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Iron chef and erstwhile Nobu chef Masaharu Morimoto brings his Philadelphia restaurant to the ass end of Chelsea Market, with food that adds Chinese and European twists to creative Japanese cuisine. The space resembles a giant white tent, and employees scampering on several levels make it more circus-like. The sushi is irreproachable, offering oddball items like live octopus (uncooked, but not flopping), multiple mackerels, and six kinds of roe. The best stuff is found among the small dishes, including a splendid collection of appetizers called zen sai, while the voluminous main courses;a shiso-butter-poached half-lobster and kobe rib braised in red miso, for example;can get tiring.