Zama Menu

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

J-1 Sauce, Mushrooms, Watercress

Miso marinade with pickled vegetables.

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

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.

Choice of any classic 6 piece maki

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

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

Panko encrusted with katsu sauce and mustard mayo. Served with edamame, house salad, miso soup, and rice.

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

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

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

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

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

Chef's selection of four pieces nigiri with chef’s selection 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.

Your choice of preparation.

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

Vegetable tempura with dashi soy and spicy sauce.

Ground Free Range Chicken Thigh & Breast, Mustard Aioli

Braised boneless short ribs with crispy ramen noodles.

Veggie futo-maki with a mixed vegetable maki roll.

Chef's selection 12 pieces sashimi.

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

Chef's selection maki and seven pieces nigiri.

Snow crab tempura, tuna tartare and wasabi mayo.

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

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

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

Tempura veggies with spicy sauce.

Cooked mushrooms, truffle eel sauce and mushroom tempura.

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.

Cucumber, asparagus and cream cheese topped with tofu skin.

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

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

Cucumber mango roll, salmon tartare and creamy sesame sauce.

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.

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

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

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

Yellowtail sashimi with soy pickled jalapeño and ponzu sauce.

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

Tuna, yellowtail and salmon over spicy rice.

With broccoli and cauliflower.

With a dashi soy.

Braised boneless short ribs with crispy ramen noodles.

Your choice of preparation.

Vegetable tempura with dashi soy and spicy sauce.

Yuzu miso salmon, hamachi ponzu and kanpachi tataki.

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

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

Salmon, Salmon Toro, & Ora King Slalmon with crispy shallots, ponzu, wasabi stem topped off with paddle fish and Ikura.

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

Yellowtail sashimi with soy pickled jalapeno and ponzu sauce.

Choice of any classic 6 piece maki

Mixed greens and ginger dressing.

Mixed greens with avocado, kani, cucumbers, and carrots in a ume shiso vinaigrette.

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

Steamed soy beans with sea salt.

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

Red miso with tofu, scallions and nameko mushrooms.

Assorted seaweed with tosazu and grated sesame seeds.

10 Rolls/ 80pcs\n1-California Roll, 1 Philadelphia Roll, 1 Mixed Veggie, 1 Salmon Avocado, 2 Spicy Tuna, 1 Yellowtail Mango Jalapeno, 1 Shrimp Temura, 2 Rainbow

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

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

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

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

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

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

Baby Carrot, Haricot Vert, Fingerling Potato, Teriyaki

Miso marinated chilean sea bass.

With broccoli and cauliflower.

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

J-1 Sauce, Mushrooms, Watercress

Miso Marinated, Pickled Veggies

Zama fried chicken with shredded cabbage with yuzu pepper sauce.

Chef's selection 16 pieces sashimi.

One maki with chef's selection of nine nigiri.

Chef's selection of Sashimi over sushi rice

Nine pieces of chef’s selection sashimi.

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

Salmon, Salmon Toro, Ora King Salmon, Ikura

White miso with tofu, scallions and vegetables.

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

Mixed greens and ginger dressing.

Mixed greens with avocado, kani, cucumbers, and carrots in a ume shiso vinaigrette.

Red miso with tofu, scallions and nameko mushrooms.

Assorted seaweed with tosazu and grated sesame seeds.

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