Architectural + Culinary Experience

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Masaharu Morimoto (b. born May 26, 1955 in Hiroshima, Japan) This well-known Japanese chef, with fusion style cuisine, is best-known as the third Iron Chef Japanese and an Iron Chef on its spinoff, Iron Chef America. (Wikipedia)
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My friends meal with Morimoto's signature brew beer.
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My meal was oven roasted lobster with the best brussels sprouts I've ever tasted.
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My view to the open kitchen.
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My friend enjoying her $21.00 beer.
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Me, in awe of this experience!
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Tadao Ando (b. September 13, 1941 in Osaka, Japan) This architect works primarily in exposed cast-in-place concrete and is renowned for an exemplary craftsmanship which invokes a Japanese sense of materiality, junction and spatial narrative through the pared aesthetics of international modernism. (Wikipedia)
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The view as one enters.
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This wall is made of water bottles and designed by Ross Lovegrove.
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A solid core of lumber divides dining areas.
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Monumental concrete pillars which do not support the roof.
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The ceiling is a fiberglass reinforced canvas.
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The lower level bar top is made of plexiglass.
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So many diverse seating designs!
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Dining tables seem private by the glass dividers which have a dot pattern that ascends up to a more transparent divider. It is one solid plate of glass that continues up through the floor plates to divide dining tables on the entry level.
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A private party room with an exterior access. It is different in design from the other dining areas and has no light in the room except what is seen here.
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The Ladies room was even sleek.
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The restroom door has full-height handles and slides open.
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My Morimoto autographed cookbook.
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The entrance is covered by a traditional noren curtain.
I was one exhilarated customer. I'm not sure I could have been any more pleased at any other restaurant in New York.