NYC Tastes

Iron Chef Morimoto opened a ramen bar in midtown and because it's the incredible Morimoto this place is much more than just a noodle joint.  There's rich chunks of house made Peking Duck inside a crisp goyza shell with cucumber, hoisin and a sweet apricot chili sauce. There's a satisfying Braised Pork Belly Bao served with a wedge of lettuce and a smear of mustard mayo... ...and one of the most incredible poke bowls I've had in NYC to date.  Thick cubes of soy marinated tuna tossed with nori and scallion atop a bed of fluffy white rice.  I seriously have dreams about this bowl. And then of course there's Ramen available in small or large size with four different variations including spicy curry coconut and steamed Tokyo Chicken.  We got the standard Tonkotsu with thick strips of pork, mushroom and soft boiled egg all inside a silky, creamy broth.   Everything about Momosan was fantastic.  I really enjoyed the fun decor, the service was great and...

I took an extra vacation day after our Philly trip to sleep in and get some errands accomplished...but of course I couldn't take a day off without enjoying a fancy solo lunch too:)   I decided to head to Morimoto for their $25 Bento Box lunch.  The choices that day were Sea Bass, Vegetarian, Grilled Wagyu Beef or Braised Black Cod. I absolutely love getting bento boxes.  It's kind of like getting a personalized tasting menu where I get to try a bit of everything.  Plus each item has its own little compartment which makes my OCD tendencies very happy:) I chose the Black Cod Miso which was moist and silky with a sweet buttery glaze.  I've had a lot of bad miso cod in my life but this one was executed perfectly.    Tuna, Yellowtail and Fluke comprised the sushi assortment with a delicious Spicy Yellowtail roll, crunchy asparagus tempura and a warm inviting miso soup.  The...

Mr. Trekker has been wanting to try out Morimoto since it opened over a year ago so I decided to take him out for his birthday dinner there. Since it was a special occasion we went all out and ordered the chef's omakase . I enjoy omakase because it takes the struggles of ordering off of oneself and you get to try a little of everything. It was a nine course tasting of which only a few of the pictures came out well. I'll only talk about some of the dishes we really enjoyed. The place itself is all white with track lighting on the walls. It was a sleek beautiful space but not so conducive to picture taking. The first course was Toro Tarter that came with creme fraiche , wasabi , rice balls, cilantro avocado and dashi -soy for dipping. It was topped with Osetra Cavier . This dish was only okay. It was a standard dish I would expect in any sushi joint. Nothing special. Our second dish was steamed scallops and mussels with white asparagus, tomatoes and micro greens in a light ...