An Iron Chef (Finally) Comes To South Beach

The much talked Morimoto South Beach, by the original Iron Chef himself Masaharu Morimoto, is just days away from opening inside South Beach's renovated Shelborne Wyndham Grand Hotel on October 1. Eater spoke exclusively to the legendary chef to find out what diners can expect when his Miami outpost finally welcomes excited foodies next month.

Morimoto has restaurants throughout the world but says he, "always planned to open a restaurant in Miami" because of Miami's "great atmosphere" and our ever changing clientele who work and visit Miami. And even adds that his Miami location, "is definitely a dream come true."

Diners who have visited his other restaurants will recognize Morimoto's signature dishes such as Tuna Pizza, Spicy King Crab and Toro Tartar on the menu but he tells us that, "as in all of my restaurants, the design is unique to that location and there are twists and new dishes on the menu." So guests can expect cuisine made with South Florida in mind.

But this isn't the chef's first foray into Florida, as he has a restaurant in Boca Raton Resort & Club, which he tells Eater is much different than his Miami location. For starters, his Miami restaurant is open to the public where as the Boca restaurant is only open to club members and guests. The Boca outpost also a smaller venue with a limited menu with a focus on a sushi and sashimi.
Since small and intimate is a foreign concept in Miami he says, "Morimoto South Beach will have a very broad menu and is a dining destination open to everyone." The restaurant's indoor/outdoor set up is designed, "to connect the outside and inside, creating a seamless flow from the ocean, beach and pool through to the dining room." And he notes, "I think the setting is elegant, but with a fun South Beach vibe. "
Not only is Morimoto and his team handling the kitchen of the large 180-seat restaurant, but he is also overseeing the F&B for the entire hotel — meaning you can have Iron Chef caliber food by the hotel's pool or delivered via room service. As for his staff? All hand picked by Morimoto himself.

And if you're in the market for a Morimoto "sighting," he confirms he will be at the grand opening and at the restaurant as much as possible in the upcoming months saying, "I'll be traveling back and forth from New York to oversee restaurant operations. I have been intimately involved in the development and am excited to spend lots of time in Miami on the execution."
· All Coverage of Morimoto [EMIA]
—Olee Fowler