Born in Kobe, Japan, Morishita’s journey to culinary prominence was unconventional. Moving to Washington, D.C., in 2013 with aspirations of joining an American cheerleading team, she became the first international captain of the Washington Commanders cheer squad, serving for five years. Her transition to the culinary world came later, inspired by a deep connection to the traditional recipes and techniques passed down by her mother and grandmother, both chefs.
Though lacking formal culinary training, Morishita honed her skills through hands-on experience and a passion for blending tradition with innovation. In 2019, she launched Otabe, a pop-up inspired by nostalgic Japanese home cooking. The venture caught the attention of Maxwell Park, a renowned D.C. wine bar, where she showcased her talent by crafting a menu that paired perfectly with their wines. This pivotal opportunity led to her appointment as Executive Chef at Perry’s in 2022.
At Perry’s, Morishita has reimagined the restaurant’s offerings, focusing on Japanese comfort food often overlooked in favor of sushi and ramen. Her signature dishes—such as miso-braised short ribs, umami-rich ramen, and tempura-fried seasonal vegetables—celebrate the comforting flavors of her Japanese upbringing while incorporating modern elements and unexpected flavor combinations. Her ability to balance tradition with innovation has won over critics and diners.
In addition to her work at Perry’s, Morishita is a proud member of the U.S. State Department’s American Culinary Corps, using her platform to inspire and empower others in the industry. Her vision includes creating a supportive work-life balance for her staff, hoping that future chefs will carry this ethos forward.
