Morimoto at Boca Resort Hotel
I did a search of the board and noticed that there is no posting, but Morimoto has decided on the Boca Resort Hotel as his first South Florida venture?
Let me know if this is "new" news or "old" news to you all.
Also, the manager told me that 80% of the fish is flied in daily from Japan, 15% from NY, and the remaining 5% locally. The fish all MELTED in my mouth. The oh-toro was the equivalent to real Japanese kobe. It was beautifully marbleized and melted in my mouth. There are no hot dishes except for a couple of appetizers. Besides that it is strictly a sushi bar.
I went to Morimoto in the Boca Raton Hotel last Friday. It was excellent! I started off with the tuna pizza which was phenomenal, the oh-toro (premium bluefin toro) tataki which was one of the best dishes I have ever had, edamame, rock shrimp that was way better than nobu or any other similar restaurant, soft shell crab roll, spicy salmon roll, and a fresh crab california roll. There was four of us at dinner and we all were extremely impressed and happy with the food and service. The house sake was also amazing. I recommend this place to anyone that loves sushi and wants to experience sushi at its best. Just keep in mind that is is $$$$$. The tuna tataki I got was $65. Enjoy!
a random excursion to the boca resort led me to the recently opened morimoto by chef masaharu morimoto. it's a beautiful small space with a long marble bar where you can get up close and personal with the friendly sushi chefs and be hypnotized by the videos shown on the array of flat screens behind the bar. an extensive and expensive menu of traditional sushi / sashimi along with a wide assortment of innovative offerings. morimoto offers his own line of sake and beer to pair with your selections. our server was well out of her depth and lacked knowledge of the menu and available sake selections. each seat at the bar was ready for service with the appropriate dishes and chopsticks . . . but of course not where i chose to sit . . . and i had to ask the server to bring chopsticks etc. when our food arrived. i took the opportunity to watch our chef prepare our items and discuss the freshness of the seafood selections. they have items rare for south florida; all grades of tuna > otoro, maguro, chutoro along with suzuki, tai, kinmedai etc. i enjoyed a beautifully displayed appetizer of otoro, sake, kani, hamachi, and aji, a kanpachi carpaccio served with hot ginger infused oil along with kinmedai, aji and far too much junmai daiginjo sake . . . it was an interesting experience mostly due to the opportunity to talk with the sushi chefs. the food was artfully presented but not extraordinary as i expected. a good place to talk sushi and mingle with a new crowd.
• beautiful space
• artfully prepared dishes
• friendly, experienced, knowledgeable sushi chefs
• wide selection of appealing seafood
• our particular waitress was ineffectual
I spoke with a server at the Philly location who said they pretty much have to go to "server college" to get a job as a server there. Perhaps because they werent "officially open" your server was unprepared? The servers in Philly were phenomenal as was the food. Here is a basic low-on-detail rundown of my omakase menu ($125 - highest level)...
Otoro tartar, wasabi, tempura flake, yuzu soy, japanese mountain peach
Kumamoto oysters 3 ways
Apple mint soda palate cleanse
1/2 lobster w/ Japanese 7 spice and yuzu creme fraiche
Seared Kobe beef w/ abalone mushrooms
6 pcs assorted sushi (Otoro, sake, toro, 3 others)
Some Japanese cake
Im not a big fan of dessert so I also ordered live scallop sashimi and uni sashimi which were both very refreshing and a perfect end to the meal. All that and I bought the nice couple who talked to me at the bar a few pieces of sushi as they were there for the husbands bday. I also had 3-4 Basil Haydens and my bill came to somewhere around $220 and was worth every penny. When in Rome...
Looking forward to a business meeting in the Boca area in January so I can check this place out.