Masaharu Morimoto, Chef
Tribeca Canvas
313 Church St.
917-720-2845
tribecacanvasnyc.com
Dish served?
Hamachi Taco, which is yellowtail sashimi with guacamole and yuzu kosho (Japanese spicy condiment, made from Yuzu, Japanese citrus) in Mexican Taco. This is one of my typical “global” dishes.
Beverage/dish pairing?
My private label sake, the Daiginjo with its smooth body and hints of star anise would compliment nicely with the Hamachi and crispy gyoza skin.
Who taught you to cook?
I have never thought somebody taught me to cook. I learned by myself by exposing myself to various types of cuisine.
Favorite food growing up?
Nothing in particular. When I was a kid, Japan was in the difficult time right after the World War II. I was poor and always hungry. That’s why everything I ate tasted delicious for me. There was not enough food variety to choose from. I sometimes even ate sugar as a snack.
Splurge utensil?
It is depends on the chef. If the chef has some experience, I would recommend he splurge on knives. But if the chef is young without much experience, he/she should rather spend time and money to gain experiences, whether eating good food, trying out different cooking styles, learning various cooking techniques, etc.
Common mistake?
Thinking “amateur” is a big mistake. If you are a chef, which means you are cooking for customers, you are already professional.
Cooking injury?
During an Iron Chef show, I cut a finger with crab’s spine. That was my worst cooking injury.
Last meal?
Delicious Japanese cooked white rice and Morimoto Junmai sake.
