This is the only place in the world where you can order teppan (hibachi-style cooking) from the Iron Chef and cocktails such as the Las Vegas Meets Japan and the Las Vegas Fizz.
In addition to the personalized service from the chef behind the impressive grill, there are also sushi bar and dining room experiences.
Forbes Travel Guide sat down with Morimoto to get the scoop on why you should eat here now.
Why did it take you so long to make the transition to Las Vegas?
I have restaurants all over the world, and Las Vegas diners visit from all over the world. Through each restaurant in Hawaii, Bangkok, Disney World and more, I have learned about different cultures’ palates, desires and expectations in a restaurant.
Morimoto Las Vegas enables me to put everything I have learned together in one destination.
What do you want every diner to notice at Morimoto Las Vegas?
I want every diner to notice our new teppan section. I have never had teppan in one of my restaurants before, so I am very excited. Teppan was a type of service that I always wanted to do, and it allows us to do more with high-quality meats.
I also want diners to notice our other entertainment characteristics within the restaurant and, of course, I want every diner to notice the flavors that the restaurant highlights from different parts of the world.
Why is Las Vegas the right place to debut this menu?
Las Vegas is all about entertainment and experience. The lights, the glitter, the performers — it was important for me to have an interactive menu where guests can get involved in the cooking and watch amazing food being made right before their eyes.
What is your opinion of the state of Japanese fine dining in Las Vegas?
I think the overall restaurant scene in Las Vegas has advanced over the last few years and Japanese fine dining is a part of it.
However, I’m not in a position to provide an opinion about it. As a newcomer, I hope that if somebody else is asked the same question five or 10 years from now, Morimoto will be one of the restaurants they talk about.
What is your favorite part of your job?
As I was growing up, my family was not very well off. However, every once in a while, we would go to a sushi restaurant to have family dinner, and it was the most warm and comforting time of my childhood.
That experience left a very strong impression on me, and that’s why I wanted to become a sushi chef.
My favorite part of my job is being able to provide that warmth and comfort to other children and families the way that those sushi chefs did for me.
The television series Iron Chef has obviously been a huge part of your life. As a chef, what are the advantages and disadvantages of being on such a famous show?
There are many advantages to being an Iron Chef, but I think the biggest is the fact that I am always challenging myself.
I don’t cook for the judges or the audience when I participate in the show. The true opponent I challenge is myself. I push myself to the edge to raise the bar. Every small thing counts and could be the determining factor of winning or losing.
I want to put this kind of effort into all the dishes I make, regardless of being on a TV show or not. During the course of filming, I grew as a person, as a chef, and was blessed with so many encounters, knowledge and learning experiences. It all led me to the success I have today.