After 6 years of gazing longingly through the window and drooling, I finally ate at Iron Chef Morimoto’s restaurant in Philadelphia.
It lived up to expectations and then some.
We started with a Sake Sangria which was uberyummy.
Then had the Chef’s Selection of Sushi.
There was a soft shell crab roll, medium fatty tuna, ahi tuna, salmon, shrimp and several other extremely delicious fishes that weren’t wearing name tags.
We also had a delicious platter of oh-toro sashimi. Oh-toro is fatty tuna, the Ferarri of sushi.
Ishi Yaki Bop with Yellowtail – a rice dish prepared tableside in a 400 degree river stone bowl.
Seafood ‘toban yaki’ – A sort-of bouilliabase with king crab legs, shrimp, scallops, new Zealand mussels, shanghai greens and citrus butter.
Dessert was Morimoto brownies with a whiskey caramel dipping sauce and crushed walnuts.