Oma San Francisco Station, San Francisco
1737 Post St #337, San Francisco, CA 94115
Feb 2021
Valentine's Day Omakase Bento
Omakase Box No. 1 (Right Side) - Left to Right, Top to Bottom
Hirame (Fluke Flounder) from Korea - seasoned with shiso leaf, momiki oroshi, scallion, ponzu
Akami (Lean Blue Fin Tuna) from Mexico - topped with siberian cavair
Chu-Toro (Medium Fatty Blue Fin Tuna) from Mexico - lightly torched
O-Toro (Fatty Blue Fin Tuna) from Mexico - topped with gold leaf
Tai (Sea Bream) from Japan - yubiki/skin is cooked with hot water, served with shiso leaf, yuzu kosho, lemon, salt
Shima Saba (Marinated Mackerel) from Japan - salt and vinegar cured, served with bottera kombu, sesame, ginger, chives
Umi Masu (Ocean Trout) from Scotland - salt cured with cherry blossom leaf
Inada (Baby Amberjack) from Japan - topped with homemade shoyu
Sawara (Spanish Mackerel) from Japan - seared, served with momiki oroshi, chives, ponzu
Kinmedai (Splendid Alfonsino) from Japan - yubiki/skin cooked in hot water, served with yuzu kosho, lemon juice, truffle salt
Medai (Japanese Butterfish) from Japan - salt cured, served with aka kosho, ponzu
Kamasu (Barracuda) from Japan - salted and vinegar washed, served seared with yuzu kosho
Shima Aji (Striped Jack) from Japan - yopped with yuzu kosho
Hotaru Ika (Firefly Squid) from Japan - served with yuzu miso sauce
Ikura (Salmon Roe) - served with gunkan style with wasabi
Omakase Box No. 2 (Left Side)
Isaki (Chicken Grunt) from Japan - salt cured served with ponzu, ume
Itoyori Tai (Golden Threadfin Sea Bream) - salt cured and yubiki, served with ponzu
Katsuo (Skipjack Tuna) from Europe - seared, served with garlic onion sauce, chives
Hamachi (Seared Yellowtail) from Japan - served with daikon oroshi, yuzu juice
Hirame Kobujime (Flouder Preserved in Kelp) from Korea - pressed in kombu
Tai Kobujime (Red Snapper Preserved in Kelp) from Japan - pressed in kombu
Kohada (Gizzard Shad) from Japan - salt and vinegar cured
Torigai (Japanese Cockle) from Japan - served with aka kosho
Aji (Horse Mackerel) from Japan - served with ginger, chives, ponzu
Kanpachi (Amberjack) from Japan - served with yuzu juice, salt, lime zest
Anago (Salt Water Eel) from Japan - grilled, served with house tare, sesame, sansho pepper
Ama Ebi (Spot Prawn) from Canada - served with siberian caviar
Hokkaido Hotate (Scallop) from Japan - served with yuzu kosho
Uni (Sea Urchin) from North America - served with gunkan style with wasabi
Hokkaido Uni (Sea Urchin) from Japan - simply served over seasoned sushi rice
Soup Du Jour - booked over 48 hours with fish bones and kombu
Chef's Choice Appetizers
Gindara - miso marinated black cod served with ginger sprout
Duck Breast - slow cooked to perfection, lightly torched, served with wasabi dressing and kaiware
Nimono - Japanese traditional simmered vegetables cooked with house made bonito flakes and kelp (Carrots, Satoimo Potato, Gobou, Kinuaya, Shiitake, Renkon)
Tamago - House special Japanese traditional Egg Omelette Cake
Sweetheart Dessert
Macaroon - Heart Shaped, Vanilla/Raspberry Flavor
Sake and Earl Grey Tea