- Neighborhood: Center City East, Washington Square West
- 723 Chestnut Street, Philadelphia, PA
- Phone: 215-413-9070
- Cuisine: Japanese
- Price: $$$$
- Accepts Credit Cards: Yes
A battle between two masters of Japanese flavors, our 29th Open Stove was an epic that, despite physical challenges designed to irritate and confound the competitors, left spectators impressed. William Lindsay, sous chef at Morimoto (assisted by fellow sous Doug Allen), went head to head with Phila Lorn, sous chef at CoZara (assisted by Angelo LaBate, also of CoZara). Each team led off aggressively, plating heavy-duty amuses that left nobody wondering whether or not they were were playing to win…
Sancho Pistola’s Taco Exchange brings visiting chefs to the Fishtown bar for some very interesting collaborations. Tomorrow, Wednesday, May 21st, two of Morimoto’s chefs are coming to Fishtown to make hamachi tacos.
Morimoto chef de cuisine Benjamin Dayag and sous chef William Lindsay will be teaming up with Sancho Pistola’s Adan Trinidad to offer a chilled taco dish they created especially for the evening.
Hamachi, Akamiso-Konbu Vinaigrette, Pickled Tomatillo, Wasabi Crème Fraiche and Puffed Rice on a Daikon Taco
The tacos will be sold by the pair for $13. The tacos will be available after 9 p.m.
Sancho Pistola's [Foobooz]
Masaharu Morimoto isn’t exactly a regular fixture behind the sushi bar at his namesake restaurant in Philly. But according to the OG Iron Chef’s Twitter, he will be in Philadelphia on Sunday, at Morimoto, breaking down a whole fish to make sushi.
So if you’ve always had an urge to watch the master in action (and seriously, that man knows what to do with a knife and a whole tuna), now you know where to be. There are no other details on the event just yet, but I’d suggest that making reservations might be a smart move.
UPDATE: Just got word from the folks at Morimoto and they let me know that the chef will be on hand “to demonstrate breaking down a Hiramsa (wild yellowtail) and a Hirame (Japanese Fluke) while offering guests dining at the sushi bar tastings of seasonal and signature sushi dishes.” Exec chef Benjamin Dayag will also be there, offering tastings of the new spring menu.
There will be two seatings at the sushi bar for the butchery demonstration and spring menu tastings, one at 5:30 and one at 7:30. Reservations can be made by calling the restaurant at 215-413-9070.