When hot-shot Philly restaurateur Stephen Starr opened Morimoto, a big (12,000 square feet), splashy (millions spent on construction and décor) place serving Japanese fusion (Peking duck, foie gras, and other decidedly non-Japanese fare abounds), it was hard to imagine he could do something similar, yet different in a matter of a few weeks. But he did, begetting Buddakan. It's even bigger, and the décor is quite different. The menu starts with a Chinese base, but like its older sibling down the street, flies through fusion riffs faster than you can say "dining as theatre."