sushi - sashimi chirashi sushi oh toro / fatty tuna* mp chu toro / medium fatty tuna* mp morimoto style chirashi* maguro / tuna* 7. 10 to 12 different fish and vegetables 33. sake / salmon* 8. anago / sea eel 7. unagi / fresh water eel 9. shirayaki / sake salt grilled eel 9. chef’s combinations whitefish sushi* 50 / 95 / 130 / 180 morimoto omakase* hamachi / yellowtail* 7. sashimi* 60 / 100 / 150 / 200 kanpachi / amber jack* 7.5 “chef’s choice” a multi course tasting menu designed dinner shima aji / striped jack* 6.25 to allow you to experience the essence of morimoto’s cuisine. hirame / fluke* 6. we recommend ordering omakase for your entire table.* 150. per person tai / japanese red snapper* 7.75 kinmedai / golden big eye snapper* 12. maki sommelier selected wine and sake pairing 85. per person blue skin soft shell crab roll / deep fried soft shell crab, asparagus, first course kohada / shad* 6. tobiko, avocado, scallion, spicy sauce 18. toro tartare saba / japanese mackerel* 7.25 aji / horse mackerel* 6.5 shrimp tempura roll second course tempura shrimp, asparagus, spicy sauce 12. seasonal sashimi shellfish california roll / snow crab meat, cucumber, avocado 13. hamaguri / topneck clam 6. third course hotate / scallop* 8. eel avocado roll / barbeque eel, avocado 15. sashimi salad aoyagi / orange clam 6. kani / king crab 10. salmon skin roll / crispy salmon skin, kaiware 11. fourth course chawanmushi ebi / shrimp 5.5 spicy tuna roll / chopped tuna, scallion, spicy sauce* 11.5 kuro awabi / black abalone 12. fifth course tako / octopus 7.5 spicy salmon roll / chopped salmon, scallion, spicy sauce* 10. 5 pieces chefs choice seasonal nigiri ika / squid* 7. fresh wasabi 12. shira ebi / baby sweet shrimp* 12. spicy yellowtail roll / chopped yellowtail, scallion, spicy sauce* 11.5 intermezzo negitoro roll / chopped toro, scallion* mp caviar ikura / salmon roe* 6.5 tuna roll / tuna* 10. sixth course mentaiko / cod roe* 6.25 fresh cod salmon roll / salmon* 9.5 tobiko / flying fish roe* 5. seventh course uni / sea urchin* mp. yellowtail roll / yellowtail, scallion* 10. american wagyu strip steak japanese A5 40. per 2oz meat kappa maki / cucumber, sesame seed 6. wagyu beef* 10. eighth course shiso maki / shiso leaf, plum paste 7. yuzu, black sesame & beni imo egg hanabi dama 10. kanpyo maki / sweet gourd 6. tamago / omelette 5. seasonal wagashi kasutera / custard omelette 5. gobo maki / pickled burdock 6. vegetable avocado roll / avocado, cucumber 6. kyu-ri / pickled cucumber 5. kaiware / daikon sprout 5. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs myoga / pickled root vegetable 5. may increase your risk of foodborne illness. 11/08/19 kabu / japanese turnip 5. 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, dashi soy 29. spicy gochujang sauce, wasabi aïoli 26. Hokkaido prefecture Miyazaki prefecture Gifu prefecture hamachi tartare* grilled wagyu skewers* caviar, sour cream, wasabi, dashi soy 25. scallion and ginger 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, garlic chives 17. octopus sashimi braised black cod koji ponzu, 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 sake kasu, japanese eggplant, miso, 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, fennel, tarragon 14. ishi yaki bop* rice dish prepared tableside in a hot stone bowl buri (king yellowtail) 33. australian wagyu strip loin 42. raw bar kakuni ten hour pork, congee, 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. yakitori sasso chicken asparagus, leeks, koji, crispy rice, japanese mustard 32. japanese radish chef’s raw bar combinations* 70/100 /150 red miso, ground pork, sorrel 15. duck, duck, duck aged long island duck breast, confit leg, seared foie gras, passionfruit, hoshigaki, kabu 44. salads yosedofu fresh tofu prepared tableside, seasonal ankake, surf & turf* wagyu skirt steak & hamachi ribbons, okonomiyaki, 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 kombu 16. ramen 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 miso soup 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..