Morimoto Sobe opening in Shelborne Wyndham Grand

Known for his unique style of presenting food, Masaharu Morimoto, the Iron Chef, brings his practical training in sushi and traditional Kaiseki cuisine to South Beach. Expect nothing less than art when you enter our Morimoto South Beach onsite restaurant, the flagship location for Chef Morimoto’s talents.

This South Beach restaurant will opens at October 1st at newly renovated Shelborne Wyndham Grand South Beach hotel. It features seductive surroundings, designed by award-winning designer Glamorous of Tokyo. Chef Morimoto promises his hands-on approach to both fine dining at the restaurant and his special events catering. The Shelborne Wyndham Grand South Beach hotel 24-hour room service is also provided under direct supervision by Chef Morimoto. Here is more information about the restaurant :


According to :

“Menu highlights include signature Morimoto specialties such as Tuna Pizza, Spicy King Crab,, Toro Tartare, Hamachi Tacos, Wagyu Tartare, and Bagna Cauda. New dishes created exclusively for South Beach include Ceviche prepared with a mix of local seafood, tomatoes, yuzo kosho oil and aji amarillo; Seafood Cocotte with lobster, prawns, scallops, clams, mussels, king oyster mushrooms, baby bok choy and red miso broth; and Clear Gazpacho served with wasabi that is freshly grated tableside.

Award winning executive pastry chef Manabu Inoue’s desserts include Salty Caramel Chocolate Tart featuring a chocolate sphere that implodes under a shot of fiery rum; Coconut Mango Pudding with lemon yogurt powder, meringue, mochi, passion fruit cream and coconut green tea sorbet; and “minus 321˚” a spider web of white chocolate surrounded by liquid nitrogen shattered sorbets.” written by  Lesley Abravanel.


According to New Times :

“Morimoto South Beach, designed by Glamorous of Tokyo, will bring the Iron Chef’s blend of the traditional and the theatrical. The chef, best known for his appearing on on cooking shows, is trained in traditional Kaiseki cuisine, which balances taste, texture, appearance, and colors of food to turn dishes into “art.”

Morimoto began his U.S. career in 1994 as executive chef at Nobu. In 2001, he opened his first restaurant in Philadelphia and has restaurants in New York City, Napa, Waikiki, and Boca Raton, to name a few.” written by Laine Doss.


Stay tuned at Miami City Social for more information.