Through my cooking, I’ve hoped to touch someone’s heart and I aim to continue doing just that for as long as I can.
My journey has been about making every Japanese mother proud and inspiring all the immigrant women tirelessly working towards their dreams.
I hope to stand as proof that no dream is unattainable.
It’s not about our origins, our gender, our age, the color of our skin—what truly matters is the courage to take that next step forward.
Thank you, @beardfoundation , for recognizing the essence and beauty of Japanese comfort food and the narrative I’ve dedicated myself to share.
With my voice, I am committed to persistently strive towards breaking barriers, challenging the status quo, and leading positive change🌟
#jbfa#goodfoodforgood
🌟🙌🏻 Wow, what an incredible year it has been! 🌟🙌🏻 I am absolutely grateful and humbled beyond words to announce that I have been bestowed the honor of being named Chef of the Year 2023! Thank you @eater@eater_dc@tiers2you for this honor. It is truly a humbling recognition amongst such talented chefs in the city and it has undoubtedly made 2023 a year to remember 🌟
First and foremost, I want to thank each and every one of you - my incredible team, my amazing friends, family and every one of you who had supported me throughout my culinary journey. Without you all, this journey would not have been possible. You believed in me when I even couldn’t believe in myself, and your belief in me has given me the strength and motivation to pursue my dreams in the kitchen. Your endless support, kind words, and enthusiasm for my culinary creations have fueled my passion and allowed me to grow as a chef 🥰🙏
I am truly honored and thrilled to be recognized as Chef of the Year 2023. But beyond any accolade, it is the joy of sharing my love for food with all of you that truly makes this journey special. My food is not traditional, but personal. With every dish, my goal has always been to transport people to my home in Kobe through my cooking, even if they’ve never been there. I believe in the power of food - it brings people together, celebrates culture, and nourish the soul. I will keep pushing myself, work hard and create my version of “fun, playful, out-of-the-box” Japanese comfort dishes to live up to this incredible award 🌈🇯🇵✨
ありがとうございます♥️
📸
@deblindsey@scottsuchman
This is me before embarking on my journey as a chef.
For five years, I cheered for the Washington Commanders and eventually became the team captain.
Some people have advised me to hide the fact that I was an NFL cheerleader because it may affect how seriously people take me as a chef. Initially, I let these opinions distract me, but now I feel completely different.
Being a chef and an NFL cheerleader are very different, but the skills I learned as a team member and being a captain have been invaluable in my culinary career. I learned how to focus, have endurance, work hard towards goals, and most importantly, how to lead a team. Many of the things I learned during my days as a cheerleader translate into my work in the kitchen. I cannot express enough appreciation for the experiences that have made me stronger and wiser.
I am proud of the person I have become today, and I am grateful for all the amazing experiences that have shaped me. I will continue to work hard to achieve my future goals as a chef with all the great things I learned from my cheer days!
#womenpower
📸 @gkb.photo
Soft shell shrimp Karaage - Dashi Tamari, sake, sesame, garlic & ginger marinated soft shell shrimp, lightly fried with Katakuriko (Japanese potato starch)
Served with Arajio salt & lemon, and this is gluten free!
You can eat from head to tail 🦐
Thank you for all the love for this special last weekend!
I will be bringing back again this week 😊
Special this week!!
Tamari Dashi butter mushrooms - Shiokoji & lemon pomme puree, salt-cured Jidori egg yolk, crispy garlic quinoa
We’re tossing together three kinds of mushrooms - enoki, shimeji, and maitake - each bringing its own flavors and textures.
We keep it simple and savory with Dashi Tamari, sake, butter, and garlic to keep the flavor shining, and this is how my mom used to cook mushroom at our family bar 🍄🟫
I love the paring of the creaminess of Shiokoji lemon pomme purée which I think complement the mushrooms’ varied textures and tastes.
Hope you can come try while it’s on the menu 😉
Celebrating Father’s Day and giving a special shoutout to my amazing father! 🎉
He’s at the heart of our nearly 100-year-old family bar in Kobe, pouring his soul into every drink alongside my mom, the mastermind chef behind it all ♥️
Being miles apart with them in Kobe and me in DC is tough - I wish we could bridge that distance more often.
My dad has been my ultimate mentor, teaching me the true essence of hard work, dedication, and the importance of never giving up. Every lesson, every sacrifice - it’s all been a testament to his remarkable character and love!
To all the incredible dads out there, and especially to mine, Happy Father’s Day! Your strength and love know no bounds.
お父さん、いつも応援ありがとう☺️
Congrats to our friend @masako_morishita on receiving the 2024 James Beard Award for Emerging Chef on Monday night! 🥟🏆
@wildsidemediaco ’s @monicaclarealford was very lucky to have the wildly talented chef in studio at @legacy.sessions a few weeks ago to chat about her vision for bringing Japanese comfort food to AdMo mainstay @perrysdc .
Check out our interview to learn all about her mouthwatering edamame dumplings, how she’s giving back to the next generation of women chefs and much more.
Link in bio for the full conversation and follow Masako on Instagram NOW if you don’t already!
I was truly honored to be a part of the @icondinner alongside amazing chefs!
Food is not just about sustenance; it connects people, cultures, and souls. This time around, we were brought together for a phenomenal cause that changes lives by offering young women incredible opportunities to study in the U.S., mirroring my own journey.
A heartfelt thank you to @doctorlezli and everyone at @icondinner for the impactful work you do. Let’s continue to make a difference ☺️♥️
📸 @ericvitalephotography
Wow, I’m genuinely touched by the love you’ve all shown for our Udon Carbonara ☺️♥️
Sanuki-style Udon, parmesan, Kombu tea Dashi cream, Jidori egg yolk, and crispy prosciutto - this dish started as a little fun ITAMESHI experiment (イタ飯: type of fusion cuisine originally from Japan that combines traditional elements of Japanese food and Italian food).
It has become one of my signature dishes and now I can never take it off from the menu!
From the bottom of my heart, thank you for your support. It means the world to me, and I’m especially grateful for those who have returned for their Udon fix, time and again. You make the adventure of creating in the kitchen so much more joyful, and I promise to keep pushing myself to keep introducing y’all a different side of Japanese food - comfort, fun & “out side of the box” dishes!
📸 @scottsuchman
Embarking on a journey to the U.S. as a foreign exchange student when I was 16 years old transformed my life in ways I could have never imagined.
It’s an experience that has shaped me into the person I am today, and I’m eternally grateful for it.
This year, I’m thrilled to be a part of @icondinner , an event where 100% of the net proceeds are dedicated to empowering students from Jamaica and countries across sub-Saharan Africa.
It’s an honor to contribute to a cause that not only changes lives but also offers young women the remarkable opportunity to study in the U.S., just as I did.
Let’s make a difference together☺️
#Repost@icondinner with @use.repost
・・・
Meet the Honorees 2024
👩🏻🍳 @masako_morishita - Masako Morishita
🍽️ @perrysdc
📍 D.C.
See you Saturday, June 1st at the James Beard House
#icondinner24#foodandwine#asianchefs#blackchefs#latinxchefs#sommeliers#mixologists#nyc#BET#chefworks#heavenhill#sysco
