You may have dined at a Zuma before (there are outposts all over the globe), but this December, Zuma Las Vegas in the Cosmopolitan is offering a magnificent addition to an already incredible menu, perfect to treat a treasured friend with: Wagyu aburi with Hokkaido uni and kizami wasabi, and chutoro tartare with Oscietra caviar and crispy rice—and a glass of Krug 169th Grand Cuvée. It’s a balanced experience with every flavor working in unison to guarantee delight. It doesn’t hurt that gold leaf crowns the tartare. And through the end of December, you’ll find rare white truffle sprinkled throughout the menu at all the Zumas globally, including on the Las Vegas dish above (by request), making it super special, as white truffles are more difficult to obtain recently.
And although you could choose to end your Zuma trip there, with the variety on the menu of the bustling izakaya-style restaurant, adding a few more dishes, or even a luxurious tasting menu, is in order.
The champagne may see you through but if not, try a cocktail like the lychee and rose petal martini, a sweet sip Grey Goose vodka and Roku gin with strong lychee flavor.
Wagyu tataki
Ishi ebi no tempura piri kara tofu, tempura rock shrimp, is a light bite that gains a lot of kick when dipped into chili tofu sauce. The sliced yellowtail sashimi is served with green chili relish, ponzu and pickled garlic for a fragrant, tasty mouthful with a nice garlic flavor. Soft shell crab, just slightly crunchy with a soft interior, is delivered with a strong, spicy wasabi mayo. There are plenty of options for nigiri, sashimi and rolls on the menu, and the spicy yellowtail roll includes serrano pepper, wasabi mayo and avocado in a classic bite. For a vegan option, order the Zuma Kappa Roll with ginger, cucumber and avocado.
A signature dish, the gyuhire sumibiyaki karami zuke is spicy beef tenderloin with sesame, red chili and a sweet soy, which adds a subtle sweet flavor to the meat, which despite its name is not overwhelmingly spicy. And there are plenty of other beef dishes to choose from. Another signature you’ll want to consider is gin-dara no saikyo yaki, a tender piece of black cod, marinated in saikyo miso, and wrapped in hoba leaf. It’s a very pretty presentation. Side dishes like asparagus with wafu sauce and sesame, plus spinach in sesame dressing make for a nice detour from the richer dishes.
If you are looking for dessert, wait until you try the chocolate cake with a liquid chocolate center; or indulge in chawan mushi, egg custard with a tropical vibe.
The Cosmopolitan, 702.698.2199
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