23 May 2025

After a very fast trip to New York this weekend I am back in the land of milk and honey. The crew, I am told, held it down in my absence, and then some. I am nothing, the well is everything.

My mother turned 80. The whole family got together for the first time in months. Ordering fish from Toyosu on the plane Saturday I felt like a big shot. Two years of Ozu and we’ve had a small taste of success. I realized this past weekend I’d give it all back for a seat at the dinner table on any Wednesday night in 1993. The vision for evenings at Ozu continued coming into focus. Rather than the stuffiness of fine dining, we will continue the vibe of lunch with its interesting fish, simple dishes, and Lucie’s banter. Of all the things I’m going to lose my mind over, it ain’t going to be a white table cloth dinner service. No reservations this go round, just come on through.

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seasonal crudités with sesame miso bagna cauda

goma dofu
fresh sesame tofu with shoyu & wasabi

owan
fish stock, white miso, wakame

temaki
choice of smoked salmon, blue crab, hamachi, or ikura

yukke
raw local grass fed beef, sesame, shoyu, garlic, aonori

ayu shioyaki bento
grilled whole sweetfish over Japanese rice with hiyashi salad, pickles

saba shioyaki bento
grilled mackerel over Japanese rice with hiyashi salad, pickles

chirashi
smoked salmon, raw uni, ikura, scallop, itoyori, hamachi over sushi rice

hakusai shiozuke
salt-pickled napa cabbage with citrus & shichimi

almond tart with yuzu curd
sesame miso cookie