When food creates spaces: Masaharu Morimoto & Tadao Ando
The second appointment with this monthly column brings us to New York, in the restaurant of the starred chef Masaharu Morimoto.
He is indeed one of the most famous chefs in the world, who brought Japanese cuisine to very high levels.
Chef Morimoto, commissioned his New York restaurant to the world-renowned architect Tadao Ando, who made it unique thanks to his strong architectural personality.
The cuisine of the chef Morimoto represents probably one of the best cases of fusion between the ancient Japanese and Western culinary techniques. The chef, ambassador of Japanese cuisine in the world, has indeed created a real balance between the culinary traditions of his native Japan and the American cookery. The New York restaurant welcomes its customers with innovative and aesthetically almost impeccable dishes.
“I’ve been making sushi for 38 years, and I’m still learning. You have to consider infact the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.”
“Culture and tradition have to change little by little. So ‘new’ means a little twist, a marriage of Japanese technique with French ingredients. My technique. Indian food, Korean food; I put Italian mozzarella cheese with sashimi. I don’t think ‘new new new.’ I’m not a genius. A little twist.”
The Restaurant design
Japanese architect Tadao Ando designed the entire Morimoto NewYork restaurant, opened in 2006. We can infact clearly identify the signature of the famous architect. However he respects the concept of the chef’s cooking, blending the Japanese style with the contemporary one.
Cement, wood and glass are the main materials used that convey contrasting sensations.
The ceiling creates movement and softness but the highlight is the wall, formed by 17,400 plastic bottles filled with water. Internal leds create play of light and contrasts. The result is a unique restaurant with a strong scenic impact as the dishes of the chef Morimoto.