Foodies, Post Pics of Your Food!!!

Morimoto's: Hawaii
Whitefish Carpaccio
Hot Oil, Ginger, Yuzu Soy
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Morimoto's: Hawaii
Angry Chicken
Organic Half Chicken, Finger Peppers, Spiced Chicken Jus
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Morimoto's: Hawaii
Steamed Salmon
Black Bean Sauce, Ginger, Hot Oil
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Morimoto's: Hawaii
Surf & Turf
6oz Prime Filet, Morimoto Style Poke, Salt Crusted Fingerlings
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Morimoto's: Hawaii
Omakase Plate 1
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Morimoto's: Hawaii
Omakase Plate 2
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Morimoto's: Hawaii
Omakase Plate 3
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Morimoto's: Hawaii
Omakase Plate 4
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Morimoto's: Hawaii
Omakase Plate 5
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Morimoto's: Hawaii
Omakase Plate Entree
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Morimoto's: Hawaii
Omakase Plate Pre-Dessert
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Morimoto's: Hawaii
Omakase Dessert
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Morimoto-San & Me
Shaka Brah!
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is that foam on your poke? the omakase dessert looks like female parts... :eyebrows:

i saw morimoto on top chef and it made me think of you! he was there to have one of the cheftestants make him a last supper that reminded him of the food his mom would cook him after a long day of playing baseball as a child. so whimsical, ha! unfortunately, the cheftestant failed. it did not look like any simple japanese family supper i have ever seen.

Quote:

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Originally Posted by lunchbox

is that foam on your poke? the omakase dessert looks like female parts... :eyebrows:

i saw morimoto on top chef and it made me think of you! he was there to have one of the cheftestants make him a last supper that reminded him of the food his mom would cook him after a long day of playing baseball as a child. so whimsical, ha! unfortunately, the cheftestant failed. it did not look like any simple japanese family supper i have ever seen.

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Yeah that was a Dashi foam dressing. I don't know where I stand on the whole foam movement in haute cuisine nowadays. I'll need to sample more of it.

The dessert was a mix of sorbet, ice cream and purple sweet potato.

ya, i think it's just the presentation of the purple sweet potato. lol.

i don't think i'm a fan of the concept of foam, but i can't remember if i've really tried it so i guess i could change my mind. i think it just seems superlfuous in most instances, but i suppose it could really work the subtle angle that chefs like morimoto are going for.

Quote:

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Originally Posted by lunchbox

ya, i think it's just the presentation of the purple sweet potato. lol.

i don't think i'm a fan of the concept of foam, but i can't remember if i've really tried it so i guess i could change my mind. i think it just seems superlfuous in most instances, but i suppose it could really work the subtle angle that chefs like morimoto are going for.

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I could say something rude but I'll stay on the highroad...lol.

Foam does add a nice hit of flavor without the heaviness of a sauce which is nice.

Ryan's Restaurant: Hawaii
Crab Dip & Focaccia
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Ryan's Restaurant: Hawaii
Buffalo Wings (dry=less mess)
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Ryan's Restaurant: Hawaii
5 Spice Duck
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Ryan's Restaurant: Hawaii
Mochiko Fried Chicken
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Should I post pictures of my rainbow cupcakes with fluffy white frosting?

Terra Restaurant: Hillcrest, San Diego
Salty Peppery Calamari
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Terra Restaurant: Hillcrest, San Diego
Lobster Macaroni & Cheese
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Terra Restaurant: Hillcrest, San Diego
Pumpkin Spice Cake
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Bellefleur: Carlsbad, San Diego
Pedro's World Famous Seafood Chowder
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Bellefleur: Carlsbad, San Diego
Roasted Garlic
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Bellefleur: Carlsbad, San Diego
Pastry Wrapped Baby Brie
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Bellefleur: Carlsbad, San Diego
Double-Cut Porkchop
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i are hungry now!!!

how was that lobster mac n cheese? my parents-in-law had something like that somewhere else in SD (north county) and they said it wasn't that great. they said the lobster kind of got lost in the béchamel and cheese of the dish. yours looks to have more significant pieces of lobster though and they're retired so their idea of dining out at a "nice place" isn't the same as ours...