Morimoto las vegas to open at mgm grand this fall

News Hour:

Masaharu Morimoto, renowned Japanese chef and star of Food Network’s “Iron Chef America,” will open his contemporary Japanese restaurant Morimoto Las Vegas at MGM Grand in fall 2016. The new restaurant will feature exquisite design along with signature sushi creations and spectacular cocktail offerings, including exclusive selections made just for the Las Vegas location.

“We are happy to partner with Chef Morimoto and would like to officially welcome him to MGM Grand,” said President and COO of MGM Grand Scott Sibella. “His culinary talent and expertise is respected around the world and the vision he has with this restaurant will continue to elevate our culinary portfolio, offering guests a one-of-a-kind experience only available at our resort.”

Previously slated to open at The Mirage, the venue will relocate to MGM Grand, taking the location currently occupied by Shibuya.

Chef Morimoto said, “I have enjoyed working with the MGM Grand to develop Morimoto Las Vegas, and on behalf of my team, we look forward to opening a beautiful restaurant at the resort this fall.”

Morimoto Las Vegas will join MGM Grand’s all-star lineup of celebrity chefs including Wolfgang Puck of Wolfgang Puck’s Bar & Grill, Emeril Lagasse of Emeril’s New Orleans Fish House, Tom Colicchio of Craftsteak, Michael Mina of Michael Mina’s PUB 1842 and Joël Robuchon of L’Atelier de Joël Robuchon and Joël Robuchon Restaurant.

Md. Rafiuzzaman Sifat, a CSE graduate turned into journalist, works at News Hour as a staff reporter. He has many years of experience in featured writing in different Bangladeshi newspapers. He is an active blogger, story writer and social network activist. He published a book named 'Se Amar Gopon' inEkushe boi mela Dhaka 2016. Sifat got a BSc. from Ahsanullah University of Science & Technology, Bangladesh. He also works as an Engineer at Bangla Trac Communications Ltd. As an avid traveler and a gourmet food aficionado, he is active in publishing restaurant reviews and cutting-edge articles about culinary culture.
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