One of the Strip’s culinary heavy hitters returned right after the first of the year when “Iron Chef” Masaharu Morimoto’s eponymous Japanese restaurant at MGM Grand welcomed guests once again. Last year, the chef received the prestigious Culinary Icon Award during his induction into the Asian Hall of Fame, a philanthropic organization that raises awareness about Asian contributions to the U.S. and the world. Past inductees include Bruce Lee, Connie Chung and Kristi Yamaguchi, and the Hiroshima-born restaurateur couldn’t be more proud of this special recognition.
You’ve received different awards and recognition throughout your career but what does this one mean to you?
Being inducted into the Asian Hall of Fame is a tremendous honor. I take so much pride in being Japanese, so being awarded the Culinary Icon Award is very special. It has been great to learn more about the Asian Hall of Fame and all they do for the Asian community. It not only celebrates national and international influencers across multiple disciplines, but they also assist in increasing positive messages of Asian excellence and cross-cultural narratives through their fundraising and programs.
Sharing food and styles of cuisine is such a natural way to share one’s culture as well. How important is it for you to continue to tell your story through your food?
It is very important to me. The art of cooking is so unique and that’s why I love it. I like to cook using ingredients that are in season, every season, and choosing the cooking method that best suits the ingredient at that time of year. For me, it’s all about using the best ingredients possible and preparing them with respect and passion for creating a delicious dish.
You must have felt some relief when your restaurant at MGM Grand reopened. What kind of changes have you made to the experience there as business warms up?
I was very happy when Morimoto Las Vegas reopened. We are committed to making every guest’s visit as comfortable and enjoyable as possible. The team there is following all mandated restaurant guidelines put in place to ensure a compliant and safe dining environment and appreciate the guest’s cooperation, while still being able to create a culinary experience that will be memorable.
Sushi has seemed to emerge as a comfort food for many people. Have you rediscovered any comfort food favorites of your own during this time when we’ve all been at home more than usual?
Ramen has long been one of my favorite comfort foods, and I have been turning to it more throughout the pandemic, and especially lately as the weather started getting colder. I opened my first Momosan Ramen & Sake in New York City as a more casual way to enjoy the foods that I love to eat and cook, with a focus on noodles plus izakaya-inspired dishes like gyoza, karaage (Japanese fried chicken) and crispy mimiga (pig’s ear). We now have three U.S. locations and introduced an instant ramen version that guests can buy online and prepare for themselves at home.
Has the pandemic changed the way you see your own brand and business? Do you think you’ll have a different focus moving forward?
The pandemic has been especially hard on the restaurant industry when you consider how many jobs have been lost and how many restaurants might never open again... At the same time, it has also shown the world how resilient we are. The restaurant community quickly banded together to support each other and showed a tremendous amount of creativity to keep serving our guests. I’m so proud to be a part of this industry. The pandemic reminded us of our strengths and taught our team how to quickly adapt our business model to best serve our guests and to bring our restaurant staff back together safely. Thankfully, we have introduced online ordering, takeout, and delivery options, which were new to us. So far, the convenience of takeout and delivery has been well received. This is a service that guests will continue to seek out and expect even once restaurants return to 100 percent indoor dining capacity. We also are looking at plans for all future openings to incorporate even more outdoor dining options than before, as people continue to seek out open-air options.
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