Mori has a seasonal menu based on what's available at the market. Menu changes biweekly.

April 2019


ALL DAY MENU


TO START

Savory Smoked Duck “Bao” | Pork Belly “Chashu Bao”
Choice of: Rohan duck breast or tender heritage pork belly
Three steamed buns, spicy yuzu hoisin, scallion, cucumber- 13

Miso Soup “Tonjiru”
Awase Miso, slow-cooked heritage pork, sukui tofu - 7

Pork Belly and Scallop “Okonomiyaki”
Duroc cpork belly, dayboat scallop, cabbage, J-barbecue sauce, mayo - 15

Crispy Calamari “Kakiage”
Wild caught local squid, winter vegetables, shallot nuoc cham - 12

Prince Edward Island Mussel “Escabeche”
Marinated mussels, sunchoke puree, micro herbs, tomato, toast - 15

Hiyayakko with Grilled Sea Scallop
Chilled silken tofu, Day Boat scallop, ginger-scallion sauce,
umeboshi, soy (Add sea urchin +6) - 9

Blistered Shishito Peppers
Charred lemon, sesame, fleur de sel - 10

Fire Roasted Eggplant salad
Charred tomatoes, cucumber, mint, ginger-soy dressing - 8

Savory Seaweed Salad
Four varieties seaweed, cucumber, edamame - 9

Smokey Edamame
Soybeans, fleur de sel, calabrian chili - 7

Pan-fried Gyoza
Pork and leek potstickers, soy-ginger dipping sauce - 7

Tasting of Sweet Potato: Tempura Vegetables
Garnet yam, Murasaki sweet potato,
Okinawan sweet potato - 12

Roasted Sea Scallops
Dayboat scallops, brown butter, citrus - 15

Hand-chopped Bigeye Tuna Tartare
Grade #1 tuna, avocado, radish, sesame soy - 18

Maguro Sashimi
Bigeye tuna, ponzu, sesame, chives - 16

Warayaki Katsuo Tataki
Straw-smoked bonito, ponzu, chives - 15

Aburi Sake
Torched Faroe Island salmon, lemon ponzu - 13

Tasting of Yellowtail: Hamachi & Hiramasa Sashimi
Japanese amberjack, yellowtail kingfish, garlic chips, garlic ponzu - 16

Seasonal Assorted Raw Fish
Faroe Island salmon, bigeye tuna, hiramasa, hamachi, fluke - 21

Ikura/Uni Don
Marinated king salmon roe, maine sea urchin,
seasoned sushi rice, roasted seaweed - 20

Kurobuta Kaburi “Tostada”
Grilled berkshire rib cap, Japanese curry spice, avocado, roasted onions, herbs, yuzu honey mustard, roti canai - 14

White Asparagus “Ohitashi”
Grilled white asparagus, shiro dashi, confit egg yolk, bonito flakes - 11

Pan-Roasted Foie Gras de Canard
Hudson valley foie gras, seasonal fruit glaze,
brioche toast - 39

Togarashi Double Cooked Fries
Thick-cut russet fries, togarashi furikake, creamy fry sauce - 7

Black Garlic Potatoes
Gold marble potatoes, black garlic confit, lime - 10

Roasted Mushrooms with Garlic and Thyme
Shiitakes, champignons, oysters, butter - 12

Baby Bok Choy
Minced garlic, calabrian chili - 7

Miyazaki A5 Wagyu Ribeye Brule
Highest grade japanese beef, flower shiitake, golden chive butter, sansho-mustard sauce - 22/oz


BOWLS AND SETS

Duck Confit “Yakimeshi”
Slow-cooked Rohan duck leg, seasonal vegetables, black rice, duck jus - 24

Awase Miso Gindara
Miso marinated Bering Sea black cod, cauliflower puree, red amaranth, rice - 32

Maitake Mushroom Okayu
Roasted maitakes, japanese style "risotto", cured egg yolk,
condiments and garnishes - 21

Grilled 28 Day Aged Prime Ribeye Steak Frites
14oz prime ribeye, togarashi fries, market salad, J-sauce - 39

Smokey Short Rib Burger
1/2 lb beef, slow-cooked beef short rib, pickles, cheese, brioche bun, fries, ssamjang - 18

Korean Fried Chicken Sandwich
Double-fried heritage chicken, soy-gochujang glaze, cheese, brioche bun, fries, sriracha aioli - 16

Korean Fried Oyakodonburi
Soy-garlic glazed double-fried heritage chicken,
"onsen" egg, scallion, garlic chips - 19

Crispy “Katsudon” Curry
Fried heritage pork, kanegawa curry, shaved cabbage, white ginger, rice - 19

Crab Omelette Tenshindon
Jumbo lump crab, king crab, vannamei prawns, wood ear mushroom,
white asparagus, scallion, amazu-an gravy, rice - 24

Kurobuta Pork Chop “Barbecue”
Grilled 14 oz Berkshire rib chop, potato puree, charred cabbage,
smoked onion dressing, shallot nuoc cham - 28

Char-Broiled Crispy King Salmon
Faroe island salmon, carrot-ginger puree, bok choy, rice - 26

Very Red Panang Curry
Dayboat scallops, vannamei prawns, roasted kabocha, kaffir lime,
tamarind, naan, rice - 22

Kaizen Don
Bigeye tuna, hiramasa, hamachi, loch duart salmon,
ikura, uni, ponzu sauce, seasoned sushi rice - 34

Ikasumi Tagliolini Crevette
Fresh hand-made squid ink noodles, tiger prawns, uni, ikura, fresh herbs, sauce crevette - 24

Whole Rainbow Trout “Shioyaki”
Grilled coldwater trout stuffed with orange-cardamom fennel, herbs, guaje seeds, watercress salad, ao-sosazu dressing - 23


Sweets

Blood Orange Granita
Moro blood orange, yuzu, vanilla cream, candied citrus peel - 8

Japanese Style Cheesecake
Matcha cheesecake, yuzu cheesecake, vanilla cream - 10

Digestifs

Bodegas Valdespino, Palo Cortado Viejo Calle Ponce
Sherry / Andalusia, Spain / ABV: 20%
Mahogany, dried fruits, hazelnuts, vanilla balanced - 9

Niepoort, Porto 10 Year
Tawny Port / Douro, Portugal / ABV: 20%
Aromatic, apricot, tangerine peel, structured, toffee, caramel - 9.5

Rare Wine Co., Historic Series Baltimore Rainwater
Madeira / Madeira, Portugal / ABV: 18%
Lush, aromatic, chamomile, pear, orange blossom, dried apple - 13