After more than a year of anticipation, MM by Morimoto is finally open in Montclair. I kept post notifications turned on for months, constantly refreshing Instagram and hoping each “coming soon” teaser signaled an opening date. The wait felt endless, but now that it’s here, there’s a deep sense of relief.
The newest restaurant from Iron Chef Masaharu Morimoto brings upscale Japanese cuisine to Montclair with a distinct American chophouse feel. It marks Morimoto’s first New Jersey location among more than 20 restaurants worldwide. He has earned a Michelin star, a James Beard Award, and international recognition for his cookbooks. Bringing that level of dining to Montclair is more than just another opening—it’s a big deal for New Jersey’s food scene.
MM by Morimoto is a collaboration with Montclair Hospitality Group, the team behind Ani Ramen and pastaRAMEN. With such well-known restaurants under their belt, adding MM to their lineup feels like a natural fit. The space spans more than 12,000 square feet, with over 200 seats and stunning design in every corner.
When I walked in, the space immediately set the tone. It felt like stepping into a New Year’s Eve celebration of sorts. Gold metallic fringe shimmered from the ceiling and balloon-like decorations floated above the bar. The bar stretched long and wide, anchoring the room. Lighting was dim but warm, with rows of pendant lights forming a wave-like pattern above the dining area. One wall featured a massive digital display that shifted visuals, changing the feel of the room entirely with each new transition. Every detail felt intentional. This place was clearly designed to impress.
My expectations were high going in. I’d been to Morimoto’s restaurant in Las Vegas, and that experience stuck with me for years. So when I heard he was opening in Montclair, I booked a reservation as soon as I could. I had to see if the New Jersey version could live up to the memory.
I knew my order before I even sat down. Those tamarind-glazed pork ribs had left their mark years ago in Vegas, and I was eager to see if they’d measure up. When they arrived, the crisp, sticky, caramelized exterior made my mouth water. The meat was fall-apart tender—sweet, spicy, and tangy in all the right ways. I carefully scooped up every last bit of sauce from the plate. They tasted just like I remembered—maybe even better. It’s rare a dish sticks with you like this (literally!), but these ribs are a must. No question.
I followed that with the crispy rock shrimp tempura. It came with two sauces—one spicy gochujang and the other a creamy wasabi aioli. Both were incredible, and I couldn’t pick a favorite. The shrimp were perfectly fried, light, crunchy, and generously coated in sauce. Honestly, I could have eaten a second order without hesitation. Another must try for sure.
As someone who loves sushi, I couldn’t pass up the chance to try it here. Every piece of sashimi or nigiri was incredibly fresh. The rice was soft and perfectly sticky, just the way it should be—though I do wish it were slightly warm. The fish was freshly sliced and full of flavor. I even tried fish eggs (ikura) for the first time and was surprised by how much I liked them. They had a satisfying little pop, and when dipped in soy sauce, the gentle saltiness enhanced the fish without overpowering it.
Next, the steaks arrived on hot plates, still sizzling as they hit the table. The presentation caught my eye right away, and really accentuated Morimoto’s steakhouse vision. The server uses tongs to grab a piece of steak and press it onto the hot plate, demonstrating that you can cook it further if desired. Not for me, though. I like mine red and juicy. The skirt steak came pre-sliced, packed with flavor. Charred edges added smoky depth while the center stayed perfectly red and tender. A true delicacy, each bite was tender and melted in my mouth—something that is often missed with tougher cuts like skirt.
Then came the A5 Wagyu fried rice, which quickly became one of my favorite dishes of the night. It arrived steaming in a hot stone bowl, topped with delicate slices of raw A5 Wagyu, a cracked egg, fresh vegetables, sesame seeds, and a drizzle of soy. The server carefully stirred and cooked the ingredients tableside, adding soy sauce as she went along. Each swirl is locked in layers of flavor. The ribbons of fat in the wagyu melted like butter, while the rice at the bottom crisped to a golden crust. The flavors were rich, deep, and balanced—it was just too good.
To finish things off, I had to get the tiramisu. They started by bringing out a plate with fresh berries and little chocolate curls. Then the server showed up with a giant dish of tiramisu, scooped a hefty portion, and slapped it onto the plate. He asked if I wanted more—of course I did. It was soft and pillowy, not too heavy on the coffee flavor—just perfect. I don’t usually go crazy for tiramisu, but this one won me over.
This restaurant was seriously impressive and yes, the New Jersey version lived up to the hype. With Montclair’s ever-growing list of standout spots and its proximity to New York City, it makes sense that Morimoto chose it as the home for MM. It’s the kind of place people will absolutely travel for—myself included.
Montclair got something special with MM by Morimoto, and I already know I will be back. Reservations are available now through Resy, and if you get the chance to go, do it.
Alondra Cabrera is the Editorial Assistant at New Jersey Digest. She recently graduated from Montclair State University with a degree in Communication and Media Studies. During her time at school, she discovered her passion for journalism and content creation. In her free time, she loves to create and edit videos for her corgis, Rafi and Toffe, and indulge in culinary adventures with her friends. Alondra also enjoys traveling, cooking, and working out. She is excited to embark on her professional journey in media and looks forward to contributing her skill and creativity to her role here at New Jersey Digest.
