I’ve done this twice now and I highly recommend it to anyone visiting Napa or anywhere that specializes in an Omakase experience.
In case you didn’t know, Eddie and I are huge foodies so look out for more of my experiences (and with better photos). Coming up soon is a dinner at Bourbon Steak in D.C. and I cannot waaaaait! 😃
Morimoto defines Omakase on their website as Chef’s Choice – a multi-course tasting menu designed to allow you to experience the essence of Morimoto’s cuisine.
It’s recommended that everyone at the table orders Omakase to enjoy the meal together, and so we did. The tasting menu consists of eight small courses but you will be truly satisfied with the flavor combinations and presentation. However we also ordered the Ishi Yaki Buri Bop because we were starving, but also just wanted to try it, and we could barely finish it. So definitely bring your appetite and a few hours to relax as Omakase can take over 2 hours to enjoy.
We paired our Omakase with the Narutotai “Drunken Snapper” Sake which is hands down, my favorite Sake. From Tokushima Prefecture, this selection is labeled Ginjo Nama Genshu which represents a slightly fortified, unpasteurized, cask strength/undiluted Sake. You’ll want to pace yourself with this one 😉
Of course, I was there to document the whole experience using my trusty iPhone.
The food is incredible. The nigiri rivals what I’ve had in Japan. The presentation is stellar. Our service was impeccable. I’ve done my best to describe each dish but I regretfully didn’t document all the items so I’m going off memory. On to the food!
First Course: Toro Tuna Tartare with assorted sauces and toppings. Included was also a rare berry, imported from Japan, which is supposed to change your palate and prepare you for the rest of the meal. One of the best first courses I’ve ever had.
Second Course: Kampachi Sashimi (The chef poured hot oil over the raw sashimi to sear it).
Third Course: Anchovy Fondue with an assortment of vegetables. I know, you’re thinking: Anchovy?? Gross. But it was incredibly smooth and delicious, full of flavor and paired with the crunchy vegetables, mmmm, it’s really good 🙂
Fourth Course: Japanese “Clam Chowder” topped with salmon roe. I personally don’t care for roe, but Eddie loved the intense fish flavor paired with the creamy chowder.
Sixth Course: Halibut presented in a light curry sauce paired with shrimp, mussel and sticky rice.
Seventh Course: Seared scallops, wagyu steak and pork belly with accompaniments. Heaven!
Eighth Course: Dessert. Also known as my favorite course. Toasted coconut ice cream with mango sorbet, boba and topped with little “pop rocks” which had a nice, tart crunch. Fun!
Extra side dish: Ishi Yaki Buri Bop. Yellowtail rice bowl cooked tableside at a crazy 400º!