Since he switched to the kitchen after an injury hampered his fledgling baseball career, Chef Masaharu Morimoto has been at the forefront of taking Japanese culinary styles and cooking to the global stage. In photo: Chef Morimoto during a session
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. In photo: Interiors of Wasabi by Morimoto
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. In photo: Sushi moriawase from Morimoto Napa
A part of the event will be an exclusive omakase menu curated by Morimoto for the evening. In photo: Grilled lamb chop with gochujang sauce
Omakase refers to the practice of patrons leaving the choice of the menu up to the chefs. In photo: Sashimi moriawase from Morimoto Napa
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