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I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
I want to use every tool in the toolbox that's at our disposal to help our economy and put people b
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Masaharu Morimoto:
Just ask the local people for the best food. Don't rely on a guidebook.Masaharu Morimoto:
When I'm on the road, I wake up early and walk a lot. I'm very healthy. But when I come back home,Masaharu Morimoto:
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and coloMasaharu Morimoto:
A kitchen without a knife is not a kitchen.Masaharu Morimoto:
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put youMasaharu Morimoto:
Culture and tradition have to change little by little. So 'new' means a little twist, a marriage ofMasaharu Morimoto:
A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knifMasaharu Morimoto:
No rules. Don't be afraid to do whatever you want. Cooking doesn't have to have rules. I don't likeMasaharu Morimoto:
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fightiMasaharu Morimoto:
New York is my, you know, second hometown.