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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. The 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 an option. Entrées are substantial --- and whimsical. "Angry chicken" takes the Indian spicing route with cumin, coriander and yogurt. "Surf and turf" can't get more luxurious than this version, with its lobster 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.