Tropical ocean breezes cool off the stunning outdoor terrace at Morimoto—Maui’s newest hot spot where Iron Chef and culinary star Masaharu Morimoto created one of the most inventive (and expensive) menus on the island. Definitely not for all budgets, but geared to the high rollers who bed down at the posh Andaz, and celebrities with homes on Maui or who often. Last night had its fair share of famous faces, most who are in town for the annual film festival.
Richard and I dined outdoors a comfy booth. Our waiter Joshua proved exceptional suggesting courses while Richard nursed a perfect martini and I a big buttery Chard with enthusiasm such as the toro tartare with wasabi, nori paste and sour cream ($29) starter that was every bit of tasty. Richard went for the genuine wagyu beef carpaccio with yuzu soy, ginger, sweet garlic ($24).
It wasn’t easy singling out dishes from the extensive menu they all sounded great. But for us when in Hawaii we go for fish so we eschewed the delicious-sounding steak selections (16 ounce tajima wagyu ribeye for $95, 8 ounce tajima wagyu filet for $ 80 and A-5 wagyu for $35. an ounce) for a lovely black cod and snapper.
Chef uses locally-sourced, season-fresh ingredients from Hawaii that create a distinct culinary style that blends Western and Japanese traditions delivering thoughtfully menus to the casual, beachfront setting. In addition to entrees Chef offers sushi, a MORIMOTO OMAKASE--“chef’s choice” -multi-course tasting menu for $140 and up.
The lively outdoor bar provides an ideal perch for preprandial indulgences and the oceanfont setting a perfect place for an after dinner stroll under a starry moon lit Maui sky.