OzaOza is a kaiseke restaurant opened last fall in Japantown SF. Chef Tetsuro Ozawa came from Kyoto. I am going to be going with my two year old (yeah, they are cool with that) on 4/7 5:15pm (and yes, that’s the only time they have). If anyone wants to join, just reply or private message. I think they have room for 4 adults. I need to check their reservation policy but if they charge a deposit to hold the table, those who join will need to pay a deposit.
Here’s their current menu on their web site. Eight courses total:
Kaiseki $100
Sakizuke (small appetizer)
- Vinegared Mozuku seaweed, shrimp, scallop, cucumber, lily bulb
Hassun (seasonal appetizer)
- Squid fin with spicy cod roe
- Cooked blue fin tuna
- Octopus legs and eggs
- Fava bean
- Diamond shaped mountain yam
- Deep fried ice fish
- Smoked salmon wrapped by lotus root
- Sushi roll with chopped fatty tuna and pickled radish
Nimonowan (soup)
- Soup with fish broth and fish cake with top neck clam, bamboo shoot, turnip, carrot
Mukouzuke (sashimi)
- Blue fin tuna, cherry trout, horse mackerel, sea urchin
Mushimono(steamed dish)
- Steamed red snapper, mochi rice, baby broccoli, wheat bran, cherry leaf and flower
Agemono (deep fried dish)
- Deep fried flatfish, rockfish, bamboo shoot, shishito pepper with grated radish and ponzu sauce
~Supplimental Dish ~ Wagyu beef steak, $25 additional
Osyokuji (rice, miso soup and pickles)
- Rice with manila clam
- Sake lees miso soup
Mizumono (dessert)
- Tofu strawberry mousse and fruits
The meal will probably be similar to the style of meal that Wakuriya in San Mateo serves. Please refer to old discussions for more details.
A blog entry about a meal there: http://tabemonojourney.com/2017/01/03/tabemono-in-sf-affordable-and-very-good-kaiseki-at-ozaoza/
