Iron Chef Morimoto’s Ode to Traditional Japanese Sushi

October is National Seafood Month, and no chef embodies the occasion quite like Iron Chef Morimoto.

For the Hiroshima native, the sea has always been more than a source of food—it’s been his classroom. “October’s National Seafood Month is a time for me to honor the ocean that shaped my life and career,” he said. “The sea taught me respect, discipline, and creativity—skills I use every day in my cooking. It’s about celebrating seafood’s flavor while supporting sustainable fishing to protect it for the future.”

That lifelong connection is evident in every project Morimoto touches, whether it’s precision knife work on sushi or the global restaurants that carry his name. This year, the celebration overlaps with a milestone, per Restaurant Hospitality: the tenth anniversary of Morimoto Asia at Disney Springs in Florida. To mark the occasion, the restaurant is rolling out a loyalty program that turns dining into a culinary passport.

Starting October 1, “Passport to Morimoto Asia” will feature a rotating lineup of dishes and cocktails inspired by 12 different Asian countries. Guests can collect stamps each time they try a new offering, with Japan—Morimoto’s homeland—kicking things off.

The debut dishes include Okinawa Soba, a hearty bowl of wheat noodles served in broth with pork belly and fish cake, paired with an Awamori Sour made from Okinawan rice liquor. Those who complete the entire passport earn a weekend getaway to Boston, while half the stamps grant entry to an exclusive reception hosted by Morimoto himself.

The concept reflects his global outlook: honoring local culture without ever abandoning Japanese technique. “In every place, I respect the local seafood and culture but stick to Japanese techniques and philosophy,” he explained. “The basics don’t change, but I adjust flavors and presentation to fit local tastes. This balance keeps my cooking authentic and relevant wherever I am.”

At the center of it all is a mantra fans have heard him repeat countless times: respect the ingredient. For Morimoto, that philosophy is especially vital when it comes to fish. “When working with fresh fish, I handle it with great care to preserve its natural flavor, texture, and beauty,” he said. “Respecting the ingredient means doing only what is necessary, never more.”

That precision is most clearly seen in sushi. He sees sushi as both timeless and adaptable, grounded in tradition but open to evolution: “I respect traditional Japanese sushi techniques because precision and balance are everything. But I also believe sushi should evolve, so I bring new ingredients and flavors to the plate. Innovation doesn’t mean losing tradition, it means enhancing it.”

Morimoto’s influence extends far beyond land. As Global Fresh Fish Ambassador for Holland America Line, he brings his philosophy to travelers at sea, curating menus that highlight responsibly sourced seafood. “I only use seafood that’s responsibly harvested to keep the balance of marine life,” he explained. “I focus on quality and seasonality to serve fish that tastes great and protects the ocean.”

That dedication to sustainability aligns with his broader view of seafood as a cultural connector. In cities from New York to Doha, Morimoto pairs local fish with Japanese methods to create dishes that resonate both locally and globally. “Seafood shows the culture and history of each place,” he said. “Through seafood, I help diners connect to where they are. Food is a bridge between people and place, and seafood is how I build that connection.”

Decades into his legendary career, if he had to choose one dish that captures his philosophy, it would still be sushi in its purest form. “I would say nigiri sushi,” he said. “It’s simple but requires perfect technique to highlight the fish’s natural flavor and texture. With careful balance, a touch of rice and wasabi, it respects and elevates the ocean.”