atelier Morimoto XEX sushi

You can enjoy Hokkaido's hairy crab with various dishes and finish with Edomae nigirizushi. The course includes: ◆Surinagashi with seasonal vegetables ◆Vinegared hair crab with special Tosa vinegar jus ◆Steamed egg custard with hair crab sauce ◆Tempura of hair crab leg and seasonal vegetables ◆Hair crab body with crab miso and egg yolk soy sauce ◆Edomae nigirizushi 8 pieces and grilled white egg The 8 pieces of sushi includes seared hair crab leg and rolled hair crab with sea urchin. The sushi is carefully prepared using a variety of methods, including the temperature of the rice, the degree of nigiri, the way the knife is cut, boiled soy sauce, boiled rice, nori, gari, mazuma wasabi, and other details. The white egg is made from Tokushima chickens raised on rice and other ingredients, and the yolk is white all the way through. The egg is baked for one hour using dense egg, scallop, shiba shrimp, yam and wasanbon. We can also accommodate additional ingredients. We can also accommodate food allergies. Please contact us in advance. The menu is subject to change depending on the availability of ingredients. Please understand in advance.

This course includes a selection of seasonal seafood, crab, vegetables, and other appetizers, as well as Edomae nigiri sushi, which is carefully prepared using a variety of methods over a long period of time. Enjoy the seasonal seafood, crab, vegetables, and other appetizers, as well as Edomae nigirizushi carefully prepared using various methods over a long period of time, including the temperature of the rice, the way the knife is cooked, the soy sauce, the boiled rice, the nori, the mazuma wasabi, the homemade ginger, and other details. We can also provide more snacks, more nigirizushi, etc. according to your request. You can also specify your favorite dishes. (Depending on the contents, additional charges may apply.) *Ingredients used this month: Natural tuna, Spanish mackerel, Japanese Spanish mackerel, haruko (springtail), throat blackfish, sea bream, tiger prawn, clam, conger eel, Ezo-shrimp, clouded pea, hair crab, fresh bird clam, firefly squid, noretsuke, asari, bamboo shoot, various wild vegetables, dense egg, white egg, other seasonal fish, various seasonal vegetables, etc. Various *Additions are available.　We can also accommodate food allergies. Please contact us in advance. The menu is subject to change depending on availability and other factors. Please understand in advance.

The Iron Chef (Japanese): Chef Shoji Morimoto's signature dishes will be served in a course that includes creative dishes vividly presented by artisans and Edomae nigiri sushi carefully crafted with various methods. Seasonal vegetable surimi] [4 kinds of seasonal seafood sashimi] [Hairy crab and colorful seasonal vegetables wrapped in film salad with garlic] [Tuna toro, sweet shrimp, caviar tartar] [Seasonal fish boiled with truffle] [Truffle oil] [Mouthful of freshly ground leek] [Seasonal fish with truffle oil] [Seasonal fish with truffle oil] [Mouthful of freshly ground leek] [Mouthful of freshly ground leek Shiragane onion, seasonal fruit sorbet, 10 pieces of Edomae nigirizushi, and white egg omelet】The Edomae nigirizushi is carefully prepared using a variety of methods, including the temperature of the rice, the degree of nigiri, the way the knife is cut, boiled soy sauce, boiled rice, nori, gari, mazuma wasabi, and other details. The white omelet is made from eggs with white yolks produced in Tokushima and fed with rice and other ingredients to chickens.　The egg is baked for one hour with a rich egg, scallops, shiba shrimp, yams, and wasanbon (a type of sweetened rice). We can also accommodate additional ingredients.　We can also accommodate food allergies. Please contact us in advance to make arrangements. The menu is subject to change depending on the availability of ingredients. Please understand in advance.

Morimoto XEX [Sushi] Course for a luxurious experience ◆Botan Shrimp Caviar ~Horse Liver Caviar~◆Natural Tuna Sashimi ~Chutoro, Toro Seared, Akami~Special Wholesome Ponzu Vinegar Yagaji Island Salt ◆Steamed Abalone ~Special Liver Sauce Silver Leaf~◆Hair Crab with Miso sauce ~Special Tosa Vinegar Jelly Gold Leaf~◆Seared Black Crab with Seaweed Salt ~Truffles on Top◆Ten pieces of Edo style nigiri and two kinds of special egg rolls *Edo-mae nigiri are carefully prepared using various methods and time-consuming work. We offer Edomae nigirizushi that is carefully prepared using a variety of methods, including the temperature of the rice, knife work, boiled soy sauce, boiled claws, nori, gari, wasabi, etc. The white egg omelet is made from eggs with white yolks produced in Tokushima and raised by feeding rice to chickens. The sponge cake tamagoyaki is made with a thick egg yolk and a white yolk. Castella Tamagoyaki is a moist and delicate omelet baked for one hour with dense egg, scallop, shiba shrimp, yam and wasanbon. ◆Miso soup -button shrimp soup stock and aosa nori seaweed◆Special Daifuku monaka with green tea ice cream made with Tanba dainagon azuki beans*Additions are available.　We can also accommodate food allergies. Please contact us in advance. The menu is subject to change depending on availability. Please understand in advance.

In the tradition of Edo-mae sushi, we take time and care to bring out the best flavor of the fish by using various methods, such as closing with kombu (kelp), marinating in sauce, simmering, and steaming. While respecting the tradition of Edo-mae sushi, we pay close attention to details such as rice temperature, boiled soy sauce, boiled clams, seaweed, and gari (pickled ginger) in order to offer sushi that meets the tastes and preferences of modern diners. Enjoy Edomae Sushi made with seasonal ingredients and vividly worked by our chefs right in front of you. ◆Sappetizer ~Seasonal snacks~ ◆Crab steamed egg custard *Served between sushi. The sushi is carefully prepared using a variety of methods and time-consuming techniques, including the use of red vinegar rice, temperature, nigiri (the amount of rice held in the hand), knife work, boiled soy sauce, boiled rice, nori (seaweed), gari (ginger), and mazuma wasabi (Japanese horseradish). We can also accommodate a smaller portion of rice. We use white eggs with yolks that have been raised with Tokushima rice and other ingredients and baked into eggs with an elegant flavor that is light but still has the sweetness and flavor of rice. ◆Bowl - Miso soup with Ise seaweed seaweed ◆Substitute for dessert - Castella omelette - A moist and delicate omelette baked for about an hour using dense egg, scallop, shrimp, yam, and wasanbon (Japanese sugar). We can also accommodate additional nigirizushi and snacks. We can also accommodate food allergies, etc. Please let us know in advance. Please contact us in advance. The menu is subject to change depending on the availability of ingredients. Please understand in advance.