Step into Morimoto Orlando for a glam night of exquisite Pan-Asian dishes and top-notch sushi, where stellar service meets a vibrant atmosphere.
"It’s clear the Iron Chef is bent on offering the absolute finest cuts of fish and seafood procured from Toyosu Fish Market and around the world inside his sprawling, two-story Disney Springs behemoth. The relationships the Morimoto empire has forged over the years have clearly placed the restaurant in an advantageous position as far as sourcing is concerned. Preferential treatment? Maybe, but either way, the consumer is the ultimate beneficiary of these prized ingredients and the respect and deference with which the chefs and their discriminating kitchen staff present them, particularly with their stunning omakases. Non-sushi stars include the Peking duck and spare ribs." - Faiyaz Kara
"Set in the bustling Disney Springs area, this bi-level beauty is a collab with Chef Masaharu Morimoto. A grandiose sense prevails throughout—from the well-stocked bar to the tables and booths neatly arranged under shimmering 20-feet-long chandeliers. There are balcony seats upstairs, which afford views of the hanging ducks in the glassed-in kitchen.The cooking is pan-Asian and the menu spans everything from American-Chinese classics and Korean specialties, to ramen and sushi. Ingredients employed here are impressive; flavors are subtle yet balanced and technique is solid. Orange chicken is beloved, but be sure to check out such daily gems as the black truffle-sushi rice risotto. Desserts, like a melon soda float with vanilla gelato, are delightful." - Michelin Inspector
"Masaharu Morimoto brought Peking duck and dim sum to the world of theme park fare when he opened on property, and the ribs — crispy, sweet, and slathered in a sticky hoisin-based sauce — are a worthy highlight." - Amanda Kludt, Helen Rosner, Bill Addison, Carlye Wisel
"It’s clear that Morimoto Asia executive chef Yuhi Fujinaga and executive sushi chef Alex Munkhbilguun are bent on offering the absolute finest cuts of fish and seafood procured from Toyosu Fish Market and around the world inside their sprawling, two-story Disney Springs behemoth. The $250 omakase is a refined and mind-blowing experience for the cuts alone – baby barracuda, butterfish, and beltfish from Kanagawa; whole firefly squid from Hyogo; line-caught horse mackerel from Kagoshima; Alaskan sea urchin and on it goes. Add to that the creativity, precision, and adherence to tradition the chefs possess (not to mention the 110 pounds of brown rice milled in-house daily), and the sushi program here may very well be the most “polished” in the region." - Faiyaz Kara
"Set in the bustling Disney Springs area, this bi-level beauty is a collab with Chef Masaharu Morimoto. A grandiose sense prevails throughout—from the well-stocked bar to the tables and booths neatly arranged under shimmering 20-feet-long chandeliers." - Nancy DePalma
