Iron Chef Masaharu Morimoto Is Opening His First Boston Restaurant at Hub Hall

Photo courtesy of Momosan / Hub Hall

Allez! Cuisine! When Hub Hall opens early next year at the new development by the TD Garden, it will be home to prong of Iron Chef Masaharu Morimoto’s Momosan Ramen and Sake. The noodle shop is the 18th and final vendor announcement from the developers of the forthcoming food hall, and it will be the venue’s only sit-down, full-service restaurant.

The fourth Momosan location—following establishments in New York City, Waikiki Beach, and Seattle—blends Japanese-style noodles, grilled dishes, sushi, and snacks with Western influences and an eye for presentation, in the celebrity chef’s style. It will have an expansive sake selection, including Morimoto’s signature brand, and Morimoto’s beer collaborations with Rogue Ales, alongside Japanese and local brews. It will also have cocktails and wine.

“Momosan is all about enjoying ramen, grilled skewers, beer and sake in a fun, casual and energetic environment,” Morimoto said in a press release.

Chef Masaharu Morimoto is opening a Boston ramen shop at Hub Hall. / Photo courtesy of Momosan / Hub Hall

Morimoto, originally from Hiroshima, got his U.S. start at NYC’s acclaimed Nobu, before being tapped to compete on the original Japanese version of Iron Chef. On Iron Chef America, Morimoto won 25 battles. He opened his first restaurant, Morimoto, with Philadelphia’s Starr Restaurants in 2001, and now has restaurants around the world. Along with the Boston expansion, he is also developing another Momosan Ramen location in Brooklyn.

Momosan will comprise 3,000 square feet of the Causeway Street-level food hall at the Hub on Causeway development. It’s situated across the new TD Garden entrance plaza from Big Night Live, Guy Fieri’s Tequila Cocina, and ArcLight Cinemas; next to Star Market, and below Banners Kitchen + Tap. Sound Advice, a new cocktail bar developed with help from the team behind New York’s acclaimed Death & Co., is also headed for the Hub on Causeway this winter.

Hub Hall will span 16,000 square feet in total with mainly local vendors (see past vendor announcements here, here, here, and here), curated by Patina Restaurant Group:

• Bianco & Sons Sausage: Expansion of a 60-year-old Medford family business
• Boston Soup Company: New concept from restaurateur Charlie Larner and chef Marc Orfaly of Navy Yard Hospitality (Reelhouse, Pier 6, Mija Cantina)
• Caffè Nero: Basically the Dunkin’ of the U.K.
• Cusser’s Roast Beef & Seafood: Expansion of the New England beach shack-lunch spot from chef Carolyn Johnson and her team at Mooncusser Fish House and 80 Thoreau
• GreCo: Expansion of the Best of Boston-worthy gyro shop from a partner at Committee and the soon-to-open Krasi Wine Bar
• JUICYGREENS: Expansion of a Jamaica Plain juice shop
• Lily P’s: Expansion of a brand-new fried chicken and oyster bar from chef Chris Parsons (The Oyster Club)
• MIDA APIZZA: New concept from chef Douglass Williams and his team at Mida
• Mike’s Pastry: Expansion of an iconic North End bakery and cannoli shop
• Monica’s Mercato: Expansion of an iconic North End sandwich shop
• Now Pouring Wine Bar: By-the-glass wine bar from Patina Restaurant Group
• ReelHouse Oyster Bar: A casual offshoot of Navy Yard Hospitality’s coastal restaurant
• Sauce Burgers: Expansion of a cult-favorite Andover burger shop
• Sullivan’s Castle Island: Expansion of an iconic South Boston seafood grill
• Taco Dumbo: Expansion of Brooklyn-based taqueria startup
• The Draft by Banners: Expansion of Banners, a craft beer bar from Patina Restaurant Group
• The Smoke Shop: Expansion of chef Andy Husbands’ Best of Boston-worthy barbecue

“I am looking forward to being a part of the all-new Hub Hall and offering the Momosan experience to locals, tourists and TD Garden attendees,” Morimoto said in a statement. Hub Hall is on track to open by early February 2020.

Hub Hall, coming winter 2020, the Hub On Causeway, 80 Causeway St., Boston, patinagroup.com.