What's happening with the Iron Chef!
I’m excited to announce the official opening of my new Morimoto restaurant at the MGM Grand in Las Vegas!
The 5,542 sq. ft. space is beautifully designed by Yabu Pushelberg and complete with a cocktail lounge, sushi bar, main dining room and a teppan grill. Tuna pizza, oyster foie gras and braised black cod are a few of the dishes on the menu. Take a look at the unique dishes and cocktails we are serving at Morimoto Vegas here.
I look forward to seeing you soon in Vegas with luck on your side!
MORIMOTO LAS VEGAS
MGM Grand, 3799 Las Vegas Blvd. S.
Open daily from 5 to 10 p.m. and until 10:30 p.m. Friday and Saturday
I’m excited to welcome the newest addition to the Morimoto family of restaurants in New York City, Momosan Ramen & Sake. We opened for our first dinner on Friday, April 8th and our lunch service started on Monday, April 11th. The restaurant is named after the nickname that some of my staff gave me when saying “Morimoto San” became too much of a mouthful for them. We currently are offering four different types of ramen including Tantan & Tonkotsu pictured below:
In addition to ramen, we offer a range of other items including edamame and pork gyoza and more playful dishes such as crispy mimiga (pig ear) and peking duck tacos.
To pair with your meal we also offer a wide variety of sakes including six Morimoto signature sakes, draft and bottle beers and a selection of wines. You can enjoy your food and drink at the bar.
I hope you will stop in soon and see what the press is talking about. Below are some of the highlights to learn more about this new venture.Wall Street Journal
New York Times
NY Daily News
The Daily Meal
The Super Bowl is almost here and I wanted to share with you my angry chicken wings recipe. It’s easy to make and will delight all your guests at your Super Bowl party!
Thanksgiving is just around the corner…what will you be cooking? Whether you are hosting a dinner or contributing a dish, this delicious and easy pumpkin cake will be a winner! The recipe is one of my favorite seasonal sweet treats from Pastry Chef Manabu Inoue of Morimoto New York.
I hope you enjoy the holiday sharing delicious food and giving thanks with friends, family and loved ones.
THANKSGIVING SPECIAL PUMPKIN CAKE WITH GINGER SPICE MARSHMALLOW Pumpkin Cake
13 ounces pumpkin puree
12 ounces butter
12 ounces sugar
11 1/2 ounces all-purpose flour
2 1/2 ounces hazelnut flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
10 ounces sour cream
1) Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8-inch pound cake mode. Sift together the flour, hazelnut flour, baking powder, baking soda and salt. Set aside.
2) In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and pumpkin puree. Beat in the flour mixture, mixing just until incorporated. Pour batter into prepared pound cake mold.
3) Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in mold for 10 minutes, then place on a wire rack and cool completely.
1 cup egg white
1 1/2 cup sugar
1 cup lite corn syrup
10 tbsp. water
2 sheets gelatin
1 tbsp. ginger powder
1 tsp. nutmeg
1 tsp. cinnamon powder
1) Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
2) Combine the sugar, lite corn syrup and 1/2 cup water in a small pan and cook over medium heat until the sugar dissolves.
3) Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer.
4) Remove from heat.
5) With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
6) Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes.
7) Add the ginger powder, nutmeg and cinnamon powder, mix thoroughly.
8) Pour the marshmallow mix into the piping bag and pipe onto the cake.
I’m very excited to welcome the newest member of the Morimoto family today. Morimoto Asia in Orlando, Florida officially opened September 30th at Walt Disney World in the Disney Springs section. Be social with us and get the latest updates through our Facebook, Twitter and Instagram!
It is the first time I am creating a menu of Asian cuisine and not just Japanese. This has been a new and exciting challenge for me and I hope you all will enjoy it as well. Since Disney is all about families, I know there will be a lot of children, so we have created a special kids menu just for the little ones. The full menu is available here.
It was great to get to meet Chef Mickey and participate in the festivities leading up to the grand opening like demonstrating how to break down a tuna and rolling a super long sushi roll. There are some photos below from these events:
Here are some photos of the inside of the restaurant:
We are offering some great new dishes that you will only find here along with some of my favorite signature items. Here is a peek at some of our yummy dishes!
We are currently open for lunch from 11am – 4pm and dinner from 5pm – 2am daily. You can make reservations by calling 407-939-6686 or visit opentable.com. We hope you will stop by and see us very soon!
I had the great opportunity last week to be a part of the Outside Lands Festival at Golden Gate Park. This festival brings together music, food, wine, beer, art and comedy.
I got to bring together my love of sushi rolling, teaching others proper sushi rolling techniques and singing all into one. I had a great time teaching some of the attendees how to make great sushi rolls as you can see in the photos below.
I also had fun working with my friend Chef Chris Cosentino. We made some really tasty sushi that the attendees got to enjoy as a part of the show.
In addition to the sushi, I got to share one of my hidden and favorite talents with the crowd…singing! Here’s a little clip:
This past weekend, I took part in the annual BottleRock Napa Valley Music Festival. This festival brings together music and culinary talents on one stage. I had the joy of working with the one and only Snoop Dogg, who had never made sushi before.
I got to teach him how to make his very first California roll. He did quite a good job for being new to the craft. He then shared with me his fried chicken recipe, including his own blend of herbs and spices.
I then got to show off my singing skills as well.https://instagram.com/p/3XaG1gP9P2/?taken-by=snoopdogg
It was a really fun event. I hope those of you that were able to attend the festival had as good a time as I did. Here’s some additional photos from the event!
I recently received one of the greatest honors of my life. I was asked to join White House executive chef Cris Comerford and executive pastry chef Susan Morrison to create a one-of-a-kind menu for the State Dinner honoring Japanese Prime Minister Shinzo Abe and Japan’s first lady Akie Abe.
Together we blended a combination of East meets West to create a unique menu to celebrate both cultures. Here is a glimpse of the menu we created:
The first course, a Toro Tartare and Caesar Sashimi Salad, was wrapped in clear acetate and tied with a Mizuhiki cord, symbolizing a gift to be opened.
The second course, Vegetable Consomme En Croute and Shikai Maki incorporated bok choy, is a tribute to First Lady Michelle Obama’s kitchen garden that she recently planted with school children. It also included hearts of palm and bamboo shoots from Hawaii. A garnish of pineapple tempura with a sliver of cured Virginia ham completes the broth.
The main course is American Wagyu Beef Tenderloin with spring vegetables, including young carrots, baby cauliflower and ramps from the farmers’ market. The roasted beef is topped with a Maui onion veal jus. The main course wine is a Morlet Family Vineyards Pinot Noir.
The dessert included a beautiful blown sugar teapot decorated with edible cherry blossoms and surrounded by petit fours as well as cheesecake made of silken tofu and soy milk with Florida berries and White House honey.
It was such a wonderful experience to work with chef Comerford and chef Morrison. Here are a few photos from the kitchen. Enjoy!
I want to share with you all the latest addition to the Morimoto family: Our new sake and shochu bar at Morimoto Napa called Momosan Bar. At the new bar we focus on serving them in a very traditional style where the sake is poured in a glass inside a masu box. We have taken our sake service to a whole new level by also serving it with salt from the same prefecture as the sake. To fully experience it you must first try the sake and then a pinch of the salt to pair, cleanse and better understand the prefecture.
We have many different kinds of shochu available, such as kome (rice), imo (sweet potato), mugi (barley) and infused, served neat with ice on the side and lemon peel. I’m very excited about our special offering of a Shochu Sour, which is where we serve the shochu with soda water and citrus (ranging from grapefruit, lemon, orange or other seasonal citrus varieties). We prepare these table side for the guests to enjoy.
In addition to the sake and shochu we have something for those that prefer a dark spirit. We offer a wide variety of Japanese whiskeys served in large, hand carved ice.
To compliment all of our drink offerings we have variety of small bites. These include such dishes as braised octopus, marinated duck hearts, vegetables with red miso, edemame and shishito peppers.
I hope you will stop by and enjoy a beverage the next time you are in Napa.
Thank you to everyone that sent me birthday wishes for my 60th birthday. I celebrated my birthday at the opening of the new Momosan Bar at Morimoto Napa. Momosan Bar focuses on traditional Sake and Shochu service, where the sake is poured in a glass inside a Masu box. Momosan Bar also offers a variety of Japanese Whiskey served with large, hand-carved ice. Here are a few photos from the opening.
It was such a great birthday. I really appreciate everyone that made the day special. Thank you to Daniel Nelson, the GM of Morimoto Philly for getting some great shots of my birthday. My cake was beautiful and delicious.
Excited to have my longtime friend and my kitchen designer Jimi Yui stop by my office and bring me this huge bottle of Champagne! Oh it’s heavy! Thank you, Jimi! (He’s turning 60, too!)
Kanpai to another amazing year!