We didn't cook dinner tonight because we still had chicken and rice leftover last night, so I decided to highlight my favorite chef, Iron Chef Morimoto and his restaurant in Boca Raton, FL. Last December my best friend, Jackie and I traveled to Boca Raton, FL for my birthday. We have been best friends for 10 years and every year for my birthday she always does something extra special. I didn't know when we were traveling there that it would turn out to be one of the most memorable moments of my life. When we checked in we were asking about Chef Morimoto's restaurant, Morimoto that had just opened. The manager overheard us asking and told us that he would be there shortly to do a photo shoot and if we wanted to watch to make our way down there, so we did. It was surreal because we got a front row seat to the photo shoot. After the shoot I had the pleasure of meeting Chef Morimoto and got his autograph. He is a very soft spoken man and demands your respect because of his humble spirit.
The restaurant was 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. We started out with a beautiful salad that was topped with a lovely orchid flower. It was served with a jasmine tea that was very aromatic and soothing. They had items rare for south florida; all grades of tuna > otoro, maguro, chutoro along with suzuki, tai, kinmedai etc. We were told that 80% of the fish is flown in from Japan daily, 15% from New York and 5% locally. We ended up ordering a few rolls and shared. The restaurant definitely had some pluses; a beautiful space• artfully prepared dishes• friendly, experienced, knowledgeable sushi chefs• wide selection of appealing seafood, however the quality of the sushi was not worth the money we paid for our meal. Our lunch was over a $100, but worth every penny to meet the Chef personally and get his autograph. It was magical and I'll never forget it.
SUSHI ETIQUETTE 101
DO
Sit at the sushi bar whenever possible, observing and requesting items you see that look interesting to you.
Introduce yourself to the sushi chef if dining omakase, and make clear what you prefer without stressing what you dislike.
Eat sashimi before maki, ordering as you go rather than all at once.
Eat maki with your hands, if you like.
Use the hand towel that finer establishments provide in between pieces.
Use fresh wasabi whenever possible.
Share comments, questions and sake with the chef.
DON’T
Eat sushi on Mondays. Traditionally fresh fish is flown in Tuesday through Friday.
Rub your chopsticks together or leave them crossed; these are considered ill omens.
Spear pieces or pry them apart.
Pick up sashimi by hand.
Take a partial bite then place the remainder down; sushi is intended for one bite.
Put wasabi in soy sauce; only a dab is required per piece, applied directly to the fish.
Place sushi in soy sauce rice-first; soy sauce is intended to gently flavor seafood.
Put ginger on pieces of sushi; ginger is intended only as a palate cleanser between pieces.
Pass a piece of sushi with chopsticks, unless they are turned around to the end that has not touched your mouth.
The restaurant was 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. We started out with a beautiful salad that was topped with a lovely orchid flower. It was served with a jasmine tea that was very aromatic and soothing. They had items rare for south florida; all grades of tuna > otoro, maguro, chutoro along with suzuki, tai, kinmedai etc. We were told that 80% of the fish is flown in from Japan daily, 15% from New York and 5% locally. We ended up ordering a few rolls and shared. The restaurant definitely had some pluses; a beautiful space• artfully prepared dishes• friendly, experienced, knowledgeable sushi chefs• wide selection of appealing seafood, however the quality of the sushi was not worth the money we paid for our meal. Our lunch was over a $100, but worth every penny to meet the Chef personally and get his autograph. It was magical and I'll never forget it.
SUSHI ETIQUETTE 101
DO
Sit at the sushi bar whenever possible, observing and requesting items you see that look interesting to you.
Introduce yourself to the sushi chef if dining omakase, and make clear what you prefer without stressing what you dislike.
Eat sashimi before maki, ordering as you go rather than all at once.
Eat maki with your hands, if you like.
Use the hand towel that finer establishments provide in between pieces.
Use fresh wasabi whenever possible.
Share comments, questions and sake with the chef.
DON’T
Eat sushi on Mondays. Traditionally fresh fish is flown in Tuesday through Friday.
Rub your chopsticks together or leave them crossed; these are considered ill omens.
Spear pieces or pry them apart.
Pick up sashimi by hand.
Take a partial bite then place the remainder down; sushi is intended for one bite.
Put wasabi in soy sauce; only a dab is required per piece, applied directly to the fish.
Place sushi in soy sauce rice-first; soy sauce is intended to gently flavor seafood.
Put ginger on pieces of sushi; ginger is intended only as a palate cleanser between pieces.
Pass a piece of sushi with chopsticks, unless they are turned around to the end that has not touched your mouth.
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