zuma’s new executive chef Yoshi Muranaka has created a special menu with select seasonal ingredients and a modern twist
 
Throughout Hong Kong’s winter season, zuma’s seasonal menu combines the best of traditional and contemporary Japanese cuisine. Carefully selected and created by zuma’s new executive chef, Yoshi Muranaka, each dish harnesses the essence of the season.

Born into a seaside fishing community in Ishikawa, Japan, Yoshi has been surrounded by seafood all his life and possesses a natural affinity for creating dishes with a wide variety of ingredients from the sea.



The seasonal menu Yoshi has created for zuma this year combines his immense skill as both a traditional and contemporary Japanese chef and reveals his knack for working with a variety of high quality seafood.

Highlights from the menu include KAWAHAGI USUZUKURI ($290) a file fish sashimi served with dry seaweed, hojiso flowers and ponzu soy – a traditional soy sauce made with mirin, rice vinegar, katsuobusi flakes and seaweed.

Or try the ANAGO TO KAKI NO HO-BA YAKI ($320) a dish consisting of sea eel and oyster grilled on a hoba leaf served with yuzu miso. Originating from south Asia, Yuzu is a tart citrus fruit that has been used in Japanese cuisine for centuries.

The HIRAMASA NO OSASHIMI SHOGA SHOYU ($180) with amberjack sashimi is a must try. Sliced wafer thin and served with fresh ginger soy, amberjack is a winter favourite in Japan where it’s higher fat and content renders it a super food in the colder months. Full of natural oils, the amberjack’s rich flavours are balanced with fresh ginger soy.

Moving to the warmer waters of Kyushu, one of Japan’s southern most islands, the famed Kyushu oysters are the star of MAGAKI NO SUMIBIK YAKI ($120/ per piece). Known for their rich taste and succulent creamy texture, Kyushu oysters are well loved in Japan and around the world. For zuma’s seasonal menu, the oysters are grilled and served with lemon miso butter – a signature creation of Yoshi’s that marries flavours from the East and the West.

Another dish sure to please even the fussiest of palates BUTA TO KANIMI NO GYOZA ($140) consists of dumplings made with fresh snow crabs and pork. Snow crabs or Echizen, are exclusive seasonal crabs that can only be caught in one area in Japan from November to March each year.

Yoshi has also selected premium winter seafood to be used in a selection of nigiri ($95 - $150) including; Hurame (turbot), Anago (sea eel), Kawahagi (file fish), Saba (mackerel), Kohada (gizzard) and Hiramasa (amberjack).

Address: Level 5 and 6, The Landmark, 15 Queen’s Road Central, Central, Hong Kong

For reservations: (852) 3657 6388

 

(Text provided by the pr company)

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zuma

Address : Level 5 & 6, Landmark Atrium, 15 Queens Road Central , ,
Telephone : (852)36576388
Website : http://www.zumarestaurant.com/
Opening Hours :

Brunch (Sat-Sun) 11am-3pm

Lunch (Mon-Fri) 12-2:30pm

Dinner (Mon-Sat) 6:30-10:30pm (Sunday)  6:30-9:30pm

Lounge & Bar (Sun-Thur) 12pm-12am (Fri-Sat)  12pm-1am

 

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