Iron Chef Morimoto's Restaurant
Nelson @ Chelsea Market: Chelsea Market is also the location of Food network and also the location of Iron Chef Morimoto's restaurant. The interior is really nice with a modern open design and neat tableware. My sister had already been there, and recommended a few apps to share.
Toro Tartare: Osetra Caviar, sour cream, wasabi, dashi-soy. I wasn't expecting much from this dish, but when it came out it was a truly unique presentation. A thin layer of tuna was stuck onto a wooden board in a bed of ice. The sauces were lain out on another wooden platter, which included wasabi, sour cream, seaweed sauce, avocado and rice crisps. To eat, you would take your scrapper and scrap some fish off the board and then season it with some of the sauces. Everyone would get to try a little bit and while it was a small quantity, it was still tasty and enjoyable. The flavour was rich with the wasabi providing the strongest flavour, but not overpowering the other ones. The rice crisps provided a nice crunch and stuck to the other sauces. A well put together dish that not only looked amazing, but also tasted amazing.
We tried the octopus carpaccio, with hot oil, mitsuba leaf. Overall a little sour (I suppose that's correct for a carpaccio), a little bit of slimy green onion with a thick oil taste. This was only ok.
We tried a very simple ramen soup, "iron chef" chicken noodle soup. At $14, probably the most expensive noodles soup in existence, but I have to admit it very salty, yet had a robust amount of flavour that was more complex than I expecting. The chicken was cooked well and noodles perfectly cooked. Too bad there was so little to go around.
Oyster foie gras: market oysters, foie gras, uni, teriyaki sauce. Would these (expensive) ingredients go well together? All very rich ingredients, so there is a worry that the tastes will be too overpowering, but it definitely worked. The teriyaki sauce was thankfully diluted to let the natural ingredient flavours through. The only downside to this dish is that the textures were all the same. Still a really good dish though.
My sister had the Ishi Yaki Buri Bop: yellowtail on rice cooked at your table in a hot stone bowl. When they mean cooked at your table, they really mean it, so wait until the very last picture of this post and you will see what I mean!
Kitty had the safood toban yaki, half shell lobster, king crab, mussel, clam, diver scallop, red miso-sake broth. The sheer variety of this dish was amazing with really high quality and large seafood components, especially the gigantic shrimp and scallop. The soup base tasted good and the best tasting was the crab, but unfortunately the lobster didn't taste very good. Otherwise, all the ingredients were cooked to the correct amount, which must have been difficulty with such a large variety of ingredients!
I had the surf and turf, wagyu filet and hamachi ribbons, herbed potatoes, crushed citrus & avocado (perpared tableside). The salad had a (citrus?) sauce that was squeezed out of a pipet and then the whole thing was mixed up. A bit of parsley was in the mix, but I didn't mind as the avocado and fish tasted great. The potatoes were all different coloured which made it interesting to look at. The Wagyu's rub was really strong and spicy, but was great with the tender beef. This was the most tender beef I've ever had in my life as it melted in mouth and had no tendons.
Someone else ordered, the "duck, duck, duck", foie gras croissant, roast duck, soft duck egg and red miso sauce, which all looked very neatly displayed and I couldn't resist taking a picture.
Although expensive and probably a tourist trap, I had a really good meal here and it was fun to eat a chef celebrity restaurant. There were inventive dishes with inventive presentation, but most importantly it was great tasting!
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