It’s hard to believe that Ozumo in San Francisco has been open for ten years. We have dined there numerous times enjoying the Japanese cuisine and were interested to see what changes may have occurred as they recently appointed a new chef. Executive Chef Alex Morgan is a graduate of The California Culinary Academy’s Le Cordon Bleu program and brings a wealth of experience from around the world including restaurants in Tokyo , Costa Rica , Spain and the U.S.A. Ozumo has an exciting active Bar area, Sushi Bar, Sake Lounge and Robata Grill. The stylish décor features Sake Hangings, steel screens, walls of Sake bottles and Ochre wallpaper.

Sushi Osusume

 

We were seated in the main dining area where we could see the active Sushi bar. We also had fabulous views of the Bay and Bay Bridge, as well as the Embarcadero lined with huge palm trees. We ordered a bottle of Voss sparkling water then chose the Chef’s Osusume seven course Dinner with Wine and Sake Pairings which allowed us to be able to taste multiple menu items.

Black Cod

 

Our first course was the Chawan Dofu which was delicious tofu soup made with wild mushrooms and truffle oil. The soup was very unique and the flavors were rich and the texture was perfect. The 2008 Monterey Chalone Chardonnay which was light and more like Sauvignon Blanc and Masumi “okuden kantsukuri” junmai Sake paired perfectly. Our second course was the Hanabi which was a luscious sliced hamachi with avocado, ginger and jalepeno ponzu. This is the most popular dish on the menu! It is quite beautiful and the flavors are dynamite together. The 2008 Napa Valley Sterling Sauvignon Blanc which was light and crisp and the Dewazakura “dewasansan” junmai ginjo Sake also paired perfectly. Next, we enjoyed delicious Yaki Tako which is grilled baby octopus with radicchio, endive and shungiku pesto. The 2008 Paso Robles Tablas Creek Rhone Blend and Koshi no kanbai “muku” tokubetsu junmai Sake, were enjoyable as well. The Tontoro which is Berkshire braised pork in shoyu dashi was very sweet and exceptionally tender. It came with fried Brussels sprouts and mustard vinaigrette which perfectly complimented the sweetness of the pork. The 2007 Lodi Cosentino “The Zin” Zinfandel and the tedorigawa yamahai junmai Sake again paired perfectly. Our next course was Sushi. The Sushi Osusume selection of nigirizushi and akebono maki was fresh, amazing and truly fantastic! It came with the best pickled ginger we had ever tasted. The 2007 Loire Valley Chateau de Sancerre and the Ozumo “Seitoku” junmai ginjo Sake were the perfect compliments. Our next course was the Gindara saikyo miso and sake kasu marinated Black Cod which was incredible, perfectly browned and a wow! The 2008 Burgundy Olivier Leflaive Chablis and nishida “dentshu” tokubetsu junmai Sake paired nicely. We ended our fabulous meal with a Tea Service and a delicious Amaimono dessert with lemon, pomegranate and grapefruit.

Wall of Saki

 

Restaurateur Jeremy Umland has created a sophisticated environment at Ozumo that appeals to both locals and tourists alike. You can enjoy over 100 brands of Sake, a cocktail from their full bar, the Izakaya small plate menu, Sushi, Entrees or as we happily did their Chef’s menu. We truly enjoyed all the Sake pairings and we look forward to learning more about all the amazing varieties of Sake.The cuisine is better than ever and we look forward to returning soon!

Executive Chef Alex Morgan

 

  By Carol & Joe Davis, Dining Detectives

Ozumo-San Francisco

161 Steuart Street

San Francisco, CA 94105

415-882-1333

www.Ozumo.com