Morimoto Quotes & Sayings

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 don't eat anything on an airplane. — 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, I am more tempted by guilty pleasures, such as eating too many sweets and sleeping a lot. — Masaharu Morimoto

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant. — 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

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. — 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. 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. — 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 keeping just a chef. That's more comfortable. — Masaharu Morimoto

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

Create positive life with positive thoughts and positive words. — Lailah Gifty Akita

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

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. — Masaharu Morimoto

I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast. — Geoffrey Zakarian

In cold and heat, in rain and wind, the soul united to God says, "I want it to be warm, to be cold, windy, to rain, because God wills it." — Alphonsus Liguori

A kitchen without a knife is not a kitchen. — Masaharu Morimoto

I've seen people who are not very likeable but hilarious. I think comedians get to a point where they know they're funny, so they don't care - in the sense that they know what they're doing. They have a skill. — Ted Alexandro

I want to expand my cuisine to this country. I love America. I have been here 22 years. — 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 soul is samurai. My roots aren't samurai, but my soul is. — Masaharu Morimoto

The joy of painting lies precisely in the challenge of memory and the challenge of translation from the lived experience to the two-dimensional or three-dimensional symbol. — Paul Kane

Old Earth rotated slowly and majestically on its axis, reassuringly unperturbed by recent events. — Michael K. Schaefer

Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles. — Masaharu Morimoto

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. — 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. You don't have to train as long as I have. You can do my cooking in your kitchen. — 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, how much salt and vinegar to use and how the seasons affect the fattiness of the fish. — Masaharu Morimoto

I'm not making art, I'm making sushi. — Masaharu Morimoto

Cook more often. Don't study; just cook. — Masaharu Morimoto

New York is my, you know, second hometown. — Masaharu Morimoto

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. — Masaharu Morimoto