Warm-Rice Hand Rolls and Okinawan-Style Doughnuts at the New Ozumo
Salmon hand-roll made to order with warm rice — available at the bar at Ozumo.
As much as I love sushi and Japanese food in general, I rarely could bring myself to step foot inside this spot in San Jose’s Santana Row when it was the former Blowfish Sushi to Die For.
That’s because it was small, dark, and blared pulsating club-like music non-stop, making it impossible to hold any kind of conversation, let alone relax.
What a difference a new concept makes.
Late last month, Ozumo took over that spot, renovating it with a light, bright interior, as well as adding an outdoor beer garden in the Valencia Hotel alcove right below Burke Williams spa.
Lanterns overhead in the beer garden.
A much more soothing palette than the previous restaurant in this spot.
The dining room.
Jeremy Umland founded the original Ozumo in San Francisco in 2001. A New York native, he became passionate about Japanese food and culture when he played professional baseball in the Japanese Pacific League.