An Interview With Iron Chef Masaharu Morimoto
20 October 2018
I've been stuck on how to write about Chef Morimoto for over a week now. How do you describe someone with so many talents? He is an entrepreneur, an Iron Chef, a celebrity chef, a former hometown baseball star, a not-so-secret singer, a former executive chef to someone who shall not be named, and a beer producer. The list goes on! I suppose you'll have to read the interview below to truly get a feel for the insightful and talented chef that is Morimoto.
With all the success & recognition you've received throughout your career, what do you find most satisfying?
As you said, I am a success, but I don't think that's the case. People call me a celebrity chef, but I don't think chefs should be called celebrities. A celebrity is a celebrity. A chef is a chef. I've tried my best since I moved to New York. So what makes me the happiest is that I have sixteen restaurants around the world. This has allowed me to see different cultures, people, economies, and different foods. Seeing diversity is what makes me happy.
Take me through a typical day of eating for you?
For example, today I haven't eaten anything except some cookies. I usually try to eat one meal a day. It's difficult with menu tastings and menu creations to stick to one meal a day.
If you weren't a chef, what would you be?
A baseball player. When I was little, I was good! In my small town, I was the number one baseball player. In Hiroshima, there is a team called the Carps. They almost selected me, but I had a shoulder injury, so I had to retire from that.
A man of many talents. Describe yourself in one word?
Hard worker.
Describe your cooking in one word?
Break.
What does that mean?
Breaking the rules. For example, breaking away from traditional food combinations and trying different flavors in a different way. Rules are rules, but my rule is "to have no rules."
Favorite ingredient to cook?
Seafood or meat.
Who cooks at home?
I don't cook anything at home. My wife cooks everything, and I eat whatever she gives me. Mainly vegetables and no meat.
What don’t you like to eat?
I try everything!
Let’s end with a drink, what is in your glass?
Definitely alcohol, but the doctor says please don't drink a lot. I used to drink a lot... anything, vodka with a beer chaser [laughs]. Now, it depends on how I feel, who I am drinking with, where I am, and what I am eating. TPO - Time, Place, and Occasion.
During our interview, Chef Morimoto was drinking a coffee.
DINING AT THE MORIMOTO DOHA SUSHI BAR
Have you ever sat at a sushi bar before and had a sushi chef select and serve you the freshest produce of the day? If not, and if you like sushi (especially nigiri), then I think this is a must-try experience.
My husband and I recently had this sushi bar experience at Morimoto Doha, and we both agreed it was one of the best nights out and the best sushi we've possibly experienced together in Doha. Each piece of nigiri was freshly prepared and perfectly seasoned. So perfect, in fact, that we didn't need the freshly grated wasabi, soy sauce, or even the chopsticks. Yes, it is appropriate etiquette to eat sushi with your hands. Having said that, Morimoto's number one rule is that "there are no rules" at all, which means do whatever you feel comfortable with.
Here are some of the delectable bites we tasted at the sushi bar. Thank you to Sushi Sous Chef Kenji Sakai for keeping us entertained and for preparing our fabulous sushi.
Thank you, Chef Morimoto, for taking the time to answer my questions.
