Not really though… he wasn’t at his restaurant the night we visited, oh well.
So a lucky group of 12 architect students and 4 art students went to the Morimoto Restaurant on Wednesday night to see behind-the-scenes of a top notch restaurant. Stephanie Goto, a Cornell alumnus, gave us an architectural tour of the restaurant. We learned about the materials used for the construction of the ceiling, walls, stairs, chairs, you name it. We were also shown the inside of the prep kitchen that boasts a cryogenic freezer. Apparently fish has to be preeeetty cold to be the freshest at any time of the year…as in -70 degrees Fahrenheit. Stephanie also invited a few special guests: Annie Block, Editor of an Interior Design Magazine, and John Randolph, Development Director of Sciame Development. And if the night could get any better, we were treated to some delicious hors d’oeuvres. YUM.