Tablesides: Entrees

Question 1

Black Cod Miso

Answer 1

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

Question 2

Morimoto Surf and Turf

Answer 2

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 3

Lemon Konbu Brined Chicken

Answer 3

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

Question 4

Koji Marinated Chilean Sea Bass

Answer 4

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

Question 5

Prime Dry Aged New York Strip Loin

Answer 5

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 6

Seafood Tobanyaki

Answer 6

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 7

Duck Duck Duck

Answer 7

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 8

Ishi Yaki Bop - Buri

Answer 8

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 9

Ishi Yaki Bop - Kobe

Answer 9

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 10

Crispy Rainbow Trout

Answer 10

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 11

Arctic Char

Answer 11

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 12

Wasabi Fried Rice

Answer 12

Wasabi Fried Rice

Question 13

Sake Butter Sauteed Japanese Mushrooms

Answer 13

Exotic mushrooms in a sake soy glaze topped with shiso.

Question 14

Shishito Peppers

Answer 14

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