Iron Chef

Just in case you might be too blossomed out we will be taking a short intermission for some food and a show. If you like food and television as much as I do you will likely have seen the show Iron Chef. Iron Chef is an hour long competition of 2 chefs preparing 4-5 dishes based on a secret ingredient that is introduced to them moments before they have to start cooking. The show originally stated in Japan in 1993 and the Food Network bought the rights to do an Iron Chef America. One of these Iron Chefs is Masaharu Morimoto (who was on both of the series) being born and raised in Japan he happens to have a restaurant in Tokyo. Anne surprised me with a birthday dinner on 4/04 at his restaurant Morimoto XEX in Tokyo.

Morimoto XEX is a teppanyaki restaurant so we were able to watch most of the meals prepared on a large grill directly in front of us. The meal consisted of 5 courses with several memorable items. One of them was a tuna tartar (paste) which he used in an Iron Chef America episode. There was a foie gras (duck liver), sea urchin, and oyster dish, some phenomenal scallops in a basil sauce, an abalone dish, and once again the star of the show, Kobe beef. Most of the courses that required sauteing were done so using the famous champagne Dom Pérignon. Dinner was followed by 5 different desserts in a lounge upstairs. As each of the dishes were presented to us we were told what it was and how to eat it (if it was a complicated dish). It felt a lot like being on the TV show and it was an awesome birthday present. Thanks, Anne!