Iron Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients. He has effectively created a signature style that positions him as one of today’s foremost chefs.

After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto began studying sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both cultures.

In 1994, Morimoto was recruited to join the original Nobu restaurant and was soon promoted to Executive Chef. In 2001, Chef Morimoto opened his first restaurant in Philadelphia, followed by New York, Napa, Honolulu, Mumbai, Mexico City, Tokyo, and Maui. Morimoto Asia Orlando at Disney Springs opened in 2015, followed by Momosan Ramen and Sake NYC and Morimoto Las Vegas at MGM Grand in 2016. Morimoto Asia Waikiki, Momosan Waikiki, and Morimoto Doha opened in 2018, Momosan Seattle opened in 2019, and Momosan Wynwood opened in 2020. In 2021, Chef Morimoto opened Sa’Moto at Manhattan West, a new pan-Asian quick service concept, in partnership with Sam Nazarian, SBE, and Disruptive Restaurant Group Morimoto Taghazout Bay, and Momosan at Hub Hall in Boston. In 2022, Momosan Santana Row and Morimoto Asia Napa opened their doors, followed by Morimoto Jakarta and Morimoto Bordeaux opening in 2023.

This year, Chef Morimoto partnered with Montclair Hospitality Group to open the first location of MM by Morimoto in Montclair, New Jersey. The restaurant, opening later in 2024, will showcase Chef Morimoto’s innovative cuisine and extensive omakase dining experiences.

Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list and a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York. In 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.”  In 2016, Morimoto Asia at Disney Springs was presented with the “Design Built Award of Merit” by the American Institute of Architects Orlando; and was the Silver Award recipient of the New York Design Awards.

Chef Morimoto first competed on Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 1999. As an Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. Chef Morimoto returned to the Iron Chef challenge in the spring of 2017 with Iron Chef Gauntlet. In 2023, Chef Morimoto ventured to become executive producer and head judge for Roku’s Morimoto’s Sushi Master, testing the sushi skills of eight expert chefs.

His first cookbook, Morimoto: The New Art of Japanese Cooking, won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book. His second cookbook, Mastering The Art of Japanese Home Cooking, was released in November 2016.

Beyond his culinary genius and the exquisite design of both his food and restaurants, Chef Morimoto’s business acumen has helped him succeed in other related industries. Morimoto Signature Series of beer was launched in 2003 in partnership with Rogue Ales of Newport, Oregon.  Chef Morimoto also has a line of premium sake and shochu produced in collaboration with the Fukumitsuya Brewery, a prominent sake brewery in Kanazawa, Japan, that was founded in 1625; in 2018 debuted his signature line of Easy Cup Sake, partnering with Gekkeikan Brewery in Kyoto, Japan that was founded in 1637.

In 2016, Chef added Morimoto grape-seed oil and Morimoto Cabernet Sauvignon blend produced in collaboration with Michael Mondavi. In 2020, Chef Morimoto further extended his liquor expertise by partnering with Rogue Whiskey to create a three-and six-year-old Morimoto Single Malt Whiskey.

Once COVID-19 hit, Chef Morimoto tapped into the timely need for personal protective equipment and developed his own line of face masks for fans to purchase, as well as a fun line of merchandise from t-shirts, hoodies to baseball caps and a plateware collection by Nikko, featuring dinnerware from his Momosan restaurants.  His developed line of products that fans can also enjoy at home includes two flavors of Morimoto Miso Soup and three flavors of Momosan Instant Ramen.

In 2021, Chef Morimoto partnered with Grgich Hills Estate to release an exclusive Cabernet Sauvignon and Chardonnay label, Morimoto Dream. The wine is a collaboration of vision and passion between a vineyard rich in history and cultivation and a chef famed for blending Japanese and Western cuisine. He also partnered with The Spice House, a trusted purveyor of the finest spices, herbs, blends, and extracts, to create a collaborative range of spice blends available to home kitchens nationwide. In 2022, Chef Morimoto partnered with Global Grub to create the Morimoto Mochi Donut Kit – offering at-home bakers the opportunity to try their hands at cooking like a master chef. In 2023, Chef collaborated with Hawaiian Paradise Coffee to produce a line of coffee, teas, and pancake mix which can be enjoyed both online and at select restaurants. This collaboration embodies the spirit of Hawaiian paradise and brings a taste of the tropics to coffee and tea enthusiasts. In addition, he partnered with Treveri Cellars to create two distinct sparkling wine flavors: Dream Brut Rosé and Dream Brut Zero. Most recently, Chef Morimoto was named Holland America Line’s Fresh Fish Ambassador of its Global Fresh Fish Program. He brought his innovative flair to curated menu items in the Dining Room and a pop-up experience, which is available once per cruise on the fleet’s under ten ships in either Pinnacle Grill or Tamarind.

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