hangar one vodka, mm junmai sake
shochu, calpico, yuzu
campeon silver tequila, green chartreuse, agave, lime
leblon cachaca, cedilla, brazil nut oregat, angostura bitters
absolut, dimmi, cranberry bitters, mumm brut
rain cucumber vodka, domaine di canton ginger, lemon
hennessey cognac, st. germaine, lemon, strawberries
templeton rye, hibiscus bitters, absinthe
zaya rum, housemade cola, lime
los altos reposado, habanero tincture, pomegranate, citrus
house infused curry saffron skyy vodka, cardamom syrup, coconut milk
charbay green tea vodka, mango, lychee soda, lemongrass
hendrick's gin, cointreau, ginger shrub, pimms
woodford reserve, grilled apricot, bitters, mint
changes daily
subtle aromas of honeyed walnuts with a soft sweet finish
caramelized pear aromas with a ripe stone fruit finish
melon and honeysuckle fragrance with a rich texture
toasty honey-graham aromas with a sweet chili pepper finish
fragrant chestnut and highland malt aromas with a walnut cream finish
spiced pumpkin and citrus oil aromas with a lingering tropical fruit finish
akin to sake but leaner, lighter and a bit more of a punch
rich earthy notes, sweet potato pie, soft edges
classic, funky, rough edges
bold, complex, a distant cousin to whiskey
a true citron shochu, bright and slightly sweet
kochujan ketchup, kewpie mayo
spicy tamarind glaze
yuzu, soy
teriyaki sauce, five spices
spicy kochujan sauce, wasabi aïoli
anchovy aïoli, olives, jalapeño
yuzu soy, ginger, sweet garlic
togarashi, gin crème fraîche, candied olive
avocado, nuoc cham
quinoa two ways, white miso dressing
maldon sea salt
local romaine, morimoto caesar dressing, seared tuna
baby iceberg, pear, walnut
morimoto chicken noodle soup
white miso broth, silken tofu
duck broth, mountain potato
vietnamese oxtail broth, short rib
pig ears, peanut salad, chili oil
yellowtail, avocado, egg
flat iron steak, scallion pancake, vietnamese slaw
satay sauce, spicy slaw
deep-fried soft shell crab, asparagus, tobiko, avocado, scallion, spicy sauce
tempura shrimp, asparagus, spicy sauce
dungeness crab, cucumber, avocado
barbeque eel, avocado
crispy salmon skin, kaiware
chopped tuna, scallion, spicy sauce
chopped salmon, scallion, spicy sauce
chopped yellowtail, scallion, spicy sauce
chopped toro, scallion
tuna
salmon
yellowtail, scallion
cucumber, sesame seed
shiso leaf, plum paste
sweet gourd
pickled burdock
avocado, cucumber
wasabi, nori paste, sour cream
wasabi, nori paste, sour cream
anchovy aïoli, olives, jalapeño
yuzu soy, ginger, sweet garlic
garlic, anchovy, local vegetable
hot oil, mitsuba
3 types, changes daily
avocado, nuoc cham
shaved bonito, kabosu vinaigrette
quinoa two ways, white miso dressing
local romaine, morimoto caesar dressing, seared tuna
baby iceberg, walnut, pear
maldon sea salt
spicy kochujan sauce, wasabi aïoli
garlic chives, tomato, bacon foam
tobanjan aïoli, micro-cilantro, green mango
ten hour pork belly, rice congee, soy-scallion jus
teriyaki sauce, five spices
spicy tamarind glaze
morimoto chicken noodle soup
white miso broth, silken tofu
white miso broth, manila clams
choice of udon or green tea noodle
duck broth, ginger, cilantro
short rib, vietnamese pho broth
pig ears, peanut salad, chili oil
yellowtail, avocado, spicy aioli
flat iron steak, scallion pancake, asian slaw
satay, peanut sauce
char siu, duck pate
smoked bacon, udon noodle, crispy shallot
ginger-soy reduction
market vegetables, sesame seed
tofu, peanuts, coconut, kaffir lime
grilled chicken thigh, shishito pepper
yellowtail on rice cooked at your table in a hot stone bowl
morimoto style chirashi - 10-12 different fish and vegetables
slow poached egg, kochujan sauce
deep fried soft shell crab, asparagus, tobiko, avocado, scallion, spicy sauce
tempura shrimp, asparagus, spicy sauce
dungeness crab meat, cucumber, avocado
barbeque eel, avocado
crispy salmon skin, kaiware
chopped tuna, scallion, spicy sauce
chopped salmon, scallion, spicy sauce
chopped yellowtail, scallion, spicy sauce
chopped toro, scallion
tuna
salmon
yellowtail, scallion
cucumber, sesame seed
shiso leaf, plum paste
sweet gourd
pickled burdock
avocado, cucumber
wasabi, nori paste, sturgeon caviar, sour cream
wasabi, nori paste, sturgeon caviar, sour cream
avocado, nuoc cham
anchovy aïoli, olives, jalapeño
yuzu soy, ginger, sweet garlic
togarashi, gin crème fraîche, candied olive
seared toro, salmon, eel, tuna, hamachi, five sauces
scallion-ginger dressing, chive oil
hot oil, mitsuba
baby iceberg, pear, walnut
shaved bonito, kabosu vinaigrette
local romaine, morimoto caesar dressing, seared tuna
quinoa two ways, white miso dressing
spicy tamarind glaze
garlic chives, tomato, bacon foam
red miso chimichurri sauce
tobanjan aïoli, micro-cilantro, green mango
ten hour pork belly, rice congee, soy-scallion jus
xo jan, tokyo scallion
teriyaki sauce, five spices
sushi rice, "refried beans"
spicy kochujan sauce, wasabi aïoli
short rib, vietnamese pho broth
morimoto chicken noodle soup
white miso broth, silken tofu
white miso broth, manila clams
choice of udon or green tea noodle
duck broth, ginger, cilantro
smoked bacon, crispy shallot
pig ears, peanut salad, chili oil
spring onion, woodear, sea bean, mushroom broth
garam masala, lemon crème fraîche
duck meatball soup, duck confit fried rice, gooseberry compote
ginger-soy reduction
marinated organic half chicken, roasted peppers
lobster, king crab, mussels, clams sea scallop, red miso sake broth
yellowtail on rice cooked at your table in a hot stone bowl
snake river farms kurobuta, kimchee, bacon, ginger apple purée
spicy tofu sauce, papaya salad
loin, belly, shoulder, soy bean 'cassoulet'
snake river farms wagyu, hamachi black garlic, nuoc cham
designed to allow you to experience the essence of morimoto's cuisine
10-12 different fish and vegetables
kochujan sauce
deep fried soft shell crab, asparagus, tobiko, avocado, scallion, spicy sauce
tempura shrimp, asparagus, spicy sauce
dungeness crab meat, cucumber, avocado
barbeque eel, avocado
crispy salmon skin, kaiware
chopped tuna, scallion, spicy sauce
chopped salmon, scallion, spicy sauce
chopped yellowtail, scallion, spicy sauce
chopped toro, scallion
tuna
salmon
yellowtail, scallion
cucumber, sesame seed
shiso leaf, plum paste
sweet gourd
pickled burdock
avocado, cucumber
changing daily, four different sakes that span the list and sometimes reflect the seasons. a great way to expand your sake palate and find new favorites
balanced selection of four of morimoto's sakes. his junmai, junmai ginjo, junmai daiginjo and 5 year aged sake. a study in the evolution of sake, following the expanded milling of the rice and how it changes with age
subtle aromas of honeyed walnuts with a soft sweet finish
caramelized pear aromas with a ripe stone fruit finish
melon and honeysuckle fragrance with a rich texture
toasty honey-graham aromas with a sweet chili pepper finish
fragrant chestnut and highland malt aromas with a walnut cream finish
spiced pumpkin and citrus oil aromas with a lingering tropical fruit finish
akin to sake but leaner, lighter and a bit more of a punch. food pairings: kome - rice
rich earthy notes, sweet potato pie, soft edges. food pairing: imo - sweet potato
classic, funky, rough edges. food pairing: imo - sweet potato
bold, complex, a distant cousin to whiskey. food pairing: mugi - barley
campeon silver tequila, green chartreuse, lime juice, agave, shiso
hangar one 80, cherry heering, lemon, bing cherries
stoli vanilla vodka, cointreau, pomegranate, lime juice
hine cognac, st. germaine, lemon, strawberries
charbay green tea vodka, jasmine tea, citrus, mint
yamazaki 12, domaine di canton ginger, orange bitters
woodford reserve bourbon, maurin quina, bitters, blood orange
leblon cachaca, seasonal fruit
ciroc vodka, mm junmai sake
shochu, calpico, yuzu
grey goose orange vodka, heirloom tomato, pickled peppers, dill
rain cucumber vodka, domaine di canton ginger, lemon
cabo wabo reposado, cointreau, carrot juice, agave, basil
templeton rye, orange curacao, apricot marmalade, clove syrup
morimoto junmai ginjo, plum wine, mumm brut
junipero gin, dry vermouth, maytag blue cheese stuffed olives
chocolate black tea foam, cocoa nib crunch
kiwi sorbet, coconut sorbet, kaffir soda, fresh kiwi
kurumitsu graham, smoked soy chocolate mousse, toasted marshmallow
pickled pineapple, mustard seed, pineapple ginger sorbet
curry ice cream, mango, cashew
seasonal, hibiscus white chocolate, jaconde
asian inspired sugars, honey, molasses
raspberry chili sorbet, raspberry yuzu caivar
white chocolate green tea, sesame milk chocolate cardamom banana dark chocolate
a special blend roasted locally by equator coffee
ask your server for availability
toasty honey-graham aromas with a sweet chili pepper finish
fragrant chestnut and highland malt aromas with a walnut cream finish
spiced pumpkin and citrus oil aromas with a lingering tropical fruit finish
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.