Morimoto Quotes

#1. 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

#2. 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

#3. New York is my, you know, second hometown.

Masaharu Morimoto

#4. Just ask the local people for the best food. Don't rely on a guidebook.

Masaharu Morimoto

#5. I'm not making art, I'm making sushi.

Masaharu Morimoto

#6. 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

#7. I don't eat anything on an airplane.

Masaharu Morimoto

#8. A test known as a heavy metal screen (several types are available) can determine whether heavy metal toxicity is a factor in your autoimmune disease.

Sarah Ballantyne

#9. 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

#10. 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

#11. 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

#12. Actually, it's a lot of fun to fight. You know, it's a hell of a hoot.

James Mattis

#13. I work differently than most people.

Billy Corgan

#14. A country's greatness lies in its undying ideals of love and sacrifice that inspire the mothers of the race.

Sarojini Naidu

#15. He said not to worry. But it's there. The worry. I can't help it. It's like telling me not to have brown eyes. I have brown eyes. I'm worried.

Lisa Genova

#16. Life humbles the rich by giving them problems that money can't resolve, or, dissolve.

Mokokoma Mokhonoana

#17. Believe in yourself no matter what anyone says

Cody Simpson

#18. Cook more often. Don't study; just cook.

Masaharu Morimoto

#19. 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

#20. And so now, under a Colorado sky so blue it hurt my eyes, we arrived at the terrible truth. You can plot your escape, you can ditch your life and your family, and you can race down a two-lane highway in a stolen car. But there are things you can never out run

James Patterson

#21. I think the rising and falling popularity of areas like hard SF and far-future SF is, to a considerable extent, the same as any other fashion.

Stanley Schmidt

#22. 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

#23. 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

#24. I have always meticulously storyboarded my films from beginning to end.

Park Chan-wook

#25. I want to expand my cuisine to this country. I love America. I have been here 22 years.

Masaharu Morimoto

#26. 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

#27. 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

#28. I always have dashi in my refrigerator - it's the almighty Japanese ingredient.

Masaharu Morimoto

#29. 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

#30. A kitchen without a knife is not a kitchen.

Masaharu Morimoto

#31. 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

#32. 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

#33. It's YOUR health. Don't leave up to someone else.

Lisa Barger

#34. 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