b'C E C E I T Y SSPPOOTTLL I G H I T R V I W L ELBERB RTI Y I G HTTI NNT E E RIVE WEMasaharu MorimotoChefO er the course of his storied career, Iron Chef Masaharu Morimoto hasv created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to countless diners throughout the world. Garnering critical and popular acclaim for his seamless integration of Western and Japanese ingredients, he effectively created a signature style that positions him as one of todays foremost chefs.Below,Samoto by Morimoto,Donehy Roomin Los AngelesPhoto: Paulo Salud What got you interested in sushi at the start of your career?Did your involvement with Iron Chef change your life? After a shoulder injury ended my dream of becoming a profession- Yes, I am very grateful that I got to be on Iron Chef and Iron Chef al baseball player in Japan, I began studying sushi in my home- America. It taught me another level of focus while dealing with town of Hiroshima. As a boy, I idolized the sushi chefs workingstress and pressure. I was able to use the fierce competition to quietly and surely behind the counter at the restaurant my familyinspire a new level of creativity with my dishes. Im very proud to visited on special occasions. After studying the technique of sushibe called Iron Chef Morimoto and feel a certain responsibility when making, and at age 24, opened my first restaurant. people call me that. I would like to be a good mentor for many young generations who are looking to be chefs.What made you decide to move to the United States You have expanded your career into so many areas at age 29? from restaurants to wine to cookbooks. What keeps you When I first arrived to the U.S., I thought Id be only staying forpassionate about food, and the business of food? a few years. After working as the head chef of Nobu New York, II opened my first restaurant in Japan when I was only 24 years old was selected to compete in Japans Iron Man of cooking and Ironand have been cooking and traveling the world ever since. Because Chef America and made a lot of connections with business peopleof the path Ive chosen, I have been able to meet so many people, who wanted to collaborate with me. I opened my first Morimototravel the world, eat so many different types of cuisines and work location in 2001 in Philadelphia with Stephen Starr, and now havewith such a talented team of people, all of which keep me passion-17 restaurants around the world with many more planned forate about food. Im in my 60s now and am very proud of feeling full 2022 and beyond.of energy and life and continuing to work with my team to create additional opportunities for our restaurants and retail products. 22 visionsWinter 2022 Sumitomo Corporation of Americas'