Morimoto - newyorkNY

88 10th Ave
New York, NY 10011
212.989.8883
http://www.morimotonyc.com/

One of my favorite shows on the Food Network Station is, "Iron Chef America." The show is based on a cooking competition featuring accomplished guest chefs around the world. Each chef is challenged against one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. The original, "Iron Chef," show was a Japanese television program which first aired on October 10, 1993 and ended on September 24th, 1999. (http://en.wikipedia.org/wiki/Iron_Chef)

All Seven Iron Chefs and Chairman Kaga in Kitchen Stadium. Left to right: Sakai, Ishinabe, Morimoto, Michiba, Chen, Nakamura, Kobe.

Chef Morimoto was the only one who continued to be an Iron Chef in the American spin off.

As a high-school student in Hiroshima, Japan, Morimoto was on his way to becoming a professional baseball player. Unfortunately, that career had ended due to a shoulder injury. On the up-side, he pursued his dual dream of becoming a sushi chef. After eight years of culinary training in Hiroshima, Morimoto opened his first restaurant at the age of 25. He specialized in Japanese cuisine, infused with European and Western cooking techniques and ingredients into his preparations. Five years later, Morimoto sold the restaurant to further explore and define his unique Japanese fusion.

In November of 2001, Mormoto opened his first U.S. restaurant, named "Morimoto," in Philadelphia, and later, another in New York City. (He also opened a restaurant in Mumbai, India, named, "Wasabi.")

When Brian and I heard Morimoto owned a New York restaurant, we made sure we made reservations for the next time we visited our friends who lived on the East Coast. As an accomplished Iron Chef in both Japan and America, who wouldn't want to?

"Going to a restaurant is like going to the theatre," says chef Morimoto and no other restaurant experience exemplifies these sentiments like his. After walking a few blocks on the cobbled streets of the Meat Packing District, we approached a large red curtain, resembling the curtains of a theater.

With all the geometric shapes and indirect lighting, walking into "Morimoto" felt like stepping into a whole different world. Being a little early for our reservations, our hostess recommended us to wait downstairs. As we descended down the stairwell, we were enthralled by the "bottle wall."

The "bottle wall" is composed out of 17,400 half liter plastic bottles, filled with mineral water and LED lighting. The combination created this shimmery effect that added to the Zen-like serenity throughout the restaurant. Glass privacy walls between tables, rice paper walls, and an organic ceiling that resembles the raked sand of Eastern rock gardens also added to the modern-chic ambiance. (http://archide.wordpress.com/2009/03/11/morimoto-restaurant-by-tadao-ando-new-york/)

Downstairs, we found a bar accompanied by a 40-person lounge area.

People were dining in the lounge area, but a full meal was waiting for us in the main dining room.

After my glass of wine and Brian's bottle of Sapporo, our table was ready. As previously mentioned, Morimoto had dreams of becoming a sushi chef. In the the back of the restaurant, sushi bar seating was available.

As much as Brian and I love sushi, it was recommended to sit in the dining area for have the "full experience".

Everything on the menu looked delicious. Each item contained something familiar, but prepared in a completely different way from anything I have heard of. After ordering our appetizers and entrees, I quickly took a bathroom break. Who would have thought the bathroom would be just as chic looking as the main dining area?

Not only did each stall consisted an infinite backdrop of cherry blossoms they each had a remote-like fixture on the side wall.

I love how the Japanese are very innovated.

The concept of these remotes have been all over Japan and Morimoto brought it to his restaurant. The buttons are self-explanatory: Flush, Oscillating, Pulsing, Dryer, Rear Cleansing, Front Cleansing, Pressure, Position, Stop.

When I returned to our table, our appetizers had arrived. An order of Oh-Toro (fatty tuna roll), a Shrimp Tempura Roll (tempura shrimp, asparagus, and a spicy sauce) and Ramen Soup (iron chef chicken noodle soup).

This was a great way to get our palette going. The sushi tasted fresh and the soup had the perfect amount of seasoning. Nothing was too unfamiliar yet and the portions were just enough to get me more hungry for our entrees. Oh, the entrees...

Brian had ordered the Sea Bass which was prepared in sweet sake kasu, Japanese eggplant and miso. His dish looked delicious but did not compare to what I ordered. I had ordered the surf & turf which consisted of Kobe filets, finger potatoes and Hamachi ribbons with crushed citrus and avocado (prepared table side).

The beef was perfectly cooked medium rare as the juices gushed out when my chopsticks picked each piece up. Each flavor-filled bite was amazing, but the Hamachi ribbons were unlike any sashimi I had ever had. Although it seemed very simple to make, the mixture of the three ingredients made a perfect blend. I wish I had ordered a full plate of the Hamachi Ribbons!

As our experience was coming to an end, I told Brian he had to see the restrooms before we left. As I sat at our table alone, finishing my glass of wine, I noticed a man in shorts, running shoes, and baseball cap approaching the party sitting at the communal table next to us.

My immediate thought was, "How can this man dress like that in such a chic looking restaurant?"

Yet, everyone at the table looked so please as each member of the table shook his hand. One lady had pulled out a pen and book for this person to autograph. I couldn't help but stare and wonder who this "author" was.

Brian had returned very quickly with excitement in his voice.

"You'll never guess... that's him!!!"

Yes... Iron Chef Morimoto himself.

It turns out, Mr. Morimoto frequently visits all his restaurants. Knowing that he takes time to meet those who appreciate his creations made the "full experience" complete. Brian had ran into Morimoto in the restroom, but had left his phone and camera at the dining table with me. But when we identified the man in the white hat, we didn't hesitate to ask.

"May we take a photo with you?"

The Iron Chef had such a kind tone in his voice and willingly took a photo with us.