A lot of people call me a celebrity chef, but I don’t think that I’m a celebrity. — Masaharu Morimoto
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. — 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 have. — Masaharu Morimoto
Culture and tradition have to change little by little. So ‘new’ means a little twist, a marriage — 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. — Masaharu Morimoto
I want to expand my cuisine to this country. I love america. I have been here 22 years. — 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
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
Right after I graduated high school, I joined a sushi restaurant to learn how to make japanese food. — 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
On behalf of my native japan, I am grateful to the culinary community and hospitality industry — Masaharu Morimoto