FROM THE KITCHEN OTSUMAMI - BITES / STARTERS MEKYABETSU 6 sautéed brussel sprouts/ Tokyo turnips / garlic ”Aka-tama” miso GOMA-AE 6 GF OZUMO CLASSICS traditional Japanese spinach & kaiware salad / sesame dressing CHERRY TOMATO TEMPURA 6 DOHYO 18 GF micro cilantro/ bonito / tentsuyu-broth soy marinated maguro / avocado crispy gyoza chips TSUKEMONO 5 GF three different house-made seasonal vegetables pickles HANABI 19 GF hamachi sashimi / avocado KYUSHU KARAAGE 12 daikon carrot/ ginger-jalapeno marinated Tamari Japanese style fried chicken ponzu GINDARA M.P GF SALAD grilled miso marinated black cod KAISO & DAIKON SALAD 13 GF daikon radish/ seaweeds / plum-shiso/ wasabi-vinagrette SHAKI-SHAKI SALAD 13 GF bell pepper/ cucumber/ pea shoots/ frisee/ fried shiitake/ Tokyo negi yuzu-citrus dressing GOKOKUMAI SALAD 13 GF organic mixed grain/ Japanese rice/ shungiku/ mizuna/ cherry tomato goma-sesame dressing TEISHOKU ~ JAPANESE TRADITIONAL STYLE SET MEAL served with steam rice, miso soup and seasonal bites Sakana - fish 22 grilled chef’s choice fish with sweet yuzu-miso Tori - chicken 20 sumi-grilled jidori- free range chicken thighs with housemde teriyaki Buta - Tonkatsu 22 panko-fried kurobuta pork loin with housemade “BBQ” sauce Gyu - beef 25 sumi-grilled wagyu beef with sautéed shimeji mushrooms with housemade teriyaki Yasai - vegetable 19 assortment of seasonal organic vegetable kushiyaki AGEMONO | FRIED TEMPURA YASAI 18 seasonal vegetables DONBURI | RICE BOWL daikon/ ginger/ tentsuyu-broth KAISEN DON 22 add ebi +5 each seared tiger shrimp / hokkaido scallops salmon/ black vinagrette sauce TEMPURA EBI (5PC) 25 UNAGI DON 26 black tiger shrimps grilled freshwater eel / sansho pepper daikon/ ginger/ tentsuyu sweet-soy SPICY SASHIMI DON 28 poke style of chef’s choice sashimi / seaweed shiso kaiware / housemade spicy miso *GF - gluten free FROM THE SUSHI BAR SUSHI TEISHOKU | SUSHI DAILY SET KUROSAWA 27 tuna/ yellowtail/ salmon sashimi/ shrimp/ inari/ unagi nigiri MIFUNE 24 tuna/ yellowtail/ salmon/ shrimp nigiri/ california roll/ spicy tuna roll BIG THREE 19 GF tuna/ yellowtail/ sake sashimi CHIRASHI M.P chef selection of fish assortment “sashimi over the sushi rice” SUSHI | SASHIMI (2PCS) NIGIRI | SASHIMI (5PCS) Toro | blue fin tuna belly 26 / 65 Shime-saba | cured mackerel 10 / 25 Maguro | bigeye tuna 12 / 30 Aji | spanish mackerel 12 / 30 Shiromaguro | albacore tuna 10 / 25 Hotate | hokkaido scallop 10 / 25 Sake | scottish salmon 12 / 30 Mirugai | giant clam 18 / 45 Benijake | wild salmon 14 / 35 Botan Ebi | fresh spot prawn 12 / 30 Benitoro | salmon toro 14 / 35 Ebi | steamed tiger prawn 8 / 20 Hamachi | yellowtail 12 / 30 Unagi | freshwater eel 10 / 25 Buritoro | yellowtail toro 14 / 35 Ikura | salmon roe 10 / 25 Kanpachi | amberjack 14 / 35 Uni | sea urchin 20 / 50 Hirame | halibut 10 / 25 Tamago | egg omelette 8 / 20 Tai | Red snapper 12 / 30 MAKIMONO | ROLLED SUSHI OZUMO 20 unagi/ cucumber/ snow crab roll topped with tuna/ avocado/ spicy aioli SHACHO 20 snow crab/ mango/ jalapeño/ cilantro/ wrapped in tuna/ spicy sesame aioli SEKIWAKE 18 spicy tuna/ tobiko/ tempura flakes/ salmon & hamachi/ peanut sauce HAMACHI MAKI 18 hamachi/ cucumber/ avocado/ tempura flakes/ jalapeño/ garlic miso sauce BUCHO 18 tempura shrimp/ topped with crab salad/ avocado/ tobiko/ citrus aioli MIDORI MAKI 12 asparagus/ kaiware/ cucumber/ carrot/ topped with avocado/ cherry tomato CLASSIC ROLLS 12 EACH ROLL california roll / spicy tuna roll / tempura shrimp roll / spicy scallop roll / spider roll California advise patrons that consuming raw or under cooked meats, poultry, seafood, shellfish or egg may increase risk of foodborm illness In response to San Francisco employer mandates, a 6% surcharge will be added to all food and beverage sales..