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.

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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.

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To all the Restaurant Week Diners

February 3rd, 2012

We here at the Zama Family would like to say thank you to all the restaurant week diners for choosing us this past two weeks. Our menu was designed to introduce new guest to our food and we hope it did. See you in September!!

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Restaurant Week Menu – Dinner

January 25th, 2012

Here is a peek of our Restaurant Week menu!

Make a reservation today!!

First Course
Choice of 1

*House salad
with ginger vinaigrette
Miso Soup

Second Course
Choice of 1

Fried Pork Dumplings
Fresh ginger and spicy soy sauce
*Vegetable Tempura
Vegetable tempura with dashi soy and spicy sauce
*California Salad
with ume dressing
Kaiso Salad
Assorted seaweed with tosazu and grated sesame seeds

Third Course
Choice of 1

Black Cod Saikyoyaki
*Pan Seared Salmon with Yuzu soy reduction
*Roasted Chicken
*Sushi Combination
1 maki roll, chefs selection of 7 pieces of nigiri
*Maki Combination
Spicy tuna roll, Yellowtail Jalapeno mango roll, and
Salmon avocado roll

Fourth Course
Choice of 2

Sesame Brown Sugar Tart
Spice Apple crisp
Dark chocolate Bread Pudding
Mochi of the Day

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Zama in the News

January 19th, 2012

Wow check out what Miami is saying about Bar Tanaka and about Zama H Tanaka!!!!!


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December 23rd, 2011

While a fat belly is a generally unfortunate thing to have, it’s considered culinary gold in Japanese cuisine. Toro, cut from the underside of the tuna, is one of the most treasured ingredients in sushi and sashimi.

The difference between chutoro and otoro refers to where the meat comes from. Chutoro, or “middle toro,” is posteriorly located on the tuna. Otoro, on the other hand, comes from the area just below the head and is considered much higher quality. The best of the best.

Toro is characterized by a pearly pink tint, with creamy white marbling similar to that of beef. True appreciation of this delicacy, however, is experienced not with the eyes but with the mouth. The combination of its delicate flavor and buttery, melt-in-your-mouth texture induces pure, unadulterated nautical bliss.

When the weather gets colder, the toro gets tastier. Tuna pack on the pounds during the winter to keep warm, and as a result, they’re more flavorful than ever. Although it’s available at Zama year-round, winter is the perfect time to enjoy toro – whether it’s your first time or your fiftieth.

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December 14th, 2011

One of the most sought after sea snail varieties is considered to be the abalone. Harvested in far away New Zealand, this delicacy isn‘t easily obtained. Despite its rarity, the abalone has many benefits to offer.

The demand for this species has become so large that in many countries harvesting is very limited and controlled. In New Zealand, they do what they can to protect the wild abalone and have created abalone farms specifically for harvest. Keeping the two separate allows the species to thrive and repopulate without much interference.In addition to the sustainable harvest, abalone have been prized for not only their taste but their decorative shells.

Many cultures use the shells as trays to display sashimi or as jewelry pieces. Galleries carve the shells into small works of art often worn by prestigious figures and celebrities. The shell is extremely hard and comparable to opal, so the quality of the work lasts many years. Pearls from this snail are also collected and used for decoration and jewelry.

At Zama we feature delicious abalone prepared as sashimi. It’s indescribable taste and its crunchy texture adds to its appeal. Also, abalone is rich in selenium, magnesium, Vitamin B12, and Vitamin E, so keep the health benefits in mind when you’re dining away.

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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.

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The Incomparable Uni

November 30th, 2011


What makes something a delicacy? Perhaps it is the rare nature of the food, the unique taste, the fineness of preparation, or some other generally pleasing intrinsic quality. In the case of uni, each of these apply.

Uni is the Japanese name for the edible part of sea urchin. Within the pointy spines of the sea urchin lies a treat for any adventurous diver. While it is colloquially referred to as the roe (eggs), uni is actually the organs that produce the roe — the sea urchin’s gonads. It ranges in color, from rich gold to light yellow, and has a creamy consistency that almost melts in your mouth. Uni has a light, sweet, somewhat briny flavor with an aroma similar to a bouquet of flowers. While cherished by many throughout the world, be aware that uni can be an acquired taste for some.

Harvesting uni is a very delicate process. A sea urchin contains five lobes, and harvesters must be careful because the meat falls apart easily. Uni is harvested all around the world, predominantly along the coasts of California and Maine.

Uni can be enjoyed at Zama anytime as sashimi, and is featured from time to time in sushi rolls. Try it by itself, with some soy sauce and wasabi. It is a good source of vitamins A, C and E, protein, fiber, iodine and calcium. The Japanese consider uni to be an aphrodisiac, so perhaps enjoy this delicacy with someone you love.

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Anago, the Other Eel

November 23rd, 2011

You’re probably familiar with unagi – freshwater eel is a common ingredient in sushi (and our previous blog feature). A much lesser known type of eel is emerging as a favorite among sushi lovers: Anago.

Often translated as “conger eel,” anago refers to any marine eel that does not migrate from freshwater to sea or vice versa. The anago is rarely farmed. Most anago comes from the wild, predominantly out of the seas of Japan.

It’s a rare item, but if you come across anago at Zama, enjoy it as nigiri or sashimi, rather than the typical barbeque-style of unagi. Leaner than unagi, this eel is light, soft and fragile. No soy sauce or wasabi is needed for this delicious dish.

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