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

Spring 2020

ALL DAY MENU

TO START

Smashed Chili Cucumber “Sunomono”
Japanese long cucumber, chili condiment, yusen vinaigrette - 8

Barbecued Steak Skewers
Dry-aged black angus beef, Japanese-style barbecue sauce, chives - 10

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

Japanese Fried Chicken “Karaage”
Seasoned chicken thighs, togarashi mori, kewpie mayonnaise, lemon - 10

Hiyayakko with Grilled Sea Scallop
Chilled silken tofu, Day Boat scallop, ginger-scallion sauce,
umeboshi, soy (Add uni +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

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

Aburi O-toro Sashimi
Wild bluefin tuna belly, lemon zest, ponzu - 21

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

Aburi Sake Sashimi
Torched Faroe Island salmon, lemon ponzu - 14

Hamachi Sashimi
Japanese amberjack, yuzu kosho, garlic chips, ponzu - 16

Seasonal Assorted Raw Fish
Bigeye tuna, Faroe island salmon, hamachi, seabass, seasonal fish, arctic char - 21

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

Assorted Sweet Potato Tempura
Garnet yam, Murasaki sweet potato, Okinawan sweet potato - 10

Black Garlic Potatoes
Fingerling potatoes, black garlic confit, lime - 10

Roasted Mushrooms with Garlic and Thyme
Shiitake, king trumpet, oyster, brown butter (add maitake +3) - 12

Tender Baby Bok Choy “Sambal”
Two types bok choy, calabrian chili, sambal mori - 9.5

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

BOWLS AND SETS

Unagi Donburi “Kabayaki”
Whole grilled eel, yuzu tare, lightly marinated cucumber, rice - 26

Kurobuta Pork Ribs “Galbijjim-ssam”
Decadent slow-cooked pork ribs, lettuce wrap, scallion slaw, house pickle, rice - 23

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

Grilled Dry-Aged Steak and Potatoes
10 oz aged black angus ribeye, crispy fingerling potatoes, market salad, whole grain mustard vinaigrette, J-steak sauce - 35

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

Char-broiled King Salmon Ikura “Yakidon”
Faroe island salmon, marinated salmon roe, carrot-ginger puree, soy-mirin glaze, sriracha aioli, scallions, rice - 26

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

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

Ikura Uni Don
Marinated Alaskan salmon roe, Maine sea urchin, seasoned sushi rice,
fresh wasabi, ponzu, toasted nori - 25

Sweets

Japanese Style Cheesecake
Yuzu cheesecake, vanilla cream - 10

Digestifs

Joyshu Shuzo: Aodani no Umeshu
Plum Wine / Kyoto, Japan / ABV: 20%
Semi-sweet plum wine aged seven years and masterfully blended with shochu - 7

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