Welcome to the Annotated Dish, where the creator of a buzzed-about New York entrée walks you through its essential components. Simply scroll over the arrows on the image to get quotes from the chef. (We’ve got Oompa-Loompas working around the clock on a taste component, but no promises.) Generally, we’ll be choosing a dish from a new or of-the-moment restaurant, with a special eye to the creations of important or rising chefs. Today, “Iron Chef” Masaharu Morimoto breaks down the toro tartare served at his eponymous West Side restaurant. A paragon of Japanese simplicity, the dish is served at lunch and dinner.
Photo courtesy Morimoto
