Tablesides

Question 1

Toro Tartare

Answer 1

Toro tartare mixed with fresh and crispy shallots, chive and topped with osetra caviar. Chef recommends using a small amount of wasabi on the tip of your spoon and enjoying the tuna, caviar, and wasabi together in each bite. The yama momo is to cleanse the palate, please be careful, it is a pitted fruit.

Question 2

Yellowtail Tartare

Answer 2

Yellowtail tartare mixed with fresh and crispy shallots, chive, and topped with osetra caviar. Chef recommends using a small amount of wasabi on the tip of your spoon and enjoying the tuna, caviar, and wasabi together in each bite. The yama momo is to cleanse the palate, please be careful, it is a pitted fruit.

Question 3

Sesame Chicken

Answer 3

Chicken breast with a spicy sesame sauce, tomato, cucumber, and chili oil drizzle.

Question 4

Tuna Pizza

Answer 4

Grilled tortilla brushed with sweet soy, topped with tuna sashimi, cherry tomato, red onion, jalapeno, and anchovy aioli. Garnished with micro cilantro.

Question 5

Diver Scallop Ceviche

Answer 5

Diver scallop ceviche with ume uzu ceviche sauce, pickled jalapeno, puffed soba, and fresh herbs.

Question 6

Morimoto Sashimi

Answer 6

• Oh toro topped with osetra caviar and chervil.
• Maguro topped with guacamole and cilantro.
• Hamachi topped with white scallion and jalapeno.
• Sake topped with dried konbu and chives.
• Kani wrapped in cucumber with ikura (marinated in sake and white soy)

Served with a cilantro and roasted red pepper sauce.

All pieces lightly dipped in soy.

Question 7

Whitefish Carpaccio

Answer 7

Thinly sliced (name whitefish here) seasoned with ginger, mitsuba, and fresh chive. Finished with a yuzu soy and a hot oil sear. Garnished with a brown rice cracker.

Question 8

Salmon Carpaccio

Answer 8

Thinly sliced salmon seasoned with ginger, mitsuba, and fresh chive. Finished with yuzu soy and a hot oil sear. Garnished with a brown rice cracker and micro greens.

Question 9

Wagyu Carpaccio

Answer 9

Thinly sliced Kobe beef seasoned with mitsuba, chive, ginger, and garlic. Finished with a yuzu soy and a hot oil sear. Garnished with micro cilantro.

Question 10

Kuro Edamame

Answer 10

Kuro soybeans with Maldon sea salt.

Question 11

Rock Shrimp Tempura

Answer 11

Tempura rock shrimp in kochujan aioli with chives and belgian endive. Chef recommends using the endive leaves to scoop the rock shrimp.

Question 12

Morimoto Tempura

Answer 12

A combination of seasonal vegetable tempura, tempura shrimp, Chilean Bass, and bacon wrapped mozzarella. Served with three sauces: Gorgonzola cheese sauce with Thai basil oil, roasted red pepper sauce, and daikon-soy with scallion.

Question 13

Spicy King Crab

Answer 13

Broiled Alaskan king crab leg topped with tobiko, spicy aioli, and garnished with micro cilantro. Accompanied by Japanese sweet potatoes to cool the palette.

Question 14

10 Hour Pork “Kakuni”

Answer 14

Pork kakuni, or belly, slowly braised in sweet soy reduction. Served with scallop congee and fried burdock root.

Question 15

Yosedofu

Answer 15

Chef recommends trying the tofu with the soy first, then incorporate the crab ankake to your liking.

Question 16

Hamachi

Answer 16

Hamachi with jalapeno and dressed with ponzu sauce.

Question 17

Sauteed Foie Gras and Grilled Eel

Answer 17

Grilled eel and seared foie gras. Served with nashi, sake, and Meyer lemon gelee, micro shiso and Sancho pepper.

Question 18

Raw Bar- Kumamoto Oysters/Seasonal Oysters

Answer 18

Oysters (specify which oysters) served with citrus ceviche, Japanese salsa, and Thai fish sauce with jalapeno.

Question 19

Cha-Soba

Answer 19

Chilled green tea noodles served with soba tsuyu (soy-uu), sesame seeds, chopped scallion, and wasabi. Chef recommends seasoning the sauce to your liking, then dipping the noodles and eating directly from the cup.

Question 20

Inaniwa Udon

Answer 20

Chilled wheat noodles served with tsuyu (soy-uu), shiso, ginger, and sesame seeds. Chef recommends seasoning the sauce to your liking, then dipping the noodles and eating directly from the cup.

Question 21

Wagyu Oxtail Dumplings

Answer 21

Wagyu oxtail dumplings in a kanzuri miso broth with shaved baby radish, pickled carrots, and pea tendrils.

Question 22

Morimoto Ramen Soup

Answer 22

Poached chicken, udon noodles, in shanton broth with shaved scallion and hot peanut oil.

Question 23

Yasai Ramen

Answer 23

Assorted Japanese vegetables, pickled ginger, and starch noodles.

Question 24

Miso Asari Soup

Answer 24

Ask guest if they care for fresh yuzu zest.

Question 25

Dobin Mushi

Answer 25

Chicken, shrimp, seabass, and seasonal mushrooms steamed in dashi. Squeeze the sudachi (or lime) into the teapot, pour the broth into the cup, and eat the contents separately.

Question 26

House Green Salad

Answer 26

Mixed greens, yuzu vinaigrette, crispy shallots, topped with freshly shaved bonito.

Question 27

Calamari Tempura Salad

Answer 27

Tempura calamari with mixed greens and crispy shallots in white miso dressing.

Question 28

Seared Tuna Mizuna Salad

Answer 28

Seared tuna mizuna salad with ginger soy dressing, avocado, and crispy shio konbu.

Question 29

Lobster Ceviche Salad

Answer 29

Lobster ceviche salad with fresh avocado and mizuna greens in a white-soy citrus dressing, with toasted hazlenuts and wasabi tobiko. The fresh wasabi may be combined to add a light spice element to the dish.

Question 30

Uni Carbonara

Answer 30

Uni carbonara served with uni cream, uni sashimi, parmesan, kizami nori, and quail egg yolk. Chef recommends incorporating the yolk into the noodles to enjoy.

Question 31

Black Cod Miso

Answer 31

Miso marinated black cod served over a su-miso sauce with budomame and pickled bell peppers.

Question 32

Morimoto Surf and Turf

Answer 32

Grilled kobe tenderloin with hamachi ribbons over avocado, red onion, jalapeno, cherry tomatoes, micro cilantro and yuzu soy (toss with two demitasse spoons tableside) Served with glazed baby fingerling potatoes.

Question 33

Lemon Konbu Brined Chicken

Answer 33

Lemon Konbu brined chicken served with caramelized carrot and Madras Curry puree, and finished with pickled romanesco and green garlic.

Question 34

Koji Marinated Chilean Sea Bass

Answer 34

Koji marinated and grilled Chilean sea bass served over a shanton nage with spring vegtables.

Question 35

Prime Dry Aged New York Strip Loin

Answer 35

Dry Aged NY strip steak with tempura julienned vegetables, soy sauce, fresh wasabi and spicy mustard aioli. Chef recommends rubbing wasabi into steak then dipping it in soy. The spicy mustard is meant to be enjoyed with the vegetables. Take a Temp!

Question 36

Seafood Tobanyaki

Answer 36

Alaskan king crab, blue prawns, sea scallops, clams, oyster mushrooms simmered in sake and butter, with steamed sticky rice; lotus leaf is not edible. Inform guest that the dish is very HOT.

Question 37

Duck Duck Duck

Answer 37

Peking duck breast marinated in Madras curry with mandarin oolong reduction and braised lotus root. This is accompanied with duck confit fried rice with a sunny side up duck egg. Chef recommends breaking the yolk into the rice and enjoying the flavors together.

Question 38

Ishi Yaki Bop - Buri

Answer 38

Explain ingredients of dish while preparing tableside. Always warn the guest of how HOT the bowl will remain throughout their meal.The bowl is filled with house polished white rice, topped with royal fern, julienne daikon and carrots, spinach and egg yolk. It is finished with lightly marinated buri (adult yellowtail) and julienne nori (seaweed). Served with a yuzu pepper paste. Fish is cooked on inside of hot bowl and relayered after all ingredients prepared together. Sauce is a sweet sesame soy and shiso sauce.

Question 39

Ishi Yaki Bop - Kobe

Answer 39

Ask guest for a temperature preference and explain ingredients of dish while preparing tableside. Always warn the guest that the bowl is HOT and will remain throughout their meal.Served with 4oz kobe beef, pickled mushrooms, pickled cucumbers, and spinach.

Question 40

Crispy Rainbow Trout

Answer 40

Crispy whole trout served over mapo tofu sauce with pickled daikon and carrot, cucumber and cilantro. The fish has been deboned, so the filets will separate naturally from the head and tail.

Question 41

Arctic Char

Answer 41

Pan roasted Arctic Char with Watercress puree and Honey Soy Vinaigrette. The dish is finished with Ikura Sugar Snap Peas, pickled radish, and shaved turnips.

Question 42

Wasabi Fried Rice

Answer 42

Wasabi Fried Rice

Question 43

Sake Butter Sauteed Japanese Mushrooms

Answer 43

Exotic mushrooms in a sake soy glaze topped with shiso.

Question 44

Shishito Peppers

Answer 44

Grilled shishito peppers, white miso vinaigrette, pickled shallots, and Itogaki Bonito.