Masaharu Morimoto is no stranger to South Florida, with his successful guests and members only restaurant at the Boca Raton Resort & Club. But as of October 1, Morimoto will be available to everyone who wants it when it debuts with 180 seats at the recently renovated Shelborne Wyndham Grand.
Menu highlights include signature Morimoto specialties such as Tuna Pizza, Spicy King Crab,, Toro Tartare, Hamachi Tacos, Wagyu Tartare, and Bagna Cauda. New dishes created exclusively for South Beach include Ceviche prepared with a mix of local seafood, tomatoes, yuzo kosho oil and aji amarillo; Seafood Cocotte with lobster, prawns, scallops, clams, mussels, king oyster mushrooms, baby bok choy and red miso broth; and Clear Gazpacho served with wasabi that is freshly grated tableside.
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Award winning executive pastry chef Manabu Inoue’s desserts include Salty Caramel Chocolate Tart featuring a chocolate sphere that implodes under a shot of fiery rum; Coconut Mango Pudding with lemon yogurt powder, meringue, mochi, passion fruit cream and coconut green tea sorbet; and “minus 321˚” a spider web of white chocolate surrounded by liquid nitrogen shattered sorbets.
Morimoto doesn’t just have mad knife skills either. The chef also worked closely with the restaurant’s designer, giving them creative license to develop his vision. During the design process, Morimoto’s main request was the location of the sushi bar. “I like it to be a stage, so you can watch their skills,” says Morimoto. The sushi bar runs along the full length of the restaurant. And, because it’s South Beach, there’ s the requisite, private VIP chef’s table, located on the restaurant’s terrace and with seating for up to 15 diners.
The restaurant will be open for dinner Sunday through Thursday 6 p.m. to 12 p.m., Friday and Saturday 6 p.m. to 1 a.m.