There can be few people with an interest in food or dining who have not heard of Masaharu Morimoto. Revered as the star of Japan’s Iron Chef and Iron Chef America, the Hiroshima-born, Michelin-starred, ex-Nobu chef has succeeded in creating a seemingly effortless signature melding of Western and Japanese cuisine, with restaurants spanning the globe from Boca Raton and Mumbai to Mexico City, Philadelphia and Waikiki. Joining the eponymous Morimoto in New York last December was his shiny new outpost Tribeca Canvas, a visually striking design by Thomas Schoos, that pairs a simple, brick-walled cavernous dining space holding 65 seats, draped canvas arches painted with monochrome trees, and entwined vine pendant lamps.
Morimoto’s take on American comfort food sees a whirlwind of fresh ingredients revisited and tweaked, like starters Shrimp Nachos with ranch dressing and spicy gochujang aioli, steamed lamb ragu bun with pickled daikon and raita, and main courses skirt steak bone marrow with potato puree, watercress and pepper jus or braised pork ribs with fried rice risotto and fennel slaw. Leave space for the sin-soaked brownie sundae of rum ice-cream, caramelized fruits and white chocolate cigarella served in an open, crispy spring roll pastry shell, and treat yourself to a house-brand tasting flight of sake and shochu, or sparkling Tsuki Usagi from the extensive sake list. Banzai!