A dozen years after Masaharu Morimoto launched Morimoto Napa, his first West Coast restaurant, the “Iron Chef” was again within the Bay Space to inaugurate a extra informal ramen-and-sake spot.
His Momosan Santana Row, which has simply opened on the buzzy San Jose middle, is the famend chef’s first ramen store in California and his sixth nationwide. Topping the expansive menu are 9 kinds of ramen, together with a limited-availability Gyukotsu with seven-hour braised beef rib; greater than 20 cold and warm appetizers, together with Morimoto’s signature twice-cooked Sticky Ribs, spicy Tuna Sashimi Pizza and Popcorn Shrimp with kochujang aioli; and a shareable, house-roasted Peking Duck platter with tortillas, hoisin and pico de gallo.
Morimoto’s signature sake, wine and beers determine prominently on the libations checklist, together with a artistic lineup of craft cocktails that includes Japanese whisky, gin, sake and plum wine.
Subsequent up is Momosan Brooklyn and, pssst, there’s a Morimoto Asia restaurant — that’s his pan-Asian idea — within the works for California. That one can also be destined for Napa.
Clearly, the Iron Chef is a busy, busy restaurateur as of late. However we managed to sneak some questions into his schedule.
Q: The place does the identify Momosan for the restaurant come from?
A: Momo san is my nickname — Morimoto san shortened to Momo san. I selected the identify Momosan as a result of it displays the relaxed ambiance I need related to the restaurant.
Q: How will Momosan stand out from different ramen eating places?
A: The standard of the noodles is essential. I like to recommend that everybody eat their ramen as quickly because it’s served for the very best quality. I developed a noodle with my provider, Solar Noodle, that doesn't develop into soggy as rapidly as most. It maintains its texture, because of a particular ratio of powder, flour and water that we got here up with. It’s extra than simply the noodles, although; nice ramen is a mixture of elements, together with the bone marrow broth and the contemporary elements used as toppings, like a soy-marinated soft-boiled egg, a spicy yuzu ball or long-simmered pork chashu. All of those items come collectively to create a flavorful, easy and attractive bowl of ramen.
Q: While you come to the Bay Space for enterprise (Silicon Valley or Napa) or pleasure, the place do you prefer to eat?
A: I don’t have any favorites to name out however I all the time get pleasure from a pleasant steakhouse to take my group to or a brand new sizzling spot to check out new dishes for analysis and discovery.
Q: Right here within the Bay Space, we’ve not too long ago had a number of Michelin-starred homeowners/cooks determine to step again from that enviornment. What does the longer term maintain for positive eating?
A: There may be undoubtedly nonetheless a future and demand for ultra-fine eating and the beautiful precision work of extremely educated cooks. I really feel that it will depend on the model and dimension of the house — friends will all the time be in search of an ultra-fine-dining expertise and a extra laid-back ambiance.
Q: What do you see as the way forward for sake with U.S. diners?
A: Lately, America’s curiosity in sake has grown, and I solely see it persevering with. Sake in any respect of my eating places is all the time a well-liked menu merchandise. We now have 20 sake choices at Momosan, together with my Simple Cup Sake, comprised of premium-grade Yamada Nishiki rice, which has been polished to 70% and brewed with the famously pure Fushimizu water. The sake supplied at the restaurant pairs properly with our appetizers and noodles.
Q: Lately, you began creating culinary kits for residence cooks who didn’t dwell close to your rising eating places. Which of them particularly have appealed to clients?
A: The preferred are the Sanyo at-home ramen package, the Morimoto Mochi Donuts Package I collaborated with World Grub to create, and my Spice Home spices. We now have a brand new collaboration arising with Solar Noodle.
Q: What’s the most typical query that followers ask you concerning the “Iron Chef” reveals?
A: Followers are all the time pleasantly stunned to see my actual self. Once I competed on “Iron Chef America,” I'd be very targeted on the problem at hand and all the time needed to win; it was fairly a tense expertise. Now that I’ve appeared as a visitor or visitor choose on many several types of TV reveals, I get to have enjoyable and be myself with out the stress of successful a fierce competitors. The viewers didn’t all the time get to see the true me, so having the ability to giggle and smile extra is refreshing.
Q: And right here’s a last query for you that comes out of left discipline: Baseball! You grew up with a love of the sport and might need discovered a profession on the diamond as a substitute of within the kitchen, if not for a shoulder harm. Do you observe skilled baseball as of late?
A: I nonetheless love watching baseball as a lot as my schedule permits me. Whereas I don’t have a favourite group, I’ve been invited to throw out the primary pitch at many Main League Baseball video games, and I get pleasure from being again on the sector! I additionally like to golf, and when my travels permit an additional few hours, and there's a good course close by, I attempt to make time to get on the market and apply my recreation.
Particulars: Momosan Santana Row is open from 5 to 10 p.m. each day, with lunch hours coming quickly, at 3090 Stevens Creek Blvd., San Jose; https://momosansantanarow.com