Drink and Dine
Laying the table.
Edo technique, Arabian Sea
Wasabi by Morimoto
Restaurant
The omakase runs 6 courses and gives you a choice at 4 of them.
Both versions land on the same two desserts, so what you are choosing is the way there.
Away from the tasting menu the kitchen is wider than a sushi counter. A robatayaki grill works over charcoal, kettle rice is cooked in a cast-iron nanbu pot, and one short list of rolls is made with no nori at all.
Takahiro Shiga runs the teppanyaki counter and you can sit at it and watch. The drinking is Japanese whisky, sake and plum wine. Nothing can be packed to take away, which is a condition of the name over the door.
Kismet Recommends
- Toro tartare
- Black cod miso
- Morimoto's tuna pizza
- Spicy king crab
- Crispy avocado senbei
The kitchen
Masaharu Morimoto
He cooks classical Japanese technique and then pushes past it, which is why the menu keeps changing with the seasons.
Nothing can be packed to take away, which is a condition of the name over the door.
