clock menu more-arrow no yes

Filed under:

Guess Where Morimoto Will Land in Las Vegas Now?

No longer heading to the Mirage, he picks a spot at another MGM Resorts hotel

Masaharu Morimoto
Masaharu Morimoto
Aaron Davidson/Getty Images

Remember back in 2013 when Masaharu Morimoto announced he was opening his very first restaurant in the Japonais space at the Mirage? Remember when 2014 passed and it still didn’t open?

That’s because now the chef who likes to clown around, stars on the Food Network’s Iron Chef America and makes amazing Japanese fare plans to take over the Shibuya space at the MGM Grand. The latest pegs a fall 2016 opening for the restaurant that plans to "feature exquisite design along with signature sushi creations and spectacular cocktail offerings, including exclusive selections made just for the Las Vegas location."

So far, that’s all MGM Resorts is dishing out, but Morimoto said in a press statement: "I have enjoyed working with MGM Grand to develop Morimoto Las Vegas, and on behalf of my team, we look forward to opening a beautiful restaurant at the resort this fall."

The Japanese chef with a penchant for singing made his mark in America while working for Nobu Matsuhisa in New York City when he started working on the Iron Chef America television show. He opened his first Morimoto in Philadelphia in 2001 with restaurateur Stephen Starr.

If and when it does arrive in Las Vegas, expect to find dishes that meld Western ingredients with traditional Japanese fare in the form of tempura, sushi and sashimi. He's perhaps best known for his Morimoto sashimi salad made with seared toro, smoked salmon, barbecue eel, tun and hamachi, blended with five sauces and served in a blond wood box. His Duck, Duck, Duck features a roasted duck leg with a duck sandwich made with cucumber and a foie gras-infused croissant, all served with a red miso sauce and a soft duck egg.

Details to come.

Shibuya

4774 Park Granada, , CA 91302 (818) 225-1560

Sign up for the newsletter Sign up for the Eater Las Vegas newsletter

The freshest news from the local food world