EXQUISITE EXPERIENCES | CHEF MASAHARU MORIMOTO

Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!

As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.

ATHLEISURE MAG: What dish made you fall in love with food?

CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.

AM: When did you realize you wanted to be a chef?

CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.

AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?

CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.

AM: How do you define your style of cooking?

CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.

AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?

CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.

AM: What do you look for when it comes to opening a restaurant or concept?

CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.

AM: What do you love about Morimoto by the Sea on Holland America?

CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.

AM: What does being involved in Japan Day and the parade mean to you?

CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.

AM: What are you looking forward to for the parade?

CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.

AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?

CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.

AM: When you are not in your restaurants or at festivals, how do you take time for yourself?

CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.

AM: What can you tell us about your new NYC restaurant or upcoming projects?

CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.

AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.

IG @chef_morimoto

@momosanramen

@japanparadenyc

PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |

Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.

ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO

In this month’s issue, our front and back cover story is with Restaurateur Master Chef Masaharu Morimoto who we first saw via Iron Chef Japan and then continued to Iron Chef America. Whether he is judging, participating in culinary competitions, opening more restaurants, or more - he is always focused on the power of food and how he can continue to entice us with flavors! On May 10th, he will be the Grand Marshal of the Japan Parade on Japan Day in Central Park West. We caught up with him to find out how he got into the industry, his passion for cooking, upcoming projects, and more!

Last month we had an incredible series of conversations with Co-Creator/Executive Producer, and writer Chris Brancato as well as cast members from MGM+’s Godfather of Harlem. We caught up with 2 additional cast members of this series, Elvis Nolasco and Erik LaRay Harvey.

We had the pleasure of chatting with Chef Esther Choi about her passion for Korean cuisine, her restaurants, and her upcoming season of Food Network’s 24 in 24: Last Chef Standing where she serves as co-host for this competition series. She also shared why she partnered with LISTERINE for a fun immersive culinary experience that we enjoyed as well.

This month, the NFL Draft took place and many people that we have enjoyed watching throughout their college career found out where they will be playing this season. We had the pleasure of connecting with QB Dillon Gabriel who played for the University of Oregon days before the draft to talk about his love for the game, how he trains, his partnership with Echelon Fitness, what the NFL Combine is, and what he is looking forward to in terms of the draft. We look forward to seeing him on the Cleveland Browns!

We caught up with noted designer Lele Sadoughi who collaborated with CHLOE Wines on a stunning bottle that we can enjoy. We talk about her line, creative process, and upcoming projects.

For over a decade, we have enjoyed seeing Titus Welliver playing Harry Bosch in Prime Video’s BOSCH and BOSCH: LEGACY! With BOSCH: LEGACY streaming its final season, we sat down with Titus to talk about how he came to this series, what it’s like to play this character, how he prepares, and the takeaways he learned from being in this series. We look forward to the spin-offs from this franchise.

We’ve been fans of Bachelor Nation from the first season and when we were first introduced to JoJo Fletcher in The Bachelor we knew that she was someone who we would continue to see - especially when she became The Bachelorette. Since then, she continues to share her entrepreneurial world with us. We talk with her about what it means to be part of Bachelor Nation, being an entrepreneur, and her latest project - Saint Spritz!

We’ve been a fan of WTA #2 doubles tennis star Taylor Townsend for years! When we caught up with her, we wanted to know more about what she loves about the game, how she trains, what it’s like playing singles vs. doubles and the legacy that she wants to leave!

We head to Singapore for this month's The Art of the Snack which takes us to 3 Michelin Star Zen. We chat with Chef TC and Chef Martin Ofner to find out about their culinary backgrounds, the ambiance of their restaurant, and what we can expect when we come in to dine there.

This month's Athleisure List comes from member’s only The Ra Ra Room located in Phoenix, Arizona - it’s definitely a culinary experience that you will want to know more about! We also talk about one of our favorite places to pop into after a day of running around - Tacombi. With multiple locations including a number here in NYC, it’s always an easy vibe.

This month we have our 9CH3F ROUTIN3S from our cover star, Chef Morimoto who talks about what he does Morning, Afternoon, and Night. This month's 9PLAYLIST MULTI comes Pro Surfer Brianna Cope who shares what she enjoys listening to, streaming, and reading. Our 63MIX ROUTIN3S comes from Dillon Gabriel and from Team USA Olympic Volleyballer Kelly Cheng they share what they enjoy having, doing, and being Morning, Afternoon, and Night. This month’s THE 9LIST STORI3S comes from JoJo Fletcher as well as Taylor Townsend. This month's THE 9LIST 9M3NU comes from Chef Johnny Chan Boon of The Ra Ra Room in Phoenix Arizona, Restaurateur and TV Personality Chef Esther Choi of Mokbar and GAHM, and Restaurateur, TV Personality, Author, Master Chef Morimoto - who shares with us what they enjoy about the Spring, ingredients that they enjoy cooking with, and what dishes we should try when we are at their restaurants.

Of course, we have a number of roundups that you can also check out from our must-haves to yours!

Read the APR ISSUE #112 of Athleisure Mag.