Carve the most perfect bite of the most perfect steak, and swish your fork around your plate to pick up just right amount of mushrooms. Nothing better right? Wrong. The orgasim-inspiring Gyu Filet at Ozumo ($32), is about six of these bites delicately topped with tuna-tender steak. This is just one example of the fusion -style fare offered by head chef Mike Yakura at Ozumo. Although the extensive and well-vetted sake list suggests a more strict adherence to traditional Japanese ingredients, the introduction of western and south-Asian flavors make Ozumo a non-threatening option for any of the three or four people left in the world who are still squeemish about sushi. If, like me, you balk at peanut sauce near (but not actually touching) your spicy tuna roll, rest assured that it is worth learning what parmesean cheese can do for tofu (Three-Layered Dohyo $14) and having access to sake like Masumi ""Arabashiri"" ($12/gl., $80/bo.(750ml)). My advice: skip the Lobster roll (a little dry), have your server recommend a different sake to be paired with every dish, and take time before or after your meal to linger in the dimly-lit atmo of the lounge in front --especially if you're hoping to take advantage of the aforementioned inspirationtional qualities of the cuisine.
Pros: Sake Lounge
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