Morimoto

Morimoto

Restaurant Menu

CHEF'S CHOICE A MULTI-COURSE TASTING MENU DESIGNED TO ALLOW YOU TO EXPERIENCE THE ESSENCE OF MORIMOTO'S CUISINEOMAKASE IS AVAILABLE MON-THURS UNTIL 10PM, FRI-SAT UNTIL 11PM AND SUN UNTIL 9PM

BEVERAGE OMAKASE A CAREFULLY CHOSEN SELECTION OF BEVERAGES PAIRED WITH EACH COURSE OF OUR CHEF'S TASTING MENU

COLD DISHES

TORO TARTARE CAVIAR AND FRESH WASABIYELLOWTAIL TARTARE CAVIAR AND FRESH WASABIZENSAI SAKIZUKE JAPANESE ANTIPASTO, THREE, FIVE AND SEVEN PIECEAE MONO CHILLED VEGETABLE SALADGOMA AE - ASPARAGUS WITH SESAME SAUCESHIRA AE - VEGETABLES MIXED WITH TOFUSUKUI DOFU HOUSE MADE SILKEN TOFU, OSETRA CAVIAR, FRESH WASABI AND DASHI 'SYRUP'STEAMED CHICKEN SESAME SAUCESEARED KOBE BEEF TARTARE TOKYO TURNIP AND SUDACHI VINAIGRETTETUNA PIZZA CRISP TORTILLA, SPICY TUNA CARPACCIO AND ANCHOVY SAUCEMORIMOTO SASHIMI FIVE ASSORTED SASHIMI WITH SEVEN SAUCESWARM OCTOPUS CARPACCIO HOT OIL AND MITSUBA LEAFWARM WHITEFISH CARPACCIO HOT OIL AND MITSUBA LEAFYELLOWTAIL PASTRAMI HOUSE CURED, ON PUMPERNICKEL, WITH VIOLET-MUSTARD AOLISAUTEED FOIE GRAS CAPE GOOSEBERRIES AND RIVE WINE-MANDARIN REDUCTION

HOT DISHES

ROCK SHRIMP TEMPURA SPICY 'KOCHUJAN' AIOLIMORIMOTO TEMPURA GORGONZOLA CHEESE SAUCEOYSTER FOIE GRAS STEAMED OYSTER AND SEA URCHIN WITH SEARED FOIE GRAS AND TERIYAKI JUSSPICY KING CRAB BROILED ON THE HALF SHELLSTEAMED SCALLOP GINGER AND SCALLION10 HOUR PORK 'KAKUNI' BRAISED PORK BELLY WITH HOT RICE PORRIDGEDOTE NABE DASHI POACHED OYSTERS, SPICY MISO AND BACONYOSEDOFU FRESH TOFU CREATED AT YOUR TABLE SERVED WITH TWO SAUCES

ENTREES

BLACK COD MISOCRISPY WHOLE FISH 'ICHI YABOSHI'LOBSTER 'EPICE' EIGHT SPICE LOBSTERCHILEAN SEA BASS BLACK BEAN SAUCE, SHAVED GINGER AND HOT OILKOBE SHORT RIBS AND YUZU POACHED LOBSTER RED MISO JUSARCTIC CHAR PAN ROASTED WITH MAITAKI MUSHROOMS AND LOBSTER SAUCE 'AMERICAN'DRY AGED NEW YORK STRIP STEAK FRESH WASABI DIPPING SAUCEPAN RAOSTED FREE RANGE CHICKEN WITH CHINESE BROCCOLI, FOREST MUSHRROMS AND NATURAL JUSISHI YAKI 'BURI BOP' KING YELLOWTAIL ON RICE PREPARED AT YOUR TABLE IN HOT RIVER STONE BOWLSEAFOOD 'TOBAN YAKI' KING CRAB, SHRIMP, SCALLOPS, NEW ZEALAND MUSSELS, SHANGHAI GREENS AND YUZU BUTTER

SOUP/SALAD

SOUPMORIMOTO RAMEN SOUP IRON CHEF'S CHICKEN NOODLE SOUPMISO SOUP 'ASARI' MANILA CLAMSDOBIN MUSHI 'STEAMED SOUP IN A POT' SHRIMP, CHICKEN AND MUSHROOMS

SALADHOUSE GREEN SALAD SHAVED BONITO CALAMARI TEMPURA SALAD MIXED GREENS, WHITE MISO VINAIGRETTE SASHIMI SALAD MIXED GREENS, TUNA TATAKI AND SHOYU DRESSINGWARM MUSHROOM SALAD SAUTEED WITH RICE, CURRY, WHITE WINELOBSTER SALAD YUZU-MARINE CIDER VINAIGREETE AND SUN-CHOKE BROTH

NOODLES

CHA-SOBA CHILLED GREEN TEA NOODLES WITH CHOPPED SCALLION, FRESH WASABI AND DASHI-SHOYU SAUCE FOR DIPPINGINANIWA UDON CHILLED WHEAT NOODLES WITH GRATED GINGER AND DASHI-SHOYU SAUCE FOR DIPPING

RAW BAR

ALL SELECTIONS SERVED WITH THREE SAUCES: JAPANESE SALSA, CEVICHE AND THAI FISH SAUCEKUMAMOTO OYSTERS BLUE POINT OYSTERS KING CRAB  OSETRA CAVIAR

SUSHI BAR

SUSHI ROLLSTUNA / SPICY TUNA / YELLOWTAIL - SCALLION / SPICY SALMON / TORO - SCALLION / SHRIMP TEMPURA / SOFT SHELL CRAB / CALIFORNIA / EEL - AVOCADO / VEGETABLE

SUSHI AND SASHIMIOH-TORO FATTY TUNAMAGURO FATTY TUNACHU-TORO MEDIUM FATTY TUNASAYORI NEEDLE FISHKANPACHI KANPACHIHAMACHI YELLOWTAILSIMA AJI STRIPED JACKTAI RED SNAPPERHIRAME FLUKESUZUKI STRIPED BASSSAKE SALMONTAKO OCTOPUSUNAGI FRESH WATER EELANAGO SEA EELEBI SHRIMPIKA SQUIDKANI CRABUNI SEA URCHINMIRUGAI GIANT CLAMAOYAGI ORANGE CLAMHOTATE SCALLOPIKURA SALMON ROETOBIKO FLYING FISH ROETAMAGO EGG OMELETSABA BOSTON MACKERELSAWARA SPANISH MACKERELAJI JACKFISHIWASHI SARDINEKOHADA SHAD

 

 

PLEASE NOTE: All menu items and prices are subject to change.



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