OMZO Bento

OMZO Bento Kaiseki bentos that go beyond food and eating. Nourish your body, nourish your soul.
いただきます。

ONSEN – SALMON NORI SAKURAThis course takes cooking technique inspiration from a Japanese hot spring whose waters are wa...
02/04/2023

ONSEN – SALMON NORI SAKURA
This course takes cooking technique inspiration from a Japanese hot spring whose waters are warm and steady.

The dish itself is an homage to the Sakura blossom and the beautiful fat marbling of fresh King Salmon. OMZO wanted to design a dish that brought forward the freshness of the fish. Rolled and wrapped with Nori grown from the Ariaki Sea in Japan, known for the highest quality Nori to provide an added taste of the ocean.

The Sakura like piece is finished off with a citrus kick with Yuzu Tagorashi, and then glazed with Koji shio & Vinegar spiced with Indian green cardamom then thickened with the Kudzu starch made in Nara Prefecture, Japan.

AGEMONO - Crispy BranzinoA PRESENTATION OF FRYING TECHNIQUE AND SKILL For this course we depart from traditional Japane...
02/02/2023

AGEMONO - Crispy Branzino

A PRESENTATION OF FRYING TECHNIQUE AND SKILL

For this course we depart from traditional Japanese techniques and tap into the Chef’s French Culinary background. He wanted to provide something non-traditional while continuing with the flavors and the kaiseki theme of the OMZO Bento Box.

Here we feature a Mediterranean Branzino (Seabass) fillet broiled with a crispy skin on top of our house tare sauce and sancho pepper. Following the core principles of Japanese cuisine, this course focuses on making the ingredients shine, while showcasing the 5 flavors of Washoku (和食): salty, sour, sweet, bitter, and umami.

TSUKEMONO – 5 Types of OMZO PicklesA tsukemono is comprised of a variety of pickled vegetables. In Kaiseki cuisine it is...
12/19/2022

TSUKEMONO – 5 Types of OMZO Pickles

A tsukemono is comprised of a variety of pickled vegetables. In Kaiseki cuisine it is served as a way to refresh the palate.

The OMZO signature Kaiseki Bento showcases pickling by using a variety of vegetables and pickling techniques. Each method of pickling was chosen to showcase the individual produce’s taste and texture. Here it showcases the 5 flavors of Japanese cuisine: salty, sour, sweet, bitter, and umami.

The bouquet of pickles starts with the flowerlike Myoga (Japanese Ginger) & Daikon pickled with premium rice vinegar, sweet potato vinegar, the minimalistic approach to pickling centers on the quality of the ingredients. It is accompanied by a baby Yukon gold potato braised in a full-bodied soy sauce brewed from Gobo City, Wakayama Prefecture, Japan; A peeled cherry tomato lightly pickled, best eaten whole, as it gives a burst of sweet and tart; and finally chef’s childhood favorite, a Taiwanese style marinated baby cucumber to awaken the palate.

GOHAN – 12 Grain RiceThe Gohan kaiseki course is centered around rice. The Omzo Signature Kaiseki features 12 varieties ...
12/04/2022

GOHAN – 12 Grain Rice

The Gohan kaiseki course is centered around rice. The Omzo Signature Kaiseki features 12 varieties of grains and legumes custom blended to provide you with a full spectrum of carbohydrates and adequate fiber content.

A staple in east Asian cuisine, a multi-grains & legume provides both complex and simple carbohydrates to charge you with immediate clean long-lasting energy to get you through your day.

KUNSEI - SMOKED SENCHA AKAMI NOODLESThe first course featured on the OMZO Kaiseki Bento, is the Kunsei - with the Smoked...
11/30/2022

KUNSEI - SMOKED SENCHA AKAMI NOODLES

The first course featured on the OMZO Kaiseki Bento, is the Kunsei - with the Smoked Sencha Akami Noodles. This course features smoking as a technique to highlight the the Akami.

Made with the Senaka fillet of the HonMaguro Bluefin tuna, providing the highest quality of Akami. It is cold smoked with roasted Sencha green tea then thinly sliced it into long strips that mimics noodles. It is then dressed with a unique beech and oak smoked soy sauce brewed in Tatsuno City, Hyogo Prefecture, in Japan. Inspired by a Japanese stable of cold Udon noodles with white sesame sauce, we dress the smoked Akami noodles on an emulsion of Roasted Golden sesame paste produced in Osaka, and Vermont Grade A Maple Syrup for a touch of sweetness. Then finished off with chives and schimi togarashi giving you a tickle at the tip of your tongue to balance of the smokey sweetness of the sesame sauce.

HASSUN – KANPACHI IN LIO JOZO BENIIMOZUThe Hassun is the Kaiseki course that changes with the seasons. This current offe...
11/30/2022

HASSUN – KANPACHI IN LIO JOZO BENIIMOZU

The Hassun is the Kaiseki course that changes with the seasons. This current offering is a personal favorite of the chef. It features Lio Jozo Beniimosu a purple sweet potato vinegar from Miyazu in the Kyoto Prefecture, Japan. It has a luxurious ruby red tone that gives the acidic roundness of a red wine vinegar and the sweet and earthy tones of sweet potato, this special vinegar is the star of this dish.

To complement the robust taste of the vinegar, Kanpachi was chosen for its clean ocean flavor with notes of rich, nutty sweetness. It’s topped with toasted pine nuts, lime zest, and award winning ‘Laconiko’ monovarietal extra virgin olive oil which is high in polyphenol, made from Koroneiki olives from Greece.

With fruity and spicy notes and a touch of crunch from pine nuts, each bite of will leave you with a lingering tart kick.

SASHIMI - HON MAGURO CHUTOROA MEATY AND FATTY CELEBRATION IN YOUR MOUTH.This kaiseki course features a raw presentation ...
11/29/2022

SASHIMI - HON MAGURO CHUTORO
A MEATY AND FATTY CELEBRATION IN YOUR MOUTH.

This kaiseki course features a raw presentation of bluefin tuna. Keeping the theme of minimalistic quality cooking, this simple raw dish is served to you with a light brush of double brewed soy sauce made in Tatsuno City, Hyogo prefecture, Japan, and dab of Japanese organic karashi mustard powder (Vulcan mustard seeds) to bring a spicy mustardy hit balancing out the omega filled medium-fatty Chutoro sashimi.

SUNOMONO - HIJIKI AND GOJI SALADThe Sunomono is typically a light vinegar based salad, that can cleanse and open your pa...
11/27/2022

SUNOMONO - HIJIKI AND GOJI SALAD

The Sunomono is typically a light vinegar based salad, that can cleanse and open your palate.

This course is packed with plant based proteins; our colorful salad is designed to provide a wide range of psydonutrients through Hijiki seaweed and almonds dressed a kick of acidity from premium brown rice vinegar produced in Miyazu, Japan known for its malty, smokey delicate flavor. This sunomo is perfect for those with a sensitive stomach.

The term itadakimasu (いただきます) is often translated as "I humbly receive," but in a mealtime setting, it's compared to "Le...
11/23/2022

The term itadakimasu (いただきます) is often translated as "I humbly receive," but in a mealtime setting, it's compared to "Let's eat," "Bon appétit," or "Thanks for the food." Some even liken it to the religious tradition of saying grace before eating.

At it's core, the term itadakimasu, is an acknowledgement and appreciation of the fruits of the earth and of the labor that goes into a meal.

With a respect and appreciation for each ingredient and its origin, Omzo Bento crafts meals that go beyond just food or eating. It is an experience that nourishes your body and soul.

Omzo Bento is a gourmet delivery service meticulously curated to provide a healthy kaiseki experience at home. The menu ...
11/23/2022

Omzo Bento is a gourmet delivery service meticulously curated to provide a healthy kaiseki experience at home.

The menu will be built around a Bento Box, Japanese trays that are divided into 9 individual small compartments to form a single serving. According to Su-Jit Lin writing in the Allrecipes blog, “Bentos are inventions of convenience for the recipient, but they're often a labor of love from the maker.”

The Signature Kaiseki Bento consists of 10 individual dishes featuring 10 different culinary techniques that showcase each ingredient. The Omzo Kaiseki Bento is a harmonious combination of nutrition and taste. Using fresh seasonal ingredients sourced from the seas of Japan

The Omzo Kaiseki Bento is a harmonious combination of nutrition and taste. Using only fresh seasonal ingredients sourced...
11/23/2022

The Omzo Kaiseki Bento is a harmonious combination of nutrition and taste. Using only fresh seasonal ingredients sourced from the seas of Japan, our chef has designed a 10 course meal that skillfully uses the 5 flavors of Japanese cuisine: salty, bitter, sweet, sour, and the elusive ‘umami. It is an exacting blend of ingredients and technique that make for a healthy and beautifully presented meal.

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