Archive for the ‘zBlog’ Category

Zama in the News!

August 29th, 2012

Zama is in the news again for helping import new Japanese Micro Brews.

 

 

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

Michinoku “Otokoyama”

February 23rd, 2012

"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.

Saiya Yuri Masamine

February 15th, 2012

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.

Uwishunu: Philly Chefs Expanding

December 9th, 2011

As you may know, Chef Zama once worked in the sushi bar of Philadelphia’s Ritz-Carlton. Now, he’s fortunate enough to open his own sushi bar in a posh hotel — in Miami. That was the source for Uwishunu’s coverage of Zama, which detailed the expansion of Philly’s top chefs. With Jose Garces headed west to California, Marc Vetri headed east to New Jersey and La Colombe Torrefaction headed to Chicago, Philadelphia is sharing the wealth when it comes to our great chefs.

As for Zama Sushi Bar’s new Miami site, the Shelborne South Beach Hotel‘s renovations are nearing completion. Maybe an escape from the approaching winter is in order.

Zama in the News

November 11th, 2011

Recently we encountered a few technical difficulties and unfortunately, some of our blog posts were lost. As we roll out some of the previous posts, here are a few reviews from around Philly. Click the links to read the full articles.

From Adam Erace in Philadelphia Weekly“Hot or cold, raw or cooked, Japanese food in Philadelphia hasn’t had a moment like this since Morimoto opened in 2001.”

“Sixteen pieces of sashimi have never looked as good as they did on Zama’s frost-white unfurled scroll of a plate each precise slice of fish shimmering like iridescent gemstones.”

From Phyllis Stein-Novack in South Philly Review“I sat at the sushi bar, where I watched chef/owner Hiroyuki ‘Zama’ Tanaka and his staff select fresh ingredients and transform them into colorful, tasty, edible art.”

“Rittenhouse Square needs a quiet, peaceful place like this.”

From Benjamin Wallace in Philadelphia Magazine“More exotic offerings during my visits included a giant clam, which had a just-out-of-the-ocean gleam and freshness of flavor.”

From Craig LaBan in the Philadelphia Inquirer“Not only is his fish work there the best of his career – with a sharper focus on ingredients and elegant composition – but the restaurant as a whole is the most impressive all-around Japanese destination to open in this town since Morimoto.”

“What a nice surprise to find a Japanese restaurant that pays attention to the dessert course. But by that time, it was already clear that Zama – both the chef and the restaurant – is turning out to be something special.”

The Bibou Roll, an Escargot Sushi Roll

October 28th, 2011

Chef Zama is proud to be a part of the vibrant food community in Philadelphia. One of the best spots in the city, French restaurant Bibou was named one of GQ’s Top 10 New Restaurants of 2010, run by Chef Pierre Calmels. We invited Chef Calmels and his sous chef, Ron Fougeray, into our kitchen to make the Bibou Roll. This addition to our Celebrity Roll Series is believed to be the first-of-its-kind, an escargot sushi roll.

The escargot is sauteed with shallots, edamame beans and shiho in a soy dashi butter, set atop tempura haricot vert and fennel maki. A portion of proceeds from the roll goes to Children’s Hospital of Philadelphia.

Slideshow: The Celebrity Roll Series

October 19th, 2011

Our Celebrity Roll Series seems to be a hit. With each celebrity roll sold, $1 is donated to that celebrity’s charity of choice. We’ve raised over $5,000 so far and counting. Chefs, athletes, and musicians have all been included in the series that won Philadelphia Magazine’s 2011 Best of Philly award for “Replacement for the Wall at the Palm.” To commemorate the series, we’ve compiled an elegant photograph slideshow detailing each roll.

Do you have any ideas for the next Celebrity Roll? Let us know, either here or on Facebook.

Making Sushi Stop-Motion Video

October 14th, 2011

See sushi make itself in this entertaining little video. Then come in and experience the autonomous sushi phenomena in person at Zama.

The Zahav Roll

October 12th, 2011

The first Celebrity Roll we feature was unveiled in early August of this year.

The Zahav Roll is a collaboration between Chef Zama and Chef Michael Solomonov. Inspired by the award-winning cuisine that Chef Solomonov creates at his Old City restaurant Zahav, the hand roll creatively fuses the Japanese and Israeli culinary traditions together.

As Chef Zama details in the video, the meaty hand roll is stuffed with sushi rice, black sesame-edamame hummus, and tuna, all wrapped tight in red shiso soy paper. Delicious edamame falafel is served alongside the four hand rolls and Zama’s spin on tzatziki: yuzu juice and crème fraîche. Each element of the dish collides on the plate for a true fusion experience.

$1 of each Celebrity Roll benefits a charity of the celebrity’s choice. Chef Solomonov chose the Philadelphia Police Athletic League (PAL). PAL is “Cops Helping Kids,” by providing free educational, athletic and cultural after-school programs for youth to become successful and productive citizens.

Welcome to the New zBlog

October 11th, 2011

Welcome to the new online home of Zama Restaurant!

The last few days have been a bit tumultuous with our website name change. Unfortunately, when we changed the name a few unexpected changes came along with it, and our previous blog posts were all lost.

So, in the coming days and weeks we will be re-introducing parts of our Celebrity Roll Series. You can also expect in-depth coverage on some of the fine seafood we use at Zama, plus new videos in the very near future.