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| - This restaurant is one of those places that you so happen to pass by and knowing the name on the restaurant always wonder what the food would taste like, only to finally try it and fall in love. That's what happened with me and Morimoto Las Vegas--love at first bite.
To prepare yourself for a place such as Morimoto, you need to get the idea of all you can eat sushi taste as well as any other Sushi you've tried in your local Town that's considered the best sushi and throw that taste memory out the window for this experience. Once you've completed that task when you arrive at the restaurant sit down and prepare yourself for a culinary Journey. This restaurant is more than just a sushi place. The food here is eclectic, covering everything that you've seen him cover in his Iron Chef episodes, ranging from Italian to Thai to Japanese, of course.
There are few signature dishes that you must try and if your server tells you about the Omakase menu which is a price fix menu for the evening, you should definitely get it. We wanted to try everything that we've seen him do in Iron Chef episodes and fixed-price menu was perfect. Don't think about the number of courses that you are about to get because the food that you receive is filling and six courses is perfect. We did add on to items because we wanted to try it no matter what the case was and that was the tuna pizza and their special role of the day which, in this case, was the rainbow roll made with real snow crab not the imitation crab you find in other sushi restaurants.
We started with an appetizer that was not on the menu for our servers suggestion. The tune of pizza with anchovy aioli, topped with marinated purple olives, jalapeno, and greens, on a crispy tortilla cracker was a great starter. The crispy tortilla was as thin and as crisp as a cracker with the soft beautiful tuna sashimi and the perfectly salty and Briny aioli kicked off the evening with a bang.
Our first official Omakase course was an appetizer of tuna tartare made the way that he makes it on Iron Chef America. The tote are came in a square glass plate finely minced alongside several toppings including Wasabi, a sweet soy reduction, rice puffs, wasabi cream, and creme fraiche. A dipping sauce and crisp bread with Morimoto caviar completed the experience. It was decadent and fun to eat with a flat "shovel". After polishing off the tartare, I ate the sweet plum that comes with it to cleanse my palete for the next course.
Wagyu Carpaccio topped with Summer truffle shavings and lightly cooked in hot oil and soy was our next course. The walk was extremely tender and easy to melt in my mouth and with the shavings of Summer truffle and a few touches of microgreens it was the perfect bite. The size of the Carpaccio was absolutely perfect for the flavor that it gave. It was filled with unami. I honestly could have eaten three or four of them in a row.
The third course had to be one of the most fun dishes I've ever eaten. It was a fondue served with tomato inside the cheese as well as a touch of olive oil and a small sprig of rosemary. Around the fondue plate there was togarashi for heat, as well as fresh muscle, shrimp, fish balls made in House of course, as well as vegetables and something very unique that they make their, called a salmon ship. With the house noodles provided with the fondue plate, at the end I mixed the noodles in and it became a spaghetti course with an Asian Flair.
The 4th course was our Sushi course which consisted of the additional side order of rainbow roll which was their special role for the evening. The Maki was amazing, but the star of the entire course was the one nigiri piece of fatty tuna. It absolutely melted in my mouth and was one of the best things I've ever eaten. With just a touch of wasabi, each nigiri piece was amazing, from the Saba to the snapper. I believe the other critics when they say that Morimoto has the best sushi on the strip, hands down.
Finally the main course arrived which was our surf and turf. Are surf and turf for the evening was American wagyu cooked medium rare with shiitake mushroom and two types of sauce, grilled pearl onions, and micro bok choy, as well as a lobster tail and Claw served with purple potato and a sweet potato puree of some sort. Everything on the plate was amazing, from the wagyu that melted in the mouth and was perfectly cooked, as well as the lobster tail, which was tender, buttery,and sweet.
With our bellies full we successfully made it to the desert , which is the one you will see every time you look up Morimoto Las Vegas. This desert is his chocolate sphere filled with marshmallow whipped and a chocolate sorbet. It was just incredible. Textures abound and rich, it was the best ending to the experience.
You just try this restaurant, even if it's a once in a lifetime event. It is worth every penny.
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