Remember, in Japan, rolls (maki) as we think of them in the USA aren't eaten as a rule. If you go to a sushi bar, usually the only sort of roll you'd see would be the hosomaki- which is just one ingredient (usually cucumber, in my experience) wrapped in rice wrapped in seaweed. Most other maki are really only eaten for luck on Setsuban; you don't see them at sushi parlors. There are of course tons of fusion places that take hints from the USA (just like the million Asian fusion places here), but if you look at the top 100 or so sushi items ordered in Japan, the only 'roll' that makes the list that isn't hosomaki is the California roll (yes, imitation crab meat used), and it's usually mostly ordered by kids doing a "Hey, let's eat American today!" deal.
Morimoto Asia is of course extremely dumbed down from what his ideal was, but going to any Morimoto place and expecting rolls as a focus is sort of like going and expecting General Tso's as a focus. Sure, the rolls/General Tso's might be on the menu, but that's just to grab people who want to have American food.
So, on that note, the nigiri was good (just the fish with no rice is of course possible as well). Nice selection. It's hard to get shellfish raw in my neck of the woods, and the live octopus and scallop were great. Mackrel was very nice tonight, too, in two varieties. They do use their own 'blend' of soy sauce (twas nice enough), the ginger is the real stuff, and the wasabi is the root ground in front of you and lovely. We basically tried most of the nigiri: quite a bit of it isn't on the menu, so it's standard point and ask (though you ask the waiter, not the chef). The chef does it right in front of you, including brushing on the proper amount of soy and the wasabi in the rice.
We did try the BBQ eel roll, too, just to do a roll: it was actually quite good, though I was a bit disappointed that the eel was fresh water rather then salt (that might just be being spoiled, though- it really was good eel). Not all the chef's speak English, but the waitresses and waiters are very good and can translate between you.
We also did the Korean hot pot, and the mochi-mochi dessert made with the tofu base: both were quite nice as well. Hot pot was a light (but full) portion for one: you could definitely eat it as the entree, though I'd probably consider it more of a lunch entree then dinner. I imagine that would be true with all the noodle dishes. If you did an appetizer/sushi/dim sum with them, it would definitely be a full dinner meal.