APPETIZER |
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|
| Edamame |
4.50 |
| Boiled
soybean sprinkled with sea salt |
|
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|
| Seafood
Salad |
8.75 |
| Crab,
shrimp, octopus, clam (seasonal), seaweed, and cucumber with Mo's
Japanese Dressing presented in a small boat. |
|
| |
|
| Kanisu |
6.00 |
| Snow
crab claw, seaweed and cucumber with a sweet vinaigrette sauce |
|
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|
| Takosu |
6.00 |
| Octopus,
seaweed and cucumber with sweet vinaigrette sauce |
|
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| Yakitori |
7.50 |
| Grilled
teriyaki chicken, skewered with green onions |
|
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|
| Tempura |
9.50 |
| Three
jumbo shrimp and fresh vegetables in a light batter, deep fried
in fresh vegetable oil. Served with tempura sauce. |
|
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| Vegetable
Tempura |
7.00 |
| A
variety of vegetables lightly battered and deep fried in fresh vegetable
oil.
Served with our tempura sauce. |
|
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|
| Tokyo
Fried Chicken |
6.50 |
| Boneless
fried chicken with a hint of soy sauce-based Japanese flavouring |
|
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|
| Salmon
Teriyaki |
9.00 |
| Charbroiled
fresh Atlantic salmon brushed with our teriyaki sauce |
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| Yakiniku |
10.25 |
| US
Certified Angus Rib eye steak sliced and grilled with Mo's Grilling
sauce |
|
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| Agedashitofu |
4.00 |
| Fresh
tofu deep fried in vegetable oil and served in tempura sauce |
|
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| Hiyayakko |
4.50 |
| Chilled
fresh top grade tofu served with Japanese toppings |
|
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|
| Yudofu |
7.50 |
| Fresh
tofu and vegetables served in warm dashi broth with a citrus Ponzu
sauce |
|
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| Sashimi |
|
| An
assortment of seasonal fish that the chef has selected can be enjoyed
in the following sizes: |
|
| Small |
10.50 |
Medium |
16.50 |
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| Chef's
Moriawase |
[A]
50.00 |
[B]
75.00 |
[C]
100.00 |
|
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| Sushi |
|
| Six
piece special |
9.25 |
| California
roll (3 pcs.), shrimp, tuna, and salmon |
|
| |
|
| **
For other SUSHI PLATTERS and A
LA CARTE SUSHI selections please refer to the sushi list on
the last page of this menu. |
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| Miso
Soup |
3.00 |
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| Salad
with Mo's Japanese Dressing |
3.00 |
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| Rice |
2.00 |
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|
ENTREES |
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| Each
entree includes a choice of miso soup or salad with Mo's Japanese
Dressing |
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| Sushi
Dinner |
25.75 |
| A
selection of fresh seasonal fish (nine different pieces) placed
on top of seasoned vinegar rice and sushi rolls (nine pieces). Served
with wasabe and pickled ginger. |
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| Sashimi
Dinner |
26.90 |
| |
|
| Approximately
eighteen pieces of six to seven kinds of fresh seasonal fish, sliced
for real fish lovers. Served with wasabe, shredded white radish
and a bowl of rice. |
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| Tempura
Dinner |
20.25 |
| |
|
| Six
jumbo shrimp and about eleven different vegetables lightly coated
in batter and deep fried in fresh vegetable oil. Served with tempura
sauce and rice. |
|
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|
| Seafood
Tempura Dinner |
21.50 |
| |
|
| Three
jumbo shrimp, about five different vegetables, fresh scallop, salmon,
crab, and seasonal white fish all lightly battered and deep fried
in fresh vegetable oil. Served with tempura sauce and rice. |
|
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|
| Yakiniku
Dinner |
22.50 |
| |
|
| US
Certified Angus rib eye steak sliced and grilled with some green
onions and Mo' s Grilling Sauce. Garnished with seasonal vegetables
and served with rice. |
|
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|
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|
| Chicken
Teriyaki Dinner |
17.50 |
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|
| Chicken
breast brushed with our teriyaki sauce while grilled to perfection.
Garnished with seasonal vegetables and served with rice. |
|
| |
|
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|
| Salmon
Teriyaki Dinner |
18.50 |
| |
|
| 8
oz. of fresh Atlantic salmon grilled while being brushed with our
teriyaki sauce. Garnished with seasonal vegetables and served with
rice. |
|
| |
|
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|
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|
| Steak
Dinner |
24.00 |
| |
|
| 9
oz. of aged Canadian AAA tenderloin which is cubed and sauteed with
mushrooms in our Japanese steak sauce. Cooked to order and served
with seasonal vegetables and rice. |
|
| |
|
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|
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|
| Steak
with Seafood Dinner |
29.00 |
| |
|
| 7
oz. of aged Canadian AAA tenderloin which is cubed and sauteed with
shrimp, scallop, and mushrooms in our Japanese steak sauce. Cook
to order and served with seasonal vegetables and rice. |
|
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|
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|
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|
| Shokado
Dinner |
25.75 |
| |
|
| Tempura,
yakiniku, a choice of sushi or sashimi, and zensai (a daily chef's
selection of Japanese appetizers) presented in a traditional lacquered
box. Served with tempura sauce and rice. |
|
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| Yosenabe
(minimum of 2 persons) |
26.00/
person |
| |
|
| A
blend of chicken, shrimp, scallops, salmon, and other seasonal fish
with more than ten different kinds of fresh vegetables boiled in
broth. This dish is initially prepared by your server at your table,
then left to you to cook at your leisure.
Served with rice and our special sauce. |
|
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|
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|
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|
| Sukiyaki
(minimum of 2 persons) |
26.00/
person |
| |
|
| US
Certified Angus rib eye thinly sliced with more than ten different
vegetables cooked in our sukiyaki sauce. This dish is initially
prepared by your server at your table, then left to you to cook
at your leisure. Served with egg (optional) and rice. |
|
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|
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|
| |
|
| Mye
Special Dinner (minimum of 2 persons) |
42.00/
person |
| |
|
| This
six course dinner starts with sakizuke (first appetizer), sunomono
(vinaigrette salad), sashimi, and a seasonal seafood yakimono. Then
the main course follows with sushi, tempura and steak. The evening
ends with fresh cut seasonal fruits and ice cream with a choice
of coffee or tea. |
|
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|
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| OMAKASE
A full course dinner created by our chefs $65.00 per person |
|
| |
|
| Note:
Although an advanced notice is usually required, there may be days
we can serve this dinner without one. Please ask your server. |
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