Tempura vegetables, dashi soy and hot mustard aioli
Ishi Yaki Buri Bop
Rice dish prepared at table in hot river stone bowl king yellowtail or kobe beef
Seafood Toban Yaki
Sweet prawns, scallops, king crab, bok choy, manila clams, oyster mushrooms, citrus
Hot Dishes
Kuro Edamame
Fresh soybeans with sea salt
Rock Shrimp Tempura
Spicy kochujan aioli
Morimoto Tempura
Gorgonzola, roasted red pepper and daikon-soy sauces
Spicy King Crab
Broiled on the half shell
Steamed Scallop
Ginger and scallion
10 Hour Pork Kakuni
Braised pork belly with hot rice porridge
Yosedofu
Fresh tofu created at table served with two sauces
Cold Dishes
Toro Tartare
Caviar and fresh wasabi
Yellowtail Tartare
Caviar and fresh wasabi
Sesame Chicken
Cucumbers and seasonal tomatoes
Tuna Pizza
Crisp tortilla, spicy tuna carpaccio and anchovy sauce
Morimoto Sashimi
Five assorted sashimi with seven sauces
Carpaccio
Whitefish, octopus, salmon or kobe beef thinly sliced with yuzu soy, hot oil and mitsuba leaf
Hamachi
Ponzu, jalapeno
Noodles
Cha Soba
Chilled green tea noodles with chopped scallion, fresh wasabi and dashi shoyu sauce for dippings
Inaniva Udon
Chilled wheat noodles with grated ginger and dashi-shoyu sauce for dipping
Soba Carbonara
Soba noodle, edamame, bacon, scallions
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