Iron Chef hawks book, two beers and self

Tuesday, May 6, 2003

By HSIAO-CHING CHOU
SEATTLE POST-INTELLIGENCER FOOD WRITER

Chef Masaharu Morimoto -- Mr. Iron Chef -- may win cooking contests, but his tableside manner needs a tweak.

At a press conference yesterday at the Lake Union location of Daniel's Broiler, the chef who's described as a "rogue who refuses to cook by the book" and Rogue Ales launched two new namesake beers: Morimoto Hazelnut Ale and Morimoto Soba Ale.


		P-I
	Iron Chef Masaharu Morimoto opens a beer bottle with an unconventional tool during a Seattle promotional appearance.

After a rousing introduction from a Rogue Ales representative, chef Morimoto, dressed sportily in a U.S. flag-emblazoned sweater and blue-tinted shades, bounded into the room, fists pumping to the "Rocky" theme playing in the background.

Morimoto, in Seattle until Thursday, picked up a bottle of the hazelnut ale in one hand and a large custom-made knife in the other. He spoke a few words in Japanese, then lopped the head off the bottle -- after the second try.

"Usually, I have to try five or six times," he said. "Because it's Seattle: Let's go Mariners."

There were a few chuckles, then silence.

"Did you taste the beer?" he asked the small crowd of media and beer distributors. "Taste good? You think it will make money?"

Then Morimoto began autographing beer bottles for the crowd. This was my chance to meet the famed Iron Chef.

"Why did you decide to team up with Rogue?" I asked.

"I like the beer," Morimoto said, not making eye contact.

"What is it that you like about the beer?"

"I don't know," he said, curtly.

"You don't know why you like this beer?"

"Why did you come here today? To see me, right? Why do you live in Seattle?"

"Because of my job."

"Well ... "

Well, I guess Morimoto is here to sell beer -- and himself.

While in Seattle, he will meet with a seafood company "about fish," have dinner with some Mariners, meet with Nintendo, throw the first pitch at the Yankees game tomorrow night and make an appearance at Uwajimaya (600 5th Ave. S.) this afternoon from 4 to 6 to sign books.

After I stepped away from the table, two male Japanese journalists approached Morimoto to ask him questions. He responded effusively.

Very interesting.

And how's the beer? Maybe you'll like. Maybe you won't.

P-I food writer Hsiao-Ching Chou can be reached at 206-448-8117 or hsiaochingchou@seattlepi.com.

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