Morimoto NYC

Morimoto NYC
88 tenth avenue new york ,ny10011
www.morimotonyc.com

tel 2129898883
fax 2129898822

They only serve for dinner ,and please make reservation before one month!!!it just located in
10 ave and 15st-16st.



Tadao Ando’s design for Morimoto includes a white fiberglass-canvas ceiling draped throughout the dining room.

In the works for over two years, Morimoto, designed by Osaka-based Tadao Ando and the architect’s first project in New York, opens today, January 31. Located in the building that contains Chelsea Market, between 15th and 16th Streets, Morimoto is located on the Tenth Avenue side of the market, and is on the same block as Buddakan, an Asian fusion restaurant that will open on February 22nd. Both are the brainchild of Philadelphia-based restaurateur Stephen Starr.

“Ando works primarily in concrete and I knew it would be a challenge,” said Starr, who owns more than a dozen restaurants in Philadelphia that have been designed by the likes of India Mahdavi, Karim Rashid, and David Rockwell. “I knew that could be a problem. An all-concrete restaurant is not a place people would want to go. So we sat down and figured out how to make that work,” he said. Morimoto is named after its chef Masaharu Morimoto, known on television as the Iron Chef, from the eponymous series.

Located directly underneath a stretch of the High Line, the exterior of Morimoto is a dark galvanized steel façade, with a gentle rising archway, which frames an orange curtain that leads to the entrance. Budgeted at $12 million, the interior of Morimoto features Ando’s trademark use of concrete, but with softer touches. Inside, he has draped the interior space in swaths of white fiberglass-reinforced canvas, which flows across every inch of the ceiling. Upon entry, dining areas and sushi bar surround a central staircase that leads diners to the bar downstairs. In the floor-opening of the staircase, a dramatic installation of 17,400 water-filled glass bottles are each hung horizontally from the ceiling down to the below-grade level. Each glass bottle is fitted with an LED light that renders the simple installation into a multi-media show.

http://www.archpaper.com/news/01_31_06_tadao.html
CHEF MORIMOTO

Once upon a time, "play ball," meant just that for Masaharu Morimoto. As a high school student in Hiroshima, Japan, Morimoto was well on his way to becoming a professional baseball player until a shoulder injury ended that career. Fortunately, for himself and us, he dreamed of a dual career as a sushi chef. Today, the expression is "action" and it's heard regularly on the set of the wildly popular television program, Iron Chef, where Morimoto holds the title of Japanese Iron Chef.


Chef Morimoto received nearly eight years of culinary training in Hiroshima at a restaurant specializing in sushi and traditional Kaiseki cuisine. At the age of 25 Morimoto opened his own restaurant in Hiroshima. Morimoto soon distinguished himself from his peers by infusing European and Western cooking techniques and ingredients into his preparations. Five years later, Morimoto sold the restaurant and purchased a round-trip ticket to the United States seeking to further explore and define his unique Japanese fusion. Although Hawaii, California, Louisiana, and New York were all on the itinerary, Morimoto abandoned his travels and his plans to return to Japan. He immediately settled in Manhattan.

Morimoto spent the next few years working in some of New York City's most notable Japanese restaurants. Then in 1993, Morimoto joined restaurateur, Barry Wine of Quilted Giraffe fame, as the executive chef at the Sony Club, the exclusive dining arena for Sony Corporation's executive staff and visiting V.I.P.'s. Morimoto's dream to present his Japanese fusion in a western setting was realized.