Just ask the local people for the best food. Don't rely on a guidebook. — Masaharu Morimoto Copy Share Image
I always have dashi in my refrigerator - it's the almighty Japanese ingredient. — Masaharu Morimoto Copy Share Image
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on… — Masaharu Morimoto Copy Share Image
I want to expand my cuisine to this country. I love America. I have been here 22 years. — Masaharu Morimoto Copy Share Image
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the… — Masaharu Morimoto Copy Share Image
A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay… — Masaharu Morimoto Copy Share Image
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher! — Masaharu Morimoto Copy Share Image
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't like it that way. — Masaharu Morimoto Copy Share Image
Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories.… — Masaharu Morimoto Copy Share Image
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients,… — Masaharu Morimoto Copy Share Image
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I… — Masaharu Morimoto Copy Share Image
Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven… — Masaharu Morimoto Copy Share Image
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French… — Masaharu Morimoto Copy Share Image
When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home,… — Masaharu Morimoto Copy Share Image
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French ingredients. My… — Masaharu Morimoto Copy Share
Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when… — Masaharu Morimoto Copy Share
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much… — Masaharu Morimoto Copy Share
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is… — Masaharu Morimoto Copy Share
I always have dashi in my refrigerator - it's the almighty Japanese ingredient. — Masaharu Morimoto Copy Share
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You… — Masaharu Morimoto Copy Share
On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to… — Masaharu Morimoto Copy Share
When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team… — Masaharu Morimoto Copy Share
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and… — Masaharu Morimoto Copy Share
