Credit: Joshua Foo

Inside the Kitchen: Seven Questions with Masako Morishita of Perry’s

5 Minute read

25 Mar 2026

Nevin Martell

Journalist

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Chef Masako Morishita reflects on the dishes that shaped her, the meaning of fine dining, and the philosophy that guides her cooking at Perry’s.

What Is Your Deserted Island Meal?

Tamago kake gohan, rice with a raw egg. When I go back to Japan, it’s what I eat every single morning for breakfast, and I’ll never get tired of it.

What’s Your Most Poignant Food Memory?

The aroma of dashi reminds me of my mother and grandmother making it when I was growing up, so that smell makes my heart really warm.

What Does Fine Dining Mean to You?

It’s about the experience, when you discover something you’ve never tasted before and it tickles your brain.

What Are Your Restaurant Goals or Dreams?

To make my staff happy, so every single dish coming from our kitchen is happy food.

What’s On Your Restaurant Bucket List to Visit?

I have not traveled on the West Coast at all, so I don’t know anything about California, which has so many great restaurants. I want to explore what they have out there.

What Is Your Food/Cooking Philosophy?

Think outside the box. People think this is a very serious job, but I don’t want it to ever be too stiff. I always want to have fun and be playful. Happy people make happy food. If I’m having fun, people can taste that.

What's Your Comfort Food?

To me, comfort food is not about specific dishes, it’s food made with love.

The Chef

Masako Morishita, the Executive Chef at Perry’s in Washington, D.C., has become a rising star in the culinary world and is celebrated for her innovative approach to Japanese comfort food. In 2024, she was honored with the prestigious James Beard Emerging Chef Award, presented by S. Pellegrino, solidifying her reputation as one of the most exciting chefs in the United States.

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