What's happening with the Iron Chef!
This Friday, January 9th at 9pm EST/8pm CST, you can catch me on the new episode of CBS’s Hawaii Five-O. I was so honored to be asked to be a guest star on the show for a second time. On this episode, McGarrett asks me to help train Kamekona to beat Chef Sam Choy in a shrimp cook-off. Here are some photos from the show of me training Kamekona.
I can’t tell you how he does in the shrimp cook-off, but I can share with you a photo from the event.
I had such a wonderful time working with the cast and crew of the show. I hope you enjoy the episode as much as I did working on it. Here’s one last photo from the set of myself and Alex O’Loughlin, who plays Detective Steve McGarrett.I hope you enjoy the show!
Update: If you missed the episode when it aired, you can still view it here:
To add some extra spice and fun to the holidays my Executive Pastry Chef Manabu from Morimoto South Beach and I put together some new cakes to celebrate the holidays.
The first is Chef Manabu’s strawberry sponge cake topped with fresh strawberries and whipped cream.
Chef Manabu also made a special Yulelog Cake.
I got in on the cake making as well, but using sushi rather than actual cake. Here are a few photos of my sushi cake.
Happy Holidays to all of my fans and followers from myself and my team!
I’m very excited that my family of restaurants has a new member. Morimoto South Beach at the Shelborne Wyndham Grand is now open! It’s been great to be a part of the process from the start, including pitching in with some construction work.
I hope you all come visit us soon to see what the new restaurant looks like, but in the meantime, here are a few sneak peak photos.
We are also serving some of my favorite dishes as well as a few new ones. Here’s a few photos to give you a small taste of what we have to offer to the South Beach restaurant scene.
Our friends in the media have also been visiting us and writing some really nice things about us. Here’s a few of the nice things they’re saying:CBS Miami
Eater October Heat Map
Miami New Times
We hope that you’re able to come by soon and see the new family member. You can make your reservations here. You can also keep up to date on all the latest news at Morimoto South Beach by following us on our social media channels:Facebook
It’s one of my favorite times of year, it’s US Open Tennis Championships time! Once again, I’m serving up my hand crafted sushi at ACES restaurant in the Arthur Ashe Stadium. In addition to sushi, the restaurant also brings fans the freshest local seafood specialties like Montauk Wild Striped Sea Bass and Sweet Garlic-Lime Shrimp.
I’m excited to be back with such a great group of chefs bringing all different styles of food to the spectators and competitors at the US Open. Long Island Tennis Magazine gives a great run-down of all the different restaurants available, read more about it here.
Who do you think is going to win?
Yes, that is correct, I have my own line of beers through Rogue, which is a small revolution and expresses itself through handcrafted Ales, Porters, Stouts, Lagers and Spirits. There are 4 different kinds to choose from and they’re available at all of my restaurants as well as select retail markets.
Here is some more detailed information about each of them:
Morimoto Imperial Pilsner –
It pairs best with seafood and poultry.
Tasting notes: Golden in color with a dry hop floral aroma and intense hop bitterness supported by a big malty backbone which culminates into a hedonistic mouthful.
Ingredients: Pilsner & Aciduated Malts; Rogue Farms Independent™ Hops; Free Range Coastal Water & Czech Pils Yeast
Morimoto Soba Ale –
It pairs best with seafood and poultry.
Tasting Notes: The delicate flavor of our roasted Soba brings a nutty finish to this light and refreshing ale. A perfect accompaniment to lighter cuisine.
Ingredients: Roasted Soba, 2-Row, C15 & Rogue Farms Dare™, Risk™ and Munich Malts; Rogue Farms Rebel™ Hops; Pacman Yeast & Free Range Coastal Water
Morimoto Black Obi Soba –
It pairs best with beef and poultry.
Tasting Notes: A richer version of our Soba Ale with the addition of specialty malts and a special blend of hops to give it a fuller, nutty flavor while retaining a clean, crisp finish.
Ingredients: Roasted Soba, 2-Row, C15, C60, Carafa Special II & Rogue Farms Dare™, Risk™ and Munich Malts; Rogue Farms Rebel™, Liberty™ & Independent™ Hops; Free Range Coastal Water & Pacman Yeast
Morimoto Hazelnut Signature Ale –
Tasting Notes: The palate is rich and lightly roasty, chocolaty, and full of wonderful notes of hazelnut and caramel. There’s a touch of molasses flavor and brown sugar to boot. The finish is intense with hazelnut flavor and a hint of grassy Saaz hops.
Ingredients: Great Western 2-row Pale, Munich, Hugh Baird Brown, Crystal 80 and Crystal 135, Carastan, and Beeston Pale Chocolate malts; hazelnut extract; Perle and Saaz hops.
I hope you’ll enjoy one the next time you’re at one of my restaurants.
Last Friday, I enjoyed an evening cooking an intimate dinner for Auction Napa Valley fundraiser participants on the Staglin Family Vineyard’s historic estate. The Staglin family showcased specially selected wines to pair with my dishes…which included a 70-pound Big Eye tuna.
Did you know that two sides of the tuna are completely different and even in price? You can watch a video of the tuna demo here:
Also, I would like to say congratulations to Auction Napa Valley for raising $18.4 million – another record-breaking year for the fundraiser that helps support community health and children’s education nonprofit organizations.
I look forward to Auction Napa Valley next year. Save the date: June 4-6, 2015!
I’m very much looking forward to being at the Kapalua Wine and Food Festival from Thursday, June 12 through Sunday, June 15 in Maui. I got to join Chef Greg Harrison from my Morimoto Maui restaurant on Hawaii News Now to demonstrate my Hamachi Tacos that will be featured at the festival. We had a great time teaching Sunrise News Anchor, Grace Lee, how to make them and she did a good job keeping up with me. I’ve included the video from the broadcast as well as some behind the scenes photos.Hawaii News Now – KGMB and KHNL
Morimoto Maui will take part in the Seafood Festival on Sunday, June 15. You can still get tickets here.
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With Mother’s Day coming this Sunday I wanted to share with you a sweet recipe that you could make for Mom to celebrate her special day. My Yuzu Ice Cream from Morimoto: The New Art of Japanese Cooking is made with juice from the Yuzu fruit, which is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks somewhat like a very small grapefruit with an uneven/bumpy skin. It can be a tart flavor that I enjoy using in some of my recipes.
Makes about 1 pint
2 large egg yolks
½ cup sugar
1 cup milk
½ cup heavy cream
¼ cup yuzu juice
1. In a heatproof medium bowl, beat the egg yolks lightly. Gradually whisk in the sugar and beat until the mixture is thick and pale, about 2 minutes.
2. In a small saucepan, heat the milk until bubbles appear around the rim of the pan. Gradually whisk about 1.3 cup of the hot milk into the yolks to warm them. Slowly whisk the yolks back into the remaining milk in the pan.
3. Reduce the heat to low and cook, stirring, until the custard is thick enough to coat the back of a spoon. Strain into a clean bowl, set over a larger bowl of ice and water and stir until cooled.
4. Whisk in the heavy cream and yuzu juice. Cover and refrigerate for 1 to 2 hours, until chilled.
5. Pour into the canister of an ice cream machine and process according to the manufacturer’s instructions. Transfer to a covered container and freeze for at least 3 hours, or overnight, until firm enough to scoop.
Happy Mother’s Day to all of the wonderful moms out there!