We ate a lot of great food when we were in Napa a couple of weeks ago, but the big standout for us was Morimoto Napa. Based on Morimoto’s title as Iron Chef and all of the fame and prestige that comes with that, we were afraid that the restaurant might be all style and no substance, but when we tasted the food we couldn’t have cared less whose name was on the front of the building.
Don’t get me wrong, though, the place has plenty of style. As we walked in, I was immediately captivated by the oversized fish mural. How can I get one of those for my kitchen? The dining room was polished and elegant, and the music was just at the right volume for good conversation. I loved peeking over at the brightly lit sushi bar to see an army of chefs working behind display cases filled with raw fish. There aren’t many sights more beautiful to me than giant slabs of raw salmon and tuna waiting to be turned into delicious sashimi.
We were enticed by some of the creative main courses, but we decided to share a few of the smaller plates instead. I love to eat off of everyone’s plate so sharing is always right up my alley! We started with the meltingly tender waygu beef tartare, thin strips of beef brightened up with a sweet ginger-garlic sauce.
Next up was the most unexpected dish of the evening. We’d ordered the Morimoto sashimi, which was described as “seared toro, salmon, eel, tuna, hamachi, five sauces”. I’d expected the fish to be presented in the regular sashimi style, but I’d forgotten that we weren’t at my neighbourhood sushi joint (which I love, by the way). I was surprised and intrigued when the we were presented with the plate pictured above. The pieces of fish were layered one on top of the other, each with a different mini garnish, and accompanying them were droppers filled with the aforementioned five sauces. The server demonstrated how to put little drops of each sauce on to our plate and dip our fish towers in as we saw fit. I wouldn’t want to eat my sashimi like this every day, but I really appreciated the whimsical and creative presentation. Most importantly, the fish was delicious!
I’m a sucker for a runny yolk, and egg on top of our duck fried rice provided the perfect mix-in for this flavourful dish. While the fried rice was good, the bone marrow was a true standout. I’d been eager to try bone marrow for some time now, and I managed to get Zevi on board. We were both glad we’d jumped on that train! The marrow was silky smooth, and the spiced panko breadcrumbs cut its luscious richness just enough. We were still trying to scoop out more of that heavenly stuff even when we knew in our hearts that we’d eaten every last drop.
When sushi’s on the menu there’s no way I won’t order at least a little bit of plain old raw fish. While this was the simplest thing we ate that night, it was probably my favourite. The fish was extremely fresh with a perfectly firm texture, and the rice was expertly prepared. In fact, it was so good that we ordered another round!
After seeing how inventive our savoury courses had been, we were eager to check out what the chefs at Morimoto had up their sleeves on the sweet side of things. We ordered the “s’more”, and while this wasn’t your campfire special, when we ate all of the components together we could certainly identify one of our favourite summer treats. The presentation was gorgeous too, and there were no sticky hands in sight.
We were thoroughly impressed with Morimoto, and I would make a point to go back there if I return to Napa. It’s definitely a special occasion type of place, but if you’re looking for a high end meal in California’s wine country, it’s certainly worth checking out.