DINNER 夕食 MENU
MISO SOUP EDAMAME v. country-style miso soup, tofu, wakame 5 steamed, sea salt 6 with english peas and yuzu 6 chilled with shiso 6 tamari & garlic 7 KAISO SALAD v. 10 最初 hokkaido seaweed, daikon, shiso, cucumber, saisho TSUBOMI SALAD v. 15 umeboshi dressing spring vegetable salad, yuzu vinaigrette
HANABI* 26 DOHYO* 20 Ozumo’s signature hamachi sashimi, avocado, spicy tuna tartare, avocado, cucumber, tobiko, ponzu, warm chili ponzu taro chips
KYUSHU KARAAGE 14 HOTATE* 12 japanese style fried chicken, spicy aioli, lemon seared scallop, apple, wasabi, brown butter
EBI TEMPURA 18 WAGYU TARTARE* 22 小皿 tiger shrimp tempura, ginger tentsuyu wagyu filet tartare, crispy rice, beef fat aioli kozara AGEDASHI TOFU v. 14 AWABI 27 crispy silken tofu, shiitake mushrooms, kabocha squash, braised abalone, buckweat, preserved lemon warm mushroom dashi broth
ROBATA 炉端 GRILL
WAGYU YAKI* 30 per oz. GINZA GYU* 56 table side grilled japanese A5 wagyu from miyazaki prefecture (3oz minimum) american wagyu filet (8oz.), yakiniku sauce 肉
TOKYO GYU* 49 niku TAKAMORI A5 WAGYU* 40 per oz. american wagyu new york strip (10oz), miso mustard, handselected drunken wagyu from yamaguchi prefecture, sancho tare, matcha salt maitake mushroom, jidori egg yolk tare (3oz minimum)
GINDARA* 36 魚 ISE EBI 59 Ozumo’s signature sweet miso & sake kasu marinated whole roasted lobster, lobster butter, black cod sakana yuzu togarashi
KAI LAN 11 MEKYABETSU 12 chinese broccoli, yuzu soy fried brussel sprouts, iwashi miso, bonito flakes 野菜 GRILLED ASPARAGUS 10
KINOKO 12 yasai grilled asparagus, black sesame, furikake king trumpet mushrooms, brown butter soy, chives JAGAIMO 12 confit potatoes, nori pesto
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. In response to SF Employer Mandate, a 6% charge will be added to the final bill. SUSHI 寿司 BAR
SASHIMI MORIAWASE 54 松 108 chef's sashimi selection MATSU chef's daily selection of premium sashimi & (5 kinds, 2 pieces each) おまかせ nigiri (8 pieces each) omakase | chef’s selections CHIRASHI SUSHI 45 chef's daily selection of assorted fish & shellfish, 横綱 198 sushi rice YOKOZUNA chef's daily selection of premium sashimi & nigiri (15 pieces each)
TORO | blue fin tuna belly 26 TAI | red snapper 14 MAGURO | bigeye tuna 12 AJI | spanish mackerel 12 SHIRO MAGURO | albacore 10 SHIME-SABA | cured mackerel 10 SAKE | scottish salmon 12 寿司 UNAGI | freshwater eel 12 BENIJAKE | wild salmon 14 HOTATE | hokkaido scallop 10 BENITORO | salmon belly 14 sushi EBI | steamed tiger shrimp 8 MASUNOSUKE | king salmon 14 BOTAN EBI | sweet tiger shrimp 18 HAMACHI | yellowtail 12 刺身 UNI | sea urchin 22 BURITORO | yellowtail belly 14 HOKKAIDO UNI | japanese uni 28 KANPACHI | amberjack 14 sashimi IKURA | salmon roe 10 KINMEDAI | golden eye snapper 14 TAMAGO | egg omelette 8 HIRAME | halibut 10 WAGYU | A5 miyazaki 32
SHACHO* 25 OZUMO* 22 lobster, tuna, mango, jalapeno, cilantro rolled in Ozumo’s signature unagi, snow crab, cucumber, soy paper, spicy sesame aioli topped with tuna, avocado, unagi sauce, spicy aioli
YUYAKE* 19 SEKIWAKE* 20 salmon, cucumber roll topped with salmon, shiso, spicy tuna, cucumber, tempura flakes, topped with red yuzu kosho salmon, hamachi, tobiko, sesame sauce
FUTOMAKI* 22 巻物 MIDORI v. 16 sake, hamachi, maguro, tamago, ebi, asparagus makimono assorted vegetable, topped with avocado, tomato, yuzu sesame dressing BUCHO* 20 shrimp tempura roll topped with snow crab, avocado, CLASSIC MAKI 13 tobiko, yuzu aioli california | spicy tuna* shrimp tempura | salmon avocado* HAMACHI MAKI* 20 hamachi, cucumber, tempura flakes, topped with YASAI CLASSIC MAKI 12 hamachi, avocado, serrano chili, garlic miso sauce avocado | cucumber
Consuming raw or undercooked meats, poultry, seafood, shellfish & egg may increase your risk of foodborne illness. In response to San Francisco employer mandates, a 6% surcharge will be added to all food and beverage sales.