EGOR ANISIMOV BRAND CHEF, ZUMA @anisimovchef 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! 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! since 2011

Awards Fests

Best ™ Regional Restaurant King Crab Russia Scallop Fest

Best Classic Wine Menu Russian Restaurant Festival The Mamont Mission

Celebrated Guest Chefs

restaurant guide Top 100 Russian Restaurants Kobayashi Katsuhiko Evgeny Vikentyev Yujiro Takahashi Corner Café & Kitchen, Moscow Hamlet + Jacks, St. Petersburg Le Sputnik, Tokyo

Restaurant Award Igor Grishechkin Ilya Vasilyev Alexey Kanevsky KoKoKo, St. Petersburg LevelDva, Moscow Smoke BBQ, St. Petersburg

Contests

Oleg Kusov Vladislav Korpusov Georgy Troyan Delicatessen, Moscow Stories, Moscow Severyane, Moscow HIGH FLYERS Russian Chef Zuma Guest Chef Collaborations Competition by Aeroflot Ugolek Karlson Buba by Sumosan Moscow Moscow Moscow

Umi Oysters Trappist Abrau Durso Wine Moscow St. Petersburg Tourism Center Novorossiysk

Brasserie MOMO Rodina Tyumen Yekaterinburg Sochi

Strizhi Hamlet+Jacks ANA Crowne Plaza Irkutsk St. Petersburg Yonago Japan SCALLOP TARTARE — 100 g — 650¤

Bright tartare of fresh scallop in citrus sauce with strawberry and orange notes and crispy popcorn

Pair with ZUMA + 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 with THE 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 the distinctive sweetness. Crabs are harvested in Peter the Great Gulf at up to 100m depth

OPILIO CRAB

1500¤ — 1000 g

Juicy meat of opilio also known as snow crab is notable for its fine, salty sweet taste. Crabs are harvested in the Sea of Japan at over 200m depth

RED KING CRAB

3000¤ — 1000 g

The most famous and delicious local delicacy - the largest of all Far Eastern crab species. Crabs are harvested near Kamchatka, at over 100m depth YESSO SCALLOP

— 1 piece — 330¤

Live scallop from aquarium. Served with wasabi, soy sauce and lemon OYSTERS*

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

PAIRING ADVICE HIGHLAND PARK 12 YEARS 550₽ smoke, honey and malt

* please check availability with your server XIAN TAO — 240 g — 650¤

Fragrant grilled duck slices with sweet peaches and tomatoes, served with mixed green in sweet and sour honey dressing 500 DAYS OF SUMMER — 220 g — 420¤

Salad of crispy vegetables under Japanese 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 FENG XI —250 g — 490¤

Piquant warm salad with braised pork cheeks, crispy baby carrots, new potatoes and oyster mushrooms. Served with spiced Asian 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 on a crispy iceberg ettuce bed — with orange foam, turmeric and tomatoes SAKAMOTO — 140 g — 650¤

Bright, Thai flavor-filled salad: tender beef tataki coupled with sweet tomatoes, with mixed green and vinaigrette sauce with rich lemongrass notes YUM TALAY — 300 g — 520¤

Warm Thai style salad — bright combination of tiger shrimps and squid, bok choy and spring pea pods. Served with slightly sour spiced sauce MIRUGAI — 500 g — 790¤

Classic Italian recipe of creamy mussels with garlic and paprika with an Asian flair TIGER HOT — 280 g — 690¤

Tiger prawns in hot chili sauce with cashew nuts and leek

KAMCHATKA FOREVER — 230 g — 890¤

Red king crab legs seared over an open fire — in creamy sauce, with cherry tomatoes, ginger and garlic NOBU — 250 g — 790¤

Tender halibut fillet in Japanese Miso sauce to a recipe by celebrity Chef Nobu Matsuhisa SEAFOOD AND VEGETABLE UDON — 300 g — 450¤

Japanese wheat noodles — with salmon, scallop and tiger prawns in creamy sauce

CHICKEN UDON IN OYSTER SAUCE — 300 g — 400¤

Japanese noodles with stir-fried Teriyaki chicken 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 in anise liqueur with hoisin sauce. Topped with harumaki pastry straws

VEGETABLE AND SEAFOOD CHAHAN — 300 g — 450¤

Commander squid, tiger prawns and mussels with vegetables and rice seared over an open fire with oyster sauce

WOK SHOCK — 290 g — 790¤

Yesso scallop and garlic scapes seared over 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 onion and 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 PHO GA — 350 гр — 450¤

Traditional Vietnamese spicy soup with chicken

BABY I’LL CALL YOU BACK II — 330 g — 710¤

Our Brand Chef’s special. Rich beef broth with mustard and rosemary, lamb sirloin, cherry tomatoes, asparagus and celery root. IRO — 300 g — 710¤

Warming creamy soup based on shrimp stock — with red king crab leg, ginger and celery root

MIZU — 300 g — 530¤

Hearty soup of beef broth with porcini mushrooms. Served with smoked sour cream and topped with rosemary oil TOM YUM — 330 g — 460¤

Spicy Thai soup cooked to our specialty recipe with seafood, lime, lemongrass, kaffir lime and galangal FAR EASTERN UKHA — 330 g — 520¤

Sea of Japan in miniature – rich fish broth and mix of sea delicacies: black halibut, tiger prawns, salmon, vongole, commander squid CRAB TEMPURA — 200 g — 1800¤

Crispy fried red king crab leg, with airy cream sauce

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 IKA TEMPURA — 150/30 g — 390¤

Squid marinated in specialty sauce with anise seasoning 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 with tiger prawns, cream cheese and spring peas CHEEZU — 150/ 30 g — 410¤

Crunchy deep-fried Mozzarella sticks. Served with Tartar sauce KURO — 140/30 g — 540¤

Black dumplings with seafood filling cooked in white wine. Served with creamy sauce

SHAO MAI — 140/30 g — 490¤

Chinese steamed pork and shrimp dumplings DIM SUMS

CHAO SHOU — 160 g — 450¤

Sichuan-style wontons, with juicy filling of white fish, vegetables and green. Served with pepper oil and rice vinegar dipping sauce with cilantro and sesame seeds.

YUM CHA — 150 g — 450¤

Crispy dough stuffed with squid and kimchi. Served with dipping sauce of hot chili pepper, sesame oil and garlic. SONG BAOZI — 130 g — 400¤

Steamed buns filled with chicken marinated DIM SUMS to ancient Asian traditions, with vegetables, green and oyster sauce.

HAR GOW — 160 g — 450¤

Steamed crystal wontons of starch-based dough — stuffed with tender scallop, seared champignons and shiitake. Served with sake and rice vinegar dipping sauce with sesame seeds.

XIAO LONG BAO — 160 g— 450¤

Chinese dumplings with piquant meat stuffing 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 and sesame seeds. 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 ancient Asian 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 mashed potatoes and fried enokitake mushrooms. Served with New Asia sauce

RIB EYE STEAK — 260 g — 1900¤

Juicy grilled steak served with glazed vegetables and Black Pepper sauce

SIDES

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¤ TORINIKU — 350 g — 550¤

Chicken quarter grilled to golden crust in Chef’s specialty 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 jus with ginger root and sesame oil and then Josper-grilled in BBQ sauce glazing. Garnished with crispy vegetable salad dressed with rice wine sauce HALIBUT ON A PEAR — 230 g — 690¤

Halibut on a pear, breaded Pacific halibut with pear slices and creamy truffle sauce SOTO-SOTO — 400 g — 2000¤

Fried seafood marinated in author's sauce: crab, squid, scallops, mussels, shrimps, mini octopuses COMMANDER SQUID — 250 g — 550¤

Grilled Commander Squid with crispy vegetable salad dressed with rice wine sauce

TIGER PRAWNS — 150 g — 950¤

Josper grilled tiger prawns in Asian coconut milk marinade. Garnished with crispy vegetable salad dressed with rice wine sauce

SALMON STEAK — 180 g — 950¤

Juicy grilled Faroe Island salmon steak. Garnished with crispy vegetable salad dressed with rice wine sauce SEA URCHIN IN SHELL — 3 piece — 550¤ SAKE — 50 g — 380¤ HEISHEN — 50 g — 590¤

Faroe Island salmon fillet Marinated sea cucumber with glazed vegetables

MAGURO — 50 g — 330¤ UNAGI — 50 g — 380¤

Tender tuna fillet Fragrant smoked eel fillet

TAKO — 50 g —— 330¤ UNI — 50 g — 640¤

Tender octopus meat Delicate sea urchin roe

HOTATEGAI — 50 g — 330¤

Sea scallop fillet SHIBUYA — 430 g — 2300¤

Sashimi plate to share: sea urchin roe, red caviar, tuna, sea bass, scallop, red king crab leg, Atlantic salmon and octopus. Served on copper platter with an ice rock TAKO — 60 g — 150¤ KANI — 60 g — 150¤

Octopus gunkan in spicy sauce Crab meat gunkan in spicy sauce

HOTATEGAI — 60 g — 150¤ UNAGI — 60 g — 150¤

Scallop gunkan in spicy sauce Eel gunkan in spicy sauce

MAGURO — 60 g — 150¤ SAKE — 60 g — 150¤

Tuna gunkan in spicy sauce Tender salmon gunkan in spicy sauce

EBI — 50 g — 150¤ SAKE AVOCADO — 60 g — 150¤

Tiger prawn gunkan in spicy sauce Gunkan of chilled salmon and avocado slices in spicy sauce EBI — 30 g — 150¤ TAKO — 30 g — 150¤

Tiger prawn sushi Octopus sushi

UNAGI — 30 g — 180¤ SAKE — 30 g — 150¤

Smoked eel sushi Salmon sushi

MAGURO — 30 g — 150¤ HOTATEGAI — 30 g — 150¤

Tuna sushi Scallop sushi

UNI — 30 g — 280¤ KANI — 30 g — 180¤

Sea urchin roe sushi Crab meat sushi

TOBIKO — 30 g — 150¤ IKURA — 30 g — 210¤

Tobiko sushi Red caviar 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 fish varieties unconventionally coupled with pineapple and 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 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

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 ZUMA — 180 g — 550¤

Original roll with tender Faroe Island salmon slices, cream cheese and red caviar РОЛЛЫ 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 salmon fillet, 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 TRY CAKES by Rosa Zakharyan, Pastry Chef at Zuma Panasian Restaurant UMI — 120 g — 690¤ Vanilla cream with lemon confit in white chocolate glazed crispy pastry shells TAIGI — 120 g — 250¤

Strawberry mousse with cream cheese and strawberry confit filling on caramel sponge cake

HEIHO — 100 g — 300¤

Gluten-free cherry and chocolate cake, spiced rum-based tender creamy mousse

ITZY — 110 g — 300¤

Bright Mascarpone-based mousse dessert with matcha wasabi notes, on pistachio sponge cake, with raspberry confit, topped with chocolate décor

MUSE — 110 g — 250¤

Mousse with currant confit filling on nut sponge cake, with delicate cherry blossom notes TANPO — 130 g — 250¤

Airy vanilla sponge cake with coconut ganache and mango and passionfruit confit

KABUTO — 120 g — 250¤

Gluten-free chocolate almond cake with caramel chocolate cream, waffle runch and walnut filling

HAICHI — 120 g — 250¤

Tender honey cake with custard

RAZU — 120 g — 250¤

Gluten-free chocolate almond cake with dark chocolate cream and raspberry confit 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 TIRAMISU — 125 g — 350¤

Exquisite Italian dessert with mint chocolate flavor and creamy cheese filling

PAVLOVA — 230 g — 590¤

Crispy meringue with fresh berries, pastry cream and berry sauce MELTING — 200 g — 480¤ ON YOUR LIPS

Our guests' favorite dessert reinterpreted. Cottage cheese cream layered with almond pastry and fresh banana, covered with white velour, served with fruit sauce and cottage cheese and mango mousse quenelles

HAPPY B — 170 g — 450¤

Dessert topped with fresh raspberries, with almond dacquoise, cottage cheese whip and light note of mango and bergamot LAVA LAVA — 150g — 430¤

Celebrated French dessert with hot chocolate nside. Served with a ball of ice cream and 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 PISTACHIO — 50 g — 100¤ CREAMY VANILLA — 50 g — 100¤

SWEET POTATO & GUAVA — 50 g — 100¤

TRUFFLE BLACK BREAD & — 50 g — 100¤ WHISKY — 50 g — 100¤

MATCHA TEA — 50 g — 100¤

CHOCOLATE & ORANGE DORBLU — 50 g — 100¤ — 50 g — 100¤

WASABI — 50 g — 100¤