Masaharu Morimoto, the star of the original Japanese “Iron Chef” and the newer Food Network version, “Iron Chef America,” may be sporting a trimmer physique these days. But the celebrated chef, who was born in Hiroshima, Japan, is still one commanding presence.
Morimoto visited the Napa Valley last weekend for the 12th annual “Worlds of Flavor” conference at the Culinary Institute of America at Greystone in St. Helena, the theme of which this year was “World Street Food, World Comfort Food.” The chef, who was there to do cooking demonstrations, drew crowds wherever he went, especially at the marketplace, where his crew cooked up okonomiyaki (a Japanese savory pancake layered with noodles, pork and a fried egg) and takoyaki (a Japanese octopus donut hole).
During a break, I had a chance to talk with the 54-year-old chef about his sixth restaurant that will open next summer in the Wine Country — Morimoto Napa.
Q: What made you choose Napa as opposed to San Francisco for your restaurant?
A: Two years ago, I came here for the “Worlds of Flavor” conference. It was my first time in Napa. I liked it. It is a special place. It’s a culinary place.
Q: What will Morimoto Napa be like?
A: Thomas Schoos, who did Tao in Las Vegas, is the designer. There will be three components — a fine-dining room with a sushi bar and omakase, a late-night lounge, and a retail store. People will be able to buy fish and Wagyu beef from Japan to take home to cook. We may sell bento box lunches and do catering for parties, too.
Q: Will the restaurant look like a piece of Japan? Or a piece of Napa?
A: It will look like a piece of Morimoto.
Q: With so many restaurants already, how often will people expect to see you actually in the Napa restaurant?
A: I will be there as much as I can.
Q: Will we be buying a place to live here? Perhaps a house with its own vineyard to make Morimoto wine?
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