SPRING MENU

OMAKASE (COUNTER)*

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

Hassun
steamed awabi, yuzu kosho, shirako, celtuce, sakura in white wine jelly

Botan Ebi
live spot prawn, grilled and fried

Osuimono
dashi made from botan ebi

Toro Tartare
fatty tuna, toasted pine nuts, kaluga caviar

Tempura
tachiuo topped with karasumi, taranome, satsuimo

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

hirame, makogarei, akami, chutoro, kohada, aji, kamasu, kinmedai
kurumaebi, mirugai, Santa Barbara uni, Hokaiddo uni, ikura, tamago

Japanese Musk Melon
Daifuku
Matcha Tea
Hojicha Panna Cotta

a la carte

Market Salad

Salmon Skin Salad

Carpaccio

Nasu Agedashi

Shrimp Tempura

Nigiri Sushi*

California Classic Rolls

Traditional Edomae Rolls

Zabuton Steak and Potato

Sakura Smoked Jidori Chicken

*this food item may contain undercooked/raw ingredients or may be served undercooked/raw.
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have a medical condition.