Upload
others
View
21
Download
0
Embed Size (px)
Citation preview
BRAND CHEF, ZUMA
@anisimovchef
EGOR ANISIMOV
Working at the interface of Asian, European and Russian traditions, Egor is creating an original Far Eastern cuisine based on local seafood. A particular menu focus is laid on the red king crab that the region is renowned for, served in Zuma live from aquarium.
Since he was a little boy, Egor had dreamed to be a chef and cook for the entire world. From the very opening date, he is in charge of the kitchen team at Zuma - a restaurant famous far beyond Primorye that annually serves over 300 thousand guests from dozen countries of the world.
Egor’s record of accomplishments includes internships at restaurants in Vietnam, China, Thailand, guest chef appearances at the best Russian restaurants, #MamontCup expedition in quest of new flavors to the Shantar Islands lost somewhere in the Sea of Okhotsk, orchestrating the first ever Russian dinner in Antarctica at the South Pole and serving political VIPs of Russia and foreign states. He is the focus of a chapter in New Russian Cuisine Heroes by Igor Pisarsky and Igor Ganzha, a story of top 30 Russian chefs.
We are genuinely in love with our guests and believe that this feeling is shared. Dear guests, we thank each of you for choosing Zuma and inspiring us to strive for new heights and achievements!
Fests
Celebrated Guest Chefs
Zuma Guest Chef Collaborations
BestRegional Restaurant
Top 100 RussianRestaurants
BestClassic Wine Menu
We are truly in love with our guests and believe that this feeling is shared.
Dear guests, we thank each of you for choosing Zuma and inspiring us to strive for new heights and achievements!
Kobayashi KatsuhikoCorner Café & Kitchen, Moscow
Alexey KanevskySmoke BBQ, St. Petersburg
Igor GrishechkinKoKoKo, St. Petersburg
Vladislav KorpusovStories, Moscow
Georgy TroyanSeveryane, Moscow
Ugolek Moscow
Hamlet+Jacks St. Petersburg
ANA Crowne Plaza Yonago Japan
KarlsonMoscow
Novorossiysk
Russian ChefCompetition by Aeroflot
Rodina Sochi
Buba by Sumosan Moscow
Brasserie Tyumen
TrappistSt. Petersburg
StrizhiIrkutsk
Umi OystersMoscow
MOMO Yekaterinburg
Awards
Contests
Oleg KusovDelicatessen, Moscow
Evgeny VikentyevHamlet + Jacks, St. Petersburg
Yujiro TakahashiLe Sputnik, Tokyo
Ilya VasilyevLevelDva, Moscow
s i n c e 2 0 1 1
HIGH FLYERS
King Crab Russia Scallop Fest
™
Russian Restaurant Festival The Mamont Mission
restaurant guide
Restaurant Award
Abrau Durso Wine Tourism Center
SCALLOP TARTARE — 100 g — 650¤
Bright tartare of fresh scallop in citrus sauce withstrawberry and orange notes and crispy popcorn
Pair withZUMA + ESSE SAUVIGNON BLANC
— 125 ml — 420¤
BEEF TARTARE — 100 g — 550¤
Tender beef tartare with pickled cucumbers and capers, topped with a cloud of truffle foam and crispy carrot strings
SALMON TIRADITO — 150 g — 550¤
Fascinating combination of Atlantic salmon with daikon tsuma and bright Asian sauce
Pair withTHE LISTENING STATION CHARDONNAY
— 125 ml — 480¤
BEEF CARPACCIO — 100 g — 550¤
Thin slices of marbled beef with Parmigano Reggano cheese, arugula and herb-infused oil
Pair with 2016 LAS MERCEDES REMIX
— 750 ml — 4200¤
ZUMA SEA — 2800 g — 12000¤
Grand platter for lovers of Far Eastern seafood: red king crab, live scallops with red caviar, mussels, Primorsky vongole clams and tiger prawns seared
in garlic soy sauce
HORSEHAIR CRAB
2000¤— 1000 g
This crab species is highly appraised in Asia — its tender, slightly stringy
meat is practically free fom thedistinctive sweetness. Crabs are
harvested in Peter the Great Gulfat up to 100m depth
RED KING CRAB
3000¤— 1000 g
The most famous and delicious localdelicacy - the largest of all Far Eastern
crab species. Crabs are harvestednear Kamchatka, at over 100m depth
OPILIO CRAB
1500¤— 1000 g
Juicy meat of opilio also knownas snow crab is notable for its
fine, salty sweet taste.Crabs are harvested in the Sea of
Japan at over 200m depth
YESSO SCALLOP
— 1 piece — 330¤
Live scallop from aquarium.Served with wasabi, soy sauce
and lemon
O Y S T E R S
JAPAN — 1 pc— 450¤Osaka, Sakura, Itoshima, Nijima, Irohato, Mihara
MAROCCO — 1 pc — 400¤Casablanca
NEW ZEALAND — 1 pc — 400¤Blue Pearl, Kaipara, Clevedon, Moana
FRANCE — 1 pc — 490¤Gillardeau, Perles Noires
FAR EAST — 1 pc — 300¤Chihiro
* please check availability with your server
*
HIGHLAND PARK 12 YEARS
smoke, honey and malt
550 ₽
P A I R I N G A D V I C E
XIAN TAO — 240 g — 650¤
Fragrant grilled duck slices with sweet peaches and tomatoes, served with mixed green in sweet and sour honey dressing
SHRIMP CAESAR — 180 g — 540¤
Salad of tiger shrimps, octopus, quail eggs, green and crunchy croutons. Dressed with specialty
Caesar sauce laced with Japanese curry
500 DAYS OF SUMMER — 220 g — 420¤
Salad of crispy vegetables under Japanese dressing
FENG XI —250 g — 490¤
Piquant warm salad with braised porkcheeks, crispy baby carrots, new potatoes and
oyster mushrooms. Served with spicedAsian dressing and topped with pickled onion
GATTO — 150 g — 590¤
Tuna tataki with avocado, mixed green,sweet pepper and poached egg, under
citrus dressing
MOYAMA — 170 g — 450¤
Warm salad of marbled beef, radish, cucumber, sweet pepper, green and champignons with spicy dressing
TAYO — 230 g — 890¤
Salad of red king crab, cucumbers,soy sprouts, tomatoes, spinach,
mango and radish with curry sauce
GOOD OLD HARBIN — 200 g — 390¤
Classic Chinese salad of fresh cucumbers, carrots,Fuzhu sticks and glass noodles under original
Chinese dressing
KEIKAM — 165 g — 620¤
Far Eastern seafood mix ona crispy iceberg ettuce bed —
with orange foam, turmericand tomatoes
SAKAMOTO — 140 g — 650¤
Bright, Thai flavor-filled salad: tender beeftataki coupled with sweet tomatoes,
with mixed green and vinaigrette saucewith rich lemongrass notes
YUM TALAY — 300 g — 520¤
Warm Thai style salad — bright combinationof tiger shrimps and squid, bok choy and
spring pea pods. Served with slightly sourspiced sauce
MIRUGAI — 500 g — 790¤
Classic Italian recipe of creamy musselswith garlic and paprika with an Asian flair
TIGER HOT — 280 g — 690¤
Tiger prawns in hot chili sauce with cashewnuts and leek
KAMCHATKA FOREVER — 230 g — 890¤
Red king crab legs seared over an open fire — in creamysauce, with cherry tomatoes, ginger and garlic
NOBU — 250 g — 790¤
Tender halibut fillet in JapaneseMiso sauce to a recipe by celebrity
Chef Nobu Matsuhisa
SEAFOOD AND VEGETABLE UDON — 300 g — 450¤
Japanese wheat noodles — with salmon, scallop andtiger prawns in creamy sauce
CHICKEN UDON IN OYSTER SAUCE — 300 g — 400¤
Japanese noodles with stir-fried Teriyakichicken pieces, vegetables and crunchy popped wild rice
ZHAN GUO — 220 g — 520¤
Duck fillet with crispy vegetables stir-fried in anise iqueur with hoisin sauce. Topped with harumaki pastry straws
GUO BAO ROU — 300 g — 400¤
Duck fillet with crispy vegetables stir-fried inanise liqueur with hoisin sauce. Topped with harumaki
pastry straws
VEGETABLE ANDSEAFOOD CHAHAN — 300 g — 450¤
Commander squid, tiger prawns and musselswith vegetables and rice seared over an openfire with oyster sauce
WOK SHOCK — 290 g — 790¤
Yesso scallop and garlic scapes searedover an open fire in vegetable oil and butter mix
CUPID — 300 g — 430¤
Beef and garlic scapes in Chinese sauce
UNO — 330 g — 590¤
Chuck roll with zucchini, eggplants, spring onionand garlic in creamy onion sauce
ZUMA SOTO — 300 g — 560¤
Mouth-watering tomato soup with Yesso scallop, shrimps, commander squid, red king crab and Chilean mussels. Served with fragrant house-baked onion ciabatta
СУ
П
DAL GONG — 150/30 g — 390¤
Crispy deep-fried cheese balls with smoked chicken fillet. Served with Tartar sauce
KANI BALLS — 150/30 g — 450¤
Airy deep-fried crabmeat balls with creamy cheese. Served with raspberry sauce
CRAB TEMPURA — 200 g — 1800¤
Crispy fried red king crab leg, with airy cream sauce
IKA TEMPURA — 150/30 g — 390¤
Squid marinated in specialty sauce with aniseseasoning and deep-fried in Japanese breadcrumbs.
Served with Tartar sauce
SEAFOOD HARUMAKI — 100 g — 460¤
Juicy Japanese harumaki wrappers filled with tiger prawn, squid, champignons and vegetables
EBI CHEESAKI — 160/30 g — 490¤
Spring rolls of thin crispy pastry filled withtiger prawns, cream cheese and spring peas
CHEEZU — 150/ 30 g — 410¤
Crunchy deep-fried Mozzarella sticks.Served with Tartar sauce
SHAO MAI — 140/30 g — 490¤
Chinese steamed pork and shrimp dumplings
KURO — 140/30 g — 540¤
Black dumplings with seafood fillingcooked in white wine.Served with creamy sauce
YUM CHA — 150 g — 450¤
Crispy dough stuffed with squid and kimchi.Served with dipping sauce of hot chili pepper,
sesame oil and garlic.
CHAO SHOU — 160 g — 450¤
Sichuan-style wontons, with juicy fillingof white fish, vegetables and green.
Served with pepper oil and rice vinegardipping sauce with cilantro and sesame seeds.
D I M S U M S
HAR GOW — 160 g — 450¤
Steamed crystal wontons of starch-baseddough — stuffed with tender scallop, seared
champignons and shiitake. Served withsake and rice vinegar dipping sauce with
sesame seeds.
SONG BAOZI — 130 g — 400¤
Steamed buns filled with chicken marinatedto ancient Asian traditions,
with vegetables, green and oyster sauce.
XIAO LONG BAO — 160 g— 450¤
Chinese dumplings with piquant meatstuffing and green, filled with rich broth
with some anise liqueur and ginger notes.Served with dipping sauce of pepper oil,
rice vinegar, soy sauce, cilantro andsesame seeds.
D I M S U M S
GYOZA — 150/30 g — 490¤
Tiger prawn, fresh vegetable and green pea filling.Fried in sesame oil till golden crust and served
with sake and rice vinegar sauce with sesame
KAOYA — 240 g — 750¤
Roasted duck fillet. Served in Beijing style — with wheat pancakes, fresh vegetables and hoisin sauce
GAKGUNG — 170 g — 450¤
Crunchy cucumbers cooked to ancientAsian traditions, marinated with hot chili
pepper, garlic and sesame oil
KWANG DO — 180 g — 450¤
Sweet cherry tomatoes marinated in fiery kimchi sauce with green butter and puffed Vietnamese rice
USHINOSHITA — 230 g — 650¤
Slow-cooked beef tongue with mashedpotatoes and fried enokitake mushrooms. Served with New Asia sauce
S I D E S
VEGGIE HIVE — 200 g — 230¤
Juicy eggplants, squashes and crispy sweet pepper grilled in oyster sauce
STEAMED VEGETABLES — 200 g — 230¤
Juicy eggplants, squashes and crispy sweet pepper grilled in special oyster sauce
STEAMED RICE — 150 g — 80¤
RIB EYE STEAK — 260 g — 1900¤
Juicy grilled steak served with glazed vegetablesand Black Pepper sauce
TORINIKU — 350 g — 550¤
Chicken quarter grilled to golden crust in Chef’sspecialty marinade. Served with coconut puree,
glazed vegetables and Black Pepper sauce
SEORAKSAN — 270 g — 1350¤
Juicy rack of lamb with grilled vegetables and Black Pepper sauce
PORK NECK STEAK — 180 g — 650¤
Juicy pork steak marinated in piquant sauce and grilled. Garnished with crispy vegetable salad dressed with rice wine sauce
PORK RIBS — 180 g — 950¤
Pork ribs slow-cooked au juswith ginger root and sesame oil
and then Josper-grilled inBBQ sauce glazing. Garnished
with crispy vegetable saladdressed with rice wine sauce
HALIBUT ON A PEAR — 230 g — 690¤
Halibut on a pear, breaded Pacific halibut with pear slicesand creamy truffle sauce
SOTO-SOTO — 400 g — 2000¤
Fried seafood marinated in author's sauce: crab,squid, scallops, mussels, shrimps, mini octopuses
SALMON STEAK — 180 g — 950¤
Juicy grilled Faroe Island salmon steak.Garnished with crispy vegetable salad dressed
with rice wine sauce
TIGER PRAWNS — 150 g — 950¤
Josper grilled tiger prawns in Asiancoconut milk marinade. Garnished with crispyvegetable salad dressed with rice wine sauce
COMMANDER SQUID — 250 g — 550¤
Grilled Commander Squid with crispyvegetable salad dressed with rice wine sauce
SEA URCHIN IN SHELL — 3 piece — 550¤
UNI — 50 g — 640¤
Delicate sea urchin roe
SAKE — 50 g — 380¤
Faroe Island salmon fillet
HEISHEN — 50 g — 590¤
Marinated sea cucumber with glazed vegetables
HOTATEGAI — 50 g — 330¤
Sea scallop fillet
MAGURO — 50 g — 330¤
Tender tuna fillet
UNAGI — 50 g — 380¤
Fragrant smoked eel fillet
TAKO — 50 g —— 330¤
Tender octopus meat
SHIBUYA — 430 g — 2300¤
Sashimi plate to share: sea urchin roe,red caviar, tuna, sea bass, scallop, red
king crab leg, Atlantic salmon andoctopus. Served on copper platter
with an ice rock
MAGURO — 60 g — 150¤
Tuna gunkan in spicy sauce
TAKO — 60 g — 150¤
Octopus gunkan in spicy sauce
KANI — 60 g — 150¤
Crab meat gunkan in spicy sauce
HOTATEGAI — 60 g — 150¤
Scallop gunkan in spicy sauce
UNAGI — 60 g — 150¤
Eel gunkan in spicy sauce
SAKE — 60 g — 150¤
Tender salmon gunkan in spicy sauce
EBI — 50 g — 150¤
Tiger prawn gunkan in spicy sauce
SAKE AVOCADO — 60 g — 150¤
Gunkan of chilled salmon and avocado slices in spicy sauce
EBI — 30 g — 150¤ Tiger prawn sushi
TAKO — 30 g — 150¤
Octopus sushi
UNAGI — 30 g — 180¤ Smoked eel sushi
SAKE — 30 g — 150¤
Salmon sushi
MAGURO — 30 g — 150¤
Tuna sushi
HOTATEGAI — 30 g — 150¤
Scallop sushi
UNI — 30 g — 280¤
Sea urchin roe sushi
KANI — 30 g — 180¤
Crab meat sushi
IKURA — 30 g — 210¤
Red caviar sushi
TOBIKO — 30 g — 150¤
Tobiko sushi
ABURI SUSHI SET — 260 g — 640¤
Salmon, tuna and scallop sushi, seared and served with wasabi-flavored sauce, greens and Masago roe
CHINMI — 270 g — 550¤
Extravaganza of flavors — juicy roll with two fishvarieties unconventionally coupled with pineappleand peach, in piquant mango jalapeno sauce
CLITORIA — 260 g — 640¤
Spiced roll with flavorful mix of fish, juicy vegetables and piquant Toban Djan sauce
GOCHUJIAN — 230 g — 550¤
Combination of tender tuna with sweetish juicy apple, tobiko, laced with cream cheese and crunchy norimaki crust
YULI — 180 g — 490¤
Bright uramaki with crispy sea bass, coupled with roasted pepper, cream cheese and flavorful cilantro sauce, topped with rice paper crisps
RAINBOW LUXE — 250 g — 980¤
True seafood taste in tender uramaki with tuna, Faroe Island salmon, coupled with crispy asparagus, sun-dried tomatoes and oily avocado
GRAVLAX — 240 g — 690¤
Unusual roll with tender tuna, salmon gravlax and nori and chuka seaweed, accompanied with bright truffle sauce
KI — 200 g — 650¤ Refreshing roll with delicate sockeye salmon and sea bass, with slight taste of spring onion and cilantro, topped with celery crisps
ZUMA — 180 g — 550¤
Original roll with tender Faroe Island salmonslices, cream cheese and red caviar
РО
ЛЛ
Ы
MIZU SEKAI — 210 g — 1300¤
For true connoisseurs of gourmet food taste: red king crab, Pacific tuna and Faroe Island salmon, combined with red caviar and gold
KANI CRUNCH — 175 g — 650¤
Uramaki with red king crab leg, juicy lettuce, smoked eel and crunchy tortilla
CALIFORNIA — 180 g — 650¤
Uramaki with red king crab meat, oily avocado, cucumber and tobiko
SOFTIE — 185 g — 550¤
Tender uramaki with seared Yesso scallop, cream cheese, red caviar, Faroe Island salmon and crispy cucumber
HAKUSAN — 300g — 950¤
Like the Mount Hakusan covered with frozen lakes and wildwoods, this uramaki crab and salmon roll is mantled in Mozzarella cheese blanket and spring onion curls
OSIDORI — 250 g — 550¤
Surprising uramaki with sockeye salmon and sea bass filling combined with soft cheese, ripe mango, crispy cabbage and curry sauce
SCALLOP BAKE — 195 g — 490¤
Baked norimaki with scallop, Japanese omelet, two cheese varieties, spring onion and fresh cucumber
ZUM ZUM — 190 g — 580¤
Bright uramaki with red king crab leg, Japanese omelet, smoked eel and avocado, coupled with Faroe Island salmonfillet, a drop of creamy sauce and red caviar
PHILADELPHIA — 190 g — 550¤
Classic uramaki with Faroe Island salmon, cream cheese and fresh cucumber
SAKURA — 190 g — 450¤
Roll with salmon and smoked eel, avocado, crispy cucumber, carrot, spring onion and pickled jalapeno
KIREI — 185 g — 550¤
Original combination of textures in specialty uramaki: crispy cucumber, tender Faroe Island salmon, smoked eel with unagi sauce and cream cheese and Tobiko filling
FURANO — 100 g — 400¤
Japanese Castella biscuit with violets gel andcrispy meringue decorated with fresh blackberries
and served with lavender ice cream on a bedof cashew dust
MORY — 115 g — 450¤
Crispy choux pastry profiteroles filled with vanilla cream, fresh pear, and truffle caramel. Served on the “ground” made of caramelized hazelnut chocolate cookies
LEIGH SHOO — 220 g —
A pear stewed in wine with spices served withcaramel mousse and Dor Blue ice cream on a crispy
ated with walnuts
SENRIN — 80 g —
A mild mushroom ice cream on a bed of chocolate biscuit decorated with caramelized hazelnuts and cocoa crisp
SATURN — 140 g — 590¤
Sphere-shaped dessert of natural dark chocolate filled with crispy almond brittle, currant-based whip and sour cream with cheese mousse
ZUMA GQ — 170 g — 390¤
This dessert is dedicated to our win as the GQ’s Best Regional Restaurant. Double chocolate mousse with juicy cherry filling is topped with chocolate mirror glaze and served on French almond cookie
CHEESECAKE — 150 g — 350¤
Classic baked cheesecake with tropical sauce. Topped with fresh berries
JOSEPHINE — 200 g — 390¤
Well-known taste of the iconic Mille Feuille dessert.Cake is layered with sour cream and dulce de leche
and topped with caramelized puff pastry petals
LAVA LAVA — 150g — 430¤
Celebrated French dessert with hot chocolate nside. Served with a ball of ice cream and fresh berries
PISTACHIO— 50 g — 100¤
WASABI— 50 g — 100¤
DORBLU— 50 g — 100¤
CHOCOLATE &ORANGE— 50 g — 100¤
MATCHA TEA— 50 g — 100¤
BLACK BREAD &WHISKY— 50 g — 100¤
TRUFFLE— 50 g — 100¤
SWEET POTATO &GUAVA— 50 g — 100¤
CREAMY VANILLA— 50 g — 100¤