Kaiseki Morimoto

The chef attends to his cooking with the steadfast spirit of a craftsman. He draws encouragement from his father, who cultivates rice and vegetables, and his mother, who helps with the service. ‘Straight from kitchen to table’ is his credo; no-nonsense cooking that brings out the natural goodness of the ingredients. In his soup dishes, he prepares broth with neither salt nor soy sauce, favouring instead the natural saltiness of the ingredients to create harmony. Each item on the extensive menu is prepared with attention to detail and simple arrangements demonstrate his sincere approach.

1. No-Nonsense Cooking with Natural Ingredients: The chef at Kaiseki Morimoto prepares broth without salt or soy sauce, instead relying on the natural saltiness of the ingredients to create harmony. 2. Locally Sourced Ingredients: The restaurant prides itself on using locally sourced ingredients, ensuring freshness and quality. 3. Chef's Personal Touch: The chef often shares stories behind each dish, enhancing the dining experience with a personal touch.

Signature Ingredients

• Sea bream (Tai) and tuna (Maguro) sashimi from the Seto Inland Sea: The restaurant’s omakase emphasizes pristine seafood sourced from the Seto Inland Sea, with sea bream and tuna highlighted in sashimi form to showcase the fish’s natural sweetness and clean umami, often presented with minimal adornment to preserve the fish’s intrinsic flavors.
• Miwa somen with sake-steamed clams and bonito broth: A standout noodle course that uses delicate Miwa somen paired with sake-steamed clams and a bonito-based broth, illustrating the chef’s restraint and exquisite balance of umami without heavy sauces.
• Miyazaki beef (ankake roast): The flagship meat component, featuring ankake-roasted Miyazaki beef that delivers a melt-in-your-mouth texture and deep beef sweetness, frequently accompanied by taro tempura for textural contrast.
• Taro (Satoimo) tempura: A precise, light Tempura treatment that complements the beef and other courses, adding earthy starch and a subtle sweetness to the progression of flavors.
• Wild mountain greens (sansai): Foraged greens from the mountains, used to infuse seasonal, earthy notes into courses and to express the seasonality and地域 flavor of Japan.
• Rice and vegetables grown in Nara (home-grown produce): Emphasizing local production for local consumption, with rice and vegetables cultivated at the chef’s family home in Nara to highlight terroir and sustained freshness.
• Daikon radish with kelp stalk: A minimal, refreshing preparation where daikon is lightly seasoned with kelp stalk, showcasing crisp texture and the natural saltiness and savoriness of kelp.
• La France pears and black beans dressing: A distinctive dressing used with sashimi that pairs La France pears’ delicate sweetness with earthy black beans, creating a nuanced balance that enhances seafood flavors without overpowering them.
• Salt-free broth (broth prepared without salt or soy sauce): A hallmark technique that lets the natural salinity and umami of ingredients shine, reinforcing the restaurant’s no-nonsense cooking philosophy and emphasis on ingredient purity.