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Scattered sashimi over sushi rice.
Rice, onion and pickled mushrooms.
Rice, cabbage, Japanese mustard aioli and tonkatsu sauce.
Wasabi fried rice.
Panko crusted chicken, egg, caramelized onions, shiitake dashi soy broth and steamed rice.
Assorted tempura, steamed rice and trio of dipping sauces.
King yellowtail.
Fresh water eel. Rice dish prepared at your table in hot river stone bowl.
Choice of sushi or sashimi.
Choice of sushi or sashimi.
Per person. ?Chef's choice' a multi-course tasting menu designed to allow you to experience the essence of morimoto's cuisine.
Per person. A carefully chosen selection of beverages paired with each course of our chef's tasting menu.
Shaved bonito and yuzu vinaigrette.
Avocado, orange, hazelnuts and white soy-citrus vinaigrette.
Ginger-soy dressing, avocado and crispy shio kombu.
Fresh wasabi.
Fresh wasabi.
Crisp tortilla, tuna sashimi, cilantro, jalapeno, olives and anchovy aioli.
Thinly sliced with yuzu soy, hot oil and mitsuba leaf.
Fresh soybeans with sea salt.
Spicy ?kochujan' aioli.
Kanzuri-miso broth.
Broiled on the half shell. Spicy.
Iron chef's chicken noodle soup.
Vegetarian broth, rice noodles and Japanese vegetables.
Pork belly, ramen noodles, soft cooked egg and choice of soy broth or rich pork broth
Per person. A carefully chosen selection of beverages paired with each course of our chef's tasting menu.
Per person. An all sake pairing featuring hand selected and signature sakes for each course of our chef's tasting menu.
Caviar and fresh wasabi.
Caviar and fresh wasabi.
Crisp tortilla, tuna sashimi, cilantro, serrano chili, olives and anchovy aioli.
5 assorted sashimi with toppings, roasted red pepper sauce and cilantro sauce.
Thinly sliced with yuzu soy, hot oil and mitsuba leaf.
Sliced jalapeno.
Fresh soybeans with sea salt.
Spicy ?kochujan' aioli.
Gorgonzola, roasted red pepper and daikon-soy sauces.
Broiled on a half shell. Spicy.
Braised pork belly with hot scallop rice porridge.
Created at your table, served with crab ankake and soy.
Kanzuri-miso broth.
Cooked tableside on a hot river stone, ponzu and shiso chimichurri.
Chilled green tea noodles with chopped scallion, fresh wasabi and dashi-shoyu sauce for dipping.
Chilled wheat noodles with grated ginger and dashi-shoyu sauce for dipping.
Iron chef's chicken noodle soup.
Vegetarian broth, ramen noodles and Japanese vegetables.
Shaved bonito and yuzu vinaigrette.
Ginger-soy dressing, avocado and crispy shio kombu.
Mixed greens and white miso vinaigrette.
Avocado, orange, hazelnuts and white soy-citrus vinaigrette.
Miso su miso mustard.
Roasted duck breast, duck confit fried rice, duck egg and mandarin oolong reduction.
Wagyu filet, hamachi ribbons and avocado salad and herbed potatoes.
Koji marinated and grilled, seasonal vegetables and dashi nage.
Carrot, ginger, haricots verts and aka miso.
King yellowtail.
Sweet prawn, scallops, king crab, cockles, bok choy, oyster mushrooms and citrus butter.
Spicy yogurt marinade and grilled peppers.
Per oz. 2 oz. minimum.
Opal basil.
Chives and butter.
Thyme and rosemary.
Chicory and fresh herbs.
Spicy.
Spicy.
Spicy.
Fresh ginger ice cream, matcha cream sauce, espresso mochi cake and gingersnap.
kinako custard "udon", ginger cream, kuromitsu, pickled fruit and pistachio.
Seasonal fruit, fresh nashi sherbet, mochi dumpling, yuzu jelly and sweet anko.
Brown butter cake, roasted green tea and vanilla mousse, candied pecans and caramelized honey ice cream.
Granola, nashi and whipped creme.
Brownie, burnt miso ice cream, toasted meringue and sesame.
Chef's selection of sorbet.
Chef's ice cream of the day.
Dogfish analog vodka, godiva white chocolate, bailey's, espresso and matcha.