SUSHI 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 UNAGI | freshwater eel 12 BENIJAKE | wild salmon 14 HOTATE | hokkaido scallop 10 BENITORO | salmon belly 14 EBI | steamed tiger shrimp 8 MASUNOSUKE | king salmon 14 BOTAN EBI | sweet tiger shrimp 18 HAMACHI | yellowtail 12 UNI | sea urchin 22 BURITORO | yellowtail belly 14 HOKKAIDO UNI | japanese uni 28 KANPACHI | amberjack 14 IKURA | salmon roe 10 KINMEDAI | golden eye snapper 14 TAMAGO | egg omelette 8 HIRAME | halibut 10 WAGYU | A5 miyazaki 32 MAKIMONO SHACHO* 25 OZUMO* 22 premium lobster, tuna, mango, jalapeno, Ozumo’s signature unagi, snow crab, cilantro rolled in soy paper, cucumber roll topped with tuna, avocado, spicy sesame aioli unagi sauce, spicy aioli YUYAKE* 19 SEKIWAKE* 20 salmon, cucumber roll topped with spicy tuna, cucumber, tempura flakes, salmon, shiso, red yuzu kosho topped with salmon, hamachi, tobiko, sesame sauce FUTOMAKI* 22 sake, hamachi, maguro, tamago, ebi, MIDORI v. 16 asparagus assorted vegetable roll topped with avocado, tomato, yuzu sesame dressing BUCHO* 20 shrimp tempura roll topped with snow CLASSIC MAKI 13 crab, avocado, tobiko, yuzu aioli california | spicy tuna* shrimp tempura | salmon avocado* HAMACHI MAKI* 20 hamachi, cucumber, tempura flakes, YASAI CLASSIC MAKI 12 topped with hamachi, avocado, serrano avocado | cucumber chili, garlic miso sauce OZUMO LUNCH *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. SAISHO MISO SOUP EDAMAME country-style miso soup, tofu, wakame 5 steamed, sea salt 6 with english peas & yuzu 6 chilled with shiso 6 tamari & garlic 7 KAISO SALAD v. 10 TSUBOMI SALAD v. 15 hokkaido seaweed, daikon, shiso, cucumber, spring vegetable salad, yuzu vinaigrette umeboshi dressing KOZARA DOHYO* 20 KYUSHU KARAAGE 14 spicy tuna tartare, avocado, cucumber, japanese style fried chicken, spicy aioli, tobiko, ponzu, taro chips lemon HANABI* 26 EBI TEMPURA 18 Ozumo’s signature hamachi sashimi, tiger shrimp tempura, ginger tentsuyu avocado, warm chili ponzu AGEDASHI TOFU v. 14 WAGYU TARTARE* 22 crispy silken tofu, shiitake mushrooms, wagyu filet tartare, crispy rice, beef fat aioli kabocha squash, warm mushroom dashi broth SUSHI SETS KUROSAWA 45 MATSU 108 chef’s selections of nigiri and sashimi, chef’s daily selection of premium sashimi & miso soup nigiri (8 pieces each) YOKOZUNA 198 CHIRASHI SUSHI 45 chef’s daily selection of premium sashimi & chef’s daily selection of assorted fish & nigiri (15 pieces each) shellfish, sushi rice SASHIMI MORIAWASE 54 chef’s sashimi selection (5kinds, 2pieces each) ROBATA TOKYO GYU BENTO* 32 WAGYU YAKI* 30 per oz. american wagyu new york strip served with table side grilled japanese A5 wagyu from rice, salad, daily vegetables miyazaki prefecture (3oz minimum) BURIKAMA BENTO* 24 TAKAMORI A5 WAGYU* 40 per oz. hamachi collar, yuzu-kosho sauce served handselected drunken wagyu from with rice, salad, daily vegetables yamaguchi prefecture, maitake mushroom, jidori egg yolk tare (3oz minimum) GINDARA* 36 Ozumo’s signature sweet miso & sake kasu marinated black cod DONBURI & RAMEN KAISEN DON* 26 KAMO SHOYU RAMEN 22 assorted seared fish, shellfish, chili-garlic soy dashi broth, temomi noodles, duck sauce, rice confit, sweet corn, soft boiled egg VEGETABLE CURRY DON v. 16 japanese vegetable curry, rice YASAI MEKYABETSU 12 KAI LAN 11 fried brussel sprouts, iwashi miso, bonito chinese broccoli, yuzu soy flakes GRILLED ASPARAGUS 10 KINOKO 12 black sesame, furikake king trumpet mushrooms, brown butter soy, chives JAGAIMO 12 confit potatos, nori pesto.