Morishita is the James Beard Award-winning Executive Chef of Perry’s, a 40-year-old restaurant in Washington, DC, where she has won rave reviews for her Japanese comfort food, including her signature Japanese breakfast and miso butter clams inspired by a dish her father used to make.
Originally from Kobe, Japan, where her family have had a restaurant for close to a century, she moved to the US in 2013, joining the Washington Commanders cheerleading team, and eventually becoming their captain.
After retiring from cheerleading, she set out in hospitality with no formal training, turning to her mother and grandmother for recipes and techniques. Honing her craft through a series of pop-ups, she found her first full-time kitchen role at Maxwell Park, before joining the team at Perry’s.
