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When i was a kid, i have two dreams. i want to be a baseball player. hometown, hiroshima, has a japanese baseball franchise team called hiroshima carps. you know, and then i want to be a sushi chef. i want to make own restaurant - sushi restaurant.
-Masaharu Morimoto
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When I Was A Kid, I Have

Masaharu Morimoto
When i was a kid, i have two dreams. i want to be a baseball player. hometown, hiroshima, has a japanese baseball franchise team called hiroshima carps. you know, and then i want to be a sushi chef. i want to make own restaurant - sushi restaurant.
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Baseball Dream Team

More From Masaharu Morimoto

Right after i graduated high school, i joined a sushi restaurant to learn how to make japanese food. and then spent seven years. then that time - that's enough. then sushi restaurant - butchering fish and they make your body smell like fishy.
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I don't speak japanese, i don't know anything about japanese business or japanese culture. apart from sushi. but i can't exactly go up to him and say "sushi!" out of the blue. it would be like going up to a top american businessman and saying, "t-bone steak!
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I love to play baseball. i'm a baseball player. i've always been a baseball player. i'm still a baseball player. that's who i am.
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I was hired as a sous-chef at a restaurant on the upper east side. the chef liked to drink - some mornings we would find him sleeping. two weeks after its opening, i became the chef. i was 20 years old, and way over my head. i had to hire the cooks and do the menus.
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I think what kind of destroyed the franchise, in some ways, was ego and vanity. when that element of ego and vanity that's sitting there in the franchise right now gets pushed aside, i think the whole thing could be re-tooled. i think it's the type of franchise that has years in it, and has lots of legs.
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When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'yo, i make only steaks'. no. a chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how i felt about my lyrical position. it's like i would say, 'today i'm gonna make a hot salmon. tomorrow i make you spaghetti. the next day i make you baked fish'. this is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.
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