Morimoto in Disney Springs - Reviews, thoughts, insights?

[NYCgrrl]

I'm very familiar with their licensing deals and their portfolio. The agreement is actually not complicated at all. It's a very standard industry licensing deal. I didn't say there was anything wrong with it, but it is not in any way similar to the rest of the Morimoto restaurants (in ownership, operating model, quality, price, or any other way). The only thing alike is the name and even that, he was careful to distinguish by using the very odd "Morimoto Asia" vs. his usual "Morimoto"

Celebrity chefs tend to operate in some mix of restaurants where they have an ownership stake and operating role and ones where they license out their name. There is often (but not always) a very clear difference in quality between the two models. For chefs that have operated in both models (e.g., Scott Conant), there is often a massive difference between the 2 that is very obvious. Morimoto is one where anyone who has been to both types can tell you there is a big difference.

I'm not sure why you are asking if I think he operates all the restaurants on his own, when I'm the one who said he doesn't operate this one???

We will agree to disagree on the mechanics of the deal as neither one of us is at liberty to discuss it in full on an open board. Ultimately, the proof is in the pudding.

I see no difference in the quality of the dishes at any of his properties I’ve been at; this isn’t Frontera Cocina.
As for my question? It was rhetorical and not meant to be a point for debate.

 

[Lilsia]

I'm very familiar with their licensing deals and their portfolio. The agreement is actually not complicated at all. It's a very standard industry licensing deal. I didn't say there was anything wrong with it, but it is not in any way similar to the rest of the Morimoto restaurants (in ownership, operating model, quality, price, or any other way). The only thing alike is the name and even that, he was careful to distinguish by using the very odd "Morimoto Asia" vs. his usual "Morimoto"

Celebrity chefs tend to operate in some mix of restaurants where they have an ownership stake and operating role and ones where they license out their name. There is often (but not always) a very clear difference in quality between the two models. For chefs that have operated in both models (e.g., Scott Conant), there is often a massive difference between the 2 that is very obvious. Morimoto is one where anyone who has been to both types can tell you there is a big difference.

I'm not sure why you are asking if I think he operates all the restaurants on his own, when I'm the one who said he doesn't operate this one???

Chef Morimoto is very involved in these restaurants. When they were building the 2 in Hawaii, he actually moved there for the process. Everyone knows that he can't possibly be at all of his restaurants all the time, no one can, but he is not one of those who just signs their name to them and moves on. If you think that he is one of those that does not give a crap about what product is coming out of a restaurant with his name on it, you are sorely mistaken.

 

[freshmanjs]

Chef Morimoto is very involved in these restaurants. When they were building the 2 in Hawaii, he actually moved there for the process. Everyone knows that he can't possibly be at all of his restaurants all the time, no one can, but he is not one of those who just signs their name to them and moves on. If you think that he is one of those that does not give a crap about what product is coming out of a restaurant with his name on it, you are sorely mistaken.

the ones in Hawaii are very different. I made no comment regarding what he does or doesn’t care about. I said it’s a licensing deal (which it is).

 

[SwanVT2]

It was the best meal of our trip. Period.

 

[FunkyLamb]

I have had the absolute pleasure of eating at Morimoto's restaurants in Boca Raton, Maui and his original restaurant in Philly. Morimoto Asia is much more of a pan-asian menu. The sushi bar upstairs is more of the style of his other restaurants, but there definitely is more of a general style of asian cuisine in the way the menu is structured.

That being said, the food is excellent. Even if it is not hardcore Japanese, the preparations, plating and taste of the food is wonderful. For me, I would rather sit at the sushi bar and let the chefs take the wheel. As far price, it is in line with the other restaurants in Disney Springs. His other restaurants to me seemed more expensive, but that was probably me ordering too much Shōchū, Sake and Uni. I am such a fan that I will go to any of his locations if I am nearby. The fish is just so fresh and amazing that I can't pass it up.

Keep in mind that if you are just noshing and hopping around the Springs, you can order from the window and grab a drink instead of doing the whole big dinner. Either way , I think you will enjoy it.

Allez cuisine!

 

[DISNEY FIX]

Can you guys recommend a couple dishes to a noob...my kids like sushi..I don't..so I'll take some recommendations. Tia

 

[Lilsia]

Can you guys recommend a couple dishes to a noob...my kids like sushi..I don't..so I'll take some recommendations. Tia

On our last trip, my daughter has the beef lo mein and said it was really good. I had the wok Sauteed chinese vegetables with a side of rice and have been craving them since. They were in the garlicky sauce and cooked perfectly.

 

[bigAWL]

Thanks! And random PSA from someone who works in restaurant tech, in case people aren't aware, using platforms like OpenTable actually hurts restaurants, (same with DoorDash, UberEats, etc.) as they and other companies like them don't share the customer data with the establishment, (not in the way you're thinking like FB and Google use data, more for analytics and the like) and also charge an arm and a leg for their software. For Morimoto, this more than likely doesn't apply, but for smaller local restaurants, call them. Don't use Resy or OpenTable. I promise you they appreciate it.

Rant over.

For the DoorDash and UberEats delivery services, I agree they cost the take-out places a lot (although many restaurants admit they would not have survived the pandemic without those services).

My understanding is that OpenTable and sit down reservation apps work differently. They don't take a percentage of the bill, but instead charge a flat monthly fee, plus a small fee (up to $1 per person) for a completed reservation. Certainly, the restaurant would prefer to save those few dollars for an individual reservation, but that cut sounds a lot lower than the 20-ish-% going to the delivery services.

 

[NYCgrrl]

Can you guys recommend a couple dishes to a noob...my kids like sushi..I don't..so I'll take some recommendations. Tia

The buri-bop is a great dish as is any of the ramen dishes. And I love the ribs.

 

[DerekV914]

For the DoorDash and UberEats delivery services, I agree they cost the take-out places a lot (although many restaurants admit they would not have survived the pandemic without those services).

My understanding is that OpenTable and sit down reservation apps work differently. They don't take a percentage of the bill, but instead charge a flat monthly fee, plus a small fee (up to $1 per person) for a completed reservation. Certainly, the restaurant would prefer to save those few dollars for an individual reservation, but that cut sounds a lot lower than the 20-ish-% going to the delivery services.

The biggest issue with OpenTable isn't the pricing, but the fact that they don't share the customer data with the restaurants. This prevents the restaurants from seeing valuable market trends, as well as marketing to their customers since OpenTable doesn't allow them to see contact info. They also force restaurants to block off a percentage of tables which keeps the restaurant from filling those spaces unless it's done through OpenTable.

And in regards to DoorDash, UberEats, etc., helping keep restaurants afloat, that is a stretch. Sure, they got orders they may not have gotten during the pandemic. However, 9/10 times someone orders from those services the restaurant is actually losing money unless they gouge their customers by jacking up prices. As someone who literally spoke to restaurants every day during the pandemic, the overwhelming majority used those platforms out of necessity, not by choice. Certainly not trying to start an argument, but again, as someone who has worked in the restaurant online ordering space for a long time, I can promise you restaurants by and large despise those marketplace delivery apps.

 

[recmouse]

We ate there and weren't expecting anything special. It was AWESOME! Get the ribs... I drool thinking about them!