Zu Izakaya Asian Kitchen Bar (Tempe) Menu

Crab meat mix, cucumber, avocado.

Traditional Japanese soup with miso paste, tofu, seaweed, and green onion.

Pork or vegetable dumplings filled with savory ingredients.

Korean style sweet soy sauce marinated short rib, and side rice

Sautéed edamame with chili garlic sauce, typically includes soybeans in the pod and aromatic garlic.

Spicy tuna, cucumber, and sesame seeds.

Spicy crab, cucumber, topped with salmon, crunch, and spicy mayo

Steamed young soybeans, lightly salted.

Shrimp tempura, avocado, and cucumber, topped with spicy salmon, garlic sautéed jalapeño, eel sauce, and sriracha dot

Sautéed edamame with chili garlic sauce, typically includes soybeans in the pod and aromatic garlic.

Traditional Japanese soup with miso paste, tofu, seaweed, and green onion.

Deep-fried egg roll typically filled with pork and vegetables.

Pork or vegetable dumplings filled with savory ingredients.

Deep-fried tofu served in a savory dashi broth, typically garnished with green onions, grated radish, and bonito flakes.

Pan-fried Japanese shishito peppers typically garnished with dried bonito flakes and seasoned with soy sauce.

Grilled spam on sushi rice, wrapped in nori seaweed, typically topped with a sweet teriyaki sauce.

Panko-crusted cheese-filled spam, typically served with spicy aioli and shredded iceberg lettuce.

Deep-fried jalapeño stuffed with spicy tuna and cream cheese, topped with eel sauce and spicy mayo.

Deep-fried octopus balls topped with Japanese mayonnaise, eel sauce, and bonito flakes.

Plain, chicken, spicy pork, or Korean-style marinated beef (bulgogi).

Corn kernels sautéed in butter, typically featuring a hint of sweetness.

Deep-fried mozzarella sticks, typically served with marinara sauce.

Deep-fried prawns typically dressed in a creamy mayonnaise sauce.

Marinated chicken thigh, deep-fried Japanese-style, typically served with spicy mayo.

Deep-fried soft shell crab with ponzu sauce.

Breaded and deep-fried chicken cutlet with katsu sauce.

Panko-breaded and deep-fried pork cutlet with tonkatsu sauce.

Fresh seaweed typically mixed with sesame oil and seeds, marinated in a light, sweet, and sour dressing.

Marinated squid with cucumber, sesame seeds, and a touch of soy sauce.

Fried tofu with mixed greens, cucumber, tomato, and house-made dressing.

Grilled salmon with teriyaki glaze

Deep-fried marinated chicken on a skewer, typically served with a side of mayo.

Grilled chicken thigh with green onion, glazed with teriyaki sauce.

Grilled shrimp skewers, typically seasoned with teriyaki sauce.

Grilled pork meatballs typically glazed with sesame teriyaki sauce.

Grilled mushroom skewer typically includes a variety of mushrooms, lightly seasoned and char-broiled for a savory flavor.

Grilled asparagus on a stick, typically seasoned with light teriyaki sauce.

Grilled zucchini skewer, typically marinated in a light soy-based sauce.

Assorted vegetables with 2 pc shrimp tempura

Deep-fried battered calamari rings with a sweet chili sauce.

Lightly battered and deep-fried squid legs, typically served with a dipping sauce.

Thick wheat noodles in a savory broth, topped with shrimp and vegetable tempura.

Stir-fried udon noodles with a mix of vegetables in a savory soy-based sauce.

Housemade alfredo sauce with udon noodles and assorted vegetables.

Baked scallops, mushrooms, onions, and crab meat in a creamy dynamite sauce.

Deep-fried chicken typically includes a spicy sweet and sour sauce.

Pan-fried shrimp sautéed with a sweet and spicy chili sauce.

Stir-fried kimchi and pork served with tofu.

Thai curry base pot with coconut milk, chicken, assorted vegetable, and ramen noodle.

Tonkotsu broth based assorted seafood pot with vegetables and ramen noodle.

Korean spicy kimchi (sauteed spicy napa cabbage) soup with tofu, spam, vegetables, and ramen noodle.

Japanese style assorted seafood egg drop soup with vegetables and udon noodle.

Japanese spicy miso based pot, shrimp, black mussel, bay scallop, assorted vegetable, udon noodle

Shio based hot pot with assorted vegetable, tofu and udon noodle

Soy sauce based bulgogi pot with button mushroom, enoki mushroom, oyster mushroom, and clear noodle

Japanese shio soup based pot with pork gyoza, egg, assorted vegetable and clear noodle

Soy dashi based soup with spam, kimchi, ramen noodles, assorted vegetables, and tofu typically found in Korean army pots.

Japanese style sweet soy sauce marinated chicken, and side rice

Korean style spicy sauce marinated pork, and side rice

Japanese style sweet soy sauce marinated eel, and side rice

Korean style sweet soy sauce marinated short rib, and side rice

Lightly seared tuna atop hand-pressed sushi rice.

Sushi rice topped with slices of raw salmon, typically served with wasabi and ginger.

Lightly seared salmon on seasoned rice, typically served with wasabi, soy sauce, and pickled ginger.

Sashimi-grade albacore on vinegared sushi rice.

Sushi rice topped with a slice of raw yellowtail. Typically served in pairs.

Sushi rice topped with slices of mackerel, typically marinated in vinegar.

Grilled freshwater eel (unagi) atop seasoned sushi rice, typically garnished with eel sauce and sesame seeds.

Oblong of sushi rice topped with sweet shrimp.

Raw squid, known as Ika, served atop a molded bed of sushi rice. Consuming raw seafood may increase your risk of foodborne illness.

Oblong of sushi rice topped with imitation crab and wrapped with nori.

Oblong of sushi rice topped with delicate snow crab.

Smelt roe, known as masago, served atop a bed of sushi rice. Consuming raw seafood may increase your risk of foodborne illness.

Salmon roe, typically served on a bed of sushi rice, wrapped with seaweed.

Chopped scallops mixed with spicy mayo and tobiko, served atop hand-pressed sushi rice.

Japanese rolled omelette (tamago) atop a small bed of sushi rice.

Fresh sea urchin typically served atop hand-pressed sushi rice.

Fried tofu pockets typically filled with sushi rice.

Lightly seared tuna, thinly sliced, typically served with ponzu sauce and garnished with green onions.

Thinly sliced salmon sashimi, typically served with lemon slice, pink ginger, wasabi, and radish sprout.

This item may contain raw or undercooked ingredients or may be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of your food borne illness.

Thinly sliced albacore tuna typically served with ponzu sauce and garnished with red onions.

Thinly sliced yellowtail (Hamachi) sashimi, typically served raw and accompanied by ginger, wasabi, and soy sauce. Consuming raw seafood may increase your risk of foodborne illness.

Slices of fresh raw mackerel, known as Saba, typically served without rice.

Thinly sliced fresh water eel, typically served without rice.

Thinly sliced raw squid, known as ika, typically includes mild and slightly sweet flavors.

Thinly sliced crab meat, typically raw and served without rice.

Spicy scallop sashimi typically includes raw scallops, mixed with a house-made spicy sauce, and may feature diced cucumber and green onions.

Slices of Japanese egg omelette (tamago). Typically served with wasabi and soy sauce.

Avocado wrapped in sushi rice and seaweed.

Cucumber and asparagus wrapped in sushi rice and seaweed.

Deep-fried tofu, cucumber, avocado, topped with eel sauce and sesame seeds.

Cucumber, asparagus, osinko, avocado, yamagobo.

Grilled asparagus, sweet potato tempura, topped with avocado

Sweet potato tempura, avocado, topped with crunch, and eel sauce

Cucumber, yamagobo, topped with crispy tofu, and eel sauce

Deep fried California roll with eel sauce

Imitation crab and fresh cucumber wrapped in seasoned sushi rice and nori seaweed.

Salmon rolled with sushi rice and seaweed, typically accompanied by ginger and wasabi. Consuming raw or undercooked seafood may increase the risk of foodborne illness.

Raw tuna rolled in seaweed with sushi rice. Contains raw seafood.

Fresh yellowtail, cucumber, and green onion, wrapped in sushi rice and seaweed. Contains raw fish.

Chopped yellowtail and green onion rolled in seaweed and rice.

Spicy tuna, cucumber, and sesame seeds.

Spicy salmon, cucumber

Spicy yellowtail, cucumber

Chopped scallops, cucumber, masago, and spicy mayo.

Crab, spicy mayo, and tempura bits wrapped in seaweed.

Baked fresh water eel, cucumber, eel sauce.

Salmon, cream cheese, avocado.

Salmon, avocado, cucumber, and crab, typically rolled in seaweed and sushi rice.

Shrimp tempura, cucumber, avocado, crunch,eel sauce.

Deep fried roll with salmon, avocado, crab mix, and cream cheese, topped with eel sauce and spicy aioli.

Spicy crab mix, and fried jalapeño on top of las vegas roll

Spicy crab, cucumber, topped with salmon, crunch, and spicy mayo

Spicy tuna, cream cheese, and cucumber roll, topped with sliced avocado, eel sauce, and a dot of sriracha.

California roll topped with baked scallop, crab salad, spicy mayo, eel sauce, and green onions.

Shrimp tempura, spicy crab mix, and cucumber, topped with seared albacore, thin sliced onion, scallion, and garlic ponzu sauce

Tuna, salmon, yellowtail, and crab mix, wrapped in cucumber with ponzu sauce.

Shrimp tempura, spicy crab mix, and avocado, topped with pan-fried sriracha mayo, shrimp, scallions, and eel sauce.

Spicy crab and cucumber roll topped with yellowtail, thinly sliced jalapeño, ponzu sauce, and a dot of sriracha.

Shrimp tempura and avocado roll topped with cooked shrimp (ebi) and drizzled with mayo sauce.

Spicy tuna and cucumber roll, topped with tuna, avocado, and tobiko, typically drizzled with spicy mayo and eel sauce.

Shrimp tempura, avocado, and cucumber, topped with spicy salmon, garlic sautéed jalapeño, eel sauce, and sriracha dot

Spicy crab mix, shrimp tempura, and cucumber, topped with baked eel, avocado, eel sauce, and masago

Deep-fried roll with crab meat, spicy tuna, and avocado, topped with spicy sashimi, tobiko (flying fish roe), and a drizzle of eel sauce.

Tempura soft shell crab, avocado, and cucumber, topped with eel sauce and masago.

(california roll or spicy tuna roll) with chef choice of ingredients on top of each piece of rolls please mention if you cannot eat certain ingredients.

Crab stick, cucumber, and avocado roll, topped with tuna, salmon, shrimp, and assorted fish.

Shrimp tempura, spicy crab mix, cucumber, avocado, daikon, crunch wrapped in soy paper with spicy aioli, and eel sauce

Sweet potato tempura, cucumber, seaweed salad, yamagobo, avocado wrapped in soy paper with eel sauce

Hand-selected by our chef, featuring a variety of unique fish atop seasoned sushi rice.

Hand-selected assortment of the chef’s choice sashimi, featuring a variety of the freshest fish available.

Assorted fresh fish over sushi rice, typically including tuna, salmon, yellowtail, and more.

Salmon sashimi, sea urchin, and salmon roe typically served over sushi rice.

Tuna, salmon, yellowtail. Served as a delicate appetizer.

Sashimi cut salmon, thin sliced yellow onion, lemon, spicy garlic ponzu sauce, and scallion vinaigrette.

Sashimi cut seared albacore sashimi, sliced jalapeño, scallion, onion, and garlic ponzu sauce

Salmon, tuna, or a mix of both.

Spicy tuna, spicy salmon, and spicy crab, topped with shredded daikon, masago, scallion, and avocado over the rice

Baked fresh water eel, square cut sweet egg, eel sauce, scallion, and shredded seaweed on top of rice bowl

Mayonnaise typically mixed with sriracha, chili paste, and miso for a spicy kick.

A citrus-based Japanese sauce made with soy sauce, rice vinegar, and ponzu citrus juice. Ideal for adding a tangy flavor to sushi and sashimi.

Sriracha is a spicy, tangy sauce made from sun-ripened chili peppers and garlic, commonly used to add a kick to Japanese dishes.

A sweet and savory teriyaki sauce, typically made with soy sauce, sugar, and seasonings. Ideal for drizzling or dipping.

Freshly grated wasabi root, typically paired with sushi or sashimi, offering a genuine and robust wasabi flavor.

A savory and slightly sweet sauce, typically made with fruits, vegetables, and soy, perfect for pairing with fried foods.

Steamed Japanese white rice, offering a fluffy and slightly sticky texture.

Steamed Japanese short-grain rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, commonly used as a base for sushi.

Mild golden curry with chunks of potato, carrots, and onion, inspired by traditional Japanese flavors.

Fermented napa cabbage in a spicy Korean marinade with garlic, ginger, and chili powder.

Crispy spam, typically marinated in a savory sauce, offering a delightful side dish inspired by Japanese cuisine.

Lightly fried tofu, typically garnished with green onions and served with a soy-based sauce.

Clear noodles typically made from mung bean starch, often served with a light dressing of soy sauce and a hint of sesame oil. May include julienned vegetables like cucumber and carrot.

Ramen noodles typically served with a light broth, offering a simple and traditional Japanese side dish.

Japanese wheat noodles, pan-fried with teriyaki sauce.

Grilled asparagus typically includes a light soy glaze.

Sliced avocado, typically enjoyed as a simple and refreshing side.

Shredded crab typically mixed with mayonnaise, red onion, and yuzu.

Cream cheese served as a side, typically to complement various sushi rolls or other dishes.

Tempura flakes and a hint of savory seasoning for a satisfying crunch.

Sliced cucumber typically marinated in rice vinegar and sesame seeds.

Thinly sliced daikon radish, typically pickled for a tangy and crisp side.

Deep-fried jalapenos typically stuffed with cream cheese and spicy tuna.

Lightly battered, deep-fried shrimp typically served with a dipping sauce.

Thinly sliced lemons, typically used to add a citrusy zest to dishes.

Thinly sliced onions, typically served raw or lightly marinated, offering a crisp and mild flavor to complement your meal.

Snow crab typically served with a light mayonnaise dressing.

A blend of traditional Japanese ingredients, our side salad dressing typically includes sesame, ginger, and soy, crafted in-house for a balanced and authentic flavor.