Morimoto chose to spend the evening away from the kitchen, allowing Yagihashi to serve as chef. Seated next to me while sipping on his own beer, he shared his thoughts on cooking, running a business and the future of global cuisine. Yagihashi, along with dinner guest Chef Ming Tsai, joined the conversation.
“Hey,” Morimoto says to Tsai, “you need to buy my book.”
“Buy my book my ass,” replies Tsai, “I think my recipes are in your book.”
With that, Tsai gets up, enters the kitchen and comes out wearing a Japanese apron. He holds a towel in his hand and announces that he’s going from Chinese food to Japanese. Morimoto then ties a towel around Tsai’s head and tells him to get to work.
“Everyone,” announces Tsai, “free dinner tonight — and for the rest of the week!”
The restaurant erupts in laughter and applause.
Tuna Pizza – Big Eye Tuna, Anchovy Aioli
Bocconcini de Buffalo Sashimi – Prosciutto, Scallops, Salmon and Octopus
Foie Gras Chawanmushi – Wasabi, Seared Foie Gras, Soy-Dashi
Angry Chicken – Morimoto’s Tandoori Chicken, Curried Lentils, Crispy Rice Noodles
Pork Kakuni – Braised Pork Belly, Scallop Congee, Crispy Burdock
Sugared Salmon with Beet Sorbet, Kobosu Creme Brulee, Asparagus Pocky