Masaharu Morimoto Quotes

I'm not making art, I'm making sushi

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.

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

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.

New York is my, you know, second hometown.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!

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.

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.

A kitchen without a knife is not a kitchen.

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

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.

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.

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.

You wouldn't put your soul in a dishwasher!

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.

I always have dashi in my refrigerator—it's the almighty Japanese ingredient.

I dont eat anything on an airplane.

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