“What’s so strange about Momiji is how thoroughly the menu clashes with the setting. Bloated rolls are usually served side by side with sake bombs and shrimp tempura in badly lit lounges that either offer weekly karaoke nights or can’t afford the video equipment. But Momiji’s stunning interior is a study in reticence and calm.”Read the rest of Hanna Raskin’s review here. Photos by Joshua Huston. Published on January 4, 2012

Executive Chef Chris Vilayphanh working on Salmon Usuzukuri.

Executive Chef Chris Vilayphanh gives the Salmon Usuzukuri one final look over.

Salmon Usuzukuri

Garlic Short Ribs

Soft Shell Crab

Filet Mignon

Sounders Roll

Tempura Udon

The dining room

Friends Mtn, Bettie, Gahee, Makoto, and Yuako enjoy a sake and dinner in Momiji’s beautiful dining room.