Morimoto Las Vegas

"Morimoto originally opened in 2016 with a menu that blends Eastern and Western flavors. Customers can choose to dine at the sushi bar, main dining room, or teppan tables, and when the restaurant opened, it marked the first time the Iron Chef brought his iron griddle menu to the world. The sushi menu features the Morimoto sashimi, which combines seared toro, salmon, eel, tuna, hamachi, and five sauces, along with some vegetarian options. On the entrees side of the menu, customers find braised black cod with ginger-soy reduction and Duck Duck Goose with a duck meatball soup with duck confit fried rice and gooseberry compote. Of course, stunners include ishi yaki buri bop with yellowtail on rice cooked at your table in a hot stone bowl and a 54-ounce tomahawk rib-eye steak." - Janna Karel

"Located inside the MGM Grand, patrons rave about Iron Chef Masaharu Morimoto’s restaurant Morimoto. The dinner menu contains a blend of Japanese dishes with an Americanized twist such as the tuna pizza or Yellowtail “pastrami.” The cocktail list includes aged sakes, an impressive whiskey list, and shochu from Japan." - Krista Diamond, Maddy Sweitzer-Lamme

"Visitors to Morimoto can splurge on a sashimi-style spiny lobster ($450) or choose from other dishes being added to the menu like steamed live whole king crab and sushi and sashimi specials." - Janna Karel

"Visitors to Morimoto can splurge on a sashimi-style spiny lobster ($450) or choose from five other dishes being added to the menu. Uni custard with truffles, Japanese Wagyu beef tataki, whole steamed king crab, grilled scallops with yuzu butter, and grilled lobster with smoked kale round out the offerings." - Ryan Slattery

"Masaharu Morimoto has seena lot of success since his days on Iron Chef. The Japanese star has restaurants in more than two dozen American cities, and this outpost inside the MGM Grand in Las Vegas is amongthe biggest of the bunch. Whimsy and creativity dominate the menus—there’s a whiskey-infused Wagyu beef, yellowtail prepared like pastrami, and a dish called Duck Duck Goose that includesduck-meatball soup, duck fried rice, and a gooseberry compote. The restaurant also hasteppanyaki tables where chefs can cookright in front of guests. The space itself is modern and stark, with giant photographs adorning the walls and sushi and beef bars that open to the dining room. You might even spot Morimoto himself—he spends at least a week or two hereevery month."