Thai Pepper and Mikado Japanese Restaurants It can be hard to stray from the comfortable meal tropes of meat, cheese, and bread, but your palate's ninja training is severely lacking without the requisite amount of sushi. Crunchy, spicy, and downright indulgent -- from lobster tempura to Kobe beef rolls -- these are the seven local sushi restaurants where you'll find the most supreme sushi. Courtesy of Kidari Sushi Yatai This South St staple gives you creative sushi without an over-the-top ambience. Try the Rittenhouse Roll for a crunchy tobiko take on the California roll, wrapped in salmon and scallion, or an expansive menu of veggie options. If you can get past the swarm of Penn students and oversized birthday parties, this place has delicious plates (scallion Kobe beef rolls!) matched with one of the best-stocked cocktail bars of any sushi restaurant in the city. Izumi on Passyunk Ave has mastered the quintessential lobster tempura roll, which sets up nicely to the Braised Beef Short Ribs or Soy Glazed Baby Back Rib entrées.

Sushi pros will notice the difference in the top-secret yellowtail seasoning. This Center City hole-in-the-wall is the most affordable way to get high-end sushi and unique roll combinations. sushi grade fish ontarioTry the Sansom Roll for a shrimp-tempura, crab-stick, and avocado roll topped with tuna, salmon, avocado, eel sauce, spicy sausage, masago, and scallions.sushi online bestellen utrecht Thai Pepper and Mikado Japanese Restaurantswhere to get sashimi grade fish los angeles The menu is part-Thai food, part-sushi, and the restaurant is split likewise. sushi jersey city montgomery

Choose between traditional American seating -- the side of the restaurant with sports playing on multiple flatscreens -- or Japanese floor seating. Fried-food aficionados will appreciate the tempura platter and the crunchy deliciousness of the Flamingo Roll. Oh, and there's fried ice cream. Chef Morimoto creates one of Philly’s top sushi experiences, complete with DayGlo-sexy décor and oversized wall projections. Despite its persistent trendiness, Morimoto still offers a laid-back vibe for you to feast on your Yellowtail Tartare or Yuzu Julep. Fat Salmon can look like just another too-hip sushi spot with a waiting time to prove it, but once you make it to the table in the small space, you’re in for a low-key, casual indulgence on plates like the Naked Gyoza, spicy tuna or salmon on a giant deep-fried nacho and covered in masago, scallion, and sour cream. Sign up here for our daily Philly email and be the first to get all the food/drink/fun in town.The reviews couldn’t shutter this place, so the roaches stepped up to the plate

Next GameSushi Classes: Philadelphia RollIf you love sushi, then you've probably had quite a few Philadelphia rolls. It's a little weird initially to have some cream cheese in your sushi, but if you pair your cream cheese and rice with something hot like shrimp tempura and sliced salmon, then you'll be happily surprised!How to Play Sushi Classes: Philadelphia RollUse your mouse to click on and through the floating hair, clothing, and accessory options.Find More Games Like Sushi Classes: Philadelphia RollSushi Classes: Philadelphia Roll ReviewsMore Girl GamesThe requested URL /indyjapanese.php?Sushi was not found on this server. Masaharu Morimoto (森本 正治 Morimoto Masaharu?, born May 26, 1955, in Hiroshima, Japan) is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food. 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 to travel around the United States. His travels further influenced his fusion style of cuisine. He established himself in New York City and worked in some of Manhattan's prestigious restaurants, including the dining area for Sony Corporation's executive staff and visiting VIPs, the Sony Club, where he was executive chef, and at the exclusive Japanese restaurant Nobu, where he was head chef. Interior of Morimoto Restaurant in Philadelphia, 2003 While at Nobu 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 in New York City. Architecturally, this New York City restaurant has exposed concrete, a signature element of Tadao Ando’s work and dramatically visible in a series. Alongside Tadao Ando and collaboration with Goto Design Group, the structural engineers who took on this project was Leslie E. Robertson Associates.

Mr. Morimoto also has restaurants in Mumbai and New Delhi, called "Wasabi" and another Morimoto in Boca Raton, Florida.[1] He also partnered with businessmen Paul Ardaji, Jr., and Paul Ardaji, Sr., through Ardaji Restaurant Ventures, LLC in an Asian bistro venture called Pauli Moto's.[2] According to news accounts, the relationship between the Ardajis and the Iron Chef broke down when the Ardajis could not come up with the promised $3.3 million necessary to continue the partnership. Morimoto also owns Morimoto XEX in Tokyo that has a Teppanyaki and a sushi floor. Morimoto XEX received a Michelin star in the 2008 Tokyo Michelin Guide.[6] Morimoto currently appears as an Iron Chef in Iron Chef America, a spinoff from the original Japanese Iron Chef series. Chef Morimoto has also developed a line of specialty beers in collaboration with Rogue Ales of Newport, Oregon, consisting of the Imperial Pilsner, Soba Ale, and Black Obi Soba Ale. In 2010, Masaharu Morimoto opened two additional Morimoto restaurants.

In July 2010, he opened a Napa Valley location. In October 2010, a Waikiki, Hawaii, location. In October 2013, Morimoto opened the Asian fusion restaurant Bisutoro in New York's Tribeca neighborhood. In September 2015, Morimoto opened the Pan-Asian restaurant Morimoto Asia at Disney Springs in Walt Disney World in Florida. In April 2016, Morimoto opened the restaurant Momosan Ramen & Sake on Lexington Ave. in New York City. 2 Iron Chef America Morimoto's official win/loss/tie record on Iron Chef is 16-7-1. Morimoto's costume on Iron Chef was silver with red trim and a picture on the back of Japanese and American flags tied together in a sheaf. On Iron Chef America, he donned the standard blue Iron Chef outfit with white trim and a patch of the Japanese flag on his sleeve (the other Iron Chefs having flags from their respective countries on their sleeves). In his professional life, to distinguish himself from his on-screen persona, Morimoto wears (purely aesthetic)[] glasses.

Unlike his predecessor, Koumei Nakamura, Morimoto's introduction as an Iron Chef came with little fanfare, debuting the week following Nakamura's retirement battle against Yukio Hattori. Morimoto was chosen based on his style of cooking, which seemed to border on fusion cuisine, as well as his international experience. Morimoto was initially reluctant to accept the title of Iron Chef, but accepted fearing the show would hire someone else. Originally, he had planned to incorporate some of the dishes that he had routinely prepared in New York for Iron Chef, but discovered that previous challengers and Iron Chefs had already made similar dishes. He would become known as the Iron Chef whose dishes always seemed to come out of left field—a famous example is his Bell Pepper Sushi in a sushi battle in 1999. He would usually have a bottle of Coca-Cola to drink while cooking on the show; on one occasion he combined it with natto to fashion a dessert dish. Morimoto competed in the first sushi battle in Kitchen Stadium on June 18, 1999, against challenger Keiji Nakazawa.

There were five theme ingredients for the battle: tuna, eggs, Kohada (Japanese Gizzard Shad), Anago, and Kanpyō. Both chefs were given time before the battle to properly prepare the sushi rice (sushi-meshi). Morimoto is also memorable for being the target of Tadamichi Ohta, a vice-chairman of the Japanese Culinary Association and head of the notorious "Ohta Faction" of Japanese chefs, themselves noted for targeting all the Japanese Iron Chefs starting with Michiba. The Ohta faction lost three battles with Chef Morimoto before finally winning one when challenger Seiya Masahara defeated Morimoto in the anglerfish battle. The Ohta faction was not happy with just one win, however, and they sent in challenger Yusuke Yamashita, a sake specialist, to battle Morimoto. At that time, Morimoto had lost two straight battles and no Iron Chef had ever lost three in a row. The theme ingredient for that battle was cod roe and the battle ended in a tie. The overtime theme ingredient was scallions and Morimoto was able to defeat Yamashita in a 3–1 decision.

In his first battle with Bobby Flay in New York, battle rock crab, Morimoto famously declared that Flay was "not a chef" because Flay stood up on his chopping board after completing his dishes. Morimoto went on to defeat Flay in the New York Battle, the results of which Flay contested believing he was "given inferior cooking space and equipment" and because he had cut himself in addition to suffering several electric shocks during the battle.[16] This led to the two chefs competing once again in Japan during the 21st Century Battles. Morimoto lost to Flay in the re-match with Japanese lobster as the theme ingredient.[17] Nevertheless, Flay would become an Iron Chef along with Morimoto in the American spin-off, Iron Chef America. The two would face off a third time with Morimoto defeating Flay during the Holiday Ice Battle in November 2009.[19] A fourth battle between the two would take place in an episode which aired on January 1, 2012, with Flay and Marcela Valladolid defeating Morimoto and teammate Andrew Zimmern in a sea whistle salmon battle by a narrow 51-50 margin.

Morimoto and Hiroyuki Sakai were the only two original Iron Chefs to appear on Iron Chef America: Battle of the Masters. On this Food Network special series, he lost two battles with American Iron Chefs Mario Batali and Wolfgang Puck, but won a tag team battle along with partner Bobby Flay against Batali and Sakai. When Iron Chef America was greenlit as a regular series, it moved from Los Angeles to New York. When Puck was unavailable, Morimoto came on board to replace him. His voice is usually dubbed by American voiceover personality Joe Cipriano during the judgment phase of the show; during the battle, his use of English is not dubbed, but conversations with his sous-chefs in Japanese are subtitled.[21] In 2007, Morimoto's third year at Iron Chef America, he published his first cookbook, Morimoto: The Art of New Japanese Cooking. As of December 2012, Morimoto's win/loss/tie record on Iron Chef America is 25–14–1, and his total combined record for both Iron Chef series is 41–21–2.

Morimoto opened a restaurant in the Boca Raton Resort & Club in late 2008.[23] He has spent time there ensuring a successful launch of the restaurant. In The Next Iron Chef, Iron Chef Morimoto has made several appearances as a guest judge. In the 1999, Masaharu Morimoto and Rokusaburo Michiba went to Indonesia appears on Resep Oke Rudy which broadcast by RCTI and it was Sponsored by Tabloid Wanita Indonesia In the 2010 season of Hell's Kitchen, Iron Chef Morimoto made an appearance on the show teaching the contestants how to make sushi. The contestants then had to replicate his dish. In Season 8 of Top Chef, Iron Chef Morimoto was the Guest Judge. Each finalist had to make a "Last Supper" for one of the judges. Finalist Antonia Lofaso prepared a traditional Japanese meal for Morimoto, consisting of miso soup and a sashimi bento. Morimoto has made guest appearances as himself on the CBS television series Hawaii Five-0, which is filmed on location in Hawaii.[30] He made his first appearance in the season 1 episode "Ma Ke Kahakai".