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As part of a celebration this past weekend, I had reservations at MORIMOTO RESTURANT!!!!
Morimoto’s is located in Philadelphia, in the downtown area. Since it was a couple of hours from Baltimore, I figured I’d make a weekend of it with my friends. I have been thinking and saving up for the experience for a few months now. While expensive, it was completely worth it and I strongly urge anyone who likes Japanese food and fusion-style cuisine to save their money and go there at least once in their lives!
Morimoto is a chef from Japan who made his name in that country by taking traditional Japanese cuisine and adapting to modern techniques, flavors and ingredients. Morimoto is also the same Iron Chef of both the Japanese show (his record being 16-7-1) and the American show (his record so far is 16-10-1, I think). He actually has four restaurants open in America. And I went to his first one this past Saturday.
On first glance, you will miss the entrance to Morimoto’s because it almost totally nondescript! It is simply a white façade that gently arcs upwards. The door right next to the entrance leads to what looks like a movie-set, run-down kung-fu dojo. The small sign to the left of the door is circular and embedded into the façade and simply states, “morimoto”. But as you watch, the letters change into different neon colors.
As you go in you greeted with an awesome sight. Immediately to the left there is a picture of a Japanese woman’s face that changes into a smile as you walk by it. Behind it is a set of stairs that leads upstairs to the lounge (more on that latter). To the right is the hostesses kiosk and another set of stairs that goes down to where the bathrooms and a private dinning area are. There is a large, glossy black sculpture that is very interesting to look at, but I have no idea what it is supposed to be. The ceiling is low a this point until the hostess leads you to your table…
As you are seated, the ceiling dramatically vaults easily to 20’ high. It undulates, like waves, all the way to the back of the restaurant, which seems like a mile away. It looks like it is made of bamboo. On either side of the place, is a sculpted wall of concentric circles, dull white, reflecting the light. Along each wall, is a raised platform where booths for two are set. The middle section is a visual treat unto itself. Each booth consists of a large table that can easily seat six and with two very comfortable, padded benches. The booth dividers are fogged plexi-glass that changes colors, just like the sign outside!
We decided to be adventurous and ordered the higher price point omakase. Omakase is, simply, the chef’s choice of items. Here, in America, it is a way of saying a tasting menu for a Japanese restaurant. As it was explained to us by our waiter, Steve, the difference in price points is not the amount of food, but the fact that most of the dishes will be off the menu. We decided on being adventurous.
The omakase consisted of 5 tastings, a refresher, two entrees and the desert. One of my friends also ordered a beverage omakase where she received a drink normally not served (and in smaller quantities so the patron won’t get swacked immediately) with each course served. When making the reservations, we mentioned that one of our party had an allergy to bivalves. Before we reminded Steve of that, he immediately quipped that the omakase that evening would only be slightly different for that person.
Before getting into the omakase, let me briefly describe the beverage omakase. Each drink that came out had a sixty-second dissertation on why it was special. Sometimes it was a wine, other times a sake. The one I tasted was sake that had no bite to it, other than a taste of honeysuckle. The reason for that was because during the de-hulling process, up to 50% of the hull is removed, most sake had less hull removed from the rice since it is the hull that gives sake its bite, and sometimes taste.
The first course was a toro tartare (tuna). Mixed into the tartar was caviar and tobiko. It was served as a column inside of a tea cup, in a pool of mirin sauce. We were instructed to use the tiny spoon and get a very small portion of wasabi and to spoon downwards so that all flavors were represented. My initial reaction was to order six more for myself.
The second course was raw oysters. There were three were still in their shells and placed on ice. The first oyster had a slight Tabasco flavor, but you couldn’t see any of the red sauce. The second oyster was slightly squirted with lemon and had a piece of cilantro on it. The third oyster, my favorite, had slightly squeezed lime and a thinly sliced pepper on it. This was the only course where our friend had to have something different: cod soup, which had a wonderfully salty broth.
The third course was white fish capriccio. The fish was cooked in a smoky, virgin olive oil mix, thinly sliced and melted in your mouth. The table voted later that this was the best course.
The fourth course was a micro-salad with chive vinaigrette and a serving of four pieces of sashimi; mackerel and salmon. Micro-salad is something I normally do not eat, but the dressing made it delicious! The sashimi was amazing as well. Normally, mackerel has a very strong taste. Not so much here, instead, it was like the salmon. It was such an amazing quality…all pieces were simply buttery.
The fifth course was nigiri sushi. Included were white tuna, salmon, tuna fish…and while that seems boring, you have to understand the quality of the fish. I have never, ever had such quality. The only exception is the white fish served at Minato’s, here in Baltimore.
The refresher course was to cleanse the palate. We were each served a tall and thin tumbler filled with a slight soda infused with mint and almond flavors. It was delicious and certainly did the trick.
The first entrée was a lobster dish. It was cut in half, lengthwise, and served with herbs. On the side were vegetables and an uzu dipping sauce (white, creamy sauce designed to enhance flavor). We enjoyed it, but we felt it was the weakest dish. Only because once you’ve had Maine lobsters cooked the Maine way, it’s really hard to call anything else better.
The second entrée was kobe beef. Oh. My. God. Thin strips seared, seared with a very slight soy sauce and pickled vegetables. Melted in the mouth. Mmmm…kobe beef…mmmm….
Desert was a small piece of chocolate cake topped with strawberry shortcake and with a side of mint-flavored, dense foam and a sweet, spring melon dressing. Very nice way to end the omakase.
After paying our bill, we decided to go up to the lounge. Like the rest of the place, it had a nice, pleasing bamboo ceiling. Half of the walls were lined with couches and small, padded rests. It is a very cozy and intimate room. The bar is quite small. No more than twenty people can fit there and still be comfortable. The most appealing aspect is the open window that looks down on the restaurant. The lounge is where I took the above picture from.
One last comment before I leave the subject. Morimoto’s clearly takes pride and care in choosing its ingredients and the creation of dishes. That same attitude also applies when they hire people. The service we received was beyond the pale. There are no real words to describe it other than this: my napkin fell off my leg and onto the floor, I got as far as looking down before the hostess magically appeared and issued me a new one and our waiter, Steve…was simply amazing in his knowledge and erstwhile concern that all was well with our table.
Morimoto’s is pretty expensive. But worth every, single penny!
SIDE NOTES:
Here’s the link to Morimoto’s: www.morimotorestaurant.com
Sometime, late Tuesday, the vlog version of this blog will appear on my YouTube channel, go here: http://www.youtube/user/TheUnagiObserver
Tonight’s Playlist:
I’m embarrassed to say I don’t have one because I didn’t listen to any music this time around. Sorry! Next, time, I promise!
