Chef Masaharu Morimoto is back in Mumbai to serve some delectable Japanese food once again

Chef Masaharu Morimoto is also known as the iron chef in Japan

Cooking is the most performative of arts. Visual, motion and sonic exhibitions blend together with flavour and smell to set it apart from any other form, style or experience. The best chefs understand this. None better than Masaharu Morimoto, chef and owner of Morimoto Restaurants, and best known as Iron Chef Morimoto.

Chef Morimoto during a session

Since he switched to the kitchen after an injury hampered his fledgling baseball career, Morimoto has been at the forefront of taking Japanese culinary styles and cooking to the global stage. In 2004, he set up Wasabi by Morimoto at The Taj Mahal Palace Hotel, Colaba to introduce the city to the intricacies of Japanese cuisine.

Now, 19 years since the founding of the restaurant, and five years since his last visit, he returns to Mumbai on Saturday with a presentation that highlights his repertoire of Japanese cuisine. A part of the event will be an exclusive omakase menu curated by Morimoto for the evening. Omakase refers to the practice of patrons leaving the choice of the menu up to the chefs. In an exclusive chat before the homecoming, the chef spoke with mid-day about Wasabi, the journey and the future of the restaurant.

Grilled lamb chop with gochujang sauce

Excerpts from the email interview:

Welcome back to Mumbai after a span of five years. What is the prominent change you notice in the patron's palate preferences since your past visit? What research do you and your team undertake to ensure this change makes its way in the menu?
Masaharu Morimoto: It's so good to be back in Mumbai after five years. I've noticed quite a few changes in the guests' palate preferences, such as the heightened appreciation for fusion cuisine and bold flavours. I've also noticed that guests are much more curious about the story behind the food and where it comes from. My team and I always find it very important to ensure we are in touch with the current global and culinary trends so that our menus stay updated with what guests are looking for. Mumbai has a diverse palate and has always been a city that appreciates finer flavours and textures.

Sashimi moriawase from Morimoto Napa

Now 19 years old, Wasabi has become part of Mumbai's culinary expansion. How do you view that journey in hindsight? How did the city warm up to the cuisine all those years ago?
MM: Nineteen years ago, the people of Mumbai weren't very familiar with Japanese cuisine, so I put my best effort into introducing the city to the artistry of Japanese dishes, and my guests enjoyed it. Our guests at Wasabi always appreciate our food because it is made with care and respect for all the ingredients. Since Mumbai's culinary scene has a wide range of flavours, our cuisine at Wasabi was easily accepted. It makes me so happy to see how the city accepted it and celebrated Japan's unique and harmonious flavours, especially with vegetarian dishes on the menu.

Sushi moriawase from Morimoto Napa

What is the next stage of evolution in Wasabi's journey?
MM: We're always looking for new ways to expand at Wasabi and how our guests experience and consume each dish. We are committed to continuously refining our culinary techniques, sourcing the freshest ingredients while honouring the flavourful essence of Japan and mixing it with global influences. As we explore the next stage, we know to keep in mind the vibrant flavours of Mumbai. I'm very involved in the operations of all my restaurants, from menu creation to design, so I have an active role in ensuring that all my restaurants keep up with current trends and what guests want to see.

Interiors of Wasabi by Morimoto

Omakase harks back to a tradition that evokes trust in the chef's ability and style. What is the secret to keeping that trust current in times of a well-travelled customer?
MM: Maintaining trust in the tradition of Omakase, especially with our well-travelled customers, is one of our core culinary standards. An Omakase experience is an adventure unlike any other. In Japanese, omakase means ‘to entrust' - you put your dining experience into the hands of the expert sushi chefs who create an unforgettable, multi-course dining experience that features the freshest fish and various other specialty ingredients that are reserved for this truly unique meal. The secret to keeping the trust is ensuring that we stay tuned to all the local and global culinary trends. By doing this, we promise an authentic and adaptable experience for all. That, to me, is a very special experience and offers guests a one-of-a-kind experience, which I love.

On: September 9 and 10; 12.30 pm onwards
At: Wasabi by Morimoto, The Taj Mahal Palace Mumbai, Apollo Bunder, Colaba.
Call: 266653202
Cost: Rs 20,000 onwards
Entry By RSVP only