Page 3 - Dining Out - July 4, 2021

Restaurant Insider with Anne Lee
AL: What was the most memo- rable moment for you when you were on the show? MM:IknewIhadtobeinJapan for every battle, and had multiple tapings back and forth. My debut was a big thing. Everyone was watching and wondering, “Who is this Iron Chef?” The 747 airplane took off, it was at least a 14-hour flight, but it felt like five minutes. I spent it thinking of situations that could postpone my debut; I had lots of pressure. But, I took hold ofwhatIhadtodo,IknewonceI had the knife in my hand it would be very clear.
AL: What did you prepare for us?
MM: Surf and turf sushi roll ($38), featuring wagyu beef-wrapped shrimp tempura, asparagus, goma sauce, gochujang aioli and sesa-
me seeds; roast duck ($35), which is hand-carved roasted half duck, seasoned flour tortilla, apricot sweet chili and hoisin miso; and tuna pizza ($16). This is fresh tuna, crispy tortilla, olive, red onion, an- chovy aioli, tomato, jalapeño, Ta- basco and micro cilantro.
AL: How did you develop your knife skills?
MM: Working hard. When I was first working as a chef, I watched other chefs and saw how fast they were with the knives. Knowing I need to be quick and present to the customer was important.
AL: What are you most proud of regarding your culinary journey? MM: Maybe once I am at the end of my journey and that question was asked, I would be able to say all of
these different things. I still haven’t reached that yet because I want to still keep on going, striving for the best in everything I achieve.
AL: During the pandemic, many people gained weight but you took the reverse approach and lost 30 pounds. Tell me about that.
MM: I have a sense of respon- sibility in which I can provide a foundation for everyone to work. If I am not keeping myself healthy, there will not be opportunities for my team to keep moving forward.
AL: Who is your favorite chef?
MM: I have been asked that many times but I do not have an answer. When I want to eat something specific I like to make it a certain way. I like to create food for myself based on what I want to eat.
The same for a guest that comes into a restaurant; it tastes good to- day, but not guaranteed for their palate tomorrow, regardless of consistency, but on the way they feel.
AL: Is there anything else you’d like to share?
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MM: The restaurant business is not just about food; that makes up only 40%. Service and atmosphere makes up the rest.
1. Tuna pizza ($16)
2. Roast duck ($35)
3. Surf and turf sushi roll ($38)
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Morimoto Asia Waikiki
at Alohilani Resort Waikiki Beach
2490 Kalakaua Ave.
808-922-0022 morimotoasiawaikiki.com
5-9 p.m. Wednesdays-Saturdays, hours subject to change
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The Kahala Spa’s Signature Hemp CBD Recovery Remedy Treatment 60 min | $185* (reg. $235)
Hawaiian Body Mask and Wrap
60 min | $175* (reg. $220) Tropical Deluxe Pedicure
75 min | $75* (reg. $95)
*Valid till July 31, 2021.
Reservations are subject to availability. Not combinable with other offers.
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739.8938 KahalaResort.com
Dining Out / July 4-10, 2021
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