Morimoto
Restaurant · Old City
723 Chestnut St, Philadelphia, PA 19106
Highlights
Omakase & wagyu steak, sleek decor, Iron Chef creations
Omakase & wagyu steak, sleek decor, Iron Chef creations
"Morimoto is an expensive sushi restaurant in Old City with a dining room that looks like the glowing buildings in Tron. It’s a good place to suggest when your client says “I’m buying,” or your boss asks where they should take the team for a celebratory dinner with rounds of sake (they have a very long list). Go for the a la carte experience versus the $150 sushi omakase, which is pretty much just the hits from the regular menu." - candis mclean, alison kessler
"One of the crown jewels of legendary restaurateur Stephen Starr, Morimoto is the ultimate sushi spot to dine in Center City. This isn’t any typical sit-and-eat situation, but an experience for those who want to check out fine sushi-dining (the omakase is $165 per person) and other incredible entrées, such as the tasty chicken katsu curry, koji salmon, and black cod miso." - Maddy Sweitzer-Lamme
"There’s a lot to choose from at Morimoto — Iron Chef Masaharu Morimoto’s long-running Japanese destination under the Starr Restaurants umbrella — including hot entrees, standout desserts, and a la carte sushi, but if ever there were a time to go the omakase route ($165 per person), this is it. You can make reservations on Morimoto’s website." - Maddy Sweitzer-Lamme
"Chef Masharu Morimoto and restaurateur Stephen Starr collaborated to open Morimoto in 2001, and it continues to receive acclaim today. Dining here is nothing short of luxury, featuring a wide selection of dishes that effortlessly blend Japanese and Western cultures. Its omakase experience ($150 per person) is extraordinary with options to add on either a sake or cocktail pairing, and offers an opportunity to sample its expansive menu of hot and cold appetizers, entrees, and sushi and sashimi." - George Banks-Weston
"The restaurant tradition includes using the freezer as an extra layer of safety for raw fish, employing short, controlled freezing to reduce bacterial risk and stabilize texture while maintaining high sourcing standards." - Anna Hezel
