I don’t need to review this place again (first and second time) but I wanted to share my pictures from last night. It has just sealed itself as my all time favorite restaurant.
morimoto premium sake: ginjo (mid-level)
toro tartare & osetra caviar with mountain plum
nori paste, creme fraiche, fresh wasabi, chives, avocado puree and rice crackers with dashi soy
pork gyoza with rustic tomato sauce and creme fraiche
potato starch crust
(not my choice of appetizer, but I have to say the tomato sauce was a surprisingly delicious complement; the earthy tones from the herbs went exactly right with the pork. i would never have thought to pair the two- guess that’s why i’m not an iron chef [yet])
crispy rock shrimp tempura
left focus: wasabi aioli glazed
right focus: morimoto buffalo glazed
background: roquefort cheese dressing with dill
20 oz. aged rib eye with sweet onion & garlic jus added tableside
(on a hot metal plate, they poured the jus so that it sizzled and smoked at the table)
$35 sashimi combination with the addition of uni (sea urchin) seen to the bottom right in a half lemon cup
bittersweet chocolate tart with hazelnut sorbet
earl grey creme brulee with citrus sorbet, candied orange peel
I have to say… I have found the most delicious gourmet dessert in the world with this one. I’ve mentioned looking for this a few times; the creme was infused heavily with the tea and perfect with that touch of bitter; the citrus sorbet off-set the creme perfectly since earl grey tea is scented with bergamot, a flavoring from the orange of the same name. the top was delightfully crunchy and crackly as I tapped into it with my spoon. I was in heaven. I would go back just for dessert, and this is my favorite restaurant, so it says a lot that I would consider going back and only eating this one dessert instead of having a full meal.
I can absolutely see why you posted these pics. That is some of the most fabulous food presentation I have ever seen!
You better get back from Mexico – I am running out of archives…heehee!