Ozumo

THIS IS A KIT DESIGNED TO ALLOW YOU TO ROLL 12 HAND ROLLS IN THE COMFORT OF YOUR OWN HOME. The Fukuoka kit comes with the following...... 2.5 oz Salmon 2.5 oz Toro 2.5 oz Snow Crab Mix 2.5 oz Spicy Scallop 15 oz sushi rice 12 pieces nori avocado kaiware cucumber tamago soy sauce

THIS IS A KIT DESIGNED TO ALLOW YOU TO ROLL 12 HAND ROLLS IN THE COMFORT OF YOUR OWN HOME. The Tokyo kit comes with the following...... 2.5 oz Lobster 2.5 oz Sea Urchin 2.5 oz Salmon 2.5 oz Toro 2.5 oz Snow Crab Mix 2.5 oz Spicy Scallop 15 oz sushi rice avocado kaiware cucumber tamago soy sauce wasabi 12 pieces

Served warm with sea salt or cold with chopped shiso.

Hokkaido and hijiki seaweed, daikon radish, sesame seeds, and ume-plum dressing.

Ozumo's classic diced spicy marinated big eye tuna sashimi, avocado, cucumber, and gyoza chips.

Sashimi sliced hamachi and avocado sauced tableside with a warm ginger-jalapeño sauce.

Assortment of tempura vegetables, tiger prawns. daikon, tentsuyu sauce

Crispy silken tofu & japanese nasu eggplant, served with a warm soy-dashi broth

Crispy pieces of boneless chicken marinated in ozumo's secret seasoning. Served with spicy aioli.

arugula, pea shoots, spring vegetables, saikyo miso & avocado puree

braised spanish octopus with edamame surinagashi served with hatcho-miso citrus aioli

Grilled american wagyu flat iron steak served with sea salt & a house made tare sauce

Grilled scottish salmon with yuzu-miso sauce

grilled chicken breast with arima sasho teriyaki sauce, served with rice, salad and daily special bites.

Served warm with sea salt or cold with chopped shiso.

Dashi, soy & chicken broth served with thick hand-crafted egg noodles, chashu pork, naruto, yaki nori, poached egg & sweet corn

Seared tiger prawns, dayboat scallops, salmon with chili-garlic sauce.

Japanese style curry. Served with seasonal local vegetables.

Black cod filet marinated in saikyo-miso & sake lees with grilled shishito pepper

8oz wagyu ribeye steak with potato puree, shiitake mushrooms, & a miso bordelaise sauce

yellowtail collar, daikon oroshi and red yuzu kosho vinaigrette

japanese eggplant, zucchini, asparagus, shishito peppers, shiitake mushrooms

Our classice unagi, cucumber & snow crab roll with diced tuna, avocado & spicy aioli sauce

Salmon, Hamachi and Spicy Tuna Roll with Tempura flakes, tobiko and peanut sauce

Yellowtail tuna with avocado, cucumber, jalapeno, tempura flakes and a garlic miso sauce

Tempura shrimp roll topped with crab salad, avocado & tobiko with yuzu aioli

Vegetable roll with asparagus, cucumber, carrots and kaiware topped with avocado

California Roll

Spicy Tuna Roll

Salmon & Avocado Roll

Cucumber Roll

Avocado Roll

Bigeye Tuna

Albacore Tuna

Salmon Belly

Hamachi Belly

Scottish Salmon

Cured Mackerel

Halibut

Yellowtail

Amberjack

Goldeneye Snapper

Hokkaido Scallop

Freshwater Eel

Sea Urchin

Salmon Roe

A-5 Wagyu Beef from Miyazaki prefecture in Japan.

Chef's selection of 8 pieces of sashimi and 8 pieces of nigiri

Chef's Selection of 15 pieces of sashimi and 15 pieces of nigiri

Filtered through mountains comprised of obsidian, complex fruit aromas in the bouquet create the introduction to a symphony of complexity. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish. Prefecture: Nagano

The nose on this spring released seasonal sake is a subtle collection of white grapes, tangerine, and sweet rice aromas. Say hello to a very full and ripe Nama that has lots of Ginjo qualities and flavors. Look for pink grapefruit, white grape, and blood orange flavors on a fluid that is fat and chewy that has a little tingle, which means it’s still living! Very vivid with a very proud plumpness this brew has lots of glucose-like feelings with a dry finish. Fleshy and fun, this “Spring Deer” is a full-bodied Nama with bright citrus fruit tones on a juicy fluid that jumps.

This Daiginjo, which we call a Ginjo in the store, is the perfect example of a Niigata style sake known as tanrei karakuchi or light and dry. Hekijyu has a nutmeg and pear nose. This Ginjo is as smooth and clean as they come, and subtle flavors of ripe pears and grapes pervade the middle mouth. The ending is anything but, as you will not remember swallowing. This is an ultra-popular sake in Japan and should be tasted by all sake connoisseurs. Prefecture: Niigata

The famous “Demon Slayer” never fails to satisfy. Full bouquet of watermelon and citrus. Its rounded, soft palate is balanced with a fruity sweetness and dry finish. Prefecture: Shizuoka

The rice for this Junmai Ginjo is really milled to a Daiginjo rate and has very floral nose filled with hints of cherry blossoms and pear. It has a light and smooth beginning that greets a fruity middle mouth made up of persimmon and peach flavors, and the sake slips into round and fresh finish with no aftertaste. Dry fruit tones mixed with a tender acidity makes for an elegant and refreshing sake that feels good in the mouth Prefecture: Yamagata

Soft, gentle texture with flavor notes of cocoa, banana and red berries. There is a touch of sweetness balanced by the “koku” or richness for which Kokuryu is justly famed. Prefecture: Fukui

Commissioned from a small brewery in the Gunma prefecture. Our signature label is the perfect compliment to sushi and sashimi; crisp and clean with delicate layers.

This ultra-popular Junmai comes from a brewery that only makes 50,000 cases per year, which creates a hyper-demand for such a well-structured and flavorful sake. With a nose of soft grass tones and floral elements, "Denshu" has full flavored beginning of dried fruits and a subtle vanilla under-current. It is a very clean and fresh tasting sake that has a great deal of "umami" in its make-up. It also is rich and deep, which spells out the fact that this Junmai is so well-built that it is both strong and light

The nose is made up of rose water, cream, apple, and melon aromas. Fruity, light, buoyant, bouncy, and soft this unfiltered sake drinks like it is floating. This is no sweet bum rush of flavor like other nigoris, rather it is soft, airy, and feels like it swooshes through the palate. Look for hints of fruit tones like cherries, pears, apples, grapes, and a touch of light whipping cream. This is what a Daiginjo nigori should taste like elegant, special, high-end and delicious Prefecture: Yamaguchi

Pressed in winter and stored cold until early fall, Hiyaoroshi acquires a patina of flavor depth while retaining its youthful freshness. Gracefully fragrant, with limpidly balanced sweetness and acidity. Prefecture: Nagano

haku vodka, lychee and passion fruit puree

Shiitake infused makers 46, rye whiskey, brandy, Amaro Nomino, Byrrh & a dash of Peychaud's

Tequilla, lime, Nigeria sake, agave, mango & Ancho Reyes. Served chilled. Shake and serve over ice

Roku Gin, Ozumo Zen Tea, shiso & touch of jalapeno oil

1 Liter Bottle of Ozumo Vodka

1 Liter Bottle of Ozumo Lime Vodka

1 Liter Bottle of Ozumo Gin

12 oz Bottle of Anchor Steam

Asahi Super Dry Can (24 oz)

12 oz Bottle of Coedo "Beniaka" Sweet Potato Ale

Bottle of Echigo Koshihikari

12 oz Bottle of Kawaba "Snow Weizen" Wheat Beer

12 oz Bottle of Kirin Light

22 oz Bottle of Sapporo Lager

11 oz Bottle of Ozeno Yukidoke IPA

22 oz Bottle of Kirin Ichiban

1 Liter Bottle of San Benedetto Sparkling Water

1 Liter Bottle of San Benedetto Still Water

Hearty country-style miso soup with tofu and wakame seaweed.

Variety of Hokkaido seaweed and hijiki with daikon radish tossed in ume-sesame dressing.

Arugula, pea shoots, spring vegetables, saikyo miso, and avocado puree with pickled green garlic vinaigrette.

Served warm with sea salt, cold with chopped shiso, or with tamari soy and garlic.

Fried pieces of boneless chicken marinated in ozumo’s secret seasoning served with spicy aioli.

A rich pork broth served with thin ramen noodles, beni shoga, shiitake mushrooms, and chashu pork topped with a poached egg.

A dashi, soy, and chicken broth served with thick hand-crafted egg noodles, chashu pork, and naruto topped with wakame seaweed, nori, poached egg, and sweet corn.

Grilled washu flatiron steak served with sea salt and house-made tare sauce.

Japanese style curry served with seasonal, local vegetables over rice.

Seared tiger prawns, dayboat scallops, and grilled salmon with chili-garlic sauce, over rice.

Grilled chicken breast with arima sasho teriyaki sauce served with rice, salad, and daily special bites.

Assortment of tempura vegetables, tiger prawns, daikon, and tentsuyu sauce.

Black cod filet marinated in saikyo-miso and sake lees with grilled shishito pepper.

8oz wagyu ribeye steak with potato puree shiitake mushrooms and a miso bordelaise sauce.

Diced dashi-marinated tuna sashimi and avocado with gyoza skin dipping chips.

Sashimi-sliced hamachi and avocado with a warm jalapeno-yuzu ponzu dressing.

Crispy silken tofu and Japanese nasu eggplant served in a warm soy-dashi broth.

Braised Spanish octopus with edamame suminagashi served with hatcho-miso citrus aioli.

All the ingredients to build 12 hand rolls in the comfort of your own home! It comes with the following ingredients: 2.5 oz salmon, 2.5 oz spicy scallop, 2.5 oz snow crab mix, and 2.5 oz toro with 15 oz sushi rice, 12 nori sheets, avocado, kaiware, cucumber, tamago, wasabi, pickled ginger, and soy sauce.

This is a kit designed to allow you to roll 12 hand rolls in the comfort of your own home. The Tokyo kit comes with the following 2.5 oz lobster, 2.5 oz sea urchin, 2.5 oz salmon, 2.5 oz toro, 2.5 oz snow crab mix, 2.5 oz spicy scallop, 15 oz sushi rice, and 12 pieces nori avocado kaiware cucumber Tamago soy sauce wasabi.

Our classic unagi, cucumber, and snow crab roll topped with diced tuna and avocado with spicy aioli.

Tempura shrimp roll topped with crab salad, avocado, and tobiko with yuzu aioli.

Vegetable roll with asparagus, cucumber, carrots, and kaiware topped with avocado.

Yellowtail tuna, avocado, and cucumber with jalapeno, tempura flakes, and garlic miso sauce.

Priced per roll.

Sake, hamachi, and spicy tuna roll with tempura flakes, tobiko, and peanut sauce.

8 pieces nigiri and 8 pieces sashimi.

15 pieces nigiri and 15 pieces sashimi.

Blue fin tuna belly.

Bigeye tuna.

Albacore tuna.

Salmon toro.

Yellowtail.

Yellowtail toro.

Cured mackerel.

Freshwater eel.

Hokkaido scallop.

Sea urchin.

Salmon roe.

Goldeneye snapper.

Amberjack.

Halibut.

A5 Miyazaki beef.