Zuma

Zuma

In a sea of limitless oysters, sushi, and tataki, only the poached egg station evidences its brunch time. No Japanese izakaya would be complete without a perpetual robata grill turning out smoked chili beef skewers, and a cast iron rice pot for the table loaded with wild mushrooms. Sip Lychee martinis against the refined backdrop of rice paper panels and granite and try to forget about the new cost of brunch. It’s damn worth it. 

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