Sushi Mori

Hand-pressed sushi topped with a slice of premium grilled eel. The eel is glazed with a sweet soy-based sauce. Soft sushi rice balances the savory richness of the eel.

Hand-pressed sushi topped with a rich piece of foie gras (goose or duck liver). The creamy, buttery texture of the liver melts in the mouth. Often lightly seared to enhance the flavor.

Premium freshwater eel grilled in the Kabayaki style. It is butterflied, skewered, and dipped in a sweet soy-based sauce before grilling. Tender, flaky texture with a smoky, savory-sweet flavor.

A towering arrangement of rice and grilled eel components. Offers a substantial portion of savory eel layered for visual impact and flavor. Enjoy mixed or layer by layer.

A luxurious rice bowl divided into four sections, each featuring different premium toppings like eel, fish roe, and seafood. A colorful and varied tasting experience in one bowl.

Stir-fried noodles topped with grilled eel. The savory yakisoba-style noodles pair well with the sweet glaze of the eel. A hearty dish combining carb comfort with premium topping.

A rice bowl topped with grilled eel and egg (Tamago). The creamy egg yolk adds richness to the savory eel and rice. Mix the yolk in for a smooth, cohesive flavor.

Fresh garden salad topped with seared foie gras. The rich, fatty liver contrasts with the crisp, light vegetables. Served with a dressing to cut through the richness.

A refreshing salad featuring pieces of grilled eel. Combines the smoky, sweet flavor of unagi with fresh greens. A lighter way to enjoy eel.

Premium eel coated in light batter and deep-fried until crispy. Offers a different texture from the usual grilled style, with a crunchy exterior and soft interior. Served with dipping sauce.

A thick sushi roll filled with grilled eel and other ingredients like egg or vegetables. A substantial roll with a good balance of rice, seaweed, and filling.

Grilled eel rice bowl served with a pot of dashi broth or tea. Can be eaten as a rice bowl first, then with broth poured over (Ochazuke) for a warm, soupy finish.

A rice bowl featuring Engawa (flounder fin) and Foie Gras. Engawa has a unique crunchy-chewy texture and high fat content, pairing decadently with the creamy liver.

A rice bowl generously topped with seared foie gras. A rich and indulgent dish for lovers of fatty liver. The rice soaks up the savory oils and sauce.

A rice bowl combining sweet scallops (Hotate) with rich foie gras. The tender, fresh scallops provide a textural contrast to the buttery liver.

Sushi roll filled with a combination of grilled eel and foie gras. A double dose of rich, savory flavors wrapped in rice and seaweed.

Sweet Japanese omelet (Tamago) paired with eel and accented with truffle. A savory appetizer combining fluffy egg, eel glaze, and the earthy aroma of truffle.

Steamed egg custard containing pieces of premium eel and truffle oil. Silky smooth texture with a savory dashi base and aromatic truffle finish.

Steamed egg custard featuring foie gras and truffle. The custard is delicate and savory, enriched by the melting liver and truffle aroma.

A curated set of flame-seared (Aburi) sushi. Searing brings out the oils and adds a smoky flavor to the fish toppings. Includes a variety of premium ingredients.