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Morimoto Waikiki Restaurant Review: Chef Masaharu Morimoto, of "Iron Chef" and "Iron Chef America," brought a branch of his eponymous restaurant to The Modern Honolulu hotel. Lunch and dinner are served in an airy dining room, designed by Thomas Schoos, that features an open kitchen, sushi bar and outdoor seating. “Lunch Sets” are a good value with salad, miso soup and sushi with entrées like the Chef's Loco Moto featuring a small Wagyu beef patty, local sunny side up egg and hayashi gravy. The dinner menu offers signature items that can also be found at Morimoto's sister restaurants in Philadelphia, New York and other cities (tuna pizza, toro tartare), as well as dishes that utilize local produce and fish from Japanese and Hawaiian waters. Many patrons opt for the multi-course omakase menu ($120 per person), which starts off with the toro and hamachi tartare and foie gras chawanmushi, followed by a selection of nigiri sushi and lobster and Wagyu surf ‘n’ turf, and concluding with desserts such as a kabocha soufflé cake with Okinawan sweet potato ice cream. If you're looking for a bit of entertainment with your meal, order the ishi yaki buri bop: yellowtail on rice cooked at your table in a hot stone bowl. The cuisine is complemented by an array of wines, plus beers and sakés from Morimoto's namesake line.