But no matter the circumstances, wherever Morimoto cooks, his inspired and innovative dishes garner critical and popular acclaim. Through the seamless integration of Western and Japanese ingredients, Morimoto has effectively created his own, unique cuisine—one defined by innovation and inspiration.
In 2001, he opened his first Morimoto restaurant in Philadelphia. In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal in Mumbai, followed in 2005 by the Michelin-star rated Morimoto-XEX in Tokyo. In January 2006, Morimoto brought his eponymous restaurant to New York City. Earning the James Beard Foundation award for Outstanding Restaurant Design in 2008, Morimoto New York has garnered numerous awards.
Morimoto’s first cookbook, Morimoto: The New Art of Japanese Cooking, was published by DK in 2007 and was nominated for a 2008 James Beard Foundation Book Award and won two IACP awards. In 2008, he opened Morimoto Sushi Bar in Boca Raton Club & Resort. In July 2010, Morimoto opened his first West Coast restaurant in Napa, California. His most recent restaurant, Morimoto Waikiki, opened at the then Waikiki Edition hotel in September 2010. Designed by Thomas Schoos, Morimoto Waikiki has quickly become Honolulu’s hottest dining location and is Chef Morimoto’s first restaurant to be open for breakfast, lunch and dinner.