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Masaharu Morimoto
Born: May 26, 1955
Hiroshima, Japan
Cooking Style : Japanese Cuisine
TV Shows : Iron Chef
Iron Chef America
 
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Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City.



Morimoto polished his craft in New York's melting pot and became a state-of-the-art world chef. His cutting-edge cuisine attracted the attention of Iron Chef' producers, who invited him to become a Japanese Iron Chef. His skill, which outshines the trademark diamond stud in his left ear, has been recognized all around the world. While his cooking has Japanese roots, it's actually "global cooking" for the 21st century. His unique fusion cuisine takes advantage of Japanese color combinations and aromas and uses Chinese spices and simple Italian ingredients, while maintaining a refined French style of presentation.



"Cooking is entertainment," proclaims the revolutionary. Morimoto's attitude is evident in his dishes, which retain a sense of fun and a bit of spice.



Morimoto opened his own restaurant, Morimoto, in Philadelphia in 2002 and a second one in New York City in 2006.



Courtsey: http://www.foodnetwork.com/food/masaharu_morimoto/0,1974,FOOD_9908,00.html

 
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Masaharu Morimoto
Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30. After working in several restaurants, he joined the hig
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