Ozumo

161 Steuart Street, San Francisco CA 94105

$$$$ Sushi Top 10 Recommended

Ozumo is nestled into the heart of San Francisco’s Embarcadero District. This restaurant serves modern Japanese cuisine in a serene and sophisticated environment. Guests can choose to to sit in a variety of rooms that each offer a unique dining experience and ambience. The Robata Grill features unique small plates of a variety of meat and vegetables that are cooked over traditional robata charcoal grills. For private dining, Ozumo offers sake tasting in their exclusive, glass-enclosed Sake Tasting Room. Those seeking a more traditional and exotic experience than the golden hued main dining room can be seated on zabuton cusions at lowered granite tables in the Kotatsu room.

Review by TableAgent

Reservations

Ozumo Reservations

(415) 882-1333

Date

Time

Party Size

Business Info

Address: 161 Steuart Street, San Francisco CA 94105
Cross Street: Howard Street
Location: San Francisco | Embarcadero
Cuisine: Japanese | Pacific Rim | Sushi |
Cost: | Expensive
Category: Fine Dining
Star Rating:
Reservations: Recommended
Dress Code: Casual Elegant
Meals Served: Lunch | Dinner |
Parking: Street |
Payment Options: VISA | Amex | MasterCard |
Corkage Fee: N/A
Website: http://www.ozumosanfrancisco.com/
Phone: (415) 882-1333
Features: Full Bar, Live Entertainment, Outdoor Seating, Private Room, Prix Fixe Menu, Takeout Available, Wheelchair Access, Valet Parking, Happy Hours, Lounge / Bar, Healthy Options,
Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, Quiet Conversation, Special Occasion, Quick Bite,

Photos

Business Hours

Reservations Available

Monday: Lunch - Main Dining Room 11:30 a.m. - 2 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 11:30 a.m. - 10:30 p.m.
Tuesday: Lunch - Main Dining Room 11:30 a.m. - 2 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 11:30 a.m. - 10:30 p.m.
Wednesday: Lunch - Main Dining Room 11:30 a.m. - 2 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 11:30 a.m. - 10:30 p.m.
Thursday: Lunch - Main Dining Room 11:30 a.m. - 2 p.m.; Dinner - Main Dining Room 5:30 p.m. - 10:30 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 11:30 a.m. - 10:30 p.m.
Friday: Lunch - Main Dining Room 11:30 a.m. - 2 p.m.; Dinner - Main Dining Room 5:30 p.m. - 11 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 11:30 a.m. - 10:30 p.m.
Saturday: Dinner - Main Dining Room 5:30 p.m. - 11 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 5 p.m. - 11 p.m.
Sunday: Dinner - Main Dining Room 5:30 p.m. - 10 p.m.; Happy Hours - Main Dining Room 4 p.m. - 6 p.m.; Bar - Main Dining Room 5:30 p.m. - 11 p.m.

F.A.Q.s

Frequently Asked Questions

Are the kotatsu tables only available for group reservation only? Need table for two.: There is no minimum of customers to dine in this room; however, it is only available for 2 1/2 hours and there are spending minimums. Wednesday-Saturday there is a $1,000 spending limit for dinner, $850 Sunday-Thursday for dinner, and $300 for lunch.

Menus

Happy Hour

Izakaya

Miso 3.00: Ozumo’s awase blend of koji and aka miso w/ tofu
Edamame 4.00: Fresh soybeans served cold, warm or garlic-soy
Goma-Ae 4.00: Blanched spinach with sesame dressing
Kara-Age 5.00: Japanese style fried chicken
Tempura Yasai 5.00: Lightly fried assorted vegetables
Ika-Tem 5.00: Miso marinated tempura calamari
Buta Bara 6.00: Aka miso braised berkshire pork ribs
Okonomi-Yaki 7.00: Seafood & vegetable Japanese pancake

Kushiyaki

Ebi 6.00: Minced white prawn, green onion
Teba 6.00: Chicken wing with salt
Negima 5.00: Chicken thigh with green onion
Tsukune 6.00: Chicken & pork sausage
Gyu 6.00: Beef with shishito pepper
Tomobako 4.00: Tomato wrapped with bacon
Shishito 5.00: Japanese green peppers
Kinoko 4.00: Oyster & shiitake mushroom
Yaki musubi 3.00: Grilled rice sticks
Chef's Choice of Five Skewers 15.00

Sushi

Nigirizushi 11.00: Maguro, hamachi, sake & unagi
Sashimi 14.00: Two piece each maguro, hamachi & sake
Salmon Onigiri 5.00: Two piece of rice balls with baked salmon
Makimono Platter 13.00: Choice of three makizushi below
California 5.00: Real snow crab & avocado
Spicy Tuna 5.00: Spicy maguro with cucumber
Yasai Maki 4.00: Fresh vegetables with ume dressing
Rock & Roll 5.00: Unagi with avocado

Dinner

Chef's Osusume Course $125- Not sure what to order? Sit back, relax and enjoy a personalized coursed meal selected by our Executive Chef

Favorites

Hanabi 18.00: Hamachi, avocado, warm ginger-jalapeño ponzu
Yamabuki 14.00: Fresh uni and shimeji mushroom genmai risotto
Dohyo 16.00: Spicy tuna tartare, avocado, cucumber, edamame, tobiko, ponzu, wasabi oil
Futago 16.00: Washu beef tataki, garlic spinach, japanese eggplant, miso-sesame sauce
Shiro Maguro Tataki 14.00: Shichimi crusted albacore tuna, pickled onions, crispy garlic, katsuo bushi, tamari
Age Dashi Dofu 11.00: Bonito crusted firm tofu, tentsuyu, fresh grated ginger

Soups/ Salads

Edamame Soybeans 6.00: Served warm, cold or with garlic-soy sauce
Miso Soup 5.00: Ozumo’s awase blend of koji, aka miso, tofu, wakame, negi.
Yaki Tako 13.00: Grilled baby octopus, charred radicchio, iced endive, kikuna pesto
Kaiso Seaweed Salad 12.00: Three varieties of hokkaido seaweed, ume-shiso dressing
Beet Salad 16.00: Baby chioggia beets, crispy nori, spicy asian greens , itogaki dressing

Tempura

Ikakoromo 11.00: Miso marinated monterey calamari tempura, spicy tartar sauce
Tempura Yasai 12.00: Assorted vegetables with a delicate tempura batter
Tempura Ebi 14.00: Black tiger prawns with a delicate tempura batter

Meat

Kamo Negi 31.00: Seared local duck breast, shimeji, shiitake, negi, wasabi demi-glace
Tontoro 19.00: Braised kurobuta pork jowls, pickled vegetables, yuzu kosho
Gyu Kakuni 24.00: Slow braised prime short ribs, daikon, tohoku aka miso sauce
Gyu Filet 35.00: Grilled prime filet mignon, bacon-wrapped green beans, shiitake mushrooms, arima sansho sauce
Washu Gyu 44.00: Grilled washu rib-eye steak, koshihikari rice, matcha salt, daikon ponzu
Shacho’s Shabu Shabu 43.00: Washu rib-eye swished through aka miso-dashi broth, daikon-ponzu dipping sauce

Seafood

Gindara 28.00: Sweet miso and sake kasu black cod, shimeji mushrooms, dashi cream, hajikami
Burikama 23.00: Roasted yellowtail collar, sunomono salad, daikon-ponzu dipping sauce
Suzuki 31.00: Steamed hawaiian seabass, heirloom tomato, sea beans, aka yuzu pepper sauce
Hotate 28.00: Pan seared dayboat scallops, brussel sprouts, forbidden rice, moromi miso

Vegetables

Select from a variety of vegetables including Kinoko (shitake and king oyster mushrooms), Nasu (Japanese eggplant with bonito flakes), Tomorokoshi (Sweetcorn, shiso butter), Shishito (Japanese green peppers, togarashi)

(2) for 9.00
(4) for 16.00

Lunch

Zensai

Edamame Soy Beans 4.00: Served warm, cold or with garlic-soy sauce
Miso Soup 5.00: Ozumo’s awase blend of Koji and aka miso with tofu and wakame seaweed
Gyoza or Yasai Gyoza 6.00: Housemade pan-fried pork or vegetarian dumplings, served Japanese style with white vinegar, soy sauce and raiyu chili oil

Salada

Kaiso Seaweed Salad 10.00: Three varieties of Hokkaido seaweed tossed in a sanbai-su dressing and topped with umi-budo sea grapes
Hanabi 14.00: Slices of hamachi and avocado drizzled with a warm ginger and jalapeno ponzu sauce
Tuna Tataki Salad 12.00: Togarashi crusted Albacore sashimi served with lemon confit, mixed greens and tamanegi vinaigrette
Gyu Salad 13.00: Seared Washu beef served with cabbage, Asian greens, and ginger-sesame minto dressing
Ban Ban Ji Salad 11.00: Chilled and shredded chicken breast with cucumbers, radish, tomato and a sesame miso dressing
Tempura Yasai 10.00: Assorted vegetables in a delicate tempura batter
Tempura Ebi 14.00: Black Tiger prawns in a delicate tempura batter
Age Dashi Tofu 9.00: Hodo Soy tofu crusted with bonito flakes served in a dashi broth with grated ginger

Bento Boxes

Tori Chicken Bento 15.00: Robata grilled free-range chicken breast with yuzu kosho glaze
Sake Bento 15.00: Fresh salmon filet grilled over charcoal with lemon and grated daikon radish
Gindara Bento 17.00: Ozumo’s miso marinated black cod with dashi cream sauce
Gyu Bento 19.00: Robata grilled and sliced Washyu flatloin with shiitake mushroom sauce
Tonkatsu Bento 14.00: Panko breaded and deep-fried pork loin served with classic tonkatsu sauce
Mifune Bento 18.50: Tuna, yellowtail, salmon and shrimp nigiri with California roll and spicy tuna roll
Kurosawa Bento 23.00: Tuna, yellowtail and salmon sashimi with shrimp, inari and unagi nigiri
Kobe Burger 16.00: Robata grilled wagyu beef burger, with curry salted lotus and taro chips and a trio of dipping sauces
Chirashi 35.00: A mix of maguro, sake, hotate, kodako and daily sashimi, with tamago, ikura and sunomono with assorted garnishes over a bed of warm sushi rice

Noodles

Sapporo Ramen 15.00: Classic Japanese ramen made “Sapporo style” with a shoyu based soup, thin ramen noodles, crab, chashu pork and lightly buttered corn
Nagasaki Chanpon 15.00: A “chanpon” mix of braised pork, black tiger shrimp, manila clams and cabbage in hot broth with Japanese wheat flour noodles
Miso Ramen 16.00: Ramen noodles with shredded chicken breast, cabbage, age fish cake and scallion in rich aka miso chicken broth
Hiyashi Chuka 14.00: Chilled ramen noodles with pork, cucumber, egg and beansprouts, served with vinegar-shoyu sauce, mustard and benishoga
Yakisoba 15.00: Pan fried egg noodles tossed with ginger beef, cabbage, beansprouts and tangy soy sauce, garnished with bonito flakes and nori

Donburi

Gyu-Don 16.00: Flatiron steak and sweet onion stirfry served over rice with garlic soy sauce
Kaisen-Don 16.00: White prawn, scallop and sea bass tossed with spicy soy sauce over white rice, cabbage and bean sprouts
Kare Raisu 13.00: A golden curry with sauteed spinach, eggplant, carrot and zucchini over brown Genmai rice. Add chicken or tonkatsu pork $4

Dessert Menu

Dessert

Dark Chocolate Fondue 12.00: Warm belgium chocolate fondue with fresh fruits
Nashi 8.00: Carmelized asian pear, phyllo, kuromame, miso-caramel ice cream
Passion Fruit Panna Cotta 8.00: Rhubarb-ginger syrup, sesame brittle, mint, salt
Tofu Cheesecake 8.00: Almond streusel, macerated berries, strawberry-shiso sorbet
Rice Pudding 8.00: Poached pear, mochi, crispy rice, vanilla bean ice cream
Choco Chan 8.00: Flourless chocolate cake with mochi, azuki, green tea ice cream
Peanut Butter Mousse 8.00: Ginger-milk chocolate crust, toasted genmai ice cream