Thread: Foodies, Post Pics of Your Food!!!

Morimoto's: Hawaii
Whitefish Carpaccio
Hot Oil, Ginger, Yuzu Soy


Morimoto's: Hawaii
Angry Chicken
Organic Half Chicken, Finger Peppers, Spiced Chicken Jus


Morimoto's: Hawaii
Steamed Salmon
Black Bean Sauce, Ginger, Hot Oil


Morimoto's: Hawaii
Surf & Turf
6oz Prime Filet, Morimoto Style Poke, Salt Crusted Fingerlings

Morimoto's: Hawaii
Omakase Plate 1


Morimoto's: Hawaii
Omakase Plate 2


Morimoto's: Hawaii
Omakase Plate 3


Morimoto's: Hawaii
Omakase Plate 4


Morimoto's: Hawaii
Omakase Plate 5


Morimoto's: Hawaii
Omakase Plate Entree


Morimoto's: Hawaii
Omakase Plate Pre-Dessert


Morimoto's: Hawaii
Omakase Dessert


Morimoto-San & Me
Shaka Brah!

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

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.

Originally Posted by lunchbox

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

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.

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.

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.

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.

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Crab Dip & Focaccia


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Buffalo Wings (dry=less mess)


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5 Spice Duck


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Mochiko Fried Chicken

Should I post pictures of my rainbow cupcakes with fluffy white frosting?

Terra Restaurant: Hillcrest, San Diego
Salty Peppery Calamari


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Lobster Macaroni & Cheese


Terra Restaurant: Hillcrest, San Diego
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Double-Cut Porkchop