1775 Ala Moana Blvd
Honolulu, HI 96815http://www.morimotowaikiki.com/
As with any other vacation we plan, finding a yummy restaurant is always top priority. No location is worth traveling to if there isn't some good food to please the palate. Being that it was Erwin's birthday while we were all in Hawaii, we wanted to find a nice place to celebrate.
Oahu isn't known for their fine dining establishments. Having ruled out Roy's and Alan Wong's, two typical Hawaiian "go to" eateries, we were left with few other options. We finally decided on Morimoto's, which had just opened in the recently renovated, newly opened Edition Hotel. We had pleasant experiences with our other two dinners at Morimoto's in NYC, so this was a safe bet.
The interior of Morimoto's Waikiki is a stark contrast to the decor at the New York location. It was much more of the "casual elegance". The dining area encompasses one large room that looks into the open kitchen. For our party of six, we were seated in the corner, which provided just a little more privacy.
1. toro and hamachi tartare, wasabi, maui onion, dashi soy - Morimoto's trademark dish and one that we had before in his NYC restaurant. This version had a slight variance, with the addition of the hamachi on the left. The hamachi isn't quite as fatty as the toro but it was a welcomed addition. The accompaniments paired well with the fish, but the nori paste was the hands-down winner.
2. whitefish carpaccio, hot oil, ginger, yuzu soy - It wasn't until our first trip to Morimoto's in New York that we experienced the "raw fish with hot oil" preparation. Unfortunately, after that, we wished it were the last. So having seen this preparation served again, we were set up for disappointment. However, this version was not nearly as bad. The oil was not overly greasy and the fish was much more tender, not the stringy/chewy stuff we had the first time.
3. bagna cauda, garlic, anchovy, local vegetables - The most innovative dish of the night. We weren't quite sure what to expect when this came out. Veggies and hot oil doesn't sound like a recipe for yumminess. But it was the inclusion of the garlic and anchovy paste that flipped our expectations on it's head. The oil was served over a flame which brought it to a boil. With the toothpick provided, you'd dip the sides into the oil and pick up some of the paste. The veggies were light and crisp while the oil and paste provided some weight and umami.
Careful not to use the plastic chopsticks, as Danmy found out, they do melt in the hot oil.
4. foie gras chawan mushi, duck breast, fresh wasabi, sweet dashi soy - I have quite a few chawan mushis in my life but this was the best. The steamed egg was as to be expected, light and airy, but it was the infusion of the foie gras that turned this into a winner. The two cuts of duck breast gave the dish a bit more weight, but was unnecessary. One of my favorite dishes of the night.
5. kabocha sea kelp tea - Quite interesting and somewhat playful. The tea's aroma is not something that inspires drinking. The smell was of seaweed-infused ocean water. Much like the smell you get when boating on the open sea, after getting sprayed with some ocean mist. But once you get past the smell, the tea was a very delicious, kelp soup. Rich in flavor and a nice intermission between the final savory dishes.
6. sushi - From left to right: saba, needle fish, hamachi, tai, tuna. One of the better sushi plates we've had at Morimoto's. The tuna, tai and hamachi were excellent. Needle fish was reminiscent of aji (Spanish mackeral) with the metallic finish. The saba was a little wanting. Probably best to eat this from left to right so you finish with the best stuff.
7. surf and turf with ginger pork - A trio of proteins: lobster, beef and pork. In general, we're usually pretty full by the time the heavy proteins arrive, which ultimately results in a dimished enjoyment. This was no objection. The lobster was decent, but I always feel that the fancier restaurants serve them a bit more undercooked than I like. While the onion jus was a nice addition to the beef, we've had better cuts of meat elsewhere. And the pork was not the greatest, but when paired with the onion relish, it was made quite pleasant. Overall, not the best way to end the savory portion of the meal, although that may be partially attributed to how full we were.
8. soy milk panna cotta - Light and refreshing. Tasted somewhat of almond jello.
9. pumpkin souffle, sweet potato foam and ice cream - We've tended to be disappointed with Morimoto's desserts. On both our previous trips, the final course was likely the lowlight of the entire meal. But the third time was the charm with this visit. The combination of the pumpkin and sweet potatos was a nice pairing. Both were subtly sweet, which made for a great way to end the meal.
Overall, probably the best experience we've had at a Morimoto establishment. On top of that, we were lucky enough to dine with great friends, which can make even the worst meal bearable.
Happy birthday, Erwin!