Sayuri Tachibe is proud to announce the official opening of Osawa (77 N. Raymond Ave., Pasadena, 91103; 626.683.1150), a uniquely inspired Japanese restaurant featuring Otsumami, Shabu Shabu, and Sushi in Old Town Pasadena. With a focus on traditional cuisine and the impeccable hospitality of Japan, Osawa will emphasize carefully purveyed ingredients prepared with skill in a welcoming setting. Sayuri has a high regard for the Japanese tradition of Omotenashi, or hospitality: the exquisite Japanese art of welcoming and serving guests.
Chef Norio Yoshikawa, a 30-year veteran of the Japanese kitchen, recognized for his work at both Katsuya and Kagaya in Los Angeles mans the kitchen. Norio brings well-honed skills and a genuine desire to make you feel welcome and relaxed. Norio’s inspired menu at Osawa begins with Otsumami, Japanese tapas-like food, both raw and cooked, customarily served with alcohol. Osawa’s Otsumami is the kind of food you will savor with a flight of sake or beer from Osawa’s eclectic list of sakes, beer, and wine.
A few of Norio’s standout cooked Otsumami innovations include the Shishito Tempura Stuffed Spicy Tuna with Sweet Soy and the Grilled Hokkaido Scallop with Nori Pesto Butter. Jidori Kara-age with Shiso Balsamic Ponzu is an update on the bite sized fried chicken typically seen on Izakaya menus, as is the Agedashi Tofu (deep friend tofu in broth) with Tomato and Ginger Dashi Broth. You can also try the Tender Beef Tongue and Furofuki Daikon with Shaved Kelp, or the Seafood Cigar with To-Ban-Jan Mayo. At the top of the raw Otsumami menu is King Salmon Ceviche with Yellow Chili Lemon Soy, and an Ahi Tuna Tataki with Avocado, Popped Wild Rice and Sesame Ponzu. The careful consideration for ingredients is evident in every Otsumami item. See the dinner menu!
Sayuri and Norio are particularly proud of their sophisticated and fresh Shabu Shabu menu. Each ingredient for this otherwise customary fare has been carefully cultivated, like the Kurobuta Pork, a distinctly rich white meat selected for its marbling, as well as the USDA Prime Rib Eye and Market Fresh Seafood. For a an elevated shabu shabu experience, Osawa offers Saga Beef, one of the highest grades of Wagyu beef being produced in Saga prefecture in Kyushu, Japan, popular for its fine marbling and sweet rich flavor. Accompaniments like the Ponzu, Soy Sauces , and Sesame Sauces are all made in house.
Osawa’s Sushi will be an equally exquisite experience utilizing only the freshest seafood available each day and carefully cultivated ingredients like Norio’s choice of Akasu (Red Vinegar), for his sushi rice. Notable Sushi items include the Ahi Tuna, the Unagi, and the Santa Barbara Uni. One roll that should not be missed is the Dragon Roll, filled with spicy tuna and topped high with cucumber, eel and avocado.
The lunch menu includes The Kurobuta Pork Ginger (marinated sliced pork with caramelized onions in a ginger sauce, organic cabbage and Koda Farms 50% polished heirloom organic brown rice); Cold Tsukemen Udon Sesame Sauce with cucumber, kale, daikon, and kaiware, and dipped in a zesty sesame sauce; and the Japanese Home Style Beef Curry Rice.
Open for lunch Tuesday-Sunday, 11:30 am-2:30 pm; dinner Tuesday-Thursday, 5-9:30 pm; Friday & Saturday, 5-10 pm; and on Sunday from 5-9:30 pm.
