The Iron Chef’s Awesome Ahi Pizza
Congratulations to Iron Chef Masaharu Morimoto on the fourth anniversary of Morimoto Waikiki!
General manager Chad Yang began his career with Morimoto Waikiki in 2011, and has assisted in maintaining the restaurant’s success and popularity, consistently winning awards and critical acclaim in Honolulu.
Once he joined the team, he focused on improving staff knowledge and training, and continues to encourage community outreach through service and donations.
Chad would like to recognize the hard work and efforts of his staff in constantly striving to achieve the perfection Chef Morimoto expects.
To celebrate Morimoto Waikiki’s anniversary, there are several new additions to the menu, including hamachi tacos, featuring Japanese hamachi stuffed into fried gyoza shells with nampla, nuoc cham, jalapeno, avocado puree, crème fraiche, grape tomatoes and micro cilantro; and a locally caught seasonal snapper with black mussels bathed in a yellow Thai curry sauce spiced with Thai chili and served with house-polished rice, sea asparagus and pohole (fiddlehead) ferns.
Presentations are unique and impressive, and service is impeccable.
The décor of the restaurant is elegant yet casual, with comfortable seating, a sushi bar and a full-service bar.
The spectacular view of the sunset over the yacht harbor is breathtaking and makes the restaurant an ideal spot for special occasions. Parking is valet with validation.
For more information, call 943-5900.
This heart-healthy recipe is one of the signature dishes on the menu, as well as in the cookbook Morimoto: The New Art of Japanese Cooking.
MORIMOTO’S TUNA PIZZA
* 4 flour tortillas, about 7 inches in diameter
* 2 tablespoons extra virgin olive oil
* 1/2 cup barbecued eel sauce (available in Asian specialty stores)
* 10 ounces thinly sliced sushi-grade tuna
* 2 thinly sliced fresh jalapeno peppers
* 1/2 cup thinly sliced red onion
* 1/2 cup halved cherry tomatoes
* 1/3 cup pitted Kalamata olives
* Anchovy Aioli, to drizzle over tortillas
* baby cilantro, for garnish
Prepare a sauté pan or cast iron skillet over medium heat.
Lightly brush each side of tortillas with olive oil. Brush one side of each tortilla with barbecued eel sauce.
Heat for 1-2 minutes, flipping constantly, until crisp.
Transfer to a wire rack to cool.
Arrange tuna slices on tortillas.
Scatter jalapeno peppers, red onion, cherry tomatoes and olives on the tortilla.
Decoratively drizzle Anchovy Aioli over pizza.
Garnish with cilantro. Makes four servings.
For Anchovy Aioli:
In a food processor, combine 2 egg yolks, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, 2 teaspoons anchovy paste and 1/2 teaspoon soy sauce. Blend well.
With the machine running, very slowly add 1/4 cup extra virgin olive oil and 1/4 cup vegetable oil in a thin stream, processing until the aioli is emulsified and thick. Season with salt and pepper, to taste.
Makes about 1 cup.