DINNER 夕食 MENU

MISO SOUP EDAMAME v. country-style soup, , wakame 5 steamed, sea salt 6 with english peas and 6 chilled with shiso 6 tamari & garlic 7 KAISO SALAD v. 10 最初 hokkaido seaweed, , shiso, cucumber, saisho TSUBOMI SALAD v. 15 dressing spring vegetable salad, yuzu vinaigrette

HANABI* 26 DOHYO* 20 Ozumo’s signature hamachi , avocado, spicy tuna tartare, avocado, cucumber, , , warm chili ponzu taro chips

KYUSHU 14 HOTATE* 12 japanese style fried chicken, spicy aioli, lemon seared scallop, apple, , brown butter

EBI 18 WAGYU TARTARE* 22 小皿 tiger shrimp tempura, ginger tentsuyu wagyu filet tartare, crispy , beef aioli kozara AGEDASHI TOFU v. 14 AWABI 27 crispy silken tofu, mushrooms, kabocha squash, braised abalone, buckweat, preserved lemon warm mushroom 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.), 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, salt maitake mushroom, jidori egg yolk tare (3oz minimum)

GINDARA* 36 魚 ISE EBI 59 Ozumo’s signature sweet miso & 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, 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. 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) | 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.