Morimoto Maui

Wasabi, Nori Paste, Sour Cream

Tuna, Hamachi, Avocado, Sour Cream, Maui Onion, Mango Salsa

Anchovy Aioli, Olives, Jalapeño, Tomato, Cilantro

Yuzu Soy, Ginger, Garlic

Ponzu, Wasabi Cocktail, House Mignonette

Salmon, Yellowtail, Ginger, Garlic, Yuzu Soy

Mixed Greens, Vegetables, Assorted Sashimi, Soy Onion Dressing

Seasonal Sashimi, Caviar, Foie Gras, Ikura, Miso Aioli

Octopus, Cucumber, Ogo, Sea Asparagus, Seaweed Salad, Tosazu

Pork & Chive Dumpling, Ginger Scallion Puree

Hoisin Sweet Chili Glaze, Cilantro, Chili Threads

Spicy Gochujang, Wasabi Aioli

Bonito, Ponzu

Maldon Sea Salt

White Miso Broth, Manila Clams, Mussels

Silken Tofu, White Miso Broth

Quinoa, White Miso Dressing

Shaved Bonito, Vegetables, Kabosu Vinaigrette

Sake-Soy Reduction, Beech Mushrooms, Ginger

Black Bean Sauce, Seasonal Vegetables, Maui Onion Tempura

Crispy Wasabi-Mayo Lobster, Short Rib, Vegetables

*Yellowtail, A5 or Kakuni over rice, cooked in a hot stone bowl

Lobster, Cod Belly, Chicken, Pork Belly, Wagyu Tsukune, Hearth Fired With Seasonal Vegetables

Imported straight from Miyazaki Prefecture this A5 is an experience in itself! Served with Onion & Garlic Jus *Three Ounce Minimum Purchase

M1 Steak Sauce, Onion & Garlic Jus *Imported from Australia

Center Cut BMS +5, Onion & Garlic Jus *Imported from Australia

Basmati, Duck Confit, Thai Basil, Shallot

Sweet Sesame Soy, Dates, Lemon

Brown Butter, Sherry Vinegar, White Soy

Japanese wagyu

10 Grams of Osetra Caviar Served in a Beautiful Crystal Dish and Mother of Pearl Spoons that will Delight You.

Rainbow Roll, Avocado, Cream cheese, Maui Onion Tempura, Ikura

Asparagus, Tobiko, Avocado, Scallion, Spicy Aioli

Crab, Cucumber, Avocado

Asparagus, Spicy Aioli

Barbeque Eel, Avocado

A5 Wagyu seared table side, Tempura Shrimp, Spicy Aioli

Tuna, Scallion, Spicy Aioli

Salmon, Scallion, Spicy Aioli

Yellowtail, Scallion, Spicy Aioli

Yellowtail, Scallion

Chopped Toro, Scallion

Plum Paste, Cucumber, Shiso

Avocado, Cucumber, Shiso

Asparagus, Red Bell Pepper, Zucchini

Add Uni or Caviar

Suntory Haku Vodka, Oka Bermutto, Morimoto Sake

Ketel 1 Botanical Vodka, Aperol, St. Germain, Guava, Lemon

Awayuki Strawberry Gin, Shiso, Raspberry, Yuzu

Oka Yuzu Liqueur, Ginger, Yuzu, Hitachino White Nest Ale

Kula Organic Rum, Midori, Sugarcane Dane Tropical Gomme, Lilikoi, Lime

Rittenhouse Rye 100, Martini & Rossi Rubino, Oka Bermutto, Hinoki bitters

Kapena Hawaiian Chili Tequila, Yuzu, Hibiscus Tea, Firewater Bitters

Illegal Mezcal, Shimizu Nigori Sake, Kalani Di Artisti Coconut, Calamansi

Knob Creek Bourbon, Demerara, Angostura Bitters, Hickory Smoke

*A balanced election of four of Morimoto’s sakes with his Junmai, Junmai Ginjo, Junmai Daiginjo and Sparkling Junmai Nigori., a study in the evolution of sake following the expanded milling of rice.

Honeyed Walnuts With A Soft Sweet Finish

CARAMELIZED PEAR, RIPE STONE FRUIT

MELON, HONEYSUCKLE

MELON, HONEY WITH A CLEAN FINISH

SUBDUED CHESTNUT, HIGHLAND MALT, NUTTY FINISH

HIGHLAND MALT AROMAS WITH A CREAMY WALNUT FINISH

Wasabi, Nori Paste, Sour Cream

Tuna, Hamachi, Avocado, Sour Cream, Maui Onion, Mango Salsa

Anchovy Aioli, Olives, Jalapeno, Tomato, Cilantro

Negitoro Maki, Avocado Maki, Chef's Choice 6 Piece Nigiri

Yuzu Soy, Ginger, Garlic

Salmon, Yellowtail, Ginger, Garlic, Yuzu

Mixed Greens, Vegetables, Assorted Sashimi, Soy Onion Dressing

Chef's choice mix of fresh sashimi, nori, sesame seed, sushi rice

Pork & Chive Dumpling, Ginger Scallion Puree

Hoisin Sweet Chili Glaze, Cilantro, Chili Threads

Spicy Gochujang, Wasabi Aioli

Bonito, Ponzu

Maldon Sea Salt

Silken Tofu, White Miso Broth

Quinoa, White Miso Dressing

Shaved Bonito, Kabosu Vinaigrette

Spicy Aioli, Pickled Cucumber

Braised Pork Belly, Dijonnaise

Gochujang, Crispy Lettuce

Japanese Style Fried Chicken, Gochujang Aioli, Mixed Greens

Panko Crusted Pork Loin, Potato Salad, Katsu Sauce

Imported straight from Miyazaki Prefecture this A5 is an experience in itself! Served with Onion & Garlic Jus *Three Ounce Minimum Purchase

Onion & Garlic Jus, Shishito Peppers *From Australia

Basmati, Duck Confit, Thai Basil, Shallot

Sweet Sesame Soy, Dates, Lemon

Shoestring Fries

Asparagus, Tobiko, Avocado, Scallion, Spicy Aioli

Crab, Cucumber, Avocado

Asparagus, Spicy Aioli

Barbeque Freshwater Eel

Tuna, Scallion, Spicy Aioli

Salmon, Scallion, Spicy Aioli

Yellowtail, Scallion, Spicy Aioli

Yellowtail, Scallion

Chopped Toro, Scallion

Plum Paste, Cucumber, Shiso

Avocado, Cucumber, Shiso

Cooked Shiitake Mushroom

Asparagus, Red Bell Pepper, Zucchini

Kettle 1 Botanical Vodka, Aperol, Guava

Awayuki Strawberry Gin, Shiso, Raspberry, Yuzu

Oka Yuzu Liqueur, Ginger, Yuzu, Hitachino White Ale

Kula Organic Rum, Midori, Sugarcane, Dane Tropical Gomme, Lilikoi, Lime

Kapena Hawaiian Chili Tequila, Yuzu, Hibiscus Tea, Firewater Bitters

Aperol, Sparkling Brut, Club Soda, Orange Twist

Passionfruit, Guava or Pineapple Juice

*A balanced election of four of Morimoto’s sakes with his Junmai, Junmai Ginjo, Junmai Daiginjo and Sparkling Junmai Nigori., a study in the evolution of sake following the expanded milling of rice.

Honeyed Walnuts with a Soft Sweet Finish

Caramelized Pear, Ripe Stone Fruit

Melon, Honeysuckle

Melon, Honey with a Clean Finish

Subdued Chestnut, Highland Malt, Nutty Finish

Highland Malt Aromas with a Creamy Walnut Finish

Lychee, Lemon, Sparkling Water

Mint, Lime, Pineapple, Club Soda

Coconut, Pineapple, Grenadine, Lemon Lime Sparkling Water

Japanese Fried Chicken with Rice, Furikake

With Rice, Small Fry & House Steak Sauce

With Rice, Furikake & Dipping Sauce

Tuna Roll with Avocado

Yellowtail Roll with Avocado

Shrimp Tempura Roll with Asparagus

Edamame with Maldon Salt

Sudachi Sabayon, Toasted Marshmallow Fluff, Toasted Coconut

Chocolate Miso Caramel, Coconut Anglaise

Coconut Yogurt Cremeux, Pineapple Compote ***Lunch Only

Chef's daily selection

Chocolate, Caramel Mousse, Banana Compote, Chocolate Sorbet ***Lit on Fire Tableside

Macadamia Nut Sable, Strawberry Sorbet, Lemon Pate de Fruit, Strawberry Basil Coulis, White Chocolate Mousse

Absolute vanilla vodka, Café borghetti, Espresso

Godiva chocolate liquor, Baileys, Vanilla vodka

creme de cacao, creme de menthe, cream

Suntory Haku Vodka, Morimoto Ginzo Sake, Oka Bermutto Sake Vermouth, Pomegranate Oil

Ketel 1 Botanical Cucumber & Mint, Aperol, St. Germain Elderflower, Guava, Lemon

Awayuki Strawberry Gin, Shisho, Raspberry, Yuzu

Oka Yuzu Liqueur, Yuzu, Hitachino White Nest Ale, Ginger, Yuzu, Lemon

Kula Organic Rum, Midori, Sugarcane Dane Tropical Gomme, Lilikoi, Lime

Kapena Hawaiian Chili Infused Tequila, Cointreau, Yuzu, Hibiscus Tea, Firewater Bitters

Rittenhouse Rye 100, Martini & Rossi Reserva Rubino, Oka Bermutto, Hinoki bitters

Illegal Mezcal, Shimizu Pure Nigori Snow Sake, Kalani Di Artisti Coconut, Calamansi

Knob Creek Bourbon, Demerara, Angostura Bitters, Hickory Smoke

Lychee, Lemon, Sparkling Water

Mint, Lime, Pineapple, Club Soda

Coconut, Pineapple, Grenadine, Lemon Lime Sparkling Water

Balanced selection of four of Morimoto's sakes with his Junmai, Junmai Ginjo, Junmai Daiginjo and Sparkling Junmai Nigori

Subtle Aromas of Honeyed Walnuts with a Soft Sweet Finish 2oz Glass / $12.00 Carafe / $28.00 720ml / $92.00 1.8L / $120.00

Caramelized Pear Aromas with a Ripe Stone Fruit Finish 2oz Glass / $15.00 Carafe / $38.00 720ml / $92.00 1.8L / $175.00

Melon and Honeysuckle Fragrance with a Rich Texture 2oz Glass / $18.00 Carafe / $52.00 720ml / $140.00 1.8L / $245.00

Melon and Honey Aromas with a Clean Aftertaste 2oz Glass / $8.00 300ml / $35.00 720ml / $70.00

Toasty Honey Graham, Sweet Chili Pepper 2oz Glass / $25.00 300ml / $220.00

Fragrant Chestnut and Highland Malt Aromas with a Walnut Cream Finish 2oz Glass / $60.00 300ml / $220.00

Unique Selection of Four Premium Sakes Showcasing the Versatility and Diversity of Sake

A Junmai with Medium Dry, Mellow, Floral, Smooth Finish

A Tokubetsu Junmai, Roasted Almonds, Stone Fruit, Creamy, Dry Finish

Tokubetsu Junmai, Earthy, Mushroom, Bamboo Shoot, Neither Sweet Nor Dry

A Junmai, Mild and Mellow, Fuji Apple, Clove Honey

A Tokubetsu Junmai, Vanilla, Dried Fruit, Cereal, Dry

A Tokubetsu Junmai, Complex, Umami, Baking Spice, Creme Brulé, Chocolate

A Junmai, Cacao Nibs, Woody, Soy Sauce, Chewy

Lively, Cherry and Cocoa, Medium Dry

A Junmai Ginjo, Fluffy, Blueberry and Fennel, Medium Dry

A Junmai Ginzo, Floral, Cherry Blossom, Honeysuckle, Peach

A Ginjo, masculine, Strong, Rich, Layered, a Hint of Sweetness

A Ginjo, Citrus, juniper, Flint, Dry Martini

A Junmai Ginjo, Austere, Cashew and Honey, Medium Dry

A Junmai Ginjo, Dries Pineapple, Savory, Nougat, Velvety

A Subtle Junmai Daiginjo, Green Banana and Honey, Medium Dry

A Daiginjo with Hami Melon, Jasmine, Creamy, Dry Finish

A Junmai Daiginjo, Melons, Peaches, Clean Dry Finish

A Junmai Daiginjo, Cantaloupe, Pear, Hint of Sweetness

A Junmai Daiginjo, Fresh, Tropical Fruit, Medium Acidity, Medium Dry

A Daiginjo, Whipped Cream, Butterscotch, Honey, Herbs

A Daiginjo, Subtle Green Apple/Pear, Mint, Cinnamon, Dry

A Junmai Daiginjo, Strawberry, Mango, Ripe Pear, Marashino Cherry, White Flower

A Daiginjo, Powdered Sugar, Cooked Apple, Vanilla, Oatmeal

A Junmai Daiginjo, Silky, Mineral, Jasmine, White Plum, Dry

A Junmai Daiginjo, Full Flavored, Tropical Fruit Whispers, Dry Finish

A Junmai Daiginjo, White Grape, Lychee, Dry

Three Courses of Wagyu with Wine Pairings and Dessert First Course - Wagyu Beef Carpaccio Second Course - A-5 Nigiri, Cucumber Maki Third Corse - Choice of 4oz Wagyu Filet or Wagyu Bop Dessert - Sorbet of the Day *For lunch only

An Amazing Six Course Tasting Menu with Intermezzo, Curated by Chef Sabbath, Chef Taka and Chef Lucas. Course One is Toro Tartare - Jalapeno, Fresh Wasabi, Yuzu Tobiko, Buru Arare, Dashi Soy. Course Two is Seasonal Fish Carpaccio - Yuzu Soy, Mitsuba, Ginger, Seared with Hot Oil. Course Three is Mushroom Dumplings - Dashi Mushroom Puree, Wild Mushrooms, Fried Scallions, Fresh Wasabi. Course Four is Sushi - Chef's Expert Selection of Nigiri. Course Five is Surf and Turf - Hokkaido Scallops, Wagyu Filet, Morimoto E Spice, Kula Carrot Puree, Grilled Carot Truffle Jous. Course Six is Creme Caramel - Poached Pear, Caramel Gelee. *We have a beautifully curated wine and sake tasting to accompany each course by Michael Jessop.

Japanese Whiskey, Ginger-Cinnamon Syrup, Yuzu Juice, Soda Water

With Cranberry Ponzu

Your Nigiri Thanksgiving Experience follows as such: 1. Tai / Shiso / Plum Paste 2. Anago / Ginger 3. Hamachi Belly / Jalapeno Relish 4. Oh Toro / Caviar 5. King Salmon / Yuzu Skin

Watercress & Shiso Puree, Tart Cherry Gastrique, Macadamia Nut Crumble

Yuzu Caramel, Vanilla Bean Ice Cream