Zuma, known for contemporary Japanese dishes that are a feast to both eyes and mouth, now offers diners another opportunity to get "Zumafied" with a new Sunday brunch. The signature izakaya-dining style encourages sharing of dishes -- and the brunch takes this concept to a whole new level. Three buffets overflow with unique delights all perfectly composed by Executive Chef Bjørn Weissgerber.
The all-inclusive brunch starts at the bar, where diners are encouraged to partake in some libations before heading to a table where the brunch sentaku -- or choice -- entices with barley miso corn fed baby chicken, salt grilled seabass, black angus skirt steak or assorted vegetable tempura. So enticing making it difficult to pick just one. While the kitchen prepares the main course, guests are invited to hit the buffets.Through it all, the wait staff keeps your champagne glass filled with Louis Roederer.
The extensive selection of Asian-inspired fare, robata grill items and sushi bar are laid out for the taking but if there is one item that needs special mention it's Weissgerber's perfectly poached egg. The soft egg floating in a light soy broth topped with sesame seeds, scallions and bonita flakes has an ethereal quality to it. All we wanted to do was dive into the bowl, swim around and lap up the flavors.
At $75 per person, Zuma's brunch is quite possibly one of the best deals in town for a truly decadent dining experience.
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