We had the Wagyu Gyoza, wagyu Carpaccio, and Ishiyaki Buri Bop. Everything was good. The only issue is that the Carpaccio was cut thicker than I have previously experienced and my 2nd piece was full of gristle.
March 2024
Alex the bartender / server. He made amazing recommendations that we enjoyed. Highly highly recommend. Sticky ribs are always our go-to. Crab rangoon was really tasty.
March 2024
The food is tasty-as you would expect it to be. But with as much as you pay for your meal and the atmosphere, you would expect that the restrooms are clean. There was trash/toilet paper all over the floor and one was completely closed for use.
Iron Chef Morimoto's Flagship Napa Valley Restaurant serving innovative global cuisine, modern interpretation of Japanese classics and full Sushi Bar. Lively bar scene serving craft cocktails, beer, sake with an extensive local wine list. Omakase tasting experiences are available through our website. Come join us for lunch and dinner 7 days a week, indoor/outdoor dining with beautiful views of Napa Riverfront. Private dining and catering available.
Other Information
Parking: Garage, Street
Attire: Casual
Cuisines: Japanese, Asian, Take Out, Sushi, Seafood
Alcohol: Full Bar
Specialties: American Restaurant, American, American Food
About the restaurant: In a cement and wood contemporary cavern facing the Napa River, the chic set adorns buttercup loungers for cocktails and saké in a living room that morphs on its fringes into formal dining space. There is a sense of objects being flung outward and frozen: century-old gnarled Argentine zin vines spread over the bar like a family tree, salvaged timber is recast as free-form barren shelving, and bulging ceiling lamps mimic wine casks in a surreal state of coming apart.Food & Drinks: This dynamism reflects the flux and imagination from chef Morimoto's kitchen. A mini spackling tool is used to nudge toro tartare from its wood frame and combine with a sextet of condiments from nori paste to crispy rice. Wagyu beef comes as tartare with teriyaki foam, poached quail egg and pickled cauliflower, or as hot oil seared carpaccio with yuzu soy. Mains may include sous vide-and-seared New York strip with electric orange ume sauce or carbonara of sea urchin, udon, smoked bacon, poached quail egg and peas. Sushi, a raw bar, and noodle bowls add to the dizzying menu. Submit to stellar pairings of wine and premium saké, and playful desserts such as ginger cookie ice cream on raspberry chocolate sesame cake with "magic shell" sauce.
