If you ever watched Iron Chef or Iron Chef America on the Food Network, you may know of Masaharu Morimoto. Chef Morimoto was Iron Chef Japanese on the original Iron Chef show. However, he was the third Iron Chef Japanese – only Kenichi, Iron Chef Chinese, remained an original Iron Chef throughout the series. Morimoto was the only Iron Chef to make the crossover to Iron Chef America, the Americanized version of the show. He was my favorite of all the Iron Chefs (although Kenichi comes in a close second), so I am happy he is with the new show.
Morimoto was born in Hiroshima, Japan on May 26, 1955. After eight years of training, he opened his first restaurant in Hiroshima in 1980. He began to introduce ingredients and techniques from both the West and Europe to his own Japanese style. He eventually sold his restaurant to travel through the United States, exploring new techniques and coming up with new ideas. He eventually settled in Manhattan, where he was once executive chef at Nobu. It was while working at Nobu that he took interest in the Iron Chef show. He left to star in Iron Chef where his record was 16 wins, 7 loses, and 1 tie.
After Iron Chef ended, Morimoto opened his first U.S. restaurant in Philadelphia. Morimoto Restaurant was such a success, he soon opened another in New York City. Among the dishes you will find at Morimoto Restaurant are Rock Shrimp Tempura, Lobster Epice (eight spice lobster), Pan Roasted Free Range Chicken with Chinese Broccoli, and Sushi Rolls. If you can afford it (it ranges between $80-$120 a person), the best thing on the menu is the Morimotoomaka. This is the chef’s choice of a multi-course meal that lets you fully experience his cuisine at its finest. There is even a martini named after the chef – Morimoto Martini, which consists of junmai morimoto sake and rain vodka.
You can find out more about Chef Morimoto’s food battles at the Food Network.
