http://philadelphia.cbslocal.com/top-lists/top-things-to-do-in-philadelphia-may-3

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
Nippona Pilsner
2nd – Sashimi Course
Red Rice Ale
3rd – Potato & Kurobuta Pork Sausage Dumpling with pickled vegetable
White Ale
4th – Miso Black Cod
Japanese Classic Ale, IPA
5th – Nigiri/Maki Course, Serving a maki roll with Hitachino Ginger Ale Foam
Ginger Ale
6th – Cold Green Tea Soba Noodles with snapper and tart plum sauce
Celebration Ale
7th – Hitachino White Ale Mousse

http://philadelphia.grubstreet.com/2013/02/zama-opening-second-location-near-drexel.html

Japanese restaurant focusing on different types of authentic Japanese cuisine! Named coZara, meaning small plates.

Our second location will focus on other Japanese food styles, noodles ramen, yakitori.

Please read the link!

http://www.philly.com/philly/blogs/the-insider/Zama-opening-a-second-location.html

http://www.philly.com/philly/blogs/the-insider/Garces-and-Zama-.html

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.

http://philly.thedrinknation.com/articles/read/8533-Zama-A-Japanese-Craft-Beer-Destination#

We have:
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.

Japanese Micro Beers

"Otokoyama" Means Man's Mountain

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.