Chen Kenmin is credited with introducing Szechwan cooking to Japan, and also with creating the much loved dish Shrimp in Chili Sauce. He was born in Tokyo, where his father, Chen Kenmin, was an acclaimed Chinese chef well known for his sauces. Iron Chef Chinese Chen Kenichi has been on the show from the very beginning and is the only original Iron Chef remaining. His dishes fuse the flavors of Japan's four seasons with a French "esprit." Because of their exquisite detail and use of color, his dishes are often compared to paintings, earning him the nickname "Delacroix of French cooking." Sakai's imagination is often sparked by something he glimpses in the kitchen that day. While retaining the essence of traditional French cuisine, Sakai's groundbreaking Japanese-French style incorporates Japan's finest cooking techniques. Sakai studied at Ginza Shiki with the late Fujio Shito, his predecessor as the leader of French cooking in Japan.
CHEF CHEN KENICHI SERIES
Morimoto is the only Iron Chef from the original Japanese series who crossed over to compete in Iron Chef America. His unique fusion cuisine takes advantage of Japanese color combinations and aromas and uses Chinese spices and simple Italian ingredients, while maintaining a refined French style of presentation. While his cooking has Japanese roots, it's actually "global cooking" for the 21st century. His cutting-edge cuisine attracted the attention of Iron Chef' producers, who invited him to become a Japanese Iron Chef. Morimoto polished his craft in New York's melting pot and became a state-of-the-art world chef. After working in several restaurants, he joined the highly acclaimed Nobu restaurant in New York City. Born in Hiroshima, Japan, Iron Chef Japanese Masaharu Morimoto trained in a sushi restaurant before moving to the U.S.
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