Las Vegas, a city known for its grand spectacles and over-the-top experiences, plays host to an impressive roster of restaurants. From steakhouses that cater to the high rollers to hidden gems tucked away in quiet corners of the Strip, there is no shortage of foodie exploration. But if you find yourself looking for a, dare I say, "midrange" option at the MGM Grand, Morimoto slots itself in quite nicely.
Helmed by Iron Chef Masaharu Morimoto, this sleek restaurant inside the MGM Grand is more than just a place to dine. It’s a masterclass in Japanese fusion, where the traditional meets the avant-garde and where many plates are a visual and sensory journey. There's something to be said about the dessert and service though, so there were both highs and lows on my last visit.
Food:
Team GlueCrew came here for a Wednesday night dinner and I had a great taste of the following:
- Sushi Combination
- Toro Tartare
- Market Oysters
- Grilled Lamb Chop with Morimoto Gochujang
- Duck Fried Rice
- Flaming Marshmallow Chocolate Tart
The Sushi Experience: Delicacy Meets Precision
One cannot review Morimoto without paying homage to its sushi. Chef Morimoto’s reputation as a sushi master is well deserved, and Las Vegas is no exception. The chef's choice sushi combination, in particular, is a culinary journey of light to heavy-bodied fish, including nigiri for: prawn, eel, medium-fatty bluefin tuna, salmon, mackerel, and maki for salmon and chutoro. Each course is a delicate balance of freshness, flavor, and technique, presented like a work of art.
The sushi rice—often an overlooked element—is perfection itself: each grain distinct, with just the right amount of vinegar and seasoning.
One caveat, if you live in either the Northwest, Northeast, or Californian coast of North America, this sushi won't blow your mind for the price, but I consider it "Las Vegas good".
Appies Done Right
Appies can be a tricky game, but in the hands of Morimoto, it feels effortless. The menu doesn’t shy away from bold combinations, mixing Japanese tradition with global influences.
The toro tartare, a signature dish, is an example of this fusion done right. Presented on a icy bowl with each garnish precisely flattened out, it’s not just tartare; it’s an experience. You can top your toro with wasabi, scallion, fish eggs, and more. It’s an unexpected, luxurious twist that never feels excessive, because the actual amount of edible on this appy is tiny, but instead, elevates the dish into something extraordinary.
Another standout is the market oysters, served with what I believe to be a yuzu-soy dressing. The briny freshness of the oyster is balanced by the tartness of the yuzu, creating a slurp that lingers on the palate long after the shell gets deposited back into the shell bowl.
Hot Dishes: Comfort Meets Refinement
While sushi reigns supreme, the hot dishes at Morimoto deserve equal praise. The grilled lamb chops, a red meat dish that melds Asian sauces with American comfort food, is tender and addictively spicy. I was quite surprised how well it turned out despite Morimoto being a Japanese-forward menu.
Then there’s the duck fried rice, a playful nod to the childhood fun of a sunny-side egg atop a bed of duck confit-infused rice. The dish features roasted duck breast, nori, and a dressing of scallion with the aforementioned sunny-side egg. It’s rich, complex, and comforting in all the right ways.
A Dessert With More Drag Than Delight
If I had to knock something this night, it was the flaming marshmallow chocolate tart. This came with a saucepan-worth of rum which was promptly set aflame by the server. I was expecting a fun show and got it, but the resulting dessert tasted more like gasoline than chocolate, and I honestly couldn't finish it. If you read my blog, I never have this kind of problem with dessert. Wish I could describe the melted chocolate sphere or sorbet but all I got was gas, gas, and gas.
Ambiance: An Ode to Minimalism
Upon entering Morimoto, you're greeted by a modern, yet serene environment. The dining room is swathed in modern light frames that look like illuminated bamboo shoots and sleek lines, allowing the food to take center stage. It’s a calm departure from the typical Vegas pomp, offering a much-needed reprieve from the sensory overload of the Strip. The open kitchen, which showcases sushi chefs at work, adds a subtle touch of theater to the experience without being intrusive.
There is a bar at the front of the restaurant in case you need to wait for a table or if you arrive early for a reservation so you won't be stuck wanting something to do.
Service: Thoughtful, But Sometimes Overbearing
Service at Morimoto is a well-choreographed dance. Staff glide from table to table, attentive without being obtrusive, always ready with a wine pairing suggestion or an insightful description of each dish. For our table of 7, they made a grand entrance bringing our mains out at the same time, and promptly wiped down every person's dining surface in between courses.
There was one hiccup to the operation though. One of my other party members ordered the same dreadful dessert I got but for some reason the communication between him and the server offering to flambé the dessert was lost and the staff member insisted that their offer to flambé was ignored. I would think in hospitality services, some battles are not worth arguing with a customer over, and this was one of them.
To my party member's satisfaction though, after I took a gasoline-filled bite of my chocolate tart, I told them it was actually a good thing their chocolate sphere was not melted down.
To dine here with a group of 4+, you will absolutely need a reservation ahead of time or prepare to get drained at the bar while you wait.
Final Thoughts:
One-liner: Fun and creative Japanese fusion melding in with Western and Korean flavours against a beautiful backdrop of a dining room, even if the chocolate tart was awful
Highlight: Grilled Lamb Chops (unless you come from a sushi-barren city)
Price per person: $100-$150
Would I go back? Only if my party consisted of midwesterners or the bible belt