Morimoto Napa

A perfect score for Chef Morimoto!

We ordered the Omakase (chef's choice 8 course tasting menu) and felt like we were judges on Iron Chef America. Every dish that was set down in front of us delighted all of our senses, well... with the exception of sound unless you count the sound of our spoons scraping against the empty bowls. It was truly the most extraordinary & interactive eating experience ever.

Allez Cuisine!

Disclaimer: If you plan on eating at Morimoto's anytime in the near future, don't continue reading. There's a chance you could get a few of the same dishes and a huge part of the meal was not knowing what to expect next.

Tuna Tartare

What an amazing way to start the meal! The tuna tartare is spread onto a square bamboo platter. To the right there is a choice of 6 condiments (nori paste, wasabi, creme fraiche, chives, guacamole & crunchy crackers) along with a cup of Morimoto's homemade soy sauce. You use the metal spatula to scrape the tuna tartare off of the platter. There was even a little berry to use as a palatte cleanser. The fun part is finding the perfect combination. Notice how the condiments are the exact width of the spatula! Thoughtful planning there!

Kanpachi Sashimi

The fish is rolled up, top is raw, bottom is slightly seared. Topped with mushroom and some kind of herb. A drizzle of oil, soy sauce & ponzu sauce. Seems simple but these little bite sized morsels packed huge flavor! Since my mouth was full, my eyes had to explain how delicious it was. We finally decided that the homemade soy sauce that to be the reason for the explosive flavor. My favorite dish of the evening! 

 Bagna Cauda

Great presentation! This was Chef Morimoto's take on fondue. The container was probably one of those candle/oil heating devices. The "bowl" contained olive oil and anchovy paste and was heated underneath by a tiny candle. We're given a skewer on the left and told to dip the vegetables and chicken tempura into the oil & anchovy paste and then dip into the togarashi spice on the right. Yummy! Fun! Beautiful! Loved it!

Foie Gras Chawan Mushi

This dish was really rich! The foie gras is steamed in with egg custard at the bottom of the tea cup then topped with a thick broth and then two succulent pieces of duck breast. Chef recommends that you eat each bite with a teeny bit of wasabi and surprisingly it brightened the flavors of the entire dish making it easier to distinguish the different flavors.

Intermezzo: Green tea or soup?

I forget what kind of tea this was but it tasted more like soup. I was just glad they stuck with the theme. It could've easily been presented in a tea cup but they let us pour the tea ourselves. Love the presentation!

Nigiri Course

From top to bottom: giant clam, snapper, ahi, mackerel & chu-toro. Some of the freshest fish I've had, especially the giant clam and mackerel. I always test the overall freshness of the fish by ordering the mackerel and this mackerel did not disappoint! And the giant clam! I typically don't like clam because it's chewy and tough but this was so tender! Loved every piece!

Surf & Turf & Turf

Clockwise from the bottom right: Pork Tenderloin topped with pickeled vegetables, Wagyu Beef, Seven Spiced Lobster & Lemon Creme Fraiche. The wagyu beef was so soft and melt-in-your-mouth tender. That was my favorite on this dish. The pork tenderloin was my second favorite. Paired with the pickled vegetables made it positively divine! The lobster was excellent as well, just a little too spicy for my taste. But that's what the creme fraiche was there for! Cooled the palatte right away so I could keep eating!

Dessert: Poached Peaches & Pistachio Ice Cream

By this time, we were completely stuffed, but the ice cream was so creamy that I had to finish half of it! But then I was totally done. Well...after I finished all of the pistachios.