Morimoto Dubai is proof that the UAE
now stands as one of the world’s great
culinary destinations; the food landscape
is unlike any other in the Middle East;
and when it comes to chefs, Masaharu
Morimoto, celebrated creator of
the internationally renowned “Iron
Chef” brand, injects new vocabulary
into otherwise traditional concepts
of Japanese cuisine. That is until you
experience it for yourself. Luxury
Hoteliers caught up with the Hiroshima
native at the Renaissance Downtown
Dubai to talk about culinary traditions,
and what’s next.
As Iron Chef, Morimoto’s star began to
rise in 1994. Morimoto was recruited to
join Nobuyuki “Nobu” Matsuhisa—along
with co-founder Robert DeNiro—at the
original Nobu in a little place known as
Tribeca, affectionately regarded as New
York City’s most desirable neighborhood.
Later promoted to Executive Chef, he
would go on to open his first eponymous
restaurant in Philadelphia in 2001.
From there, Wasabi by Morimoto, at the
Taj Mahal Hotel Mumbai, was opened
in 2004; Morimoto New York opened
in 2006, and a second Wasabi opened
at the Taj Mahal Hotel New Delhi in
2008. After the Food Network’s Iron
Chef America in 1999, he was able to
showcase his flawless technique and
creativity with unique ingredients in
front of millions of Americans. Chef
Morimoto returns to the Iron Chef
challenge in the spring of 2017 with
“Iron Chef Gauntlet”. A new endeavor
was on the horizon.
Nestled firmly on the 23rd and 24th
floors of Dubai’s Renaissance Downtown
Hotel, the 250 seat restaurant boasts
a lounge, bar area, teppanyaki sushi
counter, private dining, and four
stunning private access terraces with
exclusive views of Dubai’s penultimate
landmark, the Burj Khalifa.
Morimoto masterfully bridges culinary
traditions between the native Japanese
and American palates. His is an approach
that balances great anticipation,
exquisite technique, and perfectly
balanced flavors. From Japanese fruit
tomato, caviar, 22-karat gold flakes, and
sea urchin, to beautifully marbled wagyu
beef, premium wine, Japanese sake and
summer crepe, chef’s Dubai installation
has garnered critical and popular acclaim
for his seamless integration of Western
and Japanese ingredients and has
effectively created a signature style that
positions him as one of today’s foremost
chefs. When asked about what projects
are on the horizon, Morimoto had a lot
to say.
“Along with the opening of Morimoto
Dubai, we recently opened two
restaurants at the Alohilani Resort in
Waikiki Beach – Morimoto Asia and
Momosan. These are two of my other
concepts that provide guests to that
location a very different selection of
my cooking styles. Morimoto Asia
is a pan Asian restaurant with dishes
inspired by China, Japan, Thailand and
more – plus a really big emphasis on
our cocktail program. It’s more of a fine
dining atmosphere with amazing views
of Waikiki Beach. Momosan focuses on
ramen and yakitori, or grilled dishes. We
feature a big selection of sake and beer,
including several of my own signature
varieties, served in a casual setting with
an outdoor beer garden just steps from
Waikiki Beach.”
No stranger to accolades, Morimoto’s
cuisine, and aesthetic has garnered
a lot of attention, including several
appearances on San Pellegrino’s “Top
100 Restaurants in the World” list, a
James Beard Foundation Award for
“Outstanding Restaurant Design” for
Morimoto New York, and in 2010,
Morimoto Napa was named one of
Food & Wine magazine’s “Best U.S.
Restaurant Openings.”
But resting on previous successes have
never been his style. “I don’t really follow
food trends when I’m preparing my food
and creating menus,” Morimoto adds. “I
try to stay true to myself and the type
of food that I like to cook and what my
guests have liked in my restaurants.
For me, it is all about using the best
ingredients possible, and preparing them
with respect and passion to create a
delicious dish.”
From an early age, chef quickly grasped
the technique of this exacting food art,
and at age 24. It was at this age when
he opened his first restaurant. Fast
forward five years, Morimoto moved
to America to expand his culinary
repertoire and explore the opportunities
and possibilities he saw for a cuisine that
would combine the best of both cultures.
“Culture is very important when
considering a menu for any of my
restaurants. I have 17 restaurants all over
the world, and each one of them has its
own identity within the city where we
operate. I am very passionate about
incorporating local flavor into my menus
as much as possible, while still staying
true to the dish that we are preparing.
I decided to open Morimoto Dubai,”
he continues, “because it has become
such a great travel destination. The food,
architecture, and nightlife of Dubai are
really on the rise and I was excited by
the opportunity.”
Chef Morimoto has since opened
restaurants in Napa, Honolulu, Boca
Raton, Mumbai, New Delhi, Mexico
City, Tokyo, and Maui. Morimoto Asia
Orlando at Disney Springs was, followed
by Momosan Ramen and Sake NYC and
Morimoto Las Vegas at MGM Grand in
2016. Morimoto Asia Waikiki, Momosan
Waikiki, Morimoto Dubai, and Morimoto
Doha opened this year.
About the author
Dellvin Roshon Williams is an haute
lifestyle writer specializing in articles,
features, and B2B PR & Marketing
communications in the luxury hospitality
and lifestyle, as well as FinTech industries.
Williams helps resolve brand language
and strategy challenges for affluent,
discerning partners by working with them
to focus and direct communication to
bring conceptual precision and polish to
their overall message design. Williams is
also a Contributing Writer at Haute Time
Magazine You can find him on Linkedin at
www.linkedin.com/in/williamsconsult
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