Momosan Seattle
Ramen restaurant · International District
501 5th Ave S Suite 119, Seattle, WA 98104
Highlights
Ramen, yakitori, and sake from Iron Chef Masaharu Morimoto
Ramen, yakitori, and sake from Iron Chef Masaharu Morimoto
"On the menu, the description for Momosan’s pork gyoza reads simply: “pan-fried pork dumplings served with scallion ginger.” But these gyoza are pretty special. They come sizzling in a small Staub cast-iron rectangular pan, the captivating brown color indicating perfection in searing to a crisp texture. You can get soy sauce, but you might not need it, as the scallion-ginger topping is that good." - Jay Friedman
"“Iron Chef” Masaharu Morimoto opened his new ramen and izakaya restaurant Momosan Seattle in the Chinatown-International District’s historic Publix building this September, the third outpost of the franchise and the first on the West Coast. On the encyclopedic menu are Momosan’s signature broth and noodle dishes, along with an extensive selection of yakitori. There’s celebrity chef spectacle, to be sure, which can turn some off — but it no doubt raises the star power of a sometimes-overlooked dining neighborhood." - Eater Staff
"When it comes to Momosan, their gyoza is nothing short of good enough, but what really sets these suckers apart is how the dish is served—the dumplings come to the table topped with a scallion-ginger paste that’s equal parts grassy and earthy, and sizzles in a skillet. A server finishes the whole thing by pouring in sake to deglaze the pan, which gives the gyoza a bright zing. " - aimee rizzo, kayla sager riley
"Momosan Seattle (the Pacific Northwest outpost for Masaharu ”Iron Chef” Morimoto’s ramen empire) has reopened with a shortened menu of appetizers..." - Gabe Guarente
"Though “Iron Chef” Masaharu Morimoto’s flashy new restaurant in the International District focuses mainly on ramen and yakitori, these fried soft shell crab appetizer have stood out for its somewhat ostentatious presentation. They’re also delightfully crispy, with a hint of heat from the spicy mayo on top." - Gabe Guarente
