With His New Show, Masaharu Morimoto Wants to Break the Rules of the Sushi Bar
There are few chefs who know more about cooking in front of a television audience than Masaharu Morimoto. Since the 90s, the chef has been a fixture of food competition TV in both the United States and Japan, appearing in Iron Chef for more than 13 seasons in the States alone.
We sat down with chef Morimoto ahead of the series’s June 16 premiere to talk about why it’s taken so long to get a cooking competition series focused on sushi, how his own experience as a competitor influenced his time on the show, and how food TV has changed in the more than 20 years since he first stepped onto a set.
Eater: There are so many different types of cooking competition shows out there today. Why do you think it took this long for there to be a sushi competition show?Nobody wants to do this so far, so that’s why I want to. Chef Morimoto is the only chef in the world to do this. Japanese food, and sushi, is kind of difficult and mysterious. People think it has a lot of rules, and that it’s very difficult to make and difficult to eat. But my concept is breaking the rules of the sushi bar..
Actually, both are stressful. I definitely don’t compete anymore, but I’m still faster than anybody. I turn 68 next week, and maybe people don’t want to see the 68-year-old hustle and sweat. On the judging side, my English skills and vocabulary can pressure me and bring stress, but people really wanted me to do it, so I tried. I think if I had fluent English, I might have several shows on TV. But I want to stay in the state of a chef — I’m not a TV talent.
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