morimoto

this was our first time here. kudos to our server justin who made a number of suggestions for sake, drinks and how to get the best selection of food.

we started with the tuna tartare and it was exceptional. also had the wagyu beef dumplings. they were so smooth and creamy that it was hard to believe it was a beef filling. the dumplings were delicious

onto our sushi platter. great selection of sushi. everything was beautiful, fresh and very tasty. the salmon was the most tender salmon i ever had and i have been having sushi at least 2- 3 times per week for years.

we added a yellow tail roll along with a spicy tuna roll and they were both outstanding. the yellow tail just melted in your mouth.

we splurged and had dessert. we had the fiery chocolate tart, a globe of chocolate filled with marshmallow and chocolate ice cream. the server also had 151 proof rum that she lit on fire then poured over the chocolate globe. the heat from the flambé melted the chocolate and exposed the marshmallow and ice cream. just decadent! save room and enjoy!

with the hour 15 minute drive.

does the name morimoto sound familiar? as in, masaharu morimoto? the japanese chef is best known as the original iron chef. after training in hiroshima, he traveled to new york city, where he worked at incredible restaurants, like nobu. he then got his start on iron chef and then eventually opened a restaurant in his namesake, morimoto, in philadelphia.the restaurant is pretty cool. it stands out on the block because of the white exterior, yellowish green see-through doors and just a small window that notes "morimoto." the interior has these sort of wavy light features and seats that alternate colors. interesting.the menu has lots of tempting options. one day i'll be able to afford the omakase - “chef’s choice” a multi-course tasting menu designed to allow you

i stopped in for lunch on a whim, and i have to say that this was one of the best meals i've had in the city-period! my friend and i both got the tasting menu with cocktails. the drinks were superb. we could drink them all day. there were so many courses, each one excellently prepared. the seared hamachi was fantastic. i wish i had more of it! the salad we received had the most unique dressing that i couldn't get enough of. the candied shrimp was phenomenal, as was our seared fish fillets. for dessert, the whipped cream cheese soufflé was outstanding. i couldn't get enough of it! it was so airy and perfectly paired with a tart, raspberry sorbet. also, our server was more than accommodating to us and was extremely sincerely. the ambience of the restaurant only added to the extraordinary experience.

i do not think there was ever one time or one dish that was disappointing whenever we went to morimoto, the eponymous restaurant of acclaimed iron chef masaharu morimoto. we went few times to his new york location and i was excited to try the one in philadelphia as it is his first location. and i was again not disappointed, the whole experience being fantastic, from the vibrant decor to the service that was on point, without forgetting the amazing food.

iron chef morimoto’s first american restaurant is quite the setting visually. the restaurant itself is located by old city and has this sleek modern decor that made it feel like a blend of retro club and every other place in japan. the menu is a mix of japanese and other asian influenced foods. i am here for the omakase so let’s bring it on…

i came to morimoto for after birthday dinner drinks and sat in the lofted bar that looked over the seating area.  our server was very sweet, and even brought over ice cream and a candle (as if i needed more sugary desserts).  can't wait to go back!

we had an exceptionally great evening here with our friends. everything was perfect ambiance, service, drinks & food. all servers were extremely knowledgeable & very friendly. started with rock shrimp tempura, tuna pizza, wagyu beef carpaccio & dumplings. chefs choice assorted sushi, sashimi & rolls which had different seasonal fish varieties then normal. the king yellowtail ishi yaki bop which is prepared table side was fabulous. one of our friends who doesn't eat a lot of things had lemon chicken which was so moist & flavorful. desserts we could of skipped they looked pretty but were just ok not over the top as expected. we had yuzu meringue tart, maryjane brownie, black sesame mousse cake & sorbet trio.

probably the best meal i've ever had (x3). the omakase is truly a food experience to remember - each course is pretty much perfection. the pork belly porridge and the ramen soup are definite musts if you go a la carte. i can't stress it enough - everyone must go here once. it's worth every penny (or $400 in my case 😁)

iron chef gold. my wife, and i went here for are anniversary. the food is a work of art with the flavor to match. we enjoyed everything that was presented to us, and licked are chopsticks clean. as we sat there enjoying are cucumber martinis. we noticed a familiar face in the back. it was chef morimoto! we were hesitant to talk to him, but are waiter encouraged us to go meet him. so we walked to the back, and he greeted us like we were family posing for a photo, and asking us if we enjoyed everything. what more can you say. it was a great night.

soon after our first hot course arrived. a lovely seared scallop with gnocchi, beets, and pine nuts was quickly gobbled up. our server even noticed how quickly we ate this course. it clearly deserves hearts below.

wonderful! have to try the pork belly appetizer. it melts in your mouth. portions are not large but worth the trip.

chirashi(lunch) was good and filling, substanial amt of fish and not too much rice

clean, light and fresh flavors. i can't say much for the outside of the restaurant but the inside is absolutely alluring. the decor is modern and sleek yet warmly inviting with a lively atmosphere. we decided to go with the 8-course omakase that represented morimoto's cuisine at its finest: clean, light flavors, fresh ingredients and impeccable presentation. the major difference between the 7-course and 8-course menu is not the quantity but the quality (i.e. the 7 course may have scallops while the 8 course has lobster)

i do not recommend the tasting menu if you are not fond of raw fish since the majority of our courses were seafood; fatty tuna tartare, sashimi, sushi and oysters. yes, it is pricey and while the tasting menu filled me up, my husband wished for more (no big deal, we went for dessert afterwards and extended our night out)

the only tiny con was that one of our courses had kobe katsu which tasted great but why fry such quality meat? i kind of wanted to taste it by itself. however, i would go back to this place in a heartbeat.

we had a fabulous meal! tonite the chef served us tuna collar! what a delicious delicacy. we had the omakase- excellent chef selections. a definite place to return!

after pretty much spending the entire month of december wondering what the hell i could possibly give a man who already has everything he wants and promptly purchases those items he doesn't have the moment they are processed by his neanderthal brain as "needs", i was at a complete loss as far as a christmas gift for him.  already planning a weekend new year's trip to philly, the tiny cogs in my matchmaking head started spinning wildly as they forumulated a way for ud to hook up with his preeminent mancrush, iron chef masaharu morimoto...or at the very least, a few of his culinary creations. after securing 7:00 pm reservations via opentable.com, we slid into a primo table (with some kind of weird phallic lamp providing ambient lighting) for two right on time.  ud waxes enthusiastic: the interior was slick and the ever-changing color scheme of the translucent booths was whimsically charming and somewhat reminiscent of "the horse of a different color" in the wizard of oz. ud opted for the