Masaharu Morimoto

Culture and tradition have to change little by little. So 'new' means a little twist, a marriage of Japanese technique with French…

— Masaharu Morimoto

A kitchen without a knife is not a kitchen.

— Masaharu Morimoto

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

Cook more often. Don't study; just cook.

— Masaharu Morimoto

I don't eat anything on an airplane.

— Masaharu Morimoto

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

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…

— Masaharu Morimoto

I dont eat anything on an airplane.

— Masaharu Morimoto

I always have dashi in my refrigerator - it's the almighty Japanese ingredient.

— Masaharu Morimoto

You wouldn't put your soul in a dishwasher!

— Masaharu Morimoto

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

On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed…

— Masaharu Morimoto

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball…

— Masaharu Morimoto

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

New York is my, you know, second hometown.

— Masaharu Morimoto

Just ask the local people for the best food. Don't rely on a guidebook.

— Masaharu Morimoto

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

I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on…

— Masaharu Morimoto

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

I'm not making art, I'm making sushi

— Masaharu Morimoto

I want to expand my cuisine to this country. I love America. I have been here 22 years.

— Masaharu Morimoto

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

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

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven…

— Masaharu Morimoto