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Topic: Masaharu Morimoto

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	Masaharu Morimoto - Wikipedia, the free encyclopedia
		Masaharu Morimoto (森本正治 Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America.
		Morimoto's costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim.
		Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980.
	en.wikipedia.org /wiki/Masaharu_Morimoto (553 words)

	NationMaster - Encyclopedia: Masaharu Morimoto (Site not responding. Last check: 2007-10-31)
		Morimoto was 16-9-1 on Iron Chef and 2-3 on Iron Chef America - the latter of which he was credited with 66 victories due to a typo.
		Surprisingly, Morimoto is 2-5 overall against other Iron Chefs, with both victories having to do with chef Bobby Flay - the first battle saw Flay as a challenger on the well-publicized New York Special, and the second in a tag battle in Battle of the Masters where Flay was his partner.
		Morimoto is different than previous Japanese Iron Chefs since he's spent most of his culinary career in the United States and experiments with fusion cuisine.
	www.nationmaster.com /encyclopedia/Masaharu-Morimoto (1214 words)

	Iron Men
		The Japanese pop of Pod, the Orangina of Tangerine, Buddakan’s operatic serenity, the mojito moody Alma de Cuba, the Franco frilliness of L’Ange Bleu, are all opulently appointed for maximum theatricality.
		The color is carried through Morimoto’s long narrow hall in an undulating wave of hand-done plaster, through a low entryway of floor-to-ceiling glazed, carbonized, wide-slat bamboo.
		This evening, Morimoto — a bullish man with long, streaked hair nestled under a pulled-low baseball cap — is in the kitchen mixing an eel sauce, with more accent on eel, less on sauce.
	www.citypaper.net /articles/111501/nc.morimoto.shtml (777 words)

	Masaharu Morimoto - Wikipedia, the free encyclopedia (Site not responding. Last check: 2007-10-31)
		Morimoto Masaharu (born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef.
		Morimoto's costume is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf.
		Influenced by western and western cooking styles, he decided to see his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine.
	www.encyclopedia-online.info /Masaharu_Morimoto (247 words)

	Stephen Starr & Masaharu Morimoto
		Morimoto part ownership was a wise business move for Starr, who also had to promise the strong-willed Iron Chef a future opening in New York as part of their deal together.
		Morimoto took it in stride though, and although his mantra has always been that he will always do things his way (he has never trained in a culinary school), don’t expect him to change the way he cooks because of one or two critics.
		So as long as the Morimoto family dog is safe (no word on his age), his Philadelphia apartment complex remains non-dog friendly, and New Yorkers continue to make up their own minds about what food they like, we should be enjoying the exceptional cooking of Masaharu Morimoto on Tenth Avenue for many years to come.
	www.nyrestaurantinsider.com /may2006_morimoto_starr.asp (2697 words)

	Masaharu Morimoto (Site not responding. Last check: 2007-10-31)
		Morimoto Masaharu (born May 26, 1955 in Hiroshima, Japan) is awell-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef.
		Morimoto's costume is silver with red trim and a picture on the back ofJapanese and American flags tied together in a sheaf.
		Morimoto received practical trained in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his ownrestaurant in that city in 1980.
	www.therfcc.org /masaharu-morimoto-73873.html (222 words)

	TV : Iron Chef Japanese: Masaharu Morimoto : Masaharu Morimoto : Food Network
		Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30.
		Morimoto's attitude is evident in his dishes, which retain a sense of fun and a bit of spice.
		Morimoto opened his own restaurant, Morimoto, in Philadelphia in 2002 and a second one in New York City in 2006.
	www.foodnetwork.com /food/masaharu_morimoto/article/0,1974,FOOD_9908_1696120,00.html (232 words)

	UrbanDaddy - Morimoto Restaurant, Chelsea, New York City (Restaurant, NYC)
		Masaharu Morimoto, who trained under Nobu as his executive chef, is back for the first time in almost a decade to open Morimoto.
		Morimoto, who has reached the coveted title of Iron Chef, commands a space four times the size of his former teacher's original downtown location, with a huge exhibition kitchen, a 160-seat dining room, a lounge for 40, and an omakase table for a lucky eight.
		Morimoto's downstairs lounge—with its sleek bar and trendy vibe—will attract a scene that's sure to outdo neighbors Gansevoort and Maritime, not to mention the far-flung Nobu locales.
	www.urbandaddy.com /articles/162 (209 words)

	Iron Chef Japanese Masaharu Morimoto
		Iron Chef History: Morimoto is the third Japanese Iron Chef.
		Restaurant: When Iron Chef was being taped, Morimoto was the head chef at Nobu in New York City.
		Background: Morimoto sports an earring, which is unusual for the Japanese.
	www.geocities.com /ironchefcs/Morimoto.html (213 words)

	Honolulu Star-Bulletin Features
		At the end of his cooking demonstration, Masaharu Morimoto went down on his knees to acknowledge the help of his assistant, Rick Vidgen.
		Morimoto's appearance -- staged for a live audience of about 200 and filmed for a future television audience of millions -- was a signature event of the Big Island Festival, four days of cultural and culinary activities meant to show off the resorts of the Kona-Kohala Coast.
		Morimoto takes this part of his celebrity quite seriously, not just penning his name, but taking the time to write a passage in kanji whenever he had the space.
	www.starbulletin.com /2002/11/06/features/story1.html (929 words)

	With 420 New Seats to Fill, Restaurateur Banks on Buzz - New York Times
		Stephen Starr, a Philadelphia restaurateur, and the chef Masaharu Morimoto at Morimoto.
		Morimoto is a $10 million, 160-seat Japanese restaurant with Masaharu Morimoto, the Iron Chef, in charge of the kitchen.
		Morimoto to prepare the lunch for Debra Messing's birthday in August in Los Angeles that is featured in the February issue of In Style magazine.
	travel2.nytimes.com /2006/01/25/dining/25buzz.html (849 words)

	Morimoto -- New York Magazine Restaurant Review
		Masaharu Morimoto, whose eponymous establishment opened six weeks ago on the fringes of the meatpacking district, brings a formidable array of weapons to this titanic struggle.
		Morimoto pairs lumps of soft buffalo mozzarella with slices of the freshest salmon or octopus, dresses lamb carpaccio with a rich ginger-scallion sauce, and serves up a poached-lobster salad (with a soy beurre blanc) that’s as good as anything at the hoity-toity Continental restaurants uptown.
		Morimoto’s braised fl cod is perhaps not as magical as the original Nobu dish, but his “Japanese Bouillabaisse” is worth ordering solely for the delicious broth made with sake and red miso.
	newyorkmetro.com /restaurants/reviews/16435 (1056 words)

	Mishima Foods U.S.A., Inc. (Site not responding. Last check: 2007-10-31)
		As a high school student in Hiroshima, Japan, Morimoto was well on his way to becoming a professional baseball player until a shoulder injury ended that career.
		Morimoto soon distinguished himself from his peers by infusing European and Western cooking techniques and ingredients into his preparations.
		Morimoto’s dream to present his Japanese fusion in a western setting was realized.
	www.mishima.com /products/morimoto.html (495 words)

	SurfWax: News, Reviews and Articles On Masaharu Morimoto
		Across the Stadium, Cantu's competitor, Masaharu Morimoto the only Iron Chef to hold the title in both Japan and America directs his helpers in a frenzy of chopping herbs and pureeing vegetables as he deftly cuts pieces of Wagyu beef.
		Included in the book is a recipe for tuna pizza from Iron chef Masaharu Morimoto and one for a salad of fl mission figs from Thomas Keller, chef of the French Laundry in Napa Valley and Per Se in New York City.
		Masaharu Morimoto versus Mario Batali: Batali has the sort of energy and enthusiasm that works well in Kitchen Stadium, but as a newcomer to the "Iron Chef" arena, it's difficult to judge how he'll fare under the rigid time limit and demand for multiple dishes...
	news.surfwax.com /food/files/Masaharu_Morimoto_Chef.html (2937 words)

	USATODAY.com - An Iron Chef serves up his own restaurant (Site not responding. Last check: 2007-10-31)
		Off-camera, Morimoto clads himself in Ralph Lauren and is such a Lauren devotee he asked the designer to stitch his white chef's jacket.
		Morimoto says he's 20 pounds lighter than he was while taping Chef, when anxiety from his culinary battles caused him to overeat.
		Morimoto, married with no children, has an apartment in Philadelphia and insists he'll be in the restaurant nightly.
	www.usatoday.com /travel/dining/2001/2001-11-09-ironchef.htm (888 words)

	Rogue Soba Beer 22oz
		The Morimoto Soba Ale is part of the new Signature Series of Rogue Ales, launched in the Spring of 2003 with internationally acclaimed Chef Masaharu Morimoto--a James Beard awarded chef and one of the stars of the FoodTV series, Iron Chef.
		Soba (also known as buckwheat) is not a type of wheat but a member of the rhubard family (a fruit, not a grain!) Soba has been a longtime staple of Japanese cuisine because of its nutritional value.
		Morimoto Soba Ale is brewed with Roasted Buckwheat, Pale malt, Munich Malt, 13-17 Carastan Malt, and Crystal Hops.
	www.internetwines.com /rws28650.html (196 words)

	Bloomberg.com: Bloomberg Columnists (Site not responding. Last check: 2007-10-31)
		Morimoto's training, based in traditional kaiseki-ryori (elaborate Kyoto-style haute cuisine) and enhanced by his Japanese-fusion innovations at Nobu, allows him to wear many culinary robes.
		All that Morimoto lacks is the hands-on skill, finesse and expertise of Masaharu Morimoto.
		Morimoto is at 88 10th Ave., between 15th and 16th streets, (1)(212) 989-8883.
	quote.bloomberg.com /apps/news?pid=10000039&cid=elliot&sid=asiiQm939odg (1040 words)

	The Honolulu Advertiser - Island Life (Site not responding. Last check: 2007-10-31)
		Masaharu Morimoto, the silver-clad Iron Chef Japanese of TV Food Network's popular "Iron Chef" series, will be in Honolulu next month as a guest chef at the Big Brothers Big Sisters Annual Gourmet Affair benefit event.
		Morimoto is no stranger to Hawai'i: Like many Japanese nationals, he was married here 22 years ago.
		Morimoto will be opening his own "New Asian" style restaurant, Morimoto, in Philadelphia this summer.
	the.honoluluadvertiser.com /article/2001/Mar/28/il/il12a.html (866 words)

	Iron Fans Online \| Morimoto Masaharu (Site not responding. Last check: 2007-10-31)
		Born in May 26, 1955 in Hiroshima prefecture and married to Keiko, Iron Chef Japanese Morimoto Masaharu trained in a sushi restaurant before moving to the U.S. in 1985 at the age of 30.
		Chef Morimoto sports an earring, which is unusual for the Japanese.
		Chef Morimoto's own cooking style is more fusion as he often combines non-Japanese elements into his food.
	www.ironfans.net /aboutic/bios/morimoto (405 words)

	Report on Iron Chefs' Restaurants (Site not responding. Last check: 2007-10-31)
		That was an impressive dish in which Morimoto used the mushrooms in both the noodles and the broth.
		Not only Morimoto himself but others also wore roomy pants made of colorful cotton prints, in addition to white tops and aprons (this seemed like some sort of signature attire for the Morimoto chefs).
		While bespectacled Morimoto with a pony tail was busy going in and out of the counter area and visiting the tables; the other chefs worked on sashimi dishes in a well-coordinated manner.
	lark.cc.ku.edu /~paul/morimoto.html (1676 words)

	Iron Chef hawks book, two beers and self
		Iron Chef Masaharu Morimoto opens a beer bottle with an unconventional tool during a Seattle promotional appearance.
		After a rousing introduction from a Rogue Ales representative, chef Morimoto, dressed sportily in a U.S. flag-emblazoned sweater and blue-tinted shades, bounded into the room, fists pumping to the "Rocky" theme playing in the background.
		Morimoto, in Seattle until Thursday, picked up a bottle of the hazelnut ale in one hand and a large custom-made knife in the other.
	seattlepi.nwsource.com /food/120598_chef06.html (523 words)

	DVD Talk Forum - Iron Chef watchers...
		Iron Chef Morimoto got pissed because Flay jumped up on the cutting board, and Flay got pissed because there was water on the floor, he kept getting shocked, and he cut himself at the very beginning.
		Morimoto explained that cutting boards and knives are sacred things to the Japanese, in fact they take extreme care of these items along with a few other kitchen items.
		Morimoto however was far angrier at Flay's disrespectful grandstanding and defiling his cooking tools, becasue that is a big "No-No" in Japanese culture, akin to pissing in a graveyard here.
	www.dvdtalk.com /forum/archive/index.php/t-87529.html (1375 words)

	[No title]
		On Monday, Chef Morimoto will be in the store from 9:30am to 1pm and 2pm-6pm for a sampling and signing of his new line of sauces, condiments and beer.
		At the age of 25 Morimoto opened his own restaurant in Hiroshima and soon distinguished himself from his peers by infusing European and Western cooking techniques and ingredients into his preparations.
		Compared to running his restaurant in Philadelphia, Morimoto says cooking on TV is "10,000 times more stressful because the Iron Chef is never supposed to lose." The Iron Chef show is one of FoodTV’s most popular shows.
	www.southernseason.com /press/chefmorimoto0604.doc (524 words)

	The New York Times > Morimoto Restaurant Review > New York City Restaurant Reviews (Site not responding. Last check: 2007-10-31)
		Masaharu Morimoto, a Nobu alumnus familiar to viewers of "Iron Chef," put together the menu, supervises the cooking and, at least for now, can be seen caroming around the open kitchen and into the dining rooms to greet guests.
		The appeal of the dishes at Morimoto, like their ethnic associations, was all over the place, due in part to their frantic nature and in part to the kitchen's uneven performance.
		Morimoto should make a new roll called the "Manager Roll" consisting of only Rice and Vinegar; it is sure to leave you empty inside.
	events.nytimes.com /2006/03/22/dining/reviews/22rest.html (1101 words)

	South Beach Wine&Food Festival 2005
		Chef Masaharu Morimoto, born and raised in Hiroshima, Japan, learned the art of sushi and traditional Kaiseki cuisine by training under several of his country's esteemed master chefs.
		Morimoto, along with Stephen Starr, one of the country's top restaurateurs, opened Morimoto, a brilliant restaurant in Philadelphia featuring contemporary Japanese cuisine.
		Chef Morimoto, who has earned international respect for his extraordinary cuisine, integrates Western ingredients and techniques with traditional Japanese cooking such as tempura, sushi, sashimi and yakimono.
	www.sobewineandfoodfest.com /2005/chefs_morimoto.htm (252 words)

	Highbeam Encyclopedia - Search Results for Masaharu (Site not responding. Last check: 2007-10-31)
		Chef Masaharu Morimoto and Restaurateurs To Open Unique Asian Bistro Concept.
		Masaharu SHIBATA, President and Chief Executive Officer, NGK INSULATORS LTD (Japan).
		Iron Chef at Stony Brook Univ.: Masaharu Morimoto does a cooking demonstration for students.(COLLEGES)
	www.encyclopedia.com /SearchResults.aspx?Q=Masaharu (217 words)

	In 'Iron Chef' Rematch, Knives and Egos Bared
		Morimoto, the former chef at Nobu in Manhattan.
		Morimoto happened to have a bucket of sake, into which he dropped some squirming lobsters.
		Morimoto, he took the hygienic precaution of tossing the cutting board onto the floor.
	classes.yale.edu /03-04/anth254a/article_bank/NYT_010606a.htm (930 words)

	The James Beard Foundation Events: August 2001
		Morimoto began cooking at 18 in his native Japan.
		Morimoto got as far as New York and stayed put.
		This month, Morimoto gives us a sneak preview, and we already know the outcome of this kitchen battle—Beardies are the winners.
	www.jamesbeard.org /events/2001/08/020.shtml (419 words)

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