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Morimoto Waikiki Restaurant Review: Famed chef Masaharu Morimoto, of "Iron Chef" and "Iron Chef America," has brought a branch of his eponymous restaurant to The Modern Honolulu hotel. Breakfast, lunch and dinner are served in an airy dining room, designed by Thomas Schoos, that features an open kitchen, sushi bar and outdoor dining. The menu offers signature items that can also be found at Morimoto's sister restaurants in Philadelphia, New York and other cities, as well as dishes that utilize local produce and fish from Japanese and Hawaiian waters. Many patrons opt for the nine-course omakase menu ($110 per person), which starts off with toro and hamachi tartare and foie gras chawanmushi, followed by a selection of nigiri sushi and lobster and Wagyu surf & turf, and sweetly concluding with 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. Yuno Hayashi, the very attentive saké sommelier, will be your guide. The service here is without fault.