Iron Guest List: Morimoto at the Boca Raton Resort

morimoto.jpg
"Peace out, New Times.
"

Iron Chef Masaharu Morimoto's new restaurant in the Boca Raton Resort is exclusive.  So exclusive, in fact, that New Times can't get in.

Last week we made a call down to the resort to see if we could snag a table at the month-old sushi bar and restaurant, Morimoto.

Normally, one would have to be either a member of the Boca Resort or a

guest of the hotel to dine there. But we were hoping with a drop of a

business card here and a wink of the eye there we'd be able to leverage

our supreme press status into a couple seats at the bar. Turns out that

we're not so special. A representative of the resort informed us that

Morimoto doesn't need to be reviewed, nor should it be, because it's

essentially not open to the public.

Naturally, our desire to dine at Morimoto and tell you all about it just shot through the roof.

It's

no secret that the more exclusive some place is, the more people want

to get in. And the Morimoto is indeed exclusive. One resort insider we

spoke to told us there are "only 3 to 4 tables and it's booked until

the next millenium." (According to the official release, there are

actually 32 seats.) But we'd argue that there's still a great service

to both the community and tourists in reviewing it. Since paying guests

of the hotel can dine at the restaurant, a positive or negative review

could definitely impact someone's decision to stay there. And while the

place is expensive, the resort's website advertises room rates starting

at $259 a night -- hardly a dealbreaker for a SoFla couple looking for

a nice dinner date night and a room to follow.
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Rest

assured, readers, we will redouble our efforts to get into the resort

and review Morimoto. The representative we spoke with (who was very

friendly and helpful, despite the ill news) sent us over a menu for our

troubles, which you can take a look at by clicking the picture to the right.

A quick glance suggests nothing extraordinary except the prices: most

of the items are of the ubiquitous sushi-bar ilk, and you can get toro

and uni just about anywhere nowadays. My guess is that the big

difference is in the quality of the ingredients, most of which are

flown in from Japan (though what that means, exactly, is a little

fuzzy.) Until that tuna pizza hits our lips, we'll just have to wonder.

-- John Linn 




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