Morimoto Napa offers a varied experience for diners. The sushi bar features a helpful and engaging sushi chef and his assistants, who are funny and attentive. However, waitress service can be inconsistent, leading to long periods of inattention. The food is generally very good, with standout dishes like Aburi Bop, Salmon sashimi, and California Roll. Many guests have mentioned the freshness of the fish, with some enjoying the Chef's choice sashimi and sushi. The noise level can be high, but outdoor seating is available, providing a terrific patio experience next to Napa River with a cool breeze. Guests have also enjoyed a well-prepared Wagyu steak, making for a tasty and well-timed meal. Many visitors love the restaurant, calling it one of the best in its category and wishing it were in Orange County. The menu includes dishes such as Aburi Sushi 4 Ways, Ishiyaki Buri Bop, Braised Black Cod, and Japanese A5 Miyazaki Wagyu. Guests appreciate the cheerful and efficient delivery of food and utensils, and many have enjoyed the addition of spices for dipping surf skewers. Overall, Morimoto Napa offers flavorful options and a lively atmosphere, making it a favorite destination for many diners who look forward to returning.
Just awesome! Service was excellent, food just as good. What an awesome dining experience. Highly recommend!
September 2026
Waitperson was quite less than attentive - more interested in extensive discussion with the table across from us than paying attention to other tables. Food and ambiance is good, too noisy - choose outside if good weather
September 2026
After a few years we are back to this restaurant. On our taste the menu got significantly better even looks shorter. Everything we ordered was superb.
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.
