Masaharu Morimoto – from Iron Chef to Restaurant Empire

Who is Masaharu Morimoto

Masaharu Morimoto was born on May 26, 1955, in Hiroshima. In his youth, he dreamed of a career as a baseball player, but a shoulder injury dashed those plans. At the age of 18, he began learning the art of sushi – and thus began the story of one of the most recognizable Japanese chefs in the world.

After years of training and working in Japan, Morimoto moved to the United States in 1985. He arrived in New York City, where he joined the legendary restaurant Nobu Matsuhisa in 1994. He quickly rose to the position of head chef – it was at Nobu that he proved he could blend traditional Japanese cuisine with Western techniques in a way that delighted critics and guests alike.

Iron Chef – the Path to the Top

In 1998, producers of the Japanese show Iron Chef (料理の鉄人, Ryōri no Tetsujin) offered Morimoto the role of Iron Chef Japanese. Initially hesitant to accept the offer, he ultimately agreed and replaced Koumei Nakamura. On the show, he competed against challenging chefs, preparing dishes with a mandated secret ingredient – under time pressure and in front of cameras.

His record in the Japanese edition of the show is 16 wins, 7 losses, and 1 tie. In 1999, he transitioned to the American version – Iron Chef America – where he continued to compete until 2012. In 2017, he returned for the show Iron Chef Gauntlet. In total, he spent over two decades on screen, building recognition that extends far beyond the culinary world.

Culinary Philosophy

Morimoto stands out for an approach he calls "New Japanese Cuisine." He does not copy tradition – he reinterprets it. He employs classic Japanese techniques (fermentation, smoking, precise fish cutting) but combines them with ingredients and methods from around the world. The result? Dishes that look like works of art and taste unlike anything in a traditional Japanese restaurant.

This fusion evokes both admiration and controversy among purists. In Japan, some critics accused him of straying from tradition – but it is this very boldness that has allowed him to gain an international audience.

Architecture and Design – Stars Behind the Scenes

Morimoto's restaurants are distinguished not only by their cuisine but also by their architecture. Morimoto and his business partner Stephen Starr have always prioritized collaboration with world-class designers. The result: each flagship location is a unique world, designed by a different outstanding creator.

• Karim Rashid (Philadelphia, 2001) – an Egyptian-Canadian industrial designer, one of the most prolific designers of the 21st century. He designed the interior from floor to ceiling: an egg-white space with geometric boxes, illuminated glass partitions (LED Color Kinetics system), and fabric walls. The lighting designed by Paul Gregory (Focus Lighting) won the IALD Award of Merit in 2002.
• Tadao Ando (New York Chelsea, 2006) – a Japanese architect and Pritzker Prize laureate. Morimoto NYC was his first project built in New York. Budget: $12 million. Ando designed the space in a former loading dock at Chelsea Market, creating an interior with concrete elements and an iconic "water wall" – a steel curtain with about 20,000 illuminated water bottles. Co-designer: Stephanie Goto (previously from David Rockwell's office). It won the James Beard Outstanding Restaurant Design award in 2008.
• Thomas Schoos (Napa, 2010) – a German-American designer from Los Angeles (Schoos Design). He designed interiors with Argentine rosewood – tables, seating, and wall panels custom-made by Costantini Design. The magazine Food & Wine named Morimoto Napa one of the best restaurant openings of 2010. Schoos also designed locations in Waikiki and Mexico.
• Studio V Architecture (Disney Springs Orlando, 2015) – a New York firm led by Jay Valgora. A two-story space with a triple glass wall and a sushi bar carved from hundreds of ash wood pieces. It won the AIA Orlando Design Built Award of Merit (2016).

Iconic Dishes

Tuna Pizza – probably Morimoto's most recognizable dish. A thin, crispy crust topped with raw tuna, anchovy aioli, olives, and jalapeños. Served since the 2000s and still featured on the menu of nearly all Morimoto restaurants.

Yellowtail Pastrami – delicately smoked yellowtail (buri), served with togarashi, crème fraîche with gin, and grape seed oil. Prepared at the table, adding a theatrical element.

Ishi Yaki Buri Bop – yellowtail served in a heated stone bowl with rice, soy-sesame sauce, and an egg yolk. The rice sizzles on the hot stone – the effect is both visual and flavorful.

Omakase – a multi-course tasting menu where the chef selects dishes at his discretion. In Morimoto restaurants, omakase usually consists of 8–12 dishes showcasing seasonal ingredients and techniques from sashimi to hot dishes.

Angry Lobster – lobster in a spicy chili sauce with tofu, shimeji mushrooms, and asparagus. One of the bolder dishes on the menu – it combines intense spicy flavors with the delicacy of seafood.

Awards and Honors

• Michelin Star – Morimoto XEX (Atelier Morimoto XEX) in Tokyo received a Michelin star in the first edition of the Michelin Guide Tokyo in 2008.
• IACP Award – his first cookbook Morimoto: The New Art of Japanese Cooking (DK, 2007) won two awards from the International Association of Culinary Professionals: in the "Chefs and Restaurants" category and the Julia Child First Book Award.
• James Beard Nomination – the same book was nominated for the James Beard Foundation Award in 2008.
• James Beard – Outstanding Restaurant Design – Morimoto's restaurant in New York (designed by Tadao Ando) won this award in 2008.
• IALD Award of Merit – lighting at Morimoto in Philadelphia (designed by Paul Gregory / Focus Lighting for Karim Rashid's interior) in 2002.
• AIA Orlando Award – Morimoto Asia at Disney Springs (Studio V Architecture) won the Design Built Award of Merit in 2016.
• Japanese Government Award – in February 2013, he received the Minister's Award for Overseas Promotion of Japanese Food for promoting Japanese cuisine abroad.

Restaurants in the USA – Where to Dine at Morimoto

Morimoto has built a restaurant empire that at its peak included over 20 locations across four continents. Below are the current locations in the United States (as of November 2026):

Morimoto – Philadelphia (Flagship)

The first Morimoto restaurant, opened in 2001 at 723 Chestnut Street in Center City. The interior was designed by world-renowned designer Karim Rashid – an egg-white space with geometric boxes and illuminated glass partitions that change colors thanks to the LED Color Kinetics system. Rashid designed literally every element: tables, chairs, walls, floors, and ceilings. This is where Tuna Pizza was born. The menu includes sushi, sashimi, robata grilled dishes, and teppanyaki. Dinner from Monday to Thursday and Sunday 5:00 PM–10:00 PM, Fridays and Saturdays until 11:00 PM. Reservations via OpenTable or by phone: (215) 413-9070. → View on map and rate

Morimoto – Las Vegas (MGM Grand)

Opened in October 2016 at the MGM Grand hotel on the Strip. The interior was designed by Yasumichi Morita from the Tokyo firm GLAMOROUS co., Ltd. – inspired by the concept of "Japan Gallery," featuring monochromatic photographs by Morita himself. After renovations in October 2025 (architectural firm Cuningham), the restaurant was refreshed with the energy of "Tokyo after dark." It offers a sushi bar, main dining room, and teppanyaki tables. Dinner Sunday–Thursday 5:00 PM–10:00 PM, Friday–Saturday 5:00 PM–10:30 PM. → View on map and rate

Morimoto – Napa

Located at 610 Main Street in downtown Napa Valley, opened in 2010. The interior was designed by Thomas Schoos (Schoos Design, Los Angeles) – tables, seating, and wall panels made of Argentine rosewood, custom-made by Costantini Design. The menu focuses on combining Japanese techniques with local California ingredients – Pacific fish, vegetables from Sonoma and Napa farms. The second floor features a private dining room. Phone: (707) 252-1600. → View on map and rate

Morimoto Asia – Napa

The second location in Napa at 790 Main Street, offering a broader pan-Asian menu – in addition to Japanese dishes, it also features inspirations from Chinese, Korean, and Thai cuisines. A more casual atmosphere than the flagship Morimoto Napa.

Morimoto – Maui

Located at the Andaz Maui at Wailea Resort at 3550 Wailea Alanui Drive. The restaurant overlooks Mokapu Beach – probably the most beautiful location of all Morimoto locations. The menu combines Japanese techniques with Hawaiian ingredients: local fish, tropical fruits, and seaweed from the island.

Morimoto Asia – Disney Springs (Orlando)

Opened in September 2015 in the Disney Springs complex (formerly Downtown Disney). The interior was designed by New York's Studio V Architecture (Jay Valgora) – a two-story space with a triple glass wall and a sushi bar carved from hundreds of ash wood pieces. Sushi, dim sum, Peking duck alongside classic Morimoto dishes. The "Forbidden Lounge" upstairs serves cocktails late into the night.

MM by Morimoto – Montclair, NJ

The latest concept by Morimoto, opened on July 31, 2025, at 193 Glenridge Avenue in Montclair, New Jersey. It combines modern Japanese cuisine with a steakhouse approach – sushi, wagyu, omakase, and cocktails. 200 seats. Next door, at 189 Glenridge Avenue, OEN by Morimoto operates – an intimate venue for a 14-course omakase. → View on map and rate

Momosan Ramen & Sake – New York

The first of the Momosan chain, opened in April 2016 at 342 Lexington Avenue in Midtown East. A casual concept – ramen (tonkotsu, miso, shio), sake, craft beer, and Japanese snacks (gyoza, karaage). More affordable than flagship restaurants. Additional Momosan locations operate in Boston (80 Causeway St), Waikiki (Alohilani Resort), Wynwood (Miami), Santana Row (San Jose), and Foxwoods Casino (Connecticut). → View on map and rate

Restaurants Outside the USA

• Atelier Morimoto XEX – Tokyo – a Michelin-starred restaurant in Roppongi.
• Morimoto – Kyoto – on the famous Pontocho alley (232 Nabeyacho, Pontocho-dori).
• Wasabi by Morimoto – Mumbai – in the Taj Mahal Palace hotel, Colaba.
• Wasabi by Morimoto – New Delhi – in the Taj Mahal hotel, 1 Mansingh Road.
• Morimoto – Doha – in the Mondrian Doha hotel, West Bay Lagoon.
• Morimoto – Bordeaux.
• Morimoto – Jakarta.
• Morimoto – Taghazout Bay (Morocco).
• Morimoto by Sea – on Holland America Line ships.

Closed Restaurants

Not all locations have survived. Here are the notable closures:

• Morimoto New York (Chelsea) – opened in 2006 at 88 10th Avenue in the Chelsea Market building. The interior was designed by Pritzker Prize winner Tadao Ando – his first project realized in New York (budget $12 million). An iconic feature: a steel curtain with ~20,000 illuminated water bottles and a ceiling made of white fiberglass. Co-designer: Stephanie Goto. The restaurant won the James Beard Outstanding Restaurant Design award in 2008. In 2013, it underwent a controversial transformation into Bisutoro (a casual concept), which lasted only a few months – Bisutoro closed in January 2014, after which the original format was restored. Ultimately closed in May 2020 after the lease expired. It operated for nearly 15 years.
• Morimoto Waikiki – designed by Thomas Schoos. Closed in December 2016 (a separate location from Momosan Waikiki, which continues to operate).
• Morimoto South Beach (Miami) – closed on the same day that Morimoto Asia opened in Disney Springs (September 2015).

Visitor Tips

• Reservations – at flagship restaurants (Philadelphia, Las Vegas, Napa), book at least a week in advance, especially on weekends. Momosan in NYC typically does not require reservations during the week.
• Budget – dinner at a flagship restaurant costs $80–$150 per person without alcohol. Omakase costs $145–$245. Momosan is significantly cheaper – $20–$40 for ramen with snacks.
• Dress code – smart casual at Morimoto restaurants. Casual attire is sufficient at Momosan.
• Sushi bar – if possible, sit at the sushi bar. Watching the itamae (sushi master) at work is an integral part of the experience.
• Dishes to try – Tuna Pizza is a must on your first visit. If you enjoy stronger flavors, order the Angry Lobster. For dessert – Morimoto's Baked Alaska with green tea ice cream.
• Architecture – even if food is not the main reason for your visit, the interiors are worth seeing. Philadelphia (Rashid), Napa (Schoos), and Disney Springs (Studio V) offer three completely different visual experiences.