Night 6 the finish line in style.
toro proscuitto with osetra caviar and shaved udo
scallop with chinese xo, fresh yuba and shaved black winter truffle
fugu sashimi with ponzu and chive
waygu beef mizone nabe when Mrorimoto does comfort food it is a gooood thing
liquid nitrogen frozen pommelos with mango
salt grilled tachiuo served with sudachi and nori paste
Szechaun spiny lobster
braised kimmeda in soy black beans mirin espuma
kegani-meshi rice with seaweed sauce
chu toro buri toro missing picture of uni and neeedle fish
white chocolate espuma with pineapple sauce
tofu cheesecake with shaved chocolate lime zest and candied ginger
I don't understand, are you just going to Morimoto 6 nights in a row and ordering the Omakase? If so, how awesome is your life?
Posted by: Chris | February 09, 2006 at 04:56 PM
Is this the $120 omakase on the menu is a separate event available only at the omakase bar?
Posted by: mike | February 11, 2006 at 10:47 AM
I believe the omakase available in the restaurant is separate from the omakase at the omakase bar. I also believe it is differently priced. I know when I have been to Philly you have a choice of three different price levels for omakase, which is what I imagine the restaurants omakase is like. At NY Morimoto the omakase bar is unique, and separate from the rest of the place.
Posted by: augieland | February 13, 2006 at 02:37 PM
There are two types of dining at MorimotoNY. One is omakase which means "chef's choice" and the other is ala-carte. The omakase menu is a set price of $120. There are I think 8-9 tasting dishes on the omakase menu. There is also the omakase bar located on the right wing of the restaurant. The omakase bar is $200 a seat and the courses served here varies everyday. The head sushi chef Makoto or Morimoto himself usually serves at the omakase bar.
Posted by: Jeff | July 21, 2006 at 04:14 PM
The omakase at the tables is like a chefs menu of things available in the restaurant. At the bar it is entirely unique and independent of the general menu. It is also served on a sliding scale based on price of ingredient used which I think starts around $200-250 but definitely goes up from there.
Posted by: augieland | July 21, 2006 at 04:28 PM