之前在Vanity Fair上看到Morimoto又回到新店
重之所以吸引我注意的室是 ANDO 安藤忠雄
我的眼睛望著平面直亮
什都要去瞧瞧大作品
既然要去家店 然要research
原Masaharu Morimoto(森本正治)Nobu( 伯狄尼的)
他也有在人料理秀出席
他的料看以下介 (出自Wikipedia)
之我晚上七多到位於meat market 的 Morimoto
外面的大片橘在狂吹下有 非凡
的第一印像感跟他在Philedelphia的店很雷同
白色基感潢
之因定位 只好坐到角落
我先延潢
後我就著照相晃晃
壁是特色
如果你只是透眼睛看你以布材
但是透不形所造出的幻
同理
在地下室的Bar
透明有水的塑瓶串成一面
看以是玻璃硬
摸原是的特瓶
到面
女也好玩
一面面著花透明延伸展
感很舞台
至於桌椅方面
底下bar搭配明亮感
材全塑
而上用餐色木材
天花板隔才建造
而一周完最令我感的是Sushi bar
看著一群日本心地做自己的工作
在展日本文化
那份用心承文化 好美
什日本人可以做到?
我台人在又可以自己文化家做什?
如果我活在的下不也不生
我指望?
自己永是事情成真的主
到此 我就得回到Morimoto身上
昨天 Morimoto也在店巡
天 我居然看到大
我像Fan一站在旁默默等著和他照相
後店的manager看到我的真
Morimoto到你那桌
於是我高地回座位等等等
想到我家的Morimoto居然直奔我桌
oh yes yes
大+好店+我的生日=股市休市大祝到的年
接下就食物
tuna roll 爆爆爆好吃
但剌味真的和酥的味料吃起一模一
rib 也好
後的甜我的比主菜高
Blulee and tart and tofu cheese cake
特色在於不甜 甜要甜
dessert可以推翻常理 才能出奇制
口感佳
在我一定要tofu cheese 概念
它不是cheese cake
豁著豆腐
光是就有新感
而它最高意自旁的
根本就是我吃豆花淋的糖
所以基本上它是以的豆花概念配上西方cheese cake
太有意了 拍拍手
才是甜/食物的最高境界
以基底 明新物 且含有文化基因在
太感人了啦
除了道外最值得一提是茶冰淇淋
好好好好好好好好好好好吃
一都不甜 糖
完完全全以茶中心
就像石本身道理
就我的生日晚餐大收
了要一下sake
我waiter我推酒
本想sake不 所以也特
哪知一 一瓶sake 42美金
重是我叫了瓶 84美金
所以下次waiter推後 是一下 保起
所以Morimot一餐
一人84美金
336美金
是我在目前止吃到一人最的一餐
菁帝
下次我要去
主要是再拍一次室照片
而且我已想好如何好少少吃到好好吃的西
跟Louisa去Morimoto
Masaharu Morimoto
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Interior of Morimoto Restaurant in Philadelphia, 2003Masaharu Morimoto (森本正治 Morimoto Masaharu; born May 26, 1955 in Hiroshima, Japan) is a well-known Japanese chef, best-known as the third (and last) Iron Chef Japanese on the TV cooking show Iron Chef, and an Iron Chef on its spinoff, Iron Chef America. Morimoto’s costume on Iron Chef is silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf, while on Iron Chef America he dons the standard blue Iron Chef outfit with white trim. In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic) glasses.
Morimoto received practical training in sushi and traditional Kaiseki cuisine in Hiroshima, and opened his own restaurant in that city in 1980. Influenced by western cooking styles, he decided to sell his restaurant in 1985 in order to travel around the United States and his travels further influenced his fusion style of cuisine. He established himself in Manhattan, New York City, and worked in some of that city’s more prestigious restaurants, including the dining area for Sony Corporation’s executive staff and visiting V.I.Ps., the Sony Club, where he was executive chef, and the exclusive Japanese restaurant Nobu, where he was head chef.
It was during his time at Nobu where he got his start on the Iron Chef television show. Several months after the weekly run of Iron Chef ended in 1999, he left Nobu, eventually opening his own Morimoto restaurant in Philadelphia in 2001. He now has a Morimoto restaurant in Chelsea Market in New York City, as well as a restaurant in Mumbai, India, named Wasabi.
Morimoto currently appears as an Iron Chef in Iron Chef America, a spin-off from the original Japanese "Iron Chef" series
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