Masaharu Morimoto, star of the popular TV shows Iron Chef and Iron Chef America, is bringing his world-renowned culinary vision to New Jersey.
Known for his seamless fusion of Japanese and Western ingredients, Morimoto began his U.S. career as the chef of Nobu in New York City before opening his first restaurant in Philadelphia in 2001. Since then, he has expanded his empire globally with acclaimed restaurants in New York, Napa, Honolulu, Mumbai, Mexico City, Tokyo and more—plus authored two cookbooks.
Now, at age 70, the Manhattan-based chef is set to open his first New Jersey restaurant in Montclair this summer. He recently spoke with us about the venture.
Your new restaurant, MM by Morimoto, opens in Montclair this summer. What’s in store for diners?
We’re excited to introduce a specially designed omakase menu that offers a curated culinary experience for our guests. For the omakase, [we have] access to exclusive cuts of fish that are flown in daily from Japan. Some of the fish we’re getting, such as the tuna, can cost $280,000 for one fish. We’ll also serve exclusive Japanese, Australian and domestic Wagyu steak.
What are some of the unique dishes that guests can expect to see on the menu?
There will be some signature dishes from my restaurants around the world, like my famous miso black cod, which was served when I worked at Nobu, as well as dishes from my new Morimoto restaurants in Bordeaux, France, and Honolulu.
What drew you to this project?
It was the opportunity to explore a new location in Montclair, which is a wonderful community close to my home in New York. We wanted to open in Montclair because it’s the food capital in New Jersey and it’s the home base for my partners, Montclair Hospitality Group.
Can you talk about your unique culinary vision and how you blend traditional Japanese flavors with a modern twist? Will you bring this vision to New Jersey?
When I started out in the culinary world more than 50 years ago, I pushed the boundaries of fusion cooking, such as combining Japanese cuisine with flavors from around the world, such as Spain, France and Italy. With my experience, I create one-of-a kind, unforgettable sushi using the best quality rice, fish and flavor profiles.
Do you believe that enjoying different culinary traditions can bring guests of different backgrounds together?
Absolutely. Food is a universal language that can bridge gaps between different cultures. Through sharing a meal, guests from diverse backgrounds can find common ground and appreciation for each other’s traditions.
New Jersey has a vibrant culinary scene, with restaurants serving food from around the world. Did this attract you to opening a restaurant here?
New Jersey’s diverse culinary scene, with its variety of international cuisines, played a significant role for opening a restaurant here. It’s exciting to add a unique Japanese twist of flavors to this mix.
What are some of your other interesting projects at the moment? What else can we expect to see from you?
I’m lucky to have many exciting openings on the horizon, including Momosan Brooklyn, Momosan Foxwoods, and a new dining venue in Manhattan!
This interview was conducted with the assistance of Morimoto’s business partner, Luck Sarabhayavanija, founder and CEO of Montclair Hospitality Group.
