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Chef Todd Dae Kulper on Ro-Zu's menu
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Chef Todd Dae Kulper on Ro-Zu's menu
We already told you that Ro-Zu, that shrouded-in-mystery sushi spot at Seventh and Bainbridge, would be soft-opening tonight. What we haven't yet shared is what chef Todd Dae Kulper has in store for Philly's sushi fanatics. In an extremely detailed message to Meal Ticket, Kulper, who relocated to Philly from Hawaii to tackle this project with partner Ralph Pecca, broke down what he's got planned for the BYOB.
Kulper's menu will be presented in two halves, one a la carte and one centered around omakase, or tastings, which begin at $25. The distinction here is that the tasting courses will be custom-designed to a diner's proclivities, which the staff'll nail down by having a conversation with each guest. Kulper recommends sitting at the sushi bar for this built-to-order experience. The higher the omakase price point goes, the more high-end the ingredients become (think truffles, toro, etc.).
Ro-Zu will also place an emphasis on high-end in-house production. Their sushi vinegar blend, apparently, took seven years to perfect. On its own, it may taste funny, but once it meets cooked Koshihikari rice (sake-grade stuff), "a magical transformation occurs to where a guest can then taste all of the subtle nuances ... such as fruit, some mineral [and] hints of honey, even though none of those ingredients are used to make the vinegar," explains Kulper. Science! Ponzu and eel sauces will be made in micro batches; Kulper and Co. will fillet eels on site and use the bones for the latter dressing.
Below are a handful of sample dishes from Ro-Zu's menu. Everything, of course, is subject to change based on seasonality and availability. Either way, we hope that lobster dish will be available when we visit. ARE YOU SEEING THIS LOBSTER DISH?
"Lobster"
Snow Crab / Sea Urchin / Shichimi Butter
This dish is a whole lobster "princess cut" and stuffed with the crab and sea urchin and topped with a mixture of Japanese chili, butter, and bread crumbs and baked like a gratin.
"Scallop"
Compressed Pomelo / Habanero / Celery
A live scallop served as sashimi and garnished with grapefruit which has been marinated with intense grapefruit reduction and compressed to heighten the texture, a habanero compote which has been prepared so that only the fruit of the habanero is used so that the spiciness is not overwhelming and celery oil and truffled celery leaves.
"Shiromi Usuzukuri"
Shiso Gremolata / Yuzu / Elephant Garlic
A dish utilizing fluke cut and presented in a way similar to that of fugu or poisonous pufferfish and garnished with a classical Italian sauce used for osso buco made with shiso leaves, garlic, olive oil, and yuzu topped off with a Yuzu vinaigrette and crispy elephant garlic.
I'm seeing that lobster. Feel like this place could be epic, or awful. Time will tell.
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