Morimoto Opens in The Shelborne Wyndham Grand, South Beach

Iron Chef Masaharu Morimoto brings his signature mix of creativity and expertise to Miami

Credit: Facebook/theshelborne

The unique décor of Morimoto in Miami echoes the playfulness of the chef’s cuisine.

Another world-famous chef has set up shop in Miami, as Iron Chef Masaharu Morimoto has opened a new restaurant in the recently renovated Shelborne Wyndham Grand.

Morimoto is a 180-seat indoor and outdoor restaurant designed by Glamorous Group of Tokyo, who gave the space a unique, modern décor, with chandelier-like lamps illuminating the four-sided bar and a warm ambience that set the tone for a swanky night on the town.

The food, sourced from a combination of locally grown produce and seafood from around the world (such as Tai, a Japanese red snapper), emphasizes Morimoto’s signature mix of creativity and outstanding technique. Menu highlights include spicy king crab, pork gyoza, duck confit fried rice, and, of course, his famous Toro tartare, served on a tray of ice with a “scooper” used to dip the fish into a variety of sauces, such as their signature guacamole and a sweet nori.

New Morimoto dishes created specifically for the South Beach location include ceviche prepared with a mix of local seafood, yuzo kosho oil, and Aji Amarillo, a seafood cocotte with lobster, prawns, scallops, clams, mussels, and king oyster mushrooms. Also on the menu is the beautifully clear gazpacho served with hearts of palm, edible flowers, and freshly grated wasabi (Note: This item is by request or tasting menu only).

Award-winning executive pastry chef Manabu Inoue’s spectacular desserts include salty caramel chocolate tart, and the bright coconut mango pudding with lemon yogurt powder, mochi, passion fruit cream, and coconut green tea sorbet.

In the middle of the sizeable restaurant is a considerable sushi bar that runs the full length of the space, connecting the indoor and outdoor portions. The location of the sushi bar was at the request of Morimoto himself, who explained, “I like it to be a stage, so you can watch [the chefs’] skills.” 

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