Iron Chef Masaharu Morimoto will introduce his celebrated ramen restaurant Momosan Ramen & Sake through a series of pop-up dinner experiences January 23-26 at his eponymous restaurant at MGM Grand. Guests can enjoy a taste of the ramen-forward concept through an exclusive a la carte menu, available only in the Morimoto lounge. Momosan, a nickname of Chef Morimoto, debuted in New York City in 2016 to consumer and critical acclaim and long lines.
“Momosan pays homage to my childhood in Hiroshima, where I developed an early love of noodles,” said Iron Chef Morimoto. “While ramen is our focus, we also feature a variety of other traditional and contemporary Japanese-inspired comfort foods. I’m honored to share one of my favorite and most personal culinary projects with MGM Grand’s guests and visitors.”
Momosan Ramen & Sake menu highlights will include:
• Tokyo Chicken Ramen: Soy-marinated chicken in a creamy chicken broth, topped with menma, kikurage, aji-tama, nori and scallion, drizzled with soy tare
• Momosan Tonkotsu: Pork chashu in a traditional, thick broth prepared with aji-tama, takana, kikurage, scallion and toasted nori, finished with garlic oil and soy tare
• Soft Shell Bao: Crispy softshell crab with pickled cucumber and mustard mayo inside a bao bun
• Gyudon: Thin beef belly with onion, dashi soy and pickled ginger served over rice
• Crispy Mimiga: Japanese fried pig ear seasoned with shichimi and sake; served with a side of Japanese mayo
Dr. Elinor Garely. Editor-in-Chief, Wines.Travel and TourismExecutives.com; Reporter, eturbonews.com and etn.travel
•Expert Witness: Hospitality, Travel /Tourism industry with TASA Technical Advisory Services for Attorneys
•Award winning international journalist/consultant
Former Professor of Management/Marketing; Coordinator - Hotel, Travel /Tourism program - CUNY, BMCC
•Former Professor - Business Management /Marketing faculty - Long Island University, NYU Stern School of Business, University of Shanghai, PRC
•International marketing and management executive with Playboy Clubs and Hotels, the Copacabana and related restaurants/ clubs; Helmsley Spear (Hospitality Consultant Division), Babcock and Wilcox
•Developed/implemented first hotel joint venture in Russia; first hotel/restaurant management program at University of Shanghai, PRC; designed/ implemented hotel management training programs for hotels in the United States, China (PRC), Malaysia and Caribbean
•Received Ford Foundation grant to study role of Community Colleges in PRC; consultant to the government of Kenya to explore new economic development opportunities in the USA
•Research includes an analysis of Guest Safety/Security at 5-Star/Luxury Hotels in Bangkok, Thailand, Cape Town, South Africa and Miami, Florida (Dissertation); Child Trafficking; eMarketing and We Know What Women Want in Hotels
•Former Real Estate Sales/Broker: Hotel Industry
•Doctorate in International Business from the University of Sarasota (Florida): focus on hotel, travel and tourism and guest safety/security
•MBA in International Marketing and Business Management from New York University, Stern School of Business with Honors from the American Marketing Association; Former Member of BGS Honor Society
• BS Degree, Lesley College, Art / Education
•Former Member - BOD, Sutton Area Community organization, International Food Wine & Travel Writers Association and HSMAI. Current Member - NY Travel Writers Association, Princeton Club of New York
