Morimoto and Me

"Whiskey, eh?"
"Suntory," I said, nodding.
"Yamazaki," he responded, correctly noting the distillery of the 12-year-old single malt I'd been nursing.

And that is how my conversation with Iron Chef Masaharu Morimoto began the other night when we shared a table at the Japanese Culinary Forum reception (ironically held at the French Culinary Institute). Indeed, David Bouley and Yoshiki Tsuji, who are planning to open a Japanese restaurant downtown, were mingling in the crowd, as were a fleet of extraordinary Kyoto- and Tokyo-based chefs who'd flown in for the event. Morimoto told me a lot of things that evening, most of which he insisted I wasn't allowed to repeat after finding out I'm a journalist. However, I will share his opinion on serving overfished species at his restaurants. "I'm a chef, not a politician, and my number one priority is feeding my guests." Basically, barring legislative mandates, he's not gonna be removing Chilean Sea Bass from his menus anytime soon. I'm a bit torn on his environmental laissez-faire -- because that is some amazing sea bass. I was, however, very impressed by his stubby fingers and large head.

Finally saw Ang Lee's latest, Lust, Caution, last night in NYC, so you can add me to the list now. But I hear the NC-17 flick starring Tony Leung and new girl Tang Wei is opening in So Cal on October 12, playing at the South Coast Village theater in OC. My feeling these days is the less you know about a movie, the better off you are when you go see it. So I won't comment except that 1) you should go see it and 2), maybe, if you go with someone you're hot for, go to SCV, where they are now featuring "new high-hack love seats."