Morimoto is Chef Masaharu Morimoto's flagship restaurant, sitting in Center City East with a striking, design-forward dining room. The menu blends Japanese technique with global influences, moving from pristine sashimi and crafted sushi to robatayaki, hot stone cooking, and inventive entrées.
An eight-course omakase runs through dishes like agedashi dofu with uni and wasabi, toro tartare, and Miyazaki A5 strip loin alongside a nigiri selection, taking what the restaurant describes as a playful, non-traditional approach. À la carte, the menu spans raw preparations like hamachi and salmon carpaccio, tempura, and an extensive sushi and sashimi list sourced from named regions across Japan. The tuna pizza and hot stone-cooked wagyu have become signature dishes, frequently cited by regulars alongside the fresh fish and detailed omakase courses.
The restaurant has developed a reputation for exceptional service and a stunning, immersive atmosphere. Morimoto was a James Beard Foundation Best New Restaurant finalist in 2002.
An eight-course omakase runs through dishes like agedashi dofu with uni and wasabi, toro tartare, and Miyazaki A5 strip loin alongside a nigiri selection, taking what the restaurant describes as a playful, non-traditional approach. À la carte, the menu spans raw preparations like hamachi and salmon carpaccio, tempura, and an extensive sushi and sashimi list sourced from named regions across Japan. The tuna pizza and hot stone-cooked wagyu have become signature dishes, frequently cited by regulars alongside the fresh fish and detailed omakase courses.
The restaurant has developed a reputation for exceptional service and a stunning, immersive atmosphere. Morimoto was a James Beard Foundation Best New Restaurant finalist in 2002.