Posts Tagged ‘sushi’

Check out our second restaurant coZara

December 12th, 2014

Our second restaurant, coZara was named one of the best new openings in 2014 by Philadelphia Weekly and received 2 bells from Craig Laban. We have sushi, yakitori and teriyaki on our menu.

 

coZara is located on 33rd and chestnut, call for a reservation 267-233-7488. You can make a reservation on line at www.opentable.com

FINAL 02_IL01A_Cozara Logo.

 

Check out the website www.cozaraphilly.com

Hey, Don’t forget we are doing Restaurant Week lunch.

January 14th, 2014

Hey Don’t forget we are doing lunch as well. Here is the menu:

 

Bento Bites

All Bento bites are served with edamame,

house salad, miso soup, and rice.

 

Choice of 1

NY Strip Stir Fry

Tempura Vegetable

Salmon Teriyaki

Tempura Shrimp

Black Cod Saikyoyaki

Chicken Katsu

Una-Don

ZFC

Agedashi Tofu

 

OR

 

Lunch Sets

      All Lunch Sets are served with edamame, house salad,

udon noodle soup with shrimp tempura. 

 

Maki  

Choice of Maki and 3 pieces Shitake-maki

 

Sushi  

Chef’s selection of 4 pieces nigiri with 1 maki

 

Sashimi  

Chef’s Selection of 6 pieces sashimi with 1 maki

 

And

 

Third Course

Choice of 1

Rice Krispie Maki

Chocolate Bread Pudding

Mochi of the Day

Green Tea Tiramisu

 

Restaurant Week Dinner Menu 2014

January 14th, 2014

Here is our Dinner menu for restaurant week, which starts January 19 and goes until January 31, I guess we should call it restaurant weeks

First Course

Choice of 1

 

Edamame

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

Chicken Katsu

Panko breaded and fried, served with Japanese slaw and miso katsu sauce

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

Rice Krispie Maki

Chocolate Bread Pudding

Mochi of the Day

Green Tea Tiramisu

 

Chef Zama and Iron Chef Jose Garces collaboration!

November 29th, 2012

Here is a story about our collaboration with Jose Garces!

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

Just in time for Philly Beer Week!

May 23rd, 2012

We are introducing 3 new micro brews from Japan. It took months, but finally they are here/

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.

New Beers for Philly Beer Week

Japanese Micro Beers

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.

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!!

Zama in the News

January 19th, 2012

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

http://miamisocialholic.com/2012/01/sushi-aficionados-head-to-bar-tanaka/

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.