Masaharu Morimoto has been a fixture on global food television since he joined the cast of the original Iron Chef program in Japan in 1998.
Known for his ponytail, his intellectual air and his good humor, Morimoto appears on Iron Chef America, which has been a highlight of the Food Network since 2005, and has opened a collection of eponymous restaurants in the United States and other parts of the world.
The latest, Morimoto Las Vegas, opens on Friday at the MGM Grand Hotel, after three years in development.
Meanwhile, in November, Morimoto will publish Mastering The Art Of Japanese Home Cooking, whose cuisine is much different than the sushi, teriyaki and other dishes that diners have discovered through restaurants.
Morimoto answered questions for FORBES via email about his new venture, his career and his thoughts about culinary trends.
Q. It's interesting to hear that you are coming to Las Vegas. You are coming many years after other famous chefs. There is tons of competition at every level. Why did you wait to open a restaurant there?
A. Fate brought this opportunity.
Q. It sounds like you will have a mix of Japanese and French techniques, including teppanyaki and sushi. Do you think diners will expect this variety, because it's Vegas, or is this something that you choose to do?
A. I want to offer world cuisine, just as I do at my other locations. People visit Las Vegas from all over the world. They know good food. I think I can provide the dining experience people look for in Las Vegas. This is an exciting challenge as a chef and a restaurateur. I’m looking forward to it.
Q. Looking back on your experience, what do you think appearing on TV did for your career, both positive and negative? Is this competitive experience something you would recommend for other people? And, if you had not appeared on television, where would your career be now? Would you have stayed in Japan, or do you think you would have come to the U.S. on your own?
A. No doubt that being on the shows has had a significant impact on my career. It was an eye-opening experience. During the course of filming, I grew as a person, as a chef, and was blessed with so many encounters, knowledge, and learning experiences. It all led me to the success I have today.
At the same time, as I became more publicly exposed, time to time I had to endure random insults or unjust accusations. Also, my privacy became more slippery thing. But I learned to enjoy the whole package.
I can’t say I recommend the competitive experience like the one I had, because now I know how difficult it can be. When I appear on the shows, I don’t think of it as a competition with others. I’m not trying to cook to impress the judges or the viewers. I take it as a challenge with myself, for myself. Of course I feel pressure to win, but that is not my focus.
If I had not appeared on TV, I'd like to believe that I still would have been a successful sushi chef. I came to the U.S. before I went on Iron Chef shows so I probably would have stayed with or without the appearances.
Q. Beginning with your restaurant in Philadelphia, your places have had a distinctive architectural look. (The Vegas restaurant is 5,542 square feet, designed by the noted restaurant and hotel firm Yabu Pushelberg.) What is the connection between the appearance of the restaurant and the diner's enjoyment of the food?
A. I have restaurants in various locations including some overseas. Each of them is unique in its own way based on the local background (e.g. culture, customs, economics, history…). To me, it’s important to understand and satisfy local palates.
In my restaurants, I was given opportunities to work with designers and architects with true professionalism who understand and deliver what I look for in my restaurants. By their hands, each location’s individual concept was beautifully embodied into the appearance.
Q. What are a few things that you insist upon at each of your restaurants? Is there anything that the diners have in common? In what ways are they different?
A. Napa, Hawaii, Disney Springs….what diners expect in dining experience varies from place to place, that’s not surprising. It’s important to sense and grasp what guests are looking for. I take my local chefs and managers’ opinions seriously, when considering what works and what doesn’t. It’s my job to make sure the right person is in the right place. I trust my staff and I’m happy to be able to work with them.
Q. What is the challenge for you, as a chef, when you are overseeing places so far apart? Of course, diners would like you to be there, and you can't be in different cities at the same time. How do you handle the demands on your time?
A. I travel a lot, that’s for sure. Not only to go to my restaurants, but to participate in events as well. I miss seeing my guests when I’m away from my restaurants. But fortunately I have great teams that I can trust in each location. With them, I know the guests are in good hands, which is comforting to know.
Q. You have continued to appear as a guest on television shows. Is this something you would like to do in the future? Do you think you would like to have your own show? Or do you prefer to focus on your restaurants?
A. I’m open to anything. Curiosity keeps me going and keeps me young. I would be happy to host a show, if there is a need for me, with my broken English (jokingly).
Q. Lastly, there is some concern in the restaurant industry that as people become better home cooks, they will be less likely to dine out. What is your view of how home cooking is affecting the restaurant business?
A. I’ve never heard of the concern, and I don’t think we need to be concerned. I think home cooking and dining out are two very separate things.
As people become better home cooks, we in the restaurant industry also keep trying to improve our skills, and we should. I hope my restaurants continue to provide special dining out experience to guests.
