New York City- 8/17/11 -8/20/11

Day 1-Wednesday Day 2- Thursday Day 3 - Friday Day 4- Saturday

Morimoto's Omakase Menu (tasting Menu)

Chef Morimoto is recognized for his ability to seamlessly integrate Western ingredients with traditional Japanese culinary sensibilities.  Chef Morimoto offers contemporary Japanese cuisine, expressed most vividly in his omakase chef's tasting menu so if you never been to Morimoto you have to try the chef's tasting menu.

 We took a look at the menu and it is a bit overwhelming for all the choices!  Beside the chef’s special "omakase" menu, which  is a chef's choice consisting of a six course tasting menu specially design to allow guests to experience the essence of Mormimoto's cuisine we also wanted to try a few dishes from the regular menu.

In the end, we decided to order 3 Omakases Menu and 8 appetizers to be shared amongst 7 of us.

The first course is a Toro tartare.

The dish came in a giant bowl filled with ice and on top of the bowl is a wooden box filled with Toro tartare and served with 6 different garnishes" nori paste, wasabi, sour cream, chives, guacamole and rice cracker and a little cup of Dashi soy on the side.

This dish is one of Morimoto's signature dish and it was so delicious with all the 5 garnishes.


True Toro comes only from the underbelly of the Bluefin Tuna. Toro is divided into grades based on the marbling of the meat (much like the grading of beef). So it goes without saying that at Morimoto his delicious Toro tartare is made from the best Toro that money can buy.





Lamb Carpaccio with shiso buds, scallion-ginger dressing

Morimoto’s Carpaccio was light, silky slices of lamb, tender and presented simply with green onions, grated ginger, and olive oil. The flavor of lamb is very mild because the grated ginger and olive oil mask it but once you swallow the lamb then you can definitely tell that the lamb is shinning through so if you can not Lamb don't order this dish.


Morimoto Sashimi - Seared Toro, Salmon, Eel, Tuna, Hamachi served with five sauces in tiny little squeeze bottles.

The sashimi was five different types of fish layered on top of each other, served with five different sauces and you can squeeze a little or a lot onto your piece or dip into it.  I actually enjoyed the fish so much, that I barely use any of the sauce.  The Yamomo berry (seen in the top right dish) is meant to cleanse the palate but I could eat a dozen if they let me.... 


Beautiful presentation of Morimoto sashimi dish.

Auntie Kim spoon fed Uncle Larry with the Toro tartare together with the five garnishes.

Sake was served on a large bowl filled with ice.




Whitefish Carpaccio (I think it was Fluke) tossed in a light soy-sauce based vinaigrette in hot oil and misuba leaf.

The fish was so fresh and sweet.  The combination of the white fish and the soy-sauce vinaigrette was heavenly.


Bagna Cauda, garlic, anchovy, local vegetables - This dish is Japan meets Italy in Morimoto's take on bagna cauda.

When they brought this dish out I was not quite sure what to expect!. Let's face it.... veggies and what looks like to be an oil base sauce doesn't sound like a dish you would expect at Morimoto. But surprise, surprise, I love the dish! 

The bagna Cauda (sauce) which is served in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter is simply delicious.  The bagna Cuada was served over a flame to it heat up. With the toothpick provided, you dip the vegetables into the sauce and coat the vegetables with the sauce. The veggies were light, fresh, and crisp while the sauce provided some weight and wonderful flavor. YUM!



Yosedofu tofu- Fresh tofu prepared tableside

The waiter brought to the table a large clay pot with a lid. He opened the lid, stir the fresh soymilk (liquid) and then proceed to drizzle slowly in a dose of salt/magnesium mixture (you can see the waiter holding the little glass on his hand) which causes to soymilk to congeal into tofu.  He closed the lid and told us to leave it there (no peeking into the pot) for about 7 to 10 minutes in order for the soymilk to be coagulated.




 After 10 minutes, the waiter came back, took off the lid and like magic the soymilk is transformed into a silky tofu! He placed a spoon on top to show it had congealed and then took a knife, scored it into big squares and served us on a small bowl.




The tofu is then served with a lobster ankake (sauce made with dashi, soy sauce, mirin and potato starch) and the side is a little pot of dashi soy.

The dish is so fresh, clean and so delicious with the lobster ankake!


Steamed scallop with Xo Jan on a bed of steamed baby Bok-choy and shredded Tokyo scallion.

The scallops were so sweet, perfectly cooked and the sauce was simply divine!




Oyster Foie gras- lightly cooked oysters, foie gras, uni (sea urchin), in a teriyaki sauce - This is from the Omakase menu that's why there is only 1 oyster per dish.

This dish is so decadent! you have oyster + seared foie gras + Uni = one fantastic bite to die for!

This dish was amazing and had a beautiful mix of flavors.




Oyster foie gras (oyster, foie gras, uni in a teriyaki sauce) - same dish but from the appetizers menu so the dish came with 3 oysters.  Needless to say we devoured the oysters in a flash.


Oysters are gone and what was left was the plate that the oysters came with.

The plate was beautiful filled with a bed of rock salt, star anise, red and black peppercorn, bay leaves, etc...



Morimoto own brand of Beer-Soba Ale

Fresher than fresh assorted sushi!




Sea Bass with sweet sake Kasu, Japanese eggplant tempura and miso sauce. 

This dish was also amazing!  The Sea Bass was buttery, flavorful and the eggplant tempura was amazing.


Duck three ways: Duck, Duck, Duck

This dish is inspired by the wonders of Peking duck, composed of a single duck leg cooked in the classic Peking style, a duck egg, and a roast-duck sandwich made not with Chinese pancakes but with a croissant infused with foie gras.  How can you go wrong with this combination? 


This dish is so tasty . Morimoto cleverly matches three different versions of duck together for one harmonious dish: foie gras croissant, roast duck, and soft duck egg. The roast duck (a.k.a. Peking duck) was incredibly moist with a very crisp skin. It was layered in between two pieces of croissant spread with foie gras. Surprisingly the sandwich approach worked well.  The duck egg was “cooked” (barely) sunny side up and placed with the dipping sauces.



 "Surf and Turf" - Wagyu filet with pan sautéed lobster épicé with Garam Masala, and served with lemon crème fraîche.

We ended the meal with this super dish!  The lobster was perfectly cooked and the Wagyu beef was tender, great flavor and just melted in our mouth.  There were some potatoes underneath the beef, which were also really enjoyable. They were perfectly crispy and had a sweet taste to them.

What a great way to end a meal... Now let's move to dessert.

Next.. Dessert + tour of the lower level of the restaurant



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