Masaharu Morimoto

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. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City.

Morimoto polished his craft in New York's melting pot and became a state-of-the-art world chef. His cutting-edge cuisine attracted the attention of Iron Chef' producers, who invited him to become a Japanese Iron Chef. His skill, which outshines the trademark diamond stud in his left ear, has been recognized all around the world. While his cooking has Japanese roots, it's actually "global cooking" for the 21st century. His unique fusion cuisine takes advantage of Japanese color combinations and aromas and uses Chinese spices and simple Italian ingredients, while maintaining a refined French style of presentation.

"Cooking is entertainment," proclaims the revolutionary. 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.

Iron Chef America Profile:

From: Hiroshima, Japan Restaurant: Morimoto Restaurant in Philadelphia and New York City Cuisine: Japanese Interests: East/West integration, Japanese traditions Ideal secret ingredient: Ingredients that generate umami, the fifth taste Ideal judge: Someone who understands global cuisine Culinary secret weapon: Home-milled rice Favorite restaurant: Ginzu Kyubei Favorite food: Sushi Food you won’t go near: None Weirdest thing you've ever eaten: Live snake Favorite food destination: Japan, because I am Japanese Alternative dream job: Professional baseball player