Grind Time: Brunch with Masaharu Morimoto
Chef Masaharu Morimoto works behind the sushi bar at Morimoto Waikiki on Father's Day, June 19, during his restaurant's monthly brunch service. (Star-Advertiser photo by Jason Genegabus)
BY JASON GENEGABUS / jason@staradvertiser.com
As a mix of families and club kids started to show up at Morimoto Waikiki last Sunday morning, it was pretty obvious something was up.
Young and old, they gawked. They whispered to others at their tables. And the more adventurous actually stood up and approached, cell phones in hand.
Yes, there was “Iron Chef” Masaharu Morimoto, letting his hands do all the talking as he silently prepared sushi on Father’s Day in his restaurant at the Waikiki EDITION. Back on Oahu after a few days on the Big Island, Morimoto was in town to make an appearance at “Sunday Social,” Morimoto Waikiki’s successful monthly brunch.
The EDITION isn’t the only Waikiki spot venturing into the realm of brunch — Trump International Waikiki has hosted its own Sunday brunch in recent months, and returns with another installment on July 3 from 11:30 a.m. to 2:30 p.m. at In-Yo Cafe. Unlike Morimoto’s “Sunday Social,” the Trump brunch features a fixed price for food ($30, tax and gratuity not included; $45 with “bottomless” mimosas; call 683-7456 for reservations) and special $10 drink specials.
This weekend also features a new, monthly “Last Saturday” brunch and fashion show at Wolfgang’s Steakhouse in the Royal Hawaiian Center from 11 a.m. to 1 p.m. A special, fixed brunch menu will be offered for $35; the restaurant’s regular brunch menu will also be available.
Back at Morimoto Waikiki, the “Iron Chef” himself took a few minutes last Sunday to sit and talk story about his recent golf adventures in Kona, what’s coming up next for his restaurant empire and which internationally-known band with Hawaii ties recently backed him up at a fundraiser in California.
Jason Genegabus: Have you been back in Hawaii long?
Masaharu Morimoto: I went to Kona first. Nice. Golfing. And of course, cooking. Cooking first! And then golfing. And then cooking, cooking, and golfing.
JG: I still catch you competing on “Iron Chef: America” pretty often. How is that show going for you?
MM: I started from that (show) so I have to keep on doing it. … A lot of people expect me to do it. So I try. That’s the fun part. It’s fun, but still tough, too.
Some of the nigiri sushi options at Morimoto Waikiki. From front to rear, hamachi, abalone, fresh salmon and fresh octopus. (Star-Advertiser photo by Jason Genegabus)
JG: Are you happy with the results so far at Morimoto Waikiki?
MM: Almost a year (now). Yes, yes (it’s good). This is the newest one, the latest one. I think of it like parents have some kids. You always pay attention to the youngest one.
JG: Are all Morimoto locations exactly the same?
MM: Designed different. And I like the business to be more local. Of course, this one called Morimoto, so I want to bring the signature (dishes). Plus the local side. It depends on what kind of chef I can get. Italian-based chef, why not? More pasta. And then French-based chef, why not? More Mediterranean.
JG: Are there plans to open more Morimoto locations soon?
MM: I’m opening up Mexico City in September. And then a restaurant, Canvas, in Manhattan. This is a new concept. No Japanese. … And at LAX, the airport, I’ve got a new concept (coming) called Skewer. No sushi or sashimi. Yakitori.
JG: Is it difficult to go in a different direction with your food?
MM: This is a new challenge. Of course, if I do Morimoto with a sushi bar, I have to do Morimoto standard of sushi. It may be pretty difficult to get Japanese fish. So I don’t know. And especially after 9/11, it became very difficult to get a visa. So a lot of people who worked with me once, now it’s very difficult to come to America.
And then I have to think new concept. You know, so that’s fun. But a lot of work.
JG: Were you affected by the recent earthquake and tsunami in Sendai?
MM: Fortunately, my family is from a different side. I was there one day after. It was Osaka. I tried to go to Tokyo, but I couldn’t even go there. So I tried to come back here right after that.
I was so frustrated, I didn’t do anything. And then I did three charity events. This was the first, and then New York, and then last month I did Philly. It’s nothing special, but it comes from the bottom of my heart.
JG: There was quite a buzz when you made a cameo appearance on “Hawaii Five-0.”
MM: Unfortunately, I didn’t watch. But I had a lot of fun. … A lot of people asking me to, you know, karaoke singing more than cooking!
So, for example, I went to Kona to do cooking. Catering service. And then they have the karaoke machine. So after I’m done cooking, they invite me over to sing.
JG: Any chance of headlining your own concert?
MM: I’m a chef. So I’m not a professional singer. But a funny story, about a month or two months ago in Pasadena, California, there was a charity concert for Japan. And they asked me to come and sing it. You know the band called Hiroshima? They backed (me). They never do that before.
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“Grind Time” is always looking for the latest places to get your grub on. Email Jason Genegabus with restaurant, bar or any other food/drink-related item at jason@staradvertiser.com.
