atelier Morimoto XEX
This Roppongi restaurant, founded by one of Japan’s former Iron Chefs, attracts dozens of celebrities from both within and outside of the country.
Restaurant Details
The XEX series of restaurants could carry itself on name alone. They are the signature restaurants of superstar restaurateur and culinary master Masaharu Morimoto, the third Iron Chef Japanese and a household name with over 20 restaurants under his belt.
Of these, only atelier Morimoto XEX personally bears his name. The Roppongi establishment spans three floors, with a teppanyaki counter in the basement, a sushi counter (crafted from a single piece of plain wood) and bar on the first floor, and a cigar lounge on the second. For even more exclusivity, a private teppanyaki grill is also tucked away on the second floor — perpetually in high demand for intimate gatherings and special occasions.
Naturally, a restaurant with such a reputation also attracts more stars than a local supercluster. Many of Japan’s most famous celebrities regularly frequent the sushi and teppanyaki counters, as well as a slew of others from outside Japan — no small number of them drawn by the culinary prowess of head chef Takeshi Hatakeyama, who was previously sushi chef of XEX Daikanyama. A specialist in the Edomae style of sushi, Chef Hatakeyama has made a name for himself thanks to his perfect balance of reverence to sushi tradition and willingness to broaden his culinary horizons through experimentation.
Who knows? Drop by atelier Morimoto XEX, and you just might spot your favorite celebrity there — the cherry on top of an already delectable evening.
An atelier is where things are created, and Chef Hatakeyama and his team are in the business of creating deliciousness here in atelier Morimoto XEX’s kitchens.
An atelier is where things are created, and Chef Hatakeyama and his team are in the business of creating deliciousness here in atelier Morimoto XEX’s kitchens.
Chef Takeshi Hatakeyama draws upon the full wealth of his experience and near-limitless resources at his disposal to craft a one-of-a-kind omakase (chef’s choice) course meal. Guests can look forward to seasonal vegetables and seafood, as well as Chef Hatakeyama’s personal specialty, a selection of Edomae sushi that has been aged and prepared using special techniques.
Chef Takeshi Hatakeyama draws upon the full wealth of his experience and near-limitless resources at his disposal to craft a one-of-a-kind omakase (chef’s choice) course meal. Guests can look forward to seasonal vegetables and seafood, as well as Chef Hatakeyama’s personal specialty, a selection of Edomae sushi that has been aged and prepared using special techniques.
The former Iron Chef continues his legacy of innovative, creative cuisine, expertly executed with Chef Hatakeyama’s deft culinary skill. Premium ingredients like bluefin tuna and dried mullet roe are assembled in courses that will delight guests in ways never thought possible before.
The former Iron Chef continues his legacy of innovative, creative cuisine, expertly executed with Chef Hatakeyama’s deft culinary skill. Premium ingredients like bluefin tuna and dried mullet roe are assembled in courses that will delight guests in ways never thought possible before.
Named for Chef Morimoto’s signature restaurants, this course menu makes use of premium ingredients like Japanese spiny lobster, oysters and caviar.
Named for Chef Morimoto’s signature restaurants, this course menu makes use of premium ingredients like Japanese spiny lobster, oysters and caviar.
To call this course “supreme” would verge on hyperbole at other restaurants, but this menu definitely deserves the title, with melt-in-your-mouth medium-fatty bluefin tuna, horsehair crab and steamed abalone among the highlights.
To call this course “supreme” would verge on hyperbole at other restaurants, but this menu definitely deserves the title, with melt-in-your-mouth medium-fatty bluefin tuna, horsehair crab and steamed abalone among the highlights.
A course named for the legendary Iron Chef and restaurateur needs no introduction. True to its name, the Morimoto Luxury Course uses the most premium ingredients available at atelier Morimoto XEX, such as beluga caviar, shark fin and abalone.
A course named for the legendary Iron Chef and restaurateur needs no introduction. True to its name, the Morimoto Luxury Course uses the most premium ingredients available at atelier Morimoto XEX, such as beluga caviar, shark fin and abalone.
atelier Morimoto XEX Remarks
On weekdays, only children aged 13 and above will be permitted entry. On weekends, only children aged 7 and above will be permitted entry.
Children must order and consume an individual adult course for themselves.
atelier Morimoto XEX Business Days
atelier Morimoto XEX Address
IKN Roppongi Building, 7-21-19 Roppongi, Minato-ku, Tokyo, 106-0032
atelier Morimoto XEX Access Info
atelier Morimoto XEX is located directly outside Exit 5 of Nogizaka Station on the Tokyo Metro Chiyoda Line, or Exit 7 of Roppongi Station on the Tokyo Metro Hibiya and Toei Oedo Lines.
atelier Morimoto XEX Phone Number
atelier Morimoto XEX Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
COURSE MENUTeppanyaki Icho (Grand Nikko Tokyo Daiba)
Teppanyaki Icho not only dazzles guests with spectacular displays of culinary skill, but also a beautiful sight of Tokyo Bay and its surroundings, thanks to its position on the 30th floor of the Grand Nikko Tokyo Daiba.
COURSE MENUNikuya Manno Ohatsutenjin Urasando
This long-time meat wholesaler manages the entire farm-to-table process to ensure world-class kuroge wagyu of its special female cattle. Their latest effort, at the Ohatsutenjin Urasando branch, elevates this legacy even further.
COURSE MENUAoyama Gyusai
With house-made sauces, counter-grilled wagyu and a love for Ibaraki-grown Hitachi beef, Aoyama Gyusai expands the definition of high-caliber teppanyaki dining in Aoyama.
COURSE MENUHonten Yamashina
Perched on the top floor of Ginza Place, Honten Yamashina's unparalleled teppanyaki features 40-month-old Omi beef from Ozaki Farm in Shiga Prefecture.