A Morimoto Inspired Mushroom Course

Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2018/02/24/nobu-style-oven-roasted-portobello-shiitake-himematsutake/* https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ (22 Dec 2012)* https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So I’d been thinking about what do with a package of dried big himematsutakes (姫まつたけ) that I’d had around for a long time. And it had occurred that I had a: Matsutake ‘steak’ (served with a shishito pepper and Iron Chef Morimoto’s garlic soy jus) […]

I got a Christmas present!

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3 (26 Dec 2014) My wife and I recently had an omakase bar dinner at Morimoto NYC.  One of the courses (course #4) was the torched spanish mackerel ‘sashimi salad’ with shungiku, house cured shaved katsuo,   house cured shaved karasumi,    freeze dried tofu, shichimi mentaiko and  mortadella oil: I […]

Morimoto, NYC

Omakase 12/21/09 (Hitoshi Aita) Toro Tartar – Osetra, wasabi, nori, chive, guacamole, arare, yamamomo, baby shiso, benitade, special soy Morimoto ‘New Style’ Sashimi – Hirame, shima aji, kinmedai, garlic, ginger, mitsuba, grape tomato, kabosu soy, hot oil Tasting Of Fugu – *    Sashimi, baby shiso/poached skin, spicy ume ponzu *    Kama/spine tempura, sudachi Foie Gras/Tofu […]