Morimoto Philadelphia Launches New Take-Home Ice Creams and Sorbets

Morimoto Philadelphia is already known for its top-of-the-line dining experience and superb Japanese cuisine. Now Iron Chef Masaharu Morimoto's flagship location, which he operates with Stephen Starr, will be even more noteworthy with the inclusion of new ice creams and sorbets. The restaurant will be selling the house-made, small-batch desserts for patrons to take home.

Morimoto's Pastry Chef Thomas McCarthy is the mastermind behind the new additions. Seemingly rare, but brilliantly harmonized, flavors on the menu will include Pist Toff, a pairing of pistachios and toffee, and Miso Honey, a sweet and savory duo composed of burnt honey ice cream and sweet shiro miso. Thirty different flavors will debut during the course of several months and will be available in limited quantities.

Mary Jane Brownie, made with kinako (toasted soybean flour) ice cream with bits of chocolate brownie and candied hemp seeds, will be available at the launch, along with vegan-friendly Coconut Coffee, composed of creamy coconut sorbet with a coffee swirl and cacao nibs. Guests will be kept waiting in suspense to try upcoming flavors like Salty Beach, coconut and sea salt ice cream with graham cracker and fudge swirls, and French Toast and Bacon.

Chef McCarthy's unique flavor combinations are inspired by frequent travels to Japan and the unconventional dishes he encountered there. He recalled how soft serve is sold everywhere. While visiting Japan once a year for 10 years, Chef McCarthy said, he was continuously challenged to relook at flavor possibilities. He told FN Dish he calls ice cream a "blank canvas" that allows him to see how far he can push the envelope. "Ice cream is the medium for which all things are possible," said Chef McCarthy. Using ice cream and sorbet, he continues to balance his desserts on the fine line between familiar, humorous and exotic.

Each to-go style pint of Morimoto Philadelphia’s new ice creams and sorbets will be available for purchase at the front of the restaurant, as well as from the servers at the end of a meal.

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