|
|
|
Zama to roll out in December
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Zama to roll out in December
 |
Originally slated for Sept. 2009, former Pod chef Hiroyuki "Zama" Tanaka will open the doors of his namesake restaurant, Zama (128 S. 19th St.), this December.
The former Loie space got a chic makeover by Jun Aizaki of Cr�me Design Collective, the design-brain behind Jose Garces' Amada, Chifa, Tinto, Distrito and Village Whiskey. In a June interview with Meal Ticket, Tanaka used the term "wa" � that crisp, distinct design style that's immediately recognizable as Japanese � to describe his vision for the 80-seat eatery. Aizaki delivered an ultra-simple space with backlit, light-colored maple wooden slats framing the walls, concrete floors sparkled with with shimmery aggregates, maple wood butcher block tables and a vaulted ceiling.
Hot menu items will range from $5 to $28. Highlights include "Lob-Temp," tempura lobster with uni sauce and teriyaki truffle; and "Sizzled White Fish," striped bass with citrus-soy and finished with hot sesame oil.� Soups, salads and a few entr�es round out the selection � look for Genmai Vegetable Spring Rolls with spinach, wood ear mushroom and pickled vegetable wrapped with brown rice paper and the cooked-tableside Zama House Tofu. More than 30 items, including maki and vegetable choices, will be available a la carte from the sashimi menu.
A full bar will be stocked with Japanese and domestic beers, a variety of sakes and wine, as well as specialty cocktails (like the Tokyo Martini, a blend of bourbon, ginger brandy, St. Germain and grenadine). More menu items and cocktails after the jump.
Featured Food Items
Lob-Temp, tempura lobster with uni sauce and teriyaki-truffle
Hama-peno Mango, yellowtail with jalapeno and chili-mango
Bullish!!!, seared Kobe beef on top of sesame-soy wrapped sushi rice with spicy ponzu
Sizzled White Fish, striped bass with citrus-soy, finished with hot sesame oil
Akadashi Soup with tofu and scallion
Salmon Skin Salad with mixed greens, kawarie sprouts and sesame onion dressing
Genmai Vegetable Spring rolls with spinach, wood ear mushroom and pickled vegetable wrapped with brown rice paper
Zama House Tofu, cooked tableside with choice of two sauces
Kirin Ichiban Braised Short Ribs served with saut�ed udon noodles
Yuzu Pepper Chicken, oven roasted free-range chicken with grilled maitake and Tokyo scallions
Black Cod Misoyaki with pickled root vegetables
Specialty Cocktails
Grasshopper-san, Zen green tea liquor, melon liqueur and Calpico soda
Sake Punch, Nigori, black cherry vodka, raspberry puree, mango juice, lime juice and garnished with dragon fruit
Tokyo Martini, bourbon, ginger brandy, St. Germain liquor and grenadine
sounds a lot like the same morimoto stuff to me. Maybe they should photo copy the nobu menu
Hopefully they will serve Zima.
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
