ANZU RESTAURANT AND BAR DINNER MENU

S U S H I & R A W B A R We ask for your patience with preparation times on all sushi orders

CHILLED MAINE LOBSTER 18 OMAKASE MENU 90 avocado mousse, brioche crouton, california caviar, sunomono, 6 pieces sashimi, 6 pieces nigiri mimosa mignonette makimono, miso black cod, green tea cream

SCALLOP CRUDO 18 25 PIECE ASSORTED SUSHI PLATTER 75 mandarin orange, charred jalapeño, jicama relish sashimi, nigiri, makimono lemon oil 35 PIECE ASSORTED SUSHI PLATTER 100 GRILLED OCTOPUS 18 sashimi, nigiri, makimono Olive and wasabi puree, toy box tomatoes, squid ink aioli

SASHIMI

7 pieces maguro, hamachi, sake 25 15 pieces maguro, hamachi, sake, shiromi, tako 43

N I G I R I 2 pieces

Maguro | Tuna 9 Hamachi | Yellowtail 10 Unagi | Eel 9 Uni | Sea Urchin 14 Ebi | Prawn 7 Tako | Octopus 8 Sake | Salmon 8 Hirame | Fluke 9 Suzuki | Striped Bass 8

S P E C I A L T Y R O L L Gluten-free options upon request

TITUS ROLL • spicy tuna, salmon, avocado, cucumber, lime, cilantro, jalapeño, ponzu sauce 18 LION KING ROLL • avocado, cucumber, crab, salmon, unagi sauce, spicy aioli 19 CHILI RELLENO ROLL • spicy tuna, hamachi, cucumber, fried jalapeño, wasabi tobiko, smoked paprika oil 18 SPRING HARVEST ROLL • spicy scallop, asparagus, maguro, albacore tuna, grilled spring onion, yuzu dressing 19 ANZU ROLL • crab, shrimp tempura, spicy tuna, cucumber, eel sauce, spicy mayonnaise 18 YASAI ROLL • avocado, cucumber, inari, sprouts, yama gobo, lettuce 12 BUSTER’S ROLL • shrimp tempura, avocado, cucumber, salmon, tuna, preserved jalapeño sprinkle 18 $2 of the proceeds will be donated to Rocket Dog Rescue

S T A R T E R S

FRIED GREEN TOMATOES • thai basil, spicy buttermilk remoulade 12 PORK BELLY ROULADE • honey crisp apple chutney, micro wasabi, tamari glaze 14 THE ROCK • thinly sliced wagyu beef coulotte cooked tableside on a sizzling japanese river stone with trio of sauces 21 (spicy korean sauce, kizami carrot sauce, & cilantro purée)

S O U P S & S A L A D S Vegan-option upon request

ENGLISH PEA SOUP • turmeric crème fraiche, puffed forbidden rice 12 WATERMELON & BURRATA SALAD • english cucumber, petite mache lettuce, seaweed cracker, celery water 13 infused with kaffir lime LITTLE GEM LETTUCE • compressed beets, cherry tomatoes, fried capers, gorgonzola cheese, castelvetrano olive 15 and lemon vinaigrette ANZU CAESAR SALAD • romaine, baby kale, shaved hard-boiled egg, crispy lavash, parmesan cheese, ANZU signature 13 dressing

A N Z U S P E C I A L T Y & P A S T A

MISOYAKI BLACK COD • edamame leek dumpling, okra, blistered napa grape tomato, truffle dashi jus 32 PAN SEARED 38 NORTH DUCK • sweet corn purée, rainbow carrot confit, english pea, apricot jus 32 CRISPY DUNGENESS CRAB FRITTER • snow pea tendril, ikura, black squid ink cavatelli, red miso coippino 27 SPRING UDON NOODLES & BROTH • shrimp tempura, fish cake, pork belly, spinach, scallions, hard-boiled egg 25 ROMESCO CAMPANELLI PASTA • roasted romanesco, brandied morel mushroom, fava beans, crispy jidori egg 23 ROASTED JAPANESE EGGPLANT • stuffed with anson mills quinoa, corn, sweet carrots, portobello mushrooms, 22 shiso chimichurri NIMAN RANCH BURGER • caramelized maui onions, avocado, oven roasted tomato, portobello mushrooms, 26 baby arugula, smoked bacon, garlic aioli, french fries, shaved parmesan

A gratuity of 18% will be added to parties of six or more guests Hotel Nikko 222 Mason Street San Francisco CA 415.394.1100 March 2018

ANZU‘S BINCHO – TAN GRILL Bincho-tan is a white charcoal traditionally used in Japanese cooking. Its use dates back to over 300 years ago, during the Edo period. Charcoal makers in the Kishu province of Wakayama Prefecture perfected a technique that produced oak charcoal of extraordinary purity. Bincho-tan charcoal burns at a lower temperature than regular charcoal, but burns for a longer period. ANZU’s Bincho-tan Grill features the finest local meats and seafood grilled to perfection.

M E A T & S E A F O O D Each entree comes with your choice of one vegetable, one side & one sauce JIDORI ORGANIC CHICKEN 27

BASSIAN FARMS FILET MIGNON • 8 oz. 42

NIMAN RANCH FLAT IRON STEAK • 10 oz. 36

GRASS FED HANGER STEAK • 9 oz. 31

SCOTTISH SALMON • 6 oz. 26

HEAD-ON WHOLE WHITE PRAWNS • 6 each 32

V E G E T A B L E S Additional vegetable 8

ROASTED BRUSSEL SPROUTS • crispy pancetta

ROASTED BABY TOY BOX CARROTS

GRILLED CAULIFLOWER • cayenne pepper

KING OYSTER MUSHROOMS • parmesan crisp

SAUTÉED BLUE LAKE BEANS • ginger soy, fried garlic

S I D E S Additional side 8 TRUFFLE MAC & CHEESE • mascarpone cheese, fresh chives

WASABI MASHED POTATOES • wasabi, cream, Yukon potatoes

TRUFFLE MUSHROOM RISOTTO • black truffle, parsley oil

SWEET POTATO TIAN • roasted rosemary, parmesan cheese

PORK BELLY KIMCHI FRIED RICE • shishito peppers, scallion, spicy kimchi

S A U C E O P T IO N S Additional Sauces (a trio of your favorite sauces) 6

STAR ANISE DEMI BORDEAUX BORDELAISE CHIMICHURRI KAFFIR LIME BROWN BUTTER CAJUN STYLE GINGER- LEMONGRASS

THAI CURRY • recommended with seafood

Gluten-Free Options

Vegan Options

A gratuity of 18% will be added to parties of six or more guests Hotel Nikko 222 Mason Street San Francisco CA 415.394.1100

2017