dinner

s i g n a t u r e

c o c k t a i l s

morimoto martini 14
reyka vodka, rihaku nigori sake, shiso, lemon
ota 13
grey goose vodka, pear, yuzu, mint
arashi 13
captain morgans rum, lime, ginger, soda
tommys whit 14
bulleit bourbon, peach, raspberry, pineapple
vin-hai 14
lillet blanc, sake, champagne, citrus
g & tea 13
bluecoat gin, green tea, honey, tonic
zakuro 14
espoln blanco tequila, pomegranate, lime, chili
karai 14
reyka vodka, micro cilantro, jalapeo

s i g n a t u r e

s a k e
glass

fukumitsuya morimoto

carafe

11

27

13

32

ishikawa, japan
honeyed walnuts, soft, sweet finish
junmai
fukumitsuya morimoto

ishikawa, japan
caramelized pear, ripe stone fruit finish
junmai ginjo
fukumitsuya morimoto

20

ishikawa, japan
melon, honey suckle, rich texture
junmai daiginjo
fukumitsuya sake flight 30

50

junmai

glass

seven spearsmen/shichi hon yari

shiga, japan
complex, banana, truffle

14

sho chiku bai chokara (warm)

california, usa
dry, light aroma, crisp

nanbu bijin southern beauty

iwate, japan
jasmine, citrus, vanilla

14

junmai ginjo

carafe

37

21

40

glass

13

carafe

38

soft shell crab 14

california 9

35

51

v e g e t a r i a n

r o l l s

seasonal vegetable 6
ume - shiso - cucumber 5

glass

carafe

jokigen kimoto
yamagata, japan
rich, creamy, delicate finish

24

yuki no bosha akita komachi

akita, japan
delicate, honeysuckle, mango, white pepper

23

60

dassai, otter fest 50

yamaguchi, japan
delicate honey, orange blossom, well rounded

19

55

wakatake onikoroshi
shizuoka, japan
ripe plum, almond, delicate finish

27

dreamy clouds/rihaku nigori

shimane, japan
creamy, slightly sweet, macadamia nut
tokubetsu junmai nigori

toro - scallion m.p.

eel - avocado 10

narutotai 18
tokushima, japan
tropical, rich texture, floral spice

yellowtail - scallion 9

shrimp tempura 10

g joy/momokawa
oregon, usa
full, melon, tropical spice, bamboo shoot

cloudy sake

tuna 8

spicy salmon 8

15

r o l l s

spicy tuna 10

cabin in the snow/yuki no bosha

akita, japan
pineapple, mango, hints of celery

junmai daiginjo

s u s h i

62

spicy vegetable tempura 6

shiitake mushroom 6

c h e f s
75

glass

c o m b i n a t i o n

sushi, sushi rolls and sashimi

45, 65, 90 and up

carafe

15

42

Masaharu Morimoto Executive Chef/Owner

Chef Morimotos cookbook is available for purchase.
Ask your server for details.
Morimoto: The Art of Japanese Cooking 40

shochu

fukumitsuya morimoto
ishikawa, japan
barley shochu

glass

18

kurokame honkaku
14
kagoshima, japan
sweet potato shochu

carafe

51

44

r a w

b a r

w i n e s

s u s h i

a n d

s a s h i m i

52
18
18
18
(priced per piece)

maguro
tuna
6
chu-toro medium fatty tuna
m.p.
oh-toro
fatty tuna m.p.
unagi
fresh water eel
7
anago
sea eel 7
sake
salmon
5
tamago
egg omelet 4
kasutera

shrimp pound cake
4
whitefish
striped bass 4
suzuki
hirame
fluke
5
hamachi yellowtail

4
kanpachi amberjack 6
tai red snapper 5
amadai tilefish 5
shima aji striped jack 7
kinmedai golden big eye snapper 10
blue skin
sawara
saba

aji
kohada

g l a s s

blanc de blanc, paul louis

loire valley, france, nv
prosecco, lamberti
veneto, italy, nv
sparkling rose, domaine chandon
napa valley, california, nv
champagne moet & chandon imperial
champagne, france, nv
champagne, veuve cliquot, yellow label brut
reims, france, nv

11
12
16
21
22

white

sauvignon blanc, chateau bellevue

bordeaux, france, 14
sauvignon blanc, cape mentelle
margaret river, australia, 14
chardonnay, louis latour
burgundy, france, 14
chardonnay, annabella
napa valley, california, 13
riesling, spreitzer
rheingau, germany, 14
gruner veltliner, huber
traisental, austria, 14
muscadet, joel bouvet
loire valley, france, 13

16
17
14
15
16
15
12

rose

rose, juliette
provence, france, 14

13

red

spanish mackerel
5
boston mackerel
7
jackfish

7
shad 4

shellfish
5
ika squid
ebi shrimp 5
hotate
scallop

6
aoyagi orange clam
5
kani
crab 5
mirugai
giant clam 9
tako
octopus 6
roe
add udama
tobiko
ikura
uni

t h e

sparkling

all selections served with three sauces:

japanese salsa, ceviche and thai fish sauce

king crab
seasonal oysters
kumamoto oysters
kumamoto and seasonal oysters

b y

(quail egg) addition

flying fish roe
salmon roe
sea urchin

3
3
5
9

meat
wagyu beef 12

pinot noir, sean minor

central coast, california, 14
pinot noir, bouchard aine & fils
burgundy, france, 13
malbec, portillo
mendoza, argentina, 14
bordeaux, barons de rothschild lafite reserve
bordeaux, france, 14
cabernet, federalist
lodi, california, 13
barbera dalba, massolino
piedmont, italy, 13

14
14
13
16
16
18

beer
sapporo premium
kirin light
kirin ichiban
heineken
kaliber (non-alcoholic)
baird brewing rising sun pale ale
morimoto hazelnut ale
morimoto soba ale
morimoto black obi soba ale
morimoto imperial pilsner
morimoto signature beer flight

n o n - a l c o h o l i c
s p e c i a l t i e s

12
12
12
16

7
7
7
7
6
11
| 16
| 16
| 16
| 28
18
7

south pacific calpico, pineapple, cilantro

mandarin ginger mandarin orange, candied ginger, ginger ale
rejuvenation pomegranate juice, sweet & sour, mint

m o r i m o t o

o m a k a s e

chefs choice a multi-course tasting menu designed to allow you

to experience the essence of morimotos cuisine omakase is
available sun-thurs until 10 pm and fri-sat until 11 pm
100 classic and 150 seasonal

b e v e r a g e

o m a k a s e

a carefully chosen selection of beverages paired with

each course of our chefs tasting menu.
65 and 85 per person

s a k e

o m a k a s e

an all sake pairing featuring hand selected and signature sakes

for each course of our chefs tasting menu.
85 per person

s o u p s
morimoto ramen soup iron chefs chicken noodle soup 13
miso soup tofu 7

manila clams 10.5

dobin mushi steamed soup in a pot shrimp, chicken and mushrooms 10

yasai ramen vegetarian broth, rice noodle, japanese vegetables 12

s a l a d s
house green salad shaved bonito, yuzu vinaigrette 10
seared tuna mizuna salad ginger-soy dressing, avocado,
crispy shio kombu 20
calamari tempura salad mixed greens, white miso vinaigrette 16

c o l d

a p p e t i z e r s

toro tartare caviar and fresh wasabi 26

lobster ceviche salad baby mizuna, avocado, orange, hazelnuts,

white soy-citrus vinaigrette 22

yellowtail tartare caviar and fresh wasabi 22

e n t r e e s

tuna tataki green apple wasabi, charred scallion miso 19

hamachi pastrami gin crme fraiche, pumpernickel toast 19

crispy rainbow trout served whole with mapo tofu sauce,

pickled daikon, cilantro 28

tuna pizza crisp tortilla, spicy tuna carpaccio, olives, anchovy aioli 19

black cod miso su miso mustard 26

diver scallop ceviche ume-yuzu, jalapeo, soba, herbs 18

duck duck duck madras roasted duck breast, duck confit fried rice,
duck egg, mandarin oolong reduction 33

morimoto sashimi five assorted sashimi with seven sauces 25

carpaccio thinly sliced with yuzu soy, hot oil, and mitsuba leaf
whitefish 16 salmon 20 wagyu beef 28

morimoto surf and turf wagyu filet, hamachi ribbons and

avocado salad, herbed potatoes 44

hamachi ponzu, jalapeo 20

chilean sea bass koji marinated and grilled, seasonal vegetables,

dashi nage 32

h o t

arctic char watercress puree, soy honey vinaigrette, sugar snap

peas, ikura, radish, turnips 28

a p p e t i z e r s

edamame fresh soybeans with sea salt 8

rock shrimp tempura spicy kochujan aoli 18.5
morimoto tempura gorgonzola, roasted red pepper
and daikon-soy sauces 14
spicy king crab broiled on a half shell 28
sauted foie gras and grilled eel sake meyer lemon, asian pear,
sansho pepper 26
10 hour pork kakuni braised pork belly with hot rice porridge 13

prime dry aged new york strip loin tempura vegetables,

dashi soy and hot mustard aioli 39
ishi yaki bop rice dish prepared at your table in hot river stone bowl
buri (king yellowtail) 29
wagyu beef 42
seafood toban yaki sweet prawns, scallops, king crab, bok choy,
manila clams, oyster mushrooms, citrus butter 37
chicken yakitori ramp chimichurri, crispy chicken skin 25

yosedofu fresh tofu created at your table

served with crab ankake and soy 16

s t e a k s

wagyu dumplings kanzuri-miso broth 15

n o o d l e s

12 oz. australian
wagyu strip 75

10 oz. australian
wagyu filet 65

japanese a5 wagyu beef (4 oz. minimum) 25 per oz.

cha-soba chilled green tea noodles with chopped scallion,

fresh wasabi and dashi-shoyu sauce for dipping 14
inaniwa udon chilled wheat noodles with grated ginger
and dashi-shoyu sauce for dipping 14
mentaiko pasta spaghetti, nori, scallions 16
Consuming raw or undercooked eggs, beef, lamb, milk products, pork, poultry,
seafood or shellfish may increase your chances of foodborne illness.
05/03/16

all steaks are served with our signature sweet onion and garlic jus

s i d e s
wasabi fried rice

sake butter sauted japanese mushrooms 12

shishito peppers white miso, shallots 10