About Chef Morimoto
Chef/Owner of Morimoto Restaurants
Chef Masaharu Morimoto has created a bridge between the culinary traditions of his native Japan and the American palate, bringing intense excitement, exquisite technique, and perfectly balanced flavors to the thousands of diners throughout the world. He has garnered critical and popular acclaim for his seamless integration of Western and Japanese ingredients and has effectively created a signature style that positions him as one of today’s foremost chefs.
After a shoulder injury ended a promising career as a baseball catcher in Japan, Morimoto began studying sushi in his hometown of Hiroshima. He quickly grasped the technique of this exacting food art and, at age 24, opened his first restaurant. Five years later, he moved to America to expand his culinary repertoire and explore the opportunities and possibilities he saw for a cuisine that would combine the best of both continents.
In 1994, Morimoto was recruited to join the original Nobu restaurant and soon promoted to as executive chef, and in 2001, he opened his first eponymous restaurant in Philadelphia. He debuted Wasabi by Morimoto at the TajMahal Hotel in Mumbai in 2004, followed by a second Wasabi at the Taj Palace Hotel in New Delhi in 2008. Much anticipated flagship restaurant Morimoto New York opened in 2006. Morimoto has received numerous accolades for his cuisine and aesthetic, including several appearances on San Pellegrino’s “Top 100 Restaurants in the World” list, a James Beard Foundation Award for “Outstanding Restaurant Design” for Morimoto New York, and in 2010, Morimoto Napa was named one of Food & Wine magazine’s “Best U.S. Restaurant Openings.” Today, there are additional Morimoto restaurants in Honolulu, Mexico City, Maui, Morimoto Sushi Bar in Boca Raton, and Japonais by Morimoto in Chicago. Morimoto South Beach and Morimoto Las Vegas will open in 2014.
Chef Morimoto first competed on the Japanese television show Iron Chef in 1998 and then became one of the stars of Food Network’s Iron Chef America in 2004. As Iron Chef, Morimoto was able to showcase his flawless technique and creativity with unique ingredients in front of millions of Americans. His first cookbook, “Morimoto: The New Art of Japanese Cooking,” won two International Association of Culinary Professionals awards, including the Julia Child Award for Best First Book.
Beyond his culinary genius and the exquisite design of both his food and restaurants, Chef Morimoto’s business acumen has helped him succeed in two related industries. Morimoto Signature Series of beer was launched in 2003 in partnership with Rogue Ales of Newport, OR, and his legendary knife skills led him to create a line of knives crafted by Zwilling J.A. Henckels—, merging authentic Japanese blade styles with western inspired ergonomics and materials.
About the Restaurant
A modern Japanese beach house inspired the design concept for Morimoto Maui.
With uninterrupted 180-degree beach and ocean vistas are offered from nearly every seat in the restaurant and bar, further connecting guests to their environment through an intimate, relaxing experience. Neutral toned materials and shading elements and hand-crafted components have been incorporated into the design.
A large cream-colored light box shade creates a glowing, warm ambiance in the adjacent sushi bar area. The woven finish lighting fixture recalls an oversized Japanese lantern. The sushi bar counter top is comprised of white oak wood, with iris green granite covering its façade. White oak bar stools outfit this space, while the brushed stainless steel ceiling above the sushi bar reinforces a sleek, minimalist aesthetic.
Cleverly echoing the natural materials used in the sushi bar, the outdoor liquor bar features a white oak façade and counter top made of iris green granite. Bar stools with white metal frames and dark gray cushions are low, offering sleek yet comfortable lounge seating in this area. Terraces adjacent to the restaurant appear to float in the resort’s lagoon pool.
A pergola offers protection from the natural elements where teak wood tables in the outdoor terrace mirror the interior restaurant design. Unique to this space is the custom corner seating, which features curved wooden exteriors and soft interiors upholstered in fabric. Four modern sculptural pieces made of wood and stone adorn this area, which borders the resort’s pool. Wing-shaped ceiling fans offer a welcome coolness in both the restaurant and outdoor terrace.
Please call: (808) 243-4766
Or Email: firstname.lastname@example.org
3550 Wailea Alanui Dr. Wailea, HI 96753