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

May 2019


ALL DAY MENU


TO START

Kurobuta “Butabura” Skewers
Tender berkshire pork belly, yuzu honey mustard, pickled mustard- 8

Barbecued “Washugyu” Skewers
Grilled prime ribeye, J-barbecue sauce, chives - 10

Kurobuta Pork and Shrimp “Okonomiyaki”
Berkshire pork, shrimp, cabbage, avocado, tomato, roasted onions, herbs, japanese curry spice, lime mayo, j-barbecue, yuzu mustard - 15

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

Chilled Jerusalem Artichoke and Leek Soup “Vichyssoise”
Heirloom sunchoke, yukon gold potato, seasonal hash, herbs - 8

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

Heirloom Tomato Salad “Katsuo Nicoise”
Medley of summer tomatoes, tomato yogurt, herbs, foraged greens, fire seared skipjack tuna, onsen egg, balsamic ponzu - 15

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

Grilled Jumbo Asparagus Asparagus “Ohitashi”
Grilled Queen asparagus, tsuyu, 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

Tokusen Ultimate Seafood Ramen “Champon”
Maine Lobster, prawn, scallop, squid, chashu, bamboo shoot, ajitsuke egg, assorted toppings, coconut lobster tonkatsu - 26

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 Washugyu Steak Frites
12 oz prime ribeye, togarashi fries, market salad, J-style steak sauce - 35

Smokey Miso Bacon Burger
1/2 lb ground beef, miso candied bacon, house pickles, j-style steak sauce, cheese, brioche bun, togarashi fries - 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

Lobster and Shrimp Omelette “Tenshindon”
Maine Lobster, vannamei prawns, wood ear mushroom,
Delta Queen asparagus, scallion, lobster veloute, rice - 24

Kurobuta Bone-In Pork Chop “Yakiniku”
Grilled 14 oz Berkshire rib chop, potato puree, charred cabbage,
smoked onion dressing, shallot nuoc cham - 25

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


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