Five pieces of nigiri in a row on a long white plate, tuna, salmon, white fish, shrimp and mackerel, with wasabi and a pickled radish flower, on a black wooden counter

Omakase counter and sushi barBoise

Ten seats at the counter. Fish that flew in this week.

Seating 5:30
Seating 8:00
Omakase $165

Reserve the counter Order takeout

Hours

Tuesday to Thursday5:00 to 9:30pm
Friday and Saturday5:00 to 10:00pm
Sunday and MondayClosed

Find us

West Bannock Street

Downtown Boise, a short walk from the Capitol. Garages nearby, first hour free.

Directions and parking

Call

208-555-0147

Answered from 3:00 on open days, for tonight's table or a pickup order.

Fish arrives

TueThuSat

Flown in from Tokyo and the Pacific, on the counter by the first seating.

01The counter

Seventeen courses, handed across the hinoki one at a time

Omakase means leaving it to the chef. Ten guests sit at a pale cypress counter, the rice is seasoned warm, and each piece is set down the moment it's ready, so it's eaten at the temperature it was made for.

A guest: $165
Sake pairing: $70
Seatings: 5:30&8:00
Deposit a seat: $50

New dates open on the first of each month and the counter fills within the week.

Reserve the counter How the evening runs

A small textured glass cup of chopped tuna heaped with sea urchin, a sheet of nori standing behind it, on a pale wood counter

02The menu

Nigiri by the piece, priced by the fish

Order one piece or a dozen in the dining room, no reservation needed. The list follows the boxes that come in, so a fish can be gone by Friday and something better in its place.

Menu updated September 2026

The whole menu

Chutoro中トロ medium fatty bluefin$9
Hamachiハマチ yellowtail, Kagoshima$6
King salmon鮭 Alaska, line caught$5
Madai真鯛 sea bream with kumquat$7
Hotate帆立 Hokkaido scallop, yuzu salt$7
Uni雲丹 sea urchin, Santa Barbara$14

A chef's hands slicing a block of red tuna with a long knife on an oval wooden board

03The chef

Boise is four hundred miles from the ocean. So the fish has to be better here, not just as good.

Daisuke Morimoto, chef and owner

Daisuke trained for nine years at a counter in Sapporo, the first two washing rice and grating wasabi, then cooked in Seattle before moving to Idaho for his wife's family. He opened Mizunara in 2021 and is behind the counter every night it's open.

The chef and the fish

04Takeout

Platters packed to order, ready in half an hour

Call or send a pickup request, then collect it at the host stand. Rice is formed when you order, not in the afternoon, which is why we ask for thirty minutes.

Order takeout Or call 208-555-0147

Garden platter$34
Roll platter$50
Sashimi box$58
Nigiri twelve$76
Party tray for six$185