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In 2007, Morimoto published his first cookbook, Morimoto: The  New Art of Japanese Cooking, winning two IACP Cookbook Awards and a James Beard Foundation Award Nomination.

Morimoto’s unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto’s cooking techniques and plating philosophies and brings Japanese cooking to your own home.

Morimoto: The New Art of Japanese Cooking >>