We are very excited to host Hitachino Nest brewery tonight!
Here is the Hitachino Omakase Menu $80 per person.
May 3, 2013
Each person will get edamame to go through out the meal.
1st – Fried fish Nam Ban, Soft Shell Shrimp, Vegetable tempura with a hitachino butter
2nd – Sashimi Course
Red Rice Ale
3rd – Potato & Kurobuta Pork Sausage Dumpling with pickled vegetable
4th – Miso Black Cod
Japanese Classic Ale, IPA
5th – Nigiri/Maki Course, Serving a maki roll with Hitachino Ginger Ale Foam
6th – Cold Green Tea Soba Noodles with snapper and tart plum sauce
7th – Hitachino White Ale Mousse
We are opening a second restaurant on Drexel’s campus!
Japanese restaurant focusing on different types of authentic Japanese cuisine! Named coZara, meaning small plates.Posted by ZamaPhilly
Zama has just announced that we will be opening a second location!
Don’t panic! Zama restaurant will still be Chef Zama’s pride and joy.
Our second location will focus on other Japanese food styles, noodles ramen, yakitori.
Please read the link!
Here is a story about our collaboration with Jose Garces!
Zama is one of the first restaurants in Philadelphia to serve soft shell shrimp. Crispy soft shell shrimp with yuzu salt and fried shichi-to peppers.
Posted by ZamaPhilly
Zama is in the news again for helping import new Japanese Micro Brews.
We are introducing 3 new micro brews from Japan. It took months, but finally they are here/
Echigo Red Ale – rich ale with just a kiss of hops. We have carried their Lager and their Stout for some time. The red ale is the perfect middle to these wonderful beers.
Tama no Megumi – pale ale that has been bottled conditioned, a sour orange nose with a richly dense beer
Ozeno Yukidoke – an IPA with distinct citrus notes with a round finish and a hoppy bitter finish
Come and try these truly unique beers. Supplies are very limited.Posted by ZamaPhilly
Michinoku brewery founded over 340 years ago, they found the best mountain range in Hokkaido to produce their sake. It was called Otoko Yama, or man’s mountain. They chose Mt. Taisetsu, with it’s jagged edges and it’s steep cliffs. The spring they are using is shikomimizue spring. Freshest water they could find, light refreshing and all naturally filtered by the Taisetsu mountain.
Winters are cold, springs and the sea freeze regularly. Perfect time to make a sake light and fragrant and a sharp finish just like the mountains themselves. At a +14 on the SMV (Sake Meter Value) the crispness is great for sashimi, oysters and cold water crustaceans. With a hint of melon, this sake is just right for Zama’s Omakase.Posted by ZamaPhilly
This is an excellent sake, rich and viscus. It coats the palette and prepares your mouth for the wasabi or anything spicy. The rice they use is Hitomibore, well-known for rich flavor, moderate stickiness and second largest production in Japan. This rice is milled down to 68%, keeping that rich rice flavor in the palette. It shows fruit on the nose with a clean finish. On the SMV, sake meter value, it is +2.5. This sake is great with spicy tuna or any other spicy fish rolls and great with sushi roll with many different components.