Comments on: Morimoto | Napa http://www.biteclubeats.com/2010/07/morimoto-napa.html Santa Rosa & Wine Country Dining and Restaurants Wed, 08 Feb 2012 18:02:50 -0800 hourly 1 http://wordpress.org/?v=3.3.1 By: Doug http://www.biteclubeats.com/2010/07/morimoto-napa.html/comment-page-1#comment-29115 Doug Sun, 09 Jan 2011 07:48:27 +0000 http://www.biteclubeats.com/?p=11088#comment-29115 If only people were to eat only local fish their would be little fish on the menu. Fact is most fish is either trucked or flown in wake up and smell the coffee. With a Salmon season of 2 weeks it's mostly bottom fish and rock cod (Snapper which is different varieties) available. What do people go to Restaurant for Lobster and Shrimp if they only had to choose from what was caught that day local they would have no variety of fish on the menu. What Rock cod again. Fact is a lot of fish is being farm raised in other countries and what we get local has short seasons except for the bottom fish and rock cod. Try to get local Trout most streams in California are fisheries and not legal to fish in most is farm raised from Idaho. Wake up people this has been going on for many years. Sorry to rant but I have worked in the seafood business since the 70's what fish comes from Napa. Uh Uh Uh yeah no fish. Maybe try some Stripe bass from the bay. If only people were to eat only local fish their would be little fish on the menu. Fact is most fish is either trucked or flown in wake up and smell the coffee. With a Salmon season of 2 weeks it’s mostly bottom fish and rock cod (Snapper which is different varieties) available. What do people go to Restaurant for Lobster and Shrimp if they only had to choose from what was caught that day local they would have no variety of fish on the menu. What Rock cod again. Fact is a lot of fish is being farm raised in other countries and what we get local has short seasons except for the bottom fish and rock cod. Try to get local Trout most streams in California are fisheries and not legal to fish in most is farm raised from Idaho. Wake up people this has been going on for many years. Sorry to rant but I have worked in the seafood business since the 70′s what fish comes from Napa. Uh Uh Uh yeah no fish. Maybe try some Stripe bass from the bay.

]]> By: Heather http://www.biteclubeats.com/2010/07/morimoto-napa.html/comment-page-1#comment-9315 Heather Tue, 03 Aug 2010 14:32:52 +0000 http://www.biteclubeats.com/?p=11088#comment-9315 It's not apparent from the menu. But um...are you really going to Morimoto for the same slow/local stuff you get everywhere else in the valley? Most Japanese chefs (Ken Tominaga is the same way) want the absolute best fish from Japan. They'll use local stuff if its up to snuff, but usually it isn't. That's just the deal, and i think that when you're paying top dollar for sushi Japanese sushi, you're acknowledging that un-pc carbon footprint. It’s not apparent from the menu. But um…are you really going to Morimoto for the same slow/local stuff you get everywhere else in the valley? Most Japanese chefs (Ken Tominaga is the same way) want the absolute best fish from Japan. They’ll use local stuff if its up to snuff, but usually it isn’t. That’s just the deal, and i think that when you’re paying top dollar for sushi Japanese sushi, you’re acknowledging that un-pc carbon footprint.

]]> By: Heather http://www.biteclubeats.com/2010/07/morimoto-napa.html/comment-page-1#comment-9314 Heather Tue, 03 Aug 2010 14:29:32 +0000 http://www.biteclubeats.com/?p=11088#comment-9314 Go Fish continues to be a fave. For now, Morimoto is clearly about the experience. There's no comparison when it comes to elaborate plating, hipster decor, etc. Whether all that funk and flash will continue to impress is yet to be seen. I was pretty impressed with the price points, however. Yes, the wagyu was crazy expensive, but rolls for $7/$8 seemed almost insanely cheap. You'll pay more for things like the toro tartare, but the straight up nigiri was pretty comparably priced (though a bit small and you only get one piece...weird) Go Fish continues to be a fave. For now, Morimoto is clearly about the experience. There’s no comparison when it comes to elaborate plating, hipster decor, etc. Whether all that funk and flash will continue to impress is yet to be seen.

I was pretty impressed with the price points, however. Yes, the wagyu was crazy expensive, but rolls for $7/$8 seemed almost insanely cheap. You’ll pay more for things like the toro tartare, but the straight up nigiri was pretty comparably priced (though a bit small and you only get one piece…weird)

]]> By: Jeff http://www.biteclubeats.com/2010/07/morimoto-napa.html/comment-page-1#comment-9207 Jeff Sat, 31 Jul 2010 22:46:20 +0000 http://www.biteclubeats.com/?p=11088#comment-9207 I think Cindy Paulsons restaurant GO FISH is way better. Not so noisy and awesome seafood, Sushi, and there 4 steaks on the menu. Last time i was there I had the sushi lobster roll and my girlfriend had steak. Also had the AHI Poke-...KILLER. Service was comfortably professional. Also hard to find pinot noirs like Williams-Selyem and Radio Couteau on the wine list. Maybe in a year when Morimoto gets the kinks out well go back. Until then, i will continue to GO FISH. I think Cindy Paulsons restaurant GO FISH is way better. Not so noisy and awesome seafood, Sushi, and there 4 steaks on the menu. Last time i was there I had the sushi lobster roll and my girlfriend had steak. Also had the AHI Poke-…KILLER. Service was comfortably professional. Also hard to find pinot noirs like Williams-Selyem and Radio Couteau on the wine list. Maybe in a year when Morimoto gets the kinks out well go back. Until then, i will continue to GO FISH.

]]> By: Wanda http://www.biteclubeats.com/2010/07/morimoto-napa.html/comment-page-1#comment-9153 Wanda Sat, 31 Jul 2010 00:38:17 +0000 http://www.biteclubeats.com/?p=11088#comment-9153 Does the carbon footprint of the Japanese fish matter to any of the clientele? Has Morimoto considered slow/local food influence of Napa? Does the carbon footprint of the Japanese fish matter to any of the clientele? Has Morimoto considered slow/local food influence of Napa?

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