Hook, Line, and Sinker

After last year’s spectacular treatment of a whole monkfish, Chef Masaharu Morimoto returns to the Main Stage once again to demonstrate his skill in using an entire fish from the head to the tail. This time, the Iron Chef will fillet five whole fish from small to large: aji, eel, hamo, fluke, and yellowtail. He will then prepare a number of dishes on stage using each filleted fish, including usuzukuri (paper thin sashimi), fish cooked in sweet soy sauce, tartare, and soup.

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Main Stage