Medium ce03dea1 e640 4fcd 8f46 2c20e5dd2980
Mon 11:30 am - 10:00 pm
Tue 11:30 am - 10:00 pm
Wed 11:30 am - 10:00 pm
Thu 11:30 am - 10:00 pm
Fri 11:30 am - 10:00 pm
Sat 11:30 am - 10:00 pm
Sun 5:00 pm - 9:00 pm
128 S 19th St
Philadelphia, PA19103
Call: 215.568.1027
Book via opentableVisit Website

Dishes

Reviews & Posts

Natto hand roll
"Natto is a sticky mass of fermented soy beans with earthy, funky flavors that are almost cheese-like. Definitely not for everyone, but there's a bit of Japanese history in each bite, and nobody schools you better than Zama."
Chef  reviews Bronzizzle at post.venue.name
Bronzizzle
"More so than any other restaurant, Zama's fish is so fresh and his execution is near perfect. The Bronzizzle is my favorite of his maki. Finished with yuzu-soy sauce and hot sesame oil, this inside-out roll with cucumber, avocado, and branzino melts in your mouth, and its rice has the perfect texture."
Chef  reviews To-Philly roll at post.venue.name
To-Philly roll
"Every single item served by chef-owner Zama Tanaka is delicious. (They even have a Bibou Roll named for our restaurant.) But my favorite is the To-Philly roll, with a top layer of tofu skin that makes it incredible."
Chef  reviews Vetri roll at post.venue.name
Vetri roll
"The Vetri roll at Zama features crunchy eel, scallions, cucumbers, shiso, truffled eel glaze, and brûléed uni sauces. It's decadent and perfect to impress someone with."
Chef  reviews Sea urchin at post.venue.name
Sea urchin
"Zama Tanaka is an old friend of mine, and he is just rocking it out over in Rittenhouse. His modern combos and creativity are beyond real. I always get uni, no matter what. It's so fresh, and his presentation and preparation is so flawless."
Chef  reviews King Crab Oshizushi at post.venue.name
King Crab Oshizushi
"It's not that easy for chefs to get great king crab, but this Rittenhouse sushi spot finds the best, and with all the roe and crab fat still in there. This is simply steamed and shelled king crab tossed, unexpectedly, with a little brown butter and topped with a perfect fried soft shell."

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