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Morimoto Restaurant Review: Although he's rarely in house, Iron Chef Masaharu Morimoto created the imaginative Japanese fusion menu at the heart of this striking restaurant, notable for its sculpted white walls, undulating wooden ceiling, and booths that change color. Left in the deft and inspired hands of chef Hiroki Fujiyama, Morimoto is a top sushi emporium. Not everything is mysterious, and anyone can find something to their liking that still has some indefinable difference. Omakase meals ($80, $120 and up) are multiple courses of what the chef de cuisine thinks looks good that night, and if you put yourself in his hands you will not be disappointed. The sushi bar, with its selection of live fish, is also a good option. Entrées are substantial --- and whimsical. Duck Duck Duck combines roasted duck breast with confit rice and duck egg in a Mandarin oolong reduction. Surf and Turf can't get more luxurious than this version, with hamachi ribbons and Kobe beef. For tableside action, point to the ishi yaki buri bop --- yellowtail on rice cooked tableside in a hot stone bowl. Pair your meal with saké; chef Morimoto even has his own line that’s worth a try.