SIDE-A
Born in 1986. After graduating from a culinary school, he trained abroad and in Japan before setting up his own restaurant in 2011. After working as chef at "Salmon&Trout" in Shimokitazawa, he opened the Thai restaurant "CHOMPOO" in Shibuya Parco in November 2019. He also publishes a food magazine, produces company cafeterias, and is active beyond the boundaries of a chef. His latest recommendation is "Khao Yum. If you mix well, you can feel the rich flavor of the ingredients.
SIDE-B Eat seasonal fish at Kanazawa Maimon Sushi.
Do you go to any stores in PARCO during your break or after you leave work?
Morieda:I go to Saturdays NYC Cafe, THE LITTLE BAR OF FLOWERS BAR, and Campy!bar. I often go there because I know the owner and we can talk about veganism. I also use it as a launchpad (laughs). I also go to Kanazawa Maimon Sushi. I sometimes come with the whole staff and sometimes eat alone at the counter.
Morieda-san ate gas shrimp, which he says is his favorite, and Kabako crab, which is the restaurant's specialty menu item.
It's been a year since you started working at Shibuya Parco, and you already have so many regular customers! Just the other day you celebrated your one year anniversary. How do you feel about that?
Morieda:I have to admit that I rarely visited the previous Shibuya Parco because it was not close to my house and I did not have much of a connection with it. So, opening "CHOMPOO" in the new PARCO this time was an unknown territory for me, or rather, quite a challenge.
It is now a popular restaurant, but that's how it all started, wasn't it? You hold some kind of event every month. What was the impetus to start?
Morieda:The staff keeps coming up with new projects, and we keep them moving forward. Originally, we started with the idea of collaborating with people from overseas, and now the circle is expanding rapidly. Incidentally, today's event is limited to those who apply and enjoy a course meal and flowers.
It's interesting that even though it's just one store, there is a different atmosphere every time I come here.
I hear that you are active in many other areas besides your restaurant, such as producing company cafeterias, so it sounds like you are quite busy. What is your recent source of relaxation?
Morieda:When I get stressed out, I get hooked on stationery. I often go to "DELFONICS Shibuya" on the 4th floor of PARCO, which has an interesting notebook section. I buy things that I think look useful.
I'm sorry! I thought you ate and drank a lot. That's new. Stationery to relieve stress.
Morieda:I am also addicted to "Netflix" and have been watching the anime version of "Space Brothers" and the Chinese cooking program "The Origin of Delicacies". As a bit of an advertisement, a documentary film in which I appeared was screened at the Food Film Festival in New York. The film is about the origins of sushi.
I see that you are even working on a movie project! The more I dig, the more topics come up. Now, tell us about the big news that happened around you.
Morieda:I meet interesting people on a regular basis. When I had a stall at an online music festival a while back, I met Kishidan. He was very polite and very solid. Also, I got married.
Congratulations on your marriage! Have there been any changes in your mindset?
Morieda:I used to work all the time, but now I think I should limit my hours and go home early.
If you were to buy a Christmas gift for your wife, where would you go in Parco?
Morieda:Where would be good...I'm embarrassed.... Since your wife is also interested in food, maybe some Japanese tableware from the Discover Japan Lab. on the 1st floor?
I love the dishes that go with them, just like you, Morieda. Finally, if you were to take someone on a date, where would it be?
Morieda:Is it the usual "Campy!bar" (laughs).
CHOMPOO
Place: Shibuya PARCO
Phone: 03-6455-0396
Kanazawa Maimon Sushi
Place: Shibuya PARCO
Phone: 03-5784-1144
