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Through the seamless integration of Western and Japanese ingredients, Masaharu Morimoto has become one of the most influential and recognizable chefs in the world. The original Iron Chef is an award-winning chef and author with restaurants around the globe, including Morimoto Philadelphia, Morimoto New York City, and Wasabi by Morimoto in both New Delhi and Mumbai. Morimoto's culinary empire continue to expand with the 2010 openings of Morimoto Napa and Morimoto Waikiki.




How do you characterize your cuisine?

It's global cuisine using various ingredients and culinary techniques from around the world.

What region or ethnicity most influences your cooking?

Japan. It's the cuisine of my upbringing and heritage.

What kind of food were you exposed to as a child?

Home-cooked food that my mother made for me.

Have you ever lived or trained overseas? Where?

I have lived and trained in Japan and the US.

Is there an exotic spice or ingredient that you particularly enjoy using?

XO sauce made in Hong Kong.

Does the design and style of your restaurant evoke a particular place? If so, where?

Japan, for its Zen-like atmosphere.

When you cook for yourself, what do you make?

Simple udon noodles.

What are some of the places you've visited for inspiration?

Various countries in Southeast Asia.

Is there anything you'd like to add about global cuisine?

Because of the developed transportation system, we have easy access to all kinds of ingredients around the world, which makes our profession more exciting.