List of Masaharu Morimoto Quotes

I Want To Expand My Cuisine To This Country. I Love America. I Have Been Here 22 Years.

Right After I Graduated High School, I Joined A Sushi Restaurant To Learn How To Make Japanese Food. And Then Spent Seven Years. Then That Time - That's Enough. Then Sushi Restaurant - Butchering Fish And They Make Your Body Smell Like Fishy.

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 Aid The Tsunami And Earthquake Victims.

I Dont Eat Anything On An Airplane.

I Always Have Dashi In My Refrigerator—it's The Almighty Japanese Ingredient.

A Lot Of People Call Me A Celebrity Chef, But I Don't Think That I'm A Celebrity. So I Want To Stay Keeping Just A Chef. That's More Comfortable.

You Wouldn't Put Your Soul In A Dishwasher!

New York Is My, You Know, Second Hometown.

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 I'm At Home, I Eat What My Wife Cooks For Me. She Works Hard To Avoid Making Foods That Are High In Calories And Cholesterol, So Most Of The Time, She Makes Vegetarian Dishes.

Culture And Tradition Have To Change Little By Little. So 'new' Means A Little Twist, A Marriage Of Japanese Technique With French Ingredients. My Technique. Indian Food, Korean Food; I Put Italian Mozzarella Cheese With Sashimi. I Don't Think 'new New New.' I'm Not A Genius. A Little Twist.

When I'm On The Road, I Wake Up Early And Walk A Lot. I'm Very Healthy. But When I Come Back Home, I Am More Tempted By Guilty Pleasures, Such As Eating Too Many Sweets And Sleeping A Lot.

I Buy Soy Sauce And Flavor It Five Different Ways: With Sake, Mirin, Sugar, Kombu And Bonito Flakes. I Use Them On Lots Of Dishes At Home.