Filed under: Uncategorized
I am no food critic, I just wanted to share my experience at Morimoto’s. The atmosphere in the restaurant was great. The service was pretty good, The server knew we were in the resturant business so they kind of got a bit more mellow with our table. I had the Duck,Duck,Duck which was amazing. The whole duck is roasted it seemed with a bit of dark soy which has a hint of molassas flavor. The breast was sliced in between a foie gras croissant. (which was just brushed with foie, and you cant taste it really). The leg/thigh meat sat next to it with three sauces, port,miso,and duck egg yolk. I honestly only used the egg yolk.
The “10 hour pork” was delicous. I could have eaten a million of these. It came over a bit of congee and a stripe of jus. This dish was absolutely amazing in flavor.
We also had the “foie gras oysters” which were pretty tasty and fresh.
The “lobster fritters” were amazing as well. The servers will tell you that they take 20 minutes to prepare, but its well worth the wait. They had a nice texture on the outside and just so creamy on the inside which screamed ginger,lobster and scallion. Delicous
The other entrees were wagyu and hamachi. The hamachi was so fresh and delicous. I have had hamachi tartare, that was not so great. This one literally melts in your mouth. The other two dishes were Fish dishes which i really dont remember.
The drinks were great as well. I tasted the “MORIMO-TINI” which was a wasabi infused vodka based martini..Which was really good. Overall great time, great place. I strong suggest checking this place out if you are ever in NYC. 10/10. The flavors at Morimoto are bold and strong. The food was delicous and flavorful.
Filed under: Uncategorized
Thank you for everyone at Charlotte Living magazine. This is the article . Please click and read.
Thank you Heidi for writing
The menu for this tasting was: (and not in this order)
Duck ham, lemon-beet emulsion, olive soil, olive oil
Tuna Tartar, grapefruit, white soy,”fried rice”, young cilantro
“Chicken Soup” (chicken soup bubble, carrot tuile, young celery, sous vide thigh)
Pizza and Beer: Pizza chip with malted beer powder
“Beet Salad” Sphere’s of beet and lemon confit, balsamic reduction and powder, arugula, goat cheese ice cream, toasted pine nut powder
Chicken Crusted Scallop, white truffle consomme, young local chard, fennel pollen, chantrelle, shaved black truffle
Bacon Cotton Candy
House Made Bubble Gum
“Chewy” Ice Cream with lavender foam (intermezzo)
