Zama Menu

Sets include:\n- Bowl of sushi rice\n- 12 Sheet Premium Seaweed (Kushu Miyabi Tokusen)\n- 6 Condiments (sesame seeds, crunchy crumb, spicy sauce, eel sauce, wasabi mayo, flying fish roe)\n-Ginger, Wasabi and Soy Sauce\n- Chef’s selections of 6 assorted veggies chosen from: cucumber, avocado, carrot, asparagus, cream cheese, jalapeno, mango, and radish sprouts.\n- Sashimi grade fish: Tuna, Yellowtail, Salmon, Negitoro-scallion, Shrimp tempura, BBQ eel, Crab stick and Shrimp.\n- 2 pairs of sushi gloves

Sets include:\n- Bowl of sushi rice\n- 12 Sheet Premium Seaweed (Kushu Miyabi Tokusen)\n- 6 Condiments (sesame seeds, crunchy crumb, spicy sauce, eel sauce, wasabi mayo, flying fish roe)\n- Ginger, Wasabi and Soy Sauce\n- Chef’s selections of 6 assorted veggies chosen from: cucumber, avocado, carrot, asparagus, cream cheese, jalapeno, mango, and radish sprouts.\n- Sashimi grade fish: Tuna, Yellowtail, Salmon, Negitoro-scallion, Shrimp tempura, BBQ eel, Crab stick and Shrimp.\n- Black Belt Upgrade: Toro, King Yellowtail and Salmon Toro.\n- 2 pairs of sushi gloves

Tuna, Yellowtail, Salmon, and Flying Fish Roe over seasoned rice.

2 Wasabi Lobster, 2 Sesame Salmon, 2 Wasabi Tuna, 2 Veggie Rainbow, and 2 Rainbow Rolls.

Includes 8oz of each of the following sauces: Teriyaki, Miso, & Spicy Mayo.

12 Rolls of Chef's Selection of Mixed Veggies, including 1 Veggie Rainbow and 1 Microgreen Roll.

Tuna, Yellowtail, Salmon, and Flying Fish Roe over seasoned spicy rice.

Sautéed eggplant with white miso sauce served with lettuce. Choose tofu or chicken.

With broccoli and cauliflower.

With a dashi soy.

Your choice of preparation.

Vegetable tempura with dashi soy and spicy sauce.

Tuna, Toro, Salmon, Salmon Toro, Yellowtail, King Yellowtail, Tobiko, Cucumber, Avocado, Asparagus, Spicy Sushi Rice

Bluefin, Yellowfin, Chu-Toro, Negi-Toro with Wasabi Seasoned Sushi Rice

Nine pieces of chef’s selection sashimi.

Chef's selection of Sashimi over sushi rice

Chef's selection 16 pieces sashimi.

One maki with chef's selection of nine nigiri.

Choice of any classic six pieces maki. Served with edamame, house salad and udon noodle soup with shrimp tempura.

Chef's selection of six pieces sashimi with chef’s selection maki. Served with edamame, house salad and udon noodle soup with shrimp tempura.

With a dashi soy. Served with edamame, house salad, miso soup, and rice.

BBQ eel served with edamame, house salad, miso soup, and rice.

Served with edamame, house salad, miso soup, and rice.

Vegetables with stir fry sauce. Served with edamame, house salad, miso soup, and rice.

Over seasoned rice. Served with edamame, house salad and miso soup.

Miso marinated chilean sea bass. Served with edamame, house salad, miso soup, and rice.

With spicy sauce and dashi soy. Served with edamame, house salad, miso soup, and rice.

Zama's fried chicken. Served with edamame, house salad, miso soup, and rice.

Baby Carrot, Haricot Vert, Fingerling Potato, Teriyaki

Pan seared salmon with a citrus and soy glaze with sake steamed baby bok choy and lotus chips.

Miso marinade with pickled vegetables.

Assorted seaweed with tosazu and grated sesame seeds.

Kani, chicken, spinach, and seaweed in a dashi soy broth.

Red miso with tofu, scallions and nameko mushrooms.

Tempura battered calamari over spring mix with a creamy yuzu dressing.

Steamed soy beans with sea salt.

White miso with tofu, scallions and vegetables.

Mixed greens and ginger dressing.

Choice of any classic 6 piece maki

Seared hamachi over crispy tempura battered avocado roll with a red yuzu pepper sauce.

Yellowtail sashimi with soy pickled jalapeno and ponzu sauce.

Yuzu miso salmon, hamachi ponzu and kanpachi tataki.

Rittenhouse square's top three hand rolls (S. S. T, spicy spider and spicy crunchy scallop).

Big eye tuna with truffle ponzu, soy marinated wasabi leaves, wasabi micro greens and a drizzle of spicy sauce.

Salmon sashimi with yuzu miso mustard sauce, micro greens and salmon roe.

Zama fried chicken with shredded cabbage with yuzu pepper sauce.

With broccoli and cauliflower.

Miso marinated chilean sea bass.

Breaded Berkshire pork tenderloin , Japanese slaw\r\nwith miso katsu sauce.

Miso Marinated, Pickled Veggies

J-1 Sauce, Mushrooms, Watercress

Baby Carrot, Haricot Vert, Fingerling Potato, Teriyaki

Using premium Japanese beef, washugyu and provolone with spicy mayo and bibb lettuce wrapped in red pepper flaked soy paper. This roll is served with horseradish aioli and of course you can get it wit or witout.

Shrimp California, inside out with wasabi tobiko topped with lobster salad and mango chili sauce.

Spicy tuna roll, yellowtail jalapeño mango roll and salmon avocado roll.

Chef's selection 12 pieces sashimi.

Veggie futo-maki with a mixed vegetable maki roll.

Chef's selection maki, six sashimi and five nigiri.

Tuna, yellowtail and salmon over spicy rice.

Rittenhouse square's top three hand rolls (s. S. T, spicy spider and spicy crunchy scallop).

Seared hamachi over crispy tempura battered avocado roll with a red yuzu pepper sauce.

Salmon sashimi with yuzu miso mustard sauce, micro greens and salmon roe.

Ground Free Range Chicken Thigh & Breast, Mustard Aioli

Soft shell shrimp dusted in flour and fried accompanied with shishito peppers finished with yuzu salt.

Braised boneless short ribs with crispy ramen noodles.

Sautéed eggplant with white miso sauce served with lettuce. Choose tofu or chicken.

Your choice of preparation.

Cooked mushrooms, truffle eel sauce and mushroom tempura.

Shrimp California, inside out with wasabi tobiko topped with lobster salad and mango chili sauce.

Spicy crunchy shrimp California wrapped in soy paper with scallop sashimi and a king crab salad.

Ginger, inari, asparagus, and carrot maki topped off with micro greens tossed in wasabi yuzu dressing.

Spicy crunchy salmon roll topped with spicy sauce, salmon crocket and finished with soy onions.

Cucumber, carrots, asparagus with shiso and crispy shallots topped off with tomato, mango and avocado.

Cucumber, asparagus and cream cheese topped with tofu skin.

Spicy tuna and jalapeno wrapped in soy paper, with Snow Crab salad.

Snow crab tempura, tuna tartare and wasabi mayo.

Crunchy eel roll wrapped in daikon drizzled with truffle eel sauce and topped with cucumber noodles tossed in uni sauce. Served with uni brulee sauce.

Using premium Japanese beef, washugyu and provolone with spicy mayo and bibb lettuce wrapped in red pepper flaked soy paper. This roll is served with horseradish aioli and of course you can get it wit or witout.

Cucumber mango roll, salmon tartare and creamy sesame sauce.

Tempura shrimp, BBQ eel. Flying fish tobiko avocado salsa.

Four mini hand rolls wrapped in red shiso flecked soy paper stuffed with sushi grade albacore tuna, shiso leaf and a house-made black sesame hummus. Served with edamame falafel and a yuzu tzatziki sauce.

Cucumber and avocado inside out roll with bronzino finished with yuzu-soy sauce and hot sesame oil.

Red miso with tofu, scallions and nameko mushrooms.

Tempura battered calamari over spring mix with a creamy yuzu dressing.

Steamed soy beans with sea salt.

Mixed greens and ginger dressing.

Mixed greens with kawaire sprouts, crispy salmon skin, pistachios and sesame-onion dressing.

White miso with tofu, scallions and vegetables.

Assorted seaweed with tosazu and grated sesame seeds.