Disruptive Restaurant Group (DRG) and sbe have collaborated with Iron Chef Masaharu Morimoto to launch a new pan-Asian dining restaurant concept, Sa’Moto, in Los Angeles, US.
Sa’Moto will debut at Doheny Room in Los Angeles and include signature dishes Kushi Age Pork, Laksa Noodle Soup, Sticky Ribs and Bao Sand.
The new restaurant will have an experimental Japanese menu that blends Asian flavours, Japanese techniques and American spirit.
Chef Masaharu Morimoto’s interpretation of pan-Asian cuisine includes unique flavour combinations, such as the use of Gochujang and Raclette.
sbe founder and CEO Sam Nazarian said: “We are thrilled to expand Chef Masaharu Morimoto’s presence within DRG by introducing this new concept and Chef’s innovative culinary prowess to Angeleno’s through The Doheny Room.
“With the Disruptive Restaurant Group, we’ve always prided ourselves with being on the cutting edge of culinary cuisine and technique and the partnership with Chef Morimoto perfectly aligns with our mission.
“Chef Morimoto is well known for pushing the boundaries of what food is supposed to be and we cannot wait to share his bold flavours and interpretation of pan-Asian cuisine with Los Angeles.”
Sa’Moto’s menu will be available on C3’s Go by Citizens app and C3 platform following the opening.
DRG develops and operates culinary brands including restaurants, lounges and nightclubs.
The company’s portfolio of restaurants includes Sa’Moto by Chef Masaharu Morimoto, Katsuya by Chef Katsuya Uechi and Casa Dani by Michelin Chef Dani Garcia.
It also includes Hyde Sunset Kitchen and Cocktails, which will be opened this year at sbe’s nightclub Hyde Sunset.
