Yaki Tako: olive oil poached baby octopus, confit fingerling potatoes, watermelon radish, satsuma supremes, grilled endive, and red yuzu kosho chimichurri
Special tasting from the chef: Hanabi made with hamachi, avocado, and a ginger jalapeño ponzu
Cherry Blossom (left): brandy, lemon juice, creme de violet, and egg white
Invitation Only (right): Nikka “Taketsuru” Japanese whisky, Cynar, Lillet Rouge, black walnut bitters, and tobacco foam
Hamachi (yellowtail), Maguro (Bigeye tuna), Buritoro (yellowtail belly), and Sake (Scottish salmon) nigiri
Haru-Maki (left): fried asparagus, avocado roll, cherry blossom edible flower, halibut, and yuzu kosho
Hotate (right): prosciutto-wrapped seared day boat scallops, kabocha, red endive, poached quince, and bacon hash with truffle compound butter
Bronzini: pan-seared bronzini, yuzu kosho, beurre blanc, cherry blossom, kimchi apples, crispy kale, compressed orange, and pea tendrils
Choco Chan: flourless chocolate cake, green tea ice cream, and shiso syrup
This past Thursday I was treated to an incredible dining experience at Ozumo San Francisco. Located on Steuart between Howard and Mission in the Embarcadero District, this Japanese restaurant boasts an amazing selection of sushi, grilled meats and seafood, and desserts very similar to what they offer at their Oakland location. I was invited to try their Cherry Blossom Festival menu, which included three of the items above.
We began our wonderful meal with a special tasting from the chef of the Hanabi, which is made with hamachi, avocado, and a ginger jalapeño ponzu. This had a nice crunch, starting the meal on a fresh note. We then tried the Yaki Tako made with olive oil poached baby octopus, confit fingerling potatoes, watermelon radish, satsuma supremes, grilled endive, and red yuzu kosho chimichurri. This was a standout dish. The octopus had a great chewy texture without being rubbery as well as a nice smoky flavor. A lot of attention was put into the sides as well, which created a dynamic set of flavors. I would definitely try this dish again.
Our next course included four types of nigiri: Hamachi (yellowtail), Maguro (Bigeye tuna), Buritoro (yellowtail belly), and Sake (Scottish salmon). Every piece was oozing with flavor. The Scottish salmon was particularly buttery. This really cements Ozumo's standing as a must-try place for sushi. We then had the Haru-Maki, another roll prepared for the Cherry Blossom Festival. This roll was made with fried asparagus, avocado roll, cherry blossom edible flower, halibut, and yuzu kosho. My dining companion described it as the most interesting roll he's had in his entire life. I agree completely: the fusion of so many different flavors and textures was very intriguing. There was a spiciness from the yuzu kosho, a crunchiness from the fried asparagus, and a softness from the halibut. It's a must-try roll.
The next dish was equally awe-inspiring: the Hotate made with prosciutto-wrapped seared day boat scallops, kabocha, red endive, poached quince, and bacon hash with truffle compound butter. The prosciutto-wrapped scallops had a richness and decadence that was amplified by the very flavorful hash it was surrounded by. We made sure to finish every morsel of this dish. The Bronzini, the final item from the festival menu, included pan-seared bronzini, yuzu kosho, beurre blanc, cherry blossom, kimchi apples, crispy kale, compressed orange, and pea tendrils. The bronzini, a buttery white fish, was complemented by the tangy kimchi apples, crispy kale, and delicious sauce. We finished a truly incredible meal with an equally delicious dessert. We ordered the Choco Chan, a flourless chocolate cake with green tea ice cream and shiso syrup. The chocolate cake was as chocolaty as expected and tasted great with the green tea ice cream.
We tried a few of their highly recommended drink options with our meal. We had a shot of sake that was made specifically for Ozumo. It was very smooth. We also tried a few of their specially made cocktails. I had the Cherry Blossom, a part of the festival menu, made with brandy, lemon juice, creme de violet, and egg white. It had a great flavor and the egg white gave it a nice foamy texture on top. My dining companion tried the Invitation Only, which was made with Nikka “Taketsuru” Japanese whisky, Cynar, Lillet Rouge, black walnut bitters, and tobacco foam. He described the taste as full-bodied with a rustic finish.
The interior of the restaurant is very similar to the one at their Oakland location. They have the same sleek decor with the added bonus of an excellent view of the bay. As before, we were helped by the very friendly and knowledgeable staff and were graciously introduced to the incredible people in charge of every aspect of the restaurant from the food to the sake, hospitality and more. I'd like to thank Ozumo San Francisco, Mel Collins, the Director of Hospitality, and Olivia of DKC for the wonderful evening.
If you've visited either Ozumo location in Oakland or San Francisco, what do you recommend trying?
We began our wonderful meal with a special tasting from the chef of the Hanabi, which is made with hamachi, avocado, and a ginger jalapeño ponzu. This had a nice crunch, starting the meal on a fresh note. We then tried the Yaki Tako made with olive oil poached baby octopus, confit fingerling potatoes, watermelon radish, satsuma supremes, grilled endive, and red yuzu kosho chimichurri. This was a standout dish. The octopus had a great chewy texture without being rubbery as well as a nice smoky flavor. A lot of attention was put into the sides as well, which created a dynamic set of flavors. I would definitely try this dish again.
Our next course included four types of nigiri: Hamachi (yellowtail), Maguro (Bigeye tuna), Buritoro (yellowtail belly), and Sake (Scottish salmon). Every piece was oozing with flavor. The Scottish salmon was particularly buttery. This really cements Ozumo's standing as a must-try place for sushi. We then had the Haru-Maki, another roll prepared for the Cherry Blossom Festival. This roll was made with fried asparagus, avocado roll, cherry blossom edible flower, halibut, and yuzu kosho. My dining companion described it as the most interesting roll he's had in his entire life. I agree completely: the fusion of so many different flavors and textures was very intriguing. There was a spiciness from the yuzu kosho, a crunchiness from the fried asparagus, and a softness from the halibut. It's a must-try roll.
The next dish was equally awe-inspiring: the Hotate made with prosciutto-wrapped seared day boat scallops, kabocha, red endive, poached quince, and bacon hash with truffle compound butter. The prosciutto-wrapped scallops had a richness and decadence that was amplified by the very flavorful hash it was surrounded by. We made sure to finish every morsel of this dish. The Bronzini, the final item from the festival menu, included pan-seared bronzini, yuzu kosho, beurre blanc, cherry blossom, kimchi apples, crispy kale, compressed orange, and pea tendrils. The bronzini, a buttery white fish, was complemented by the tangy kimchi apples, crispy kale, and delicious sauce. We finished a truly incredible meal with an equally delicious dessert. We ordered the Choco Chan, a flourless chocolate cake with green tea ice cream and shiso syrup. The chocolate cake was as chocolaty as expected and tasted great with the green tea ice cream.
We tried a few of their highly recommended drink options with our meal. We had a shot of sake that was made specifically for Ozumo. It was very smooth. We also tried a few of their specially made cocktails. I had the Cherry Blossom, a part of the festival menu, made with brandy, lemon juice, creme de violet, and egg white. It had a great flavor and the egg white gave it a nice foamy texture on top. My dining companion tried the Invitation Only, which was made with Nikka “Taketsuru” Japanese whisky, Cynar, Lillet Rouge, black walnut bitters, and tobacco foam. He described the taste as full-bodied with a rustic finish.
The interior of the restaurant is very similar to the one at their Oakland location. They have the same sleek decor with the added bonus of an excellent view of the bay. As before, we were helped by the very friendly and knowledgeable staff and were graciously introduced to the incredible people in charge of every aspect of the restaurant from the food to the sake, hospitality and more. I'd like to thank Ozumo San Francisco, Mel Collins, the Director of Hospitality, and Olivia of DKC for the wonderful evening.
If you've visited either Ozumo location in Oakland or San Francisco, what do you recommend trying?
161 Steuart St., San Francisco, CA 94105
Open:
Lunch: Monday - Friday 11:30am - 2pm
Dinner: Sunday - Thursday 5:30 - 10:30pm, Friday - Saturday 5:30 - 11pm
Sake Lounge: Monday - Friday 11:30am - 12am, Saturday - Sunday 5:30pm - 12am
Happy Hour: Monday - Friday 4 - 6pm
Open:
Lunch: Monday - Friday 11:30am - 2pm
Dinner: Sunday - Thursday 5:30 - 10:30pm, Friday - Saturday 5:30 - 11pm
Sake Lounge: Monday - Friday 11:30am - 12am, Saturday - Sunday 5:30pm - 12am
Happy Hour: Monday - Friday 4 - 6pm
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