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
Morel Mushroom
morel mushroom, seared eggplant, tomato, hanaho, umadashi jelly
Botan Ebi
Grilled Santa Barbara spot prawn, olive oil, sea salt, passionfruit juice
Ankimo
Poached monkfish liver, cauliflower puree, aged balsamic vinegar
Toro Tartare
Fatty tuna, roasted pine nuts, 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
Ichigo 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