Yellowtail pastrami. How can you not order that dish? The firm texture and clean ocean taste of the Japanese amberjack receives innovative treatment and presentation at Morimoto Las Vegas, starting with a light smoke at your table before getting dolled up with the all-purpose spice blend togarashi, delicate créme fraiche, grapeseed oil and candied olive. It’s unlike any pastrami you’ve ever encountered, a whimsical treat and the perfect opening dish at celebrated Iron Chef Masaharu Morimoto’s long-awaited Las Vegas restaurant at MGM Grand.
The chef’s style is to operate without any rules, and that’s the best way to eat here, too. Toro tuna tartare is buttery and rich with sturgeon caviar and nori paste. Raw oysters are topped with foie gras, sea urchin and teriyaki for the ultimate single bite of pleasure. The playful Duck Duck Goose plays with ingredients with wild creativity, presenting duck meatball soup and duck confit fried rice with gooseberry compote. Laksa noodle soup is a symphony of flavors, pork tonkotsu broth mixed with coconut milk, red curry pork, sesame and egg noodles.
Morimoto is also its chef’s first restaurant anywhere featuring a teppanyaki option. This is one dining destination that requires multiple visits for maximum satisfaction—and rule-breaking. Morimoto at MGM Grand, 702-891-3001; Sunday-Thursday 5-10 p.m., Friday & Saturday 5-10:30 p.m.