Most sushi and sashimi plates receive high marks, but the tempura (“just OK” and “soggy”) lags well behind. In the end, Ozumo proves to be a disappointment for Bauer, as the Chronicle food man yearns for the Ozumo of visits past. Only time will tell if Ozumo can regain its excellence or if it will fade into culinary mediocrity. For now: a mere two stars. [SFGate]
As for the fare at Ozumo, chef Mike Yakura (a 2006 Chronicle Rising Star) has just scratched the surface of his traditional Japanese restaurant. Bauer, always the good Samaritan, offers some advice for the young chef:
The first thing he should do is trim the menu. By the time you look through the sushi items, izakaya pub items, small plates, robata grill, then scan through the hot pots and main courses, it feels as if you’re studying for a culture exam before a diplomatic posting in Tokyo.With this menu, ordering becomes like a shot in the dark. There’s no way to cover everything in one or even three visits. Fortunately, I’ve been there many times since the restaurant opened in 2001.
Most sushi and sashimi plates receive high marks, but the tempura (“just OK” and “soggy”) lags well behind. In the end, Ozumo proves to be a disappointment for Bauer, as the Chronicle food man yearns for the Ozumo of visits past. Only time will tell if Ozumo can regain its excellence or if it will fade into culinary mediocrity. For now: a mere two stars. [SFGate]
As for the fare at Ozumo, chef Mike Yakura (a 2006 Chronicle Rising Star) has just scratched the surface of his traditional Japanese restaurant. Bauer, always the good Samaritan, offers some advice for the young chef:
Miriam Morgan ventures down the Peninsula to Kingfish, Tara Duggan finds comfort at Pisces, Meredith Brody unearths a new Italian neighborhood hangout at Glen Park’s Gialina, the Tablehopper likes what she sees so far from Spork, the Chowhounds discuss Pescheria and the SF Bay Guardian hits up Oakland’s Hide-a-way Cafe and Townsend Street’s Patisserie Philippe.
