I took a friend to dinner the other week and he was genuinely shocked at how excited I got when the menu came out. So the fact we ordered the twelve course tasting menu really sent my heart racing! Every vessel in my body was bursting with excitement and joy. To start we had a sliced yellowtail with green chilli relish, ponzu and pickled garlic. It was an unusually good dish that mixed sweet, sour and spice. My taste buds went into overdrive and bounded around in multiple directions. What could be next?
The Black Cod obsession really is a thing these days. When Nobu comes up in conversation the first thing people ask is “have you tried the Black Cod?”. Well I have had it a few times and I can honestly say that I have established a meaningful and fulfilling relationship with the dish. Zuma certainly had a lot to live up to! Sadly the dish was not well executed and the notorious rich, buttery and delicate meat was slightly overcooked. Oh well you can’t get them all right and it certainly didn’t set a downer on all the other fantastic food. P.S Black Cod is not a actually a Cod. It is a Sablefish trawled from the depths of the Pacific Ocean.
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Last Saturday was a day I had been anticipating for over a month for two key reasons. Firstly, it was an evening of celebration for my good friend from Vienna's 21st Birthday. I've lived with this man, showered next to him and watched him sadly drop down a year. Secondly, I was off to dine at Zuma a restaurant I've always wanted to visit. Leaving the shisha bar in not quite a Maybach with a couple of Russians I instantly had my comparative hat on thinking of my great dining experiences in Nobu and Roka. However, after entering the door to Zuma I knew I was in for a completely different dining experience. The place smelt like new money, rich kids and gold-diggers....somehow I can't see my parents enjoying this place at all. But, hell yeah what more do you expect from the son of a world renowned investment banker! Greeted by music bounding out and a bustling bar lined with sake bottles I knew I was in for a treat.
These devilish little creatures might look like something out of a horror film. But, they are in fact soft shell crabs. Rather than give you a load of adjectives to describe what they tasted like I thought I'd give you more of an informative summary as to what they are. Although, the soft shell crab hype that was witnessed across America hasn't quite had the same effect in the UK they are becoming increasingly popular. So what is a soft shell crab? Well they are blue crabs that have grown out of their shell. At the moment they leave their old shell behind they're harvested before their new exoskeleton can harden. So are we eating the whole crab and all its glaring eyes? Well no, at least one would hope not! Usually the mouth, abdomen and hairy lungs are removed. Although, if you've had a bad experience with soft shell crab then they might not have been. I once did have such an experience and it really put me off for a while. However, the soft shell crab at Zuma was nailed to perfection.
Wow what an amazing set! The tuna sashimi was absolutely incredible so so so buttery and by far the best I've ever had. Also, the spicy yellowtail roll with sansho pepper, avocado and wasabi mayo provided that much needed spice to break up all the nigiri and sashimi.
At this point the Russian Oligarch decided to do what he does best and splash the cash. Champagne was flowing and there couldn't have been a more extravagant dish to match his luxury taste. This Jumbo Tiger prawn was an absolute beast! It must have been on a rigorous steroid programme to achieve gains like that. The sweet meat was contrasted and fragranced with Yuzu pepper to make an ultimate sweet and sour combination. Sadly that was it from Zuma and what a cracking meal it was. It was great fun to catch up with the VIE lot and celebrate Don Papa’s Birthday.
Dinning Tips: • Just get the tasting menu it won’t disappoint • Get the drinks in before you sit down • Soak up the atmosphere and enjoy |
Text and photographs by The Undercover Food Critic, 14th November, 2017.
More Information: www.instagram.com/p/BaJepkRlgHW/
More Information: www.instagram.com/p/BaJepkRlgHW/
