ron chef champion and Nobu alum Morimoto opened his eponymous restaurant for all the glitterati of NYC who aim to see and be seen on a daily dining basis. With a breathtaking white on white décor that is reminiscent of a gauzy posthumous heaven atmosphere patrons sip on sparkling cocktails and anxiously peer around the Tadao Ando-designed room to see who’s taking notice of their presence.

For the true Morimoto dining experience, one must sample from the tasting menu, the Omakase, that can be easily shared with your entire table.

The raw bar has imported Japanese Kumamoto oysters and a selection of East Coast varieties. From the cold menu, the bluefin tuna pizza with anchovy aioli and jalapenos or the Salmon ravioli with Japanese yams, salmon roe and yuzu gelee are both Asian interpretations of traditional Italian dishes. As for mains, the “duck, duck, duck” (no, not the children’s game) with a foie gras croissant, roast duck, soft duck egg and red miso sauce is succulent and crispy and the “angry chicken” is another fabulous fowl dinner.

A fantastic dining experience that leaves no question why Morimoto is such a successful Iron Chef.
-E.J.