Following the chef’s latest visit to Japan Zuma Hong Kong is bringing innovative dishes, fresh flavours and rare ingredients to a new menu for Hong Kong diners. Ensuring that every experience at Zuma Hong Kong is premium the award winning kitchen, bar and sommelier teams have worked together closely to bring excitement into all aspects of their latest offerings.
Toyama Bay in Japan is known as a “natural fish tank” because its unique topography forms a submarine canyon close to shore that is supplied by nutrient-rich water washed out to sea from the 3,000m-high Tateyama Ranges. The freshness of the fish from the region is second to none, and it is from the Himi fish market in the region that the Zuma Hong Kong found the Japanese snapper now on the a la carte menu. Dubbed the King of Fish the Japanese snapper is a symbol of good luck in Japan because of its beautiful colours. Grilled and served at Zuma Hong Kong with Habu salad and Okinawa salt [HKD240] the dish is a light delicacy well suited to the heat of Hong Kong’s summer.
The hard to find Akamutsu fish, also known as rosy seabass or blackthroat seaperch, because of the black coloration on the inside of their throats, is a line caught deep sea dweller served only as a luxury. Fresh from the Niigata fish market the premium Akamutsu is a white fish, with a tender, fatty meat that has a uniquely sweet flavor and aroma. Technically difficult to perfect Akamutsu sashimi is served with the skin seared and the flesh raw in order to achieve the optimum taste and texture, sudachi and fresh wasabi are added as the final touch [HKD700].
Taking full advantage of Hong Kong’s location to source high quality ingredients from both the Southern and Northern hemispheres Zuma has added, Naruo Beef Tataki to the menu, served with seasonal Winter Tasmania Black Truffle [HKD180], as well as other delicacies including Teriyaki Foie Gras, with Sesame and Green Mango Tsukemono, [HKD190] and Grilled Spanish Red Prawn Tempura with Yuzu Koshu Powder, [HKD390].
Celebrated Zuma Bar Manager Arkadiusz Rybak whose creativity and innovations have recently seen Zuma Bar & Lounge recognised as among Asia’s 50 Best Bars 2017 – rising 15 places to rank 24th – has created an unique cocktail pairing available only with the Premium Tasting Menu. His Satoimo uses homemade taro distilled ketel one vodka, lychee and roasted rice infused sake [HKD100] to create a truly unique and Japan inspired cocktail that pairs with Head Pasty Chef Eddy Lee, Warm Centred Coconut Cake, Okinawa Purple Potato Mocha with Ice Cream, Rice Cracker and Lychee Sorbet [HKD138].
Chef Eddy’s summer dessert menu is undeniably exceptional throughout, with further highlights including a Japanese Jasmine White Poached Peach, Iced White Chocolate with Buckwheat Biscuit and Wild Strawberries [HKD138] and his steamed vanilla custard with Japanese clementine, pomelo and rice cracker [HKD89].
ZUMA Opening Hours:
ZUMA Restaurant (Level 5) Lunch
Monday – Friday: 12.00 – 14.30 Dinner
Monday – Sunday: 18.30 – 23.00
Saturday & Sunday: 11.00 – 15.00
ZUMA Lounge and Bar (Level 6)
Monday – Wednesday: 12.00 – 01.30 Thursday & Friday: 12.00 – 02.00 Saturday: 17.00 – 02.00
Saturday: 20:30 – 23:30