Chef Masaharu Morimoto – known to millions as star of "Iron Chef" and "Iron Chef America" – is as comfortable cooking against the clock for a live television audience as he is preparing his signature omakase menu at his namesake restaurants. But no matter the circumstances, wherever Morimoto cooks, his inspired and innovative dishes garner critical and popular acclaim. Through the seamless integration of Western and Japanese ingredients, Morimoto has effectively created his own, unique cuisine – one defined by innovation and inspiration. Recently Morimoto answered a few questions for us.

In 2001, he opened Morimoto restaurant in Philadelphia. In 2004, Wasabi by Morimoto opened to great acclaim at the Taj Mahal in Mumbai, followed in 2005 by the Michelin-star rated Morimoto-XEX in Tokyo. In January 2006, Morimoto brought his eponymous restaurant to New York City. Nominated by the James Beard Foundation for Outstanding Restaurant Design in 2007 and 2008, Morimoto New York has garnered numerous awards, including being named by Condé Nast Traveler as a 2006 Hot List restaurant; one of New York’s Top 50 restaurants by Travel + Leisure; Top Newcomer by Zagat Survey; and one of New York Magazine’s Best New Restaurants.

Morimoto’s first cookbook, Morimoto: The New Art of Japanese Cooking, was published by DK in 2007 and has been nominated for 2008 James Beard Foundation and IACP awards.