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  • My friend and I came to Zuma last week for "friends & family week." My friend is vegan and allergic to sesame AND soy. So why would we come to a restaurant known for sushi? Lol. Good question. We were hungry and got invited so why not? Chef Erick Melendez was up for the challenge! We started off with drinks. Both of us got the Rubabu. It's a little on the tart side, but oh so refreshing! The juice is sweet enough without any added sugar. I also thoroughly enjoyed the foam that sits on the top of the drink throughout its consumption. Even though it's an alcoholic beverage, you can't taste any hint of alcohol. So beware standing up after two of these (as we found out for ourselves). The vegan/soy-free/sesame-free items that Chef Erick made for us were the Zuma Kappa Maki (ginger, cucumber, & avocado roll), a citrus avocado & tomato salad (not a menu item), Shishito no Suage Wafujio (shishito peppers with wafu salt), slow cooked leeks with shaved truffle (not a menu item), grilled sweet corn, and grilled shitaki mushrooms with garlic chips. Chef Erick really pulled through for us. It was amazing how much attention was put into every detail of making our veggies look and taste amazing! Since I am not vegan or allergic to anything (that I know of anyways), Erick also made me some extra dishes. These were the Gindara to Ebi no Gyoza (prawn & black cod dumplings), Tomato to Nasu no Wafu Salada (tomato & eggplant salad with ginger & spring onion dressing), and the Maguro no Tataki (sliced seared tuna, chili daikon, & ponzu sauce). I would highly recommend all of these phenomenal dishes. Last but not least, for dessert we had the fruit platter. This was by far, the most beautiful bowl of exotic fruit I've ever seen, and the taste of this fresh fruit matched it's beauty. Needless to say, my friend and I had a great experience at Zuma and are looking forward to returning soon!
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