SPRING MENU

OMAKASE (COUNTER)

Chef Mori’s Signature Tofu
Kyoto soy milk, freshly grated wasabi

Seasonal Zensai Plate
Hotaru ika, takenoko, iidako, hoshomaki, sato imo with red miso, sakura jelly

Sashimi
Spiny lobster sashimi, fuji apple, hanaho

Spiny Lobster Soup
Poached lobster, mitsuba, lobster roe, lobster dashi

Ankimo
Poached monkfish liver, cauliflower puree, aged balsamic vinegar

Amaebi Tartare
Hokkaido sweet shrimp, kaluga caviar, black truffle

SUSHI
Mori’s Akitakomachi rice grown in Iwate, Japan.

Salt cured saba, sweet shrimp, hawaiian red fish, aji,
mackerel, Santa Barbara uni, Hokaiddo uni, salmon roe

Japanese Musk Melon
Kishu Mikan Daifuku
Matcha Tea
Blackberry Lemon Buttermilk Ice Cream 

OMAKASE (TABLE)

Chef Mori’s Signature Tofu
Kyoto soy milk, freshly grated wasabi

Seasonal Zensai Plate
Hotaru ika, takenoko, iidako, hoshomaki, sato imo with red miso, sakura jelly

Kani Sunomono
Local dungeness crab, tosazu jelly, shiso flowers

Osuimono
kani miso, ginger, kani dashi

Ankimo
Poached monkfish liver, cauliflower puree, aged balsamic vinegar

SUSHI
Mori’s Akitakomachi rice grown in Iwate, Japan.

Salt cured saba, sweet shrimp, hawaiian red fish, aji,
mackerel, Santa Barbara uni, salmon roe, tamago

Farmer’s Market Fruits
Blackberry Lemon Buttermilk Ice Cream

SAKE PAIRINGS
Available upon request