Zama

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, togarashi salt or soy salt for a extra $1.50 or truffle salt for $2.50

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

Sauteed eggplant and chicken with white miso sauce served with bib lettuce

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

Zama Fried Chicken with shredded cabbage 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.

Roasted chicken breast with truffle teriyaki sauce and roasted fingerling potatoes

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

Yellowtail sashimi with soy pickled jalapeno and ponzu.

Yellowtail Sashimi with pickled apricots and cucumber in a shiso dressing.

Yuzu miso salmon, hamachi ponzu, kanpachi 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

Blue-fin, Big Eye and Albacore tuna with crispy shallots,, ponzu, wasabi stem topped off with paddle fish and golden caviar.

#1 Japanese Waygu with ponzu jelly, chili pepper, bamboo charcoal salt and micro cilantro.

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

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

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.

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

Shrimp, yuzu crème jelly, crispy shallots maki rolled in yuzu tobiko topped off with a lobster salad. Served with yuzu miso sauce and kumquat.

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

Mixed sashimi over rice

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. sauteed 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

Cucumber, asparagus and cream cheese topped of 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

Yuzu salt, parmesan cheese, truffle essence

With a dashi soy

With black sesame mousse

With chocolate truffle

With sweet white miso

Hoji-cha,sen-cha,genmai-cha,lipton black tea,lipton decaffeinated tea

Organic tropical green, natural black

La colombe, monte carlo decaffeinated