Morimoto Omakase
Omakase* 125 per person
“chef’s choice” a multi-course tasting menu designed to allow you to experience the essence of morimoto’s cuisine.
omakase is available sun-thurs until 10 pm and fri-sat until 11 pm
Beverage Omakase 75 per person
a carefully chosen selection of beverages paired with each course of our chef’s tasting menu.
Sake Omakase 75 per person
an all sake pairing featuring hand selected and signature sakes for each course of our chef’s tasting menu.
Cold Appetizers
Toro Tartare* 26
caviar and fresh wasabi
Yellowtail Tartare* 22
caviar and fresh wasabi
Uni Crispy Rice* 18
marinated ikura, tare, nori
Diver Scallop* 18
heart of palm, citrus vinaigrette, shiso, nashi
Hamachi “Pastrami”* 19
gin crème fraîche, pumpernickel toast
Tuna Pizza* 19
crisp tortilla, tuna sashimi, jalapeño, olives, anchovy aioli 19
Morimoto Sashimi* 25
five assorted sashimi with seven sauces
Carpaccio*
thinly sliced with yuzu soy, hot oil, and mitsuba leaf
whitefish 16
salmon 20
wagyu beef 28
Hamachi* 20
ponzu, jalapeño
Hot Appetizers
Edamame 8
fresh soybeans with sea salt
Rock Shrimp Tempura 21
spicy ‘kochujan’ aïoli
Morimoto Tempura 16
gorgonzola, roasted red pepper and daikon-soy sauces
Spicy King Crab 28
broiled on a half shell
Seasonal Mushrooms 20
served in a cast iron pot with chicory and fresh herbs
Sautéed Foie Gras and Grilled Eel* 26
sake meyer lemon, asian pear, sansho pepper
10 Hour Pork ‘Kakuni’ Braised Pork Belly 13
with hot rice porridge
Yosedofu Fresh Tofu 16
created at your table, served with crab ankake and soy
Wagyu Dumplings 15
kanzuri-miso broth
Noodles
Cha-Soba 14
chilled green tea noodles with chopped scallion, fresh wasabi and dashi-shoyu sauce for dipping
Inaniwa Udon 14
chilled wheat noodles with grated ginger and dashi-shoyu sauce for dipping
Soups
Morimoto Ramen Soup 14
iron chef’s chicken noodle soup
Miso Soup
tofu 7
littleneck clams 10.5
Dobin Mushi ‘Steamed Soup in a Pot’ 10
shrimp, chicken and mushrooms
Yasai Ramen 12
vegetarian broth, rice noodle, japanese vegetables
Salads
House Green Salad 10
shaved bonito, yuzu vinaigrette
Seared Tuna Mizuna Salad* 20
ginger-soy dressing, avocado, crispy shio kombu
Calamari Tempura Salad 16
mixed greens, white miso vinaigrette
Lobster Ceviche Salad* 24
baby mizuna, avocado, orange, hazelnuts, white soy-citrus vinaigrette
Entrees
Simmered Dover Sole 39
served whole in a sake-ginger sauce
Black Cod 29
miso su miso mustard
Duck Duck Duck* 35
roasted duck breast, duck confit fried rice, duck egg, mandarin oolong reduction
Morimoto Surf and Turf* 44
wagyu filet, hamachi ribbons and avocado salad, herbed potatoes
Chilean Sea Bass 37
koji marinated and grilled, seasonal vegetables, dashi nage
Ora King Salmon 35
xo sauce, yu choy, daikon, lemon
Wagyu Skirt Steak* 39
carrot, ginger, haricots verts, aka miso
Ishi Yaki Bop*
rice dish prepared at your table in hot river stone bowl
buri (king yellowtail) 29
wagyu beef 42
Morimoto Shabu Shabu
simmering hot pot, served with seasonal vegetables and rice
salmon 29
australian wagyu 42
japanese a5 wagyu 58
Seafood ‘Toban Yaki’ 42
sweet prawns, scallops, king crab, bok choy, littleneck clams, oyster mushrooms, citrus butter
Senat Farms Chicken 26
soy glaze, braised daikon, romanesco, maitake
Steaks
All steaks are served with our signature sweet onion and garlic jus
12 oz. Australian Wagyu Strip* 75
10 oz. Australian Wagyu Filet* 65
Japanese A5 Wagyu Beef (2 oz. Minimum)* 25 per oz.
Sides
Wasabi Fried Rice 8
Fried Cauliflower 10
bubu-arare, scallions
Roasted Brussels Sprouts 10
kochujan, cashews
Sweet Potato Tempura 10
kishibori soy