Morimoto Asia
Asian fusion restaurant · Vista Way ·
Upscale Pan-Asian fare, sushi, steaks, Peking duck, ribs
Upscale Pan-Asian fare, sushi, steaks, Peking duck, ribs
"Masaharu Morimoto brought Beijing duck and dim sum to the world of theme park food when he opened up in Disney Springs. With everything so right, including the spare ribs — crispy, sweet, and drenched in a sticky hoisin-based sauce — and the Morimoto “Buri-Bop” — Korean-style yellowtail rice bowl, served in a hot clay pot and prepared tableside with egg yolk — there’s not much to go wrong with here." - Jason B James
"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 relationships the restaurant (and the Morimoto empire) has forged over the years have clearly placed them in an advantageous position, regarding sourcing, and the consumer is the ultimate beneficiary. 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
"Cited as one of the popular restaurants where the Disney Dining Plan can be used, appearing in the article as an example of a specialty dining destination among the many participating locations across parks, resorts, and Disney Springs." - Carly Caramanna Carly Caramanna Carly Caramanna is a theme park and travel journalist who has spent her professional career in New York City, Nashville, and Los Angeles. Her work has appeared in Travel + Leisure, Yahoo Lifestyle, Insider, The Points Guy, and more. Travel + Leisure Editorial Guidelines
"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
"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