Morimoto’s culinary legacy lives on.
The decadent caviar bun is a play on the traditional bread and butter course.
Known for his fusion of traditional Japanese flavors with Western techniques, Masaharu Morimoto has carved out a world-renowned niche at his eponymous restaurant (morimotorestaurant.com), which has been a cornerstone of fine dining in Philadelphia for the past two decades. Throughout its history, Morimoto has constantly pushed the boundaries of gastronomy, and his new Omakase experience is no exception, setting a new standard for curated, chef-driven tasting menus.
Catering to foodies with a taste for the extraordinary, this multi-course journey is orchestrated by the chef. Each dish is exclusive to the tasting menu, ensuring that no part of the Omakase experience can be found on the regular menu.
The chicken katsu curry melds deep bold flavors with the satifsying crunch of breaded chicken.
One of the standout creations is the caviar bun. Delicately arranged with a house-made bao bun, platinum Ossetra caviar, negi cream, unagi and applewood smoke, this dish elevates a simple bread and butter concept into a culinary masterpiece. Then there’s the toro monaka, an innovative twist on surf and turf. The rich toro tuna, presented in a dual preparation, marries beautifully with frozen foie gras torchon and ponzu jelly, all served within a monaka, or crispy shell. For those who appreciate simplicity, the scallop carpaccio is a revelation. Thinly sliced scallops paired with Hokkaido uni, yuzu soy and tosaka showcase the pristine ingredients. The scallops’ subtle flavors are lifted by a light drizzle of oil and herbs, just enough to warm the dish.
Another standout is the black truffle and king crab flan, a traditional Japanese egg custard highlighted by king crab and truffle paste. The koji-marinated cod juxtaposes conventional menu offerings with bold, refreshing notes. Paired with fruity yuzu miso and shiso-wrapped pear, the cod is roasted with Maldon sea salt and finished with Brazil nuts in acacia honey. And meat lovers will appreciate the Snake River Farms American wagyu, served with broccoli puree, crispy potato, kuro miso powder and wagyu jus—a dish that’s as fulfilling as it is refined.
The scallops and uni are imported from Hokkaido, the northern most prefecture in Japan.
Finally, the experience culminates in the white chocolate yuzu panna cotta. A dessert that harmonizes white chocolate with yuzu-passion fruit gel, this panna cotta features a genmai crumble and an intriguing twist of tagarashi meringue, serving as the perfect sweet ending to an extraordinary meal.
Photography by: GAB BONGHI
