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Home , Myoga, Omakase, Sake kasu

dinner

85. per person 150. per person

11/08/19

may increase your risk of foodborne illness. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs seafood, *Consuming raw or undercooked meats, poultry, fresh 12. intermezzo sixth course fresh cod seventh course american wagyu strip steak japanese A5 40. per 2oz eighth course , black & beni imo hanabi dama 10. seasonal morimoto * a multi course tasting menu designed choice” “chef’s cuisine. the essence of morimoto’s to allow you to experience entire table.* we recommend ordering omakase for your sommelier selected wine and pairing first course toro tartare second course seasonal third course sashimi salad fourth course chawanmushi fifth course 5 pieces chefs choice seasonal nigiri 6. 6. 7. 6. 12. 18. 15. 33. 11.5

* 10. 11.5 13. 50 / 95 / 130 / 180 60 / 100 / 150 / 200 11.

mp

* 10.

6.

chopped yellowtail, scallion, spicy sauce* * 9.5 deep fried soft shell crab, asparagus, chopped salmon, scallion, spicy sauce crispy salmon skin, kaiware barbeque eel, avocado chopped tuna, scallion, spicy sauce* snow crab meat, cucumber, avocado snow crab meat, cucumber, yellowtail, scallion * 10. sweet gourd avocado, cucumber chopped toro, scallion* cucumber, sesame seed cucumber, salmon leaf, plum paste pickled burdock tuna kanpyo maki / gobo maki / avocado roll / salmon skin roll / / spicy salmon roll / spicy yellowtail roll / negitoro roll / tuna roll / salmon roll / yellowtail roll / kappa maki / shiso maki / shrimp roll tempura shrimp, asparagus, spicy sauce / eel avocado roll / morimoto style chirashi* morimoto style fish and vegetables 10 to 12 different combinations chef’s * sashimi* maki soft shell crab roll / , avocado, scallion, spicy sauce chirashi sushi chirashi 5. 5. 5. 5. 5. 6. 6. 8. 6. 7. 5. 5. 7. 8. 7. 9. 9. 7. 6. 6.5 10. 5.5 12. 7.5 12. 6.5 10. 7.5 12. mp mp mp. 6.25 6.25 7.75 7.25 kabu / japanese turnip kyu-ri / pickled cucumber kaiware / sprout / pickled root vegetable kasutera / custard omelette vegetable egg tamago / omelette meat wagyu beef* mentaiko / cod roe* tobiko / flying fish roe* uni / sea urchin* caviar ikura / salmon roe* tako / octopus ika / squid* shira ebi / baby sweet shrimp* kani / king crab ebi / shrimp kuro awabi / black abalone hamaguri / topneck clam hotate / scallop* aoyagi / orange clam aji / horse mackerel* shellfish blue skin kohada / shad* saba / japanese mackerel* tai / japanese red snapper* kinmedai / golden big eye snapper* kanpachi / amber jack* kanpachi / amber jack* shima aji / striped jack* hirame / fluke* whitefish hamachi / yellowtail* unagi / fresh water eel unagi / fresh water eel grilled eel shirayaki / sake salt maguro / tuna* sake / salmon* anago / sea eel oh toro / fatty tuna* oh toro / fatty medium fatty tuna* chu toro / sushi - sashimi sushi - cold appetizers hot appetizers japanese steaks toro tartare* crispy rock shrimp tempura A5 Wagyu Ribeye A5 Wagyu Strip A5 Wagyu Filet caviar, sour cream, wasabi, soy 29. spicy sauce, wasabi aïoli 26. Hokkaido prefecture Miyazaki prefecture Gifu prefecture hamachi tartare* grilled wagyu skewers* caviar, sour cream, wasabi, dashi soy 25. scallion and soy 24. 30 per oz (4oz minimum) all steaks are served with fresh grated wasabi, carrot-ginger oroshi, moshio tuna pizza* pork gyoza olives, anchovy aïoli, jalapeño 26. main courses tomato, bacon cream, 17. octopus sashimi braised black cod koji , kanzuri, onion 16. hot stone wagyu* ginger soy reduction 37. cooked tableside on a hot river stone, sesame dipping sauce 29. wagyu beef carpaccio* available with japanese a5 wagyu 55. sea bass yuzu soy, ginger, sweet garlic 23. sweet , japanese eggplant, , tempura avocado 38. sautéed foie gras & grilled eel* tuna tataki* sake meyer lemon, asian pear, sansho pepper 24. smoked ora king salmon green apple, wasabi, charred scallion, miso 23. fairy tale eggplant, yu choy, myoga, mustard miso 34. spicy king crab tai carpaccio * tobanjan aïoli, micro cilantro 37. kurobuta pork chop japanese snapper, yuzu soy, mixed greens 23. black garlic, apple, tokyo scallion, seasonal vegetables 42. morimoto sashimi* roasted heirloom carrot seared toro, salmon, tuna, hamachi, wild shrimp 26. apple-miso butter, pistachio, , 14. ishi yaki bop* dish prepared tableside in a hot stone bowl buri (king yellowtail) 33. australian wagyu strip loin 42. raw bar ten hour pork, , soy scallion jus 16. 1 lb maine lobster 26. each seafood ‘toban yaki’ lobster, king crab, mussels, clams, diver scallops, red miso sake broth 45. chef’s selected market oysters* 21. 1/2 dozen japanese sweet potato tempura alaskan king crab leg 60. each mushroom-scallion soy, brown butter 15. sasso chicken asparagus, leeks, koji, crispy rice, japanese mustard 32. japanese radish chef’s raw bar combinations* 70/100 /150 red miso, ground pork, 15. duck, duck, duck aged long island duck breast, confit leg, seared foie gras, passionfruit, hoshigaki, kabu 44. salads yosedofu fresh prepared tableside, seasonal ankake, surf & turf* wagyu skirt steak & hamachi ribbons, , crushed avocado, yuzu soy 39. mixed green salad dashi soy, fresh wasabi 18. kabosu vinaigrette, crispy shallots, shaved bonito 14. soups and noodles seasonal mushroom hot pot silken tofu salad wakame, yuzu-daikon oroshi, mitsuba pesto 32. tosaka seaweed, charred onion vinaigrette, battera 16. soup ‘iron chef’ chicken noodle soup 15. sides seared tuna & mizuna salad* rice 6. chinese broccoli 10. sauteed bok choy 10. charred pea leaves 12. ginger soy dressing, avocado, crispy shio kombu 23. tofu house-polished chili garlic zai sai, ginger toasted sesame seeds white miso broth, silken tofu 13. . *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.