An evening at Morimoto, January 2002
The somewhat nondescript facade of the restaurant
The first course of the Omakase or "Chef's
choice" menu. A fish (don't remember what kind) tartare topped with caviar in a
light soy-based sauce with a side of wasabe and a Japanese plum (I think).
Second course, sliced salmon with japanese sprouts and a
citrusy sauce. Mutant lemon wedge. Forgot to take picture until had eaten
three of the four pieces.
Third course, Spanish Mackrel, rolled in hot spice mix
with assorted salad-like stuff. Chili based sauce.
Fourth course (intermezzo) wasabe and some sort of
citrus sorbet and a wafer filled with a wasabe mix, like a Japanese cannoli.
Fifth course, rock shrimp tempura. Finally
something that was cooked, and boy was it delicious!!
Sixth course, grilled monk fish, with some kind of rice,
pate', black beans and a nice light mustardy sauce.
Seventh course, sushi, from left to right - salmon,
yellowtail, prawn, last two I don't remember. All were incredibly fresh and
delicious.
Eighth course, tofu cheesecake topped with diced mangoes
and raspberries.
Masaharu Morimoto, the man who orchestrated all of this
deliciousness.
And me, Jacklyn and MK in our booth at Morimoto, basking in the afterglow of an awesome
dining experience. Probably the most remarkable thing about this meal is the fact
that I am not a big seafood fan, yet every dish I was served, except the intermezzo and
the desert were seafood based, and two thirds of these were raw fish of one sort or
another and I loved them all. Can't wait to get back here again.