Ozumo San Francisco

Steamed to tender perfection and sprinkled with coarse Okinawan sea salt or tossed in a savory garlic tamari glaze.

Traditional Nagano-style awase miso broth loaded with tender wakame, silky tofu cubes, and fresh scallions.

Steamed parcels filled with succulent scallop, shrimp, and pork, served alongside dark tamari and sharp karashi mustard.

Pan-fried dumplings stuffed with savory shrimp and pork, boasting a crispy skirt and served with gyoza sauce and rayu chili oil.

A refreshing medley of Hokkaido seaweeds and wakame tossed in a savory tsukemono yuzu vinaigrette.

Crispy silken tofu served over roasted kabocha squash in a rich shiitake dashi broth.

A crisp, elegant mix of endive, treviso, radicchio, and escarole dressed in a vibrant onion vinaigrette.

Rich and creamy snow crab and sweet corn croquettes accented with a vibrant green yuzu kosho aioli.

Delicate slices of hamachi paired with avocado, shredded daikon, and leeks in a warm ginger-chili ponzu sauce.

Spicy bluefin tuna tartare paired with avocado, tofu, and ponzu, served alongside crunchy taro chips and fresh endive.

A trio of crispy sesame waffle cones packed with smoky tuna tartare, wasabi cream, and black tobiko.

Robata-grilled wagyu beef wrapped around tender spinach and eggplant, glazed with a rich goma miso sauce.

An assortment of robata-grilled skewers featuring sake toro, chicken negima, and gyu sparagus.

Crispy Japanese tiger shrimp and market-fresh vegetables fried to perfection, served with tentsuyu dipping sauce.

Juicy Japanese-style fried chicken bites served with a zesty red yuzu kosho aioli.

Blistered green shishito peppers tossed with tangy ponzu and savory katsuobushi flakes.

Tender roasted eggplant coated in sweet saikyo miso, garnished with fresh shiso and sesame seeds.

Earthy steamed maitake, hon shimeji, and oyster mushrooms served with citrusy ponzu and lemon.

Charred robata-grilled asparagus spears drizzled with sweet sumiso sauce and furikake.

Succulent Scottish salmon fillet finished with a caramelized citrus soy glaze and yuzu togarashi.

Roasted hamachi collar served tender and flaky with oroshi ponzu sauce.

Pan-seared sea scallops served over a rich, creamy dashi risotto with shiitake mushrooms and squash.

Saikoro-style winterfrost wagyu cubes served with fresh wasabi, shoyu, and Okinawan sea salt.

Margaret River wagyu New York strip steak served with a rich saikyo steak sauce.

Exquisite A-5 Kuroge wagyu from Miyazaki prefecture, prized for its intense, delicate marbling.

Famous 'drunken' Kuroge wagyu beef from Yamaguchi prefecture, offering meltingly tender texture and flavor.

Traditional omakase-style assortment featuring 8 pieces of chef-selected nigiri, tamago, and a hand roll.

Fresh and buttery yellowtail sashimi slices served over crushed ice.

Melt-in-your-mouth premium bluefin tuna belly served over seasoned sushi rice.

Lightly seared A-5 Takamori Japanese wagyu nigiri over seasoned rice with a touch of sea salt.

Rich and flavorful king salmon nigiri over expertly pressed sushi rice.

Luxuriously rich yellowtail belly nigiri glistening with natural oils.

Balanced medium-fatty bluefin tuna belly nigiri showcasing exceptional flavor.

Torched Scottish salmon belly nigiri highlighting rich, aromatic natural fats.

Delicate Japanese fluke nigiri with a clean, subtle flavor profile.

Classic deep red bluefin tuna nigiri with a smooth and clean texture.

Bright, sweet, and creamy local California sea urchin gunkan maki.

Fresh Scottish salmon draped over seasoned vinegared sushi rice.

Golden eye snapper nigiri with skin lightly seared and brushed with a savory glaze.

Soy-marinated bluefin tuna belly nigiri highlighting deep, savory notes.

Tender freshwater eel nigiri glazed in sweet unagi sauce.

Glistening, translucent salmon roe gunkan maki that pop with rich savory brine.

Firm and clean-flavored amberjack nigiri over seasoned rice.

Delicate albacore tuna nigiri, lightly seared and served with garlic ponzu.

Sweet Hokkaido scallop nigiri butterflied and draped gently over sushi rice.

Fresh wild spot prawn nigiri showcasing naturally sweet and tender shrimp meat.

Delicate slices of Japanese sea bream nigiri with a clean finish.

Horse mackerel nigiri topped with minced ginger and scallion.

Sweet, layered Japanese egg omelette secured to rice with a nori band.

Classic boiled butterflied sweet tiger shrimp over vinegared rice.

Crispy shrimp tempura and snow crab roll topped with avocado, tobiko, and yuzu aioli.

Lightly torched salmon over spicy tuna roll with cucumber, shiso, tobiko, and spicy aioli.

Seared spicy scallop roll topped with avocado, tobiko, and crunchy shallots.

Hamachi and salmon roll with spicy tuna, cucumber, tempura flakes, and spicy sesame sauce.

Hamachi roll with avocado, cucumber, serrano pepper, and cilantro scallion aioli.

Bluefin tuna roll stuffed with spicy tuna, mango, avocado, cucumber, tobiko, and yuzu miso sauce.

Snow crab roll wrapped with seasonal fish, creamy avocado, and hana furikake.

Chopped bluefin tuna roll with takuan radish, fresh shiso, and scallions.

Fresh vegetable roll featuring avocado, tomato, carrot, cucumber, kaiware sprouts, and yuzu oil.

Classic inside-out roll featuring fresh crab, creamy avocado, and crisp cucumber.

Freshwater eel and crisp cucumber roll finished with sweet unagi glaze.

Traditional roll featuring fresh yellowtail and chopped green scallions.

Minced tuna mixed with spicy chili sauce, rolled tightly with seasoned rice and nori.

Fresh salmon and smooth creamy avocado rolled in seasoned sushi rice.

Simple and refreshing roll filled with creamy avocado and crisp cucumber.

Vegetarian maki roll featuring pickled radish, tart plum paste, and fresh shiso.

Sweet ripe mango and creamy avocado rolled in seasoned rice.

A bold twist featuring A5 wagyu Japanese whiskey, smoky Earl Grey tea, bitters, and orange.

A velvety espresso martini crafted with vodka, nigori sake, coffee liqueur, espresso, and pandan.

Roku gin, Bruto Americano, absinthe rinse, Domaine de Canton ginger, and bitters.

Reposado tequila, yuzu curacao, kota pandan liqueur, guava, agave, and lime.

Awayuki gin blended with strawberry, sakura, yuzu, and sparkling bubbles.

Suntory Toki, sakura vermouth, yuzu-infused Aperol, Amaro Nonino, Japanese citrus blend, and hojicha.

Roku gin, aloe liqueur, Licor 43, Green Chartreuse, shiso, and kabosu lime.

Silver rum, spiced pear liqueur, Licor 43, hojicha syrup, yuzu, and Angostura bitters.

Misunderstood ginger whiskey, lemon, myoga ginger, wasabi, and Japanese bermutto.

A bittersweet non-alcoholic spritz with guava, yuzu, and Toki soda.

Dhos N/A tequila, ginger ryoga, citrus, grenadine, and a refreshing cola float.

Dhos N/A gin blended with cucumber, shiso, and kabosu lime.

Orange Dhos N/A liqueur with strawberry, sakura, lemon, Toki soda, and orange zest.

Dhos N/A gin, Dhos N/A bitter liqueur, botanical tea blend, and N/A bitters.

Rich Basque cheesecake served with fresh mangoes, passionfruit caramel, and crunchy black sesame brittle.