Zama

White miso with tofu, scallions and vegetables.

Red miso with tofu, scallions, and nameko mushrooms.

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

Mixed greens and ginger dressing.

Steamed soy beans with sea salt.

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

Assorted seaweed with tosazu and grated sesame seeds.

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

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.

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

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

Zama's Fried Chicken. Served with edamame, house salad, miso soup, and rice.

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

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

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

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

Choice of any classic 6 piece maki. Served with edamame, house salad, and udon noodle soup with shrimp tempura.

Chef's selection of 4 pieces nigiri with chef’s selection maki. Served with edamame, house salad, and udon noodle soup with shrimp tempura.

Chef's Selection of 6 pieces sashimi with chef’s selection maki. Served with edamame, house salad, and udon noodle soup with shrimp tempura.

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

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.

Tuna, yellowtail and salmon over spicy rice.

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

Rittenhouse Square's top 3 hand rolls (S.S.T, Spicy Spider, and Spicy Crunchy Scallop).

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

Yellowtail sashimi with soy pickled jalapeno and ponzu sauce.

Your choice of preparation.

With a dashi soy.

Vegetable tempura with dashi soy and spicy sauce.

With broccoli and cauliflower.

Braised boneless short ribs with crispy ramen noodles.

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

Veggie futo-maki with a mixed vegetable maki roll.

Chef's selection maki and 7 piece nigiri.

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

Chef's selection 12 piece sashimi.

Chef's selection maki, 6 sashimi and 5 nigiri.

White miso with tofu, scallions and vegetables.

Red miso with tofu, scallions, and nameko mushrooms.

Mixed greens and ginger dressing.

Steamed soy beans with sea salt.

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

Assorted seaweed with tosazu and grated sesame seeds.

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

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

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

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.

Spicy tuna & jalapeno wrapped in soy paper, with jumbo lump crab salad.

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.

Cucumber mango roll, salmon tartare, and creamy sesame sauce.

Snow crab tempura, tuna tartare, and wasabi mayo.

Cooked mushrooms, truffle eel sauce, and mushroom tempura.

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

Crunchy eel and scallion roll wrapped in togarashi soy paper, topped with a spicy Japanese tartar sauce, tempura lobster, and micro cilantro.

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.

4 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, asparagus and cream cheese topped with tofu skin.

Tempura veggies with spicy sauce.

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

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

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

Rittenhouse Square's top 3 hand rolls (S.S.T, Spicy Spider, and Spicy Crunchy Scallop).

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

Yellowtail sashimi with soy pickled jalapeno and ponzu 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.

Blue-fin, big eye and albacore tuna with crispy shallots, ponzu, wasabi stem topped off with paddle fish and golden caviar.

Your choice of preparation.

Vegetable tempura with dashi soy and spicy sauce.

Braised boneless short ribs with crispy ramen noodles.

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

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

Pan seared escargot in garlic oil and soy butter with edamame, wasabi leaf and black garlic chip over truffle mushroom rice.

Miso marinated Chilean sea bass.

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

Zama Fried Chicken with shredded cabbage with yuzu pepper sauce.

Mushroom-croquet, lavender shiso butter, and pickled strawberries.

Dassai sake marinated shrimp, yuzu soy butter, crispy asparagus wraps, marinated cucumbers, and toasted pumpkin seeds.

Wasabi red bliss potatoes, broccolini, and J-1 sauce.

With broccoli and cauliflower.

Breaded Berkshire pork tenderloin , Japanese slaw with miso katsu sauce.

Miso marinade and kinpira-gobo.

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

Mushroom-croquet, lavender shiso butter, and pickled strawberries.

Dassai sake marinated shrimp, Yuzu soy butter, crispy asparagus wraps, marinated cucumbers, and toasted pumpkin seeds.

Wasabi red bliss potatoes, broccolini, and J-1 sauce.

Wild rice, butternut squash, and teriyaki sauce.

9 piece of chef’s selection sashimi.

1 maki with chef's selection of 9 nigiri.

Chef's selection 16 piece sashimi.

Mixed sashimi over rice.

White miso with tofu, scallions, and vegetables

Red miso with tofu, scallions, and nameko mushrooms

Mixed greens and ginger dressing

Steamed soy beans with sea salt.,Add green tea salt, wasabi salt, yuzu salt or soy salt for a exttra $1.50

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

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

assorted seaweed with tosazu and grated sesame seeds

Tempura battered Calamari over spring mix with a creamy yuzu dressing

Steamed, Pan Seared, or Fried

Scallops with cherry tomatoes and red onions salad and a hibachi sauce

Soft Shell Shrimp dusted in flour and fried accompanied with shishito peppers finished with yuzu salt

Kanpachi collar broiled with ponzu

Fried eggplant with ground chicken sautéed in white miso

Tempura battered vegetables with dashi soy and spicy sauce

Braised boneless short ribs with crispy ramen noodles

Tofu cooked at your table with wild mushroom sauce

Miso marinated black cod with pickled vegetable and belgium endive

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

Over fried brussel sprouts with truffled cashews, parmesan cheese and yuzu salt with yuzu pepper sauce

Roasted maitake-mushrooms and asparagus with matcha, wasabi and soy salt

With broccoli and cauliflower

Breaded Berkshire pork tenderloin , Japanese slaw with miso katsu sauce

Miso marinated black cod with simmered root vegetable

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

Roasted mushrooms and asparagus with 3 dipping salts

Seared Black bass with Yakionigiri and shitake mushroombroth

Roasted chicken breast with truffle teriyaki sauce and roasted fingerling potatoes

Yuzu salt, parmesan cheese, truffle essence

with a dashi soy

Salmon sashimi with Yuzu Miso Mustard sauce. micro greens and salmon roe

Yellowtail sashimi with soy pickled jalapeno and ponzu.

Togarashi seared tuna with apple wagu relish and chili ponzu.

Seared Fluke with Ume dressing ,red shiso flakes and cucumber . with EVOO

Choose 3 from Yuzu Miso Salmon, Hamachi Ponzu, Tuna Tataki or Hirame Ume

Chef's selection of 3 sashimi with Himalayan rock salt block, extra virgin olive oil, lime and shiso

Rittenhouse Square's top 3 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

Big Eye Tuna with truffle ponzu, soy marinated wasabi leaves, wasabi micro greens and a drizzle of spicy sauce

King Crab tossed with scallions, crispy shallots and masago mayo over sushi rice with soy butter

crab stick

Tuna, Salmon or Yellowtail

Tuna, Salmon or Yellowtail

Tuna, Salmon or Yellowtail

Tuna, Salmon, Smoked Salmon, Yellowtail or Eel

Spicy tuna & Jalapeno wrapped in soy paper, Topped with Jumbo lump crab salad

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

Tempura shrimp, BBQ eel. Avocado salsa

Cucumber Mango roll, Salmon tartare, Creamy sesame sauce

Snow crab tempura, Tuna tartare, Wasabi mayo

Yellowtail Jalapeno roll, Tuna sashimi, Avocado salsa

Cooked mushrooms, Truffle Eel sauce, Mushroom tempura

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

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

9 piece of Chef's selection sashimi

1 maki with chef's selection of 9 nigiri

Chef's selection 16 piece sashimi

Chef's selection maki, 9 sashimi and 7 nigiri

Chef's selection of a 6 course tasting menu with dessert

Chef's selection of a 7 course tasting menu with dessert

Grilled diver scallops, baby Spanish octopus and head on Madagascar shrimp over saffron infused sushi rice with Hamachi and Madai sashimi, Japanese Kurobuta pork chorizo, edamame and avocado. Drizzled with an espelette pepper aioli and topped with mixed fresh herbs. A portion of the profits will be donated to theGarces Foundation

Collaboration between Chef Marc Vetri and Sushi Chef Zama Crunchy Eel roll wrapped in diakon drizzled with truffled eel sauce and topped with cucumber noodles tossed in uni sauce. Served with uni brulee sauce. A portion of the profits will be donated to the Vetri Foundation

A Partnership between Chef Pierre Calmels and Sushi Chef Zama. Sautéed Escargot with Edamame and shiso in a soy dashi butter over an open-faced fennel and tempura haricot vert maki roll A portion of the profits will be donated to the Children's Hospital of Philadelphia

A joint effort between Chef Michael Solomonov and Sushi Chef Zama. 4 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. A portion of the profits will be donated to the Police Athletic League

with plum jelly, ponzu, and chili sauce