Zuma is expanding its Friday brunch by adding a selection of authentic spit-roasted dishes to its Robata grill. Zuma was the first restaurant to bring this ancient Japanese Robatayaki coooking technique to its restaurants worldwide, through the passion of Co-Founder and CEO Rainer Becker, and his vision for a destination that embodies the best of Japanese cuisine.
Executive Head Chef Reif Othman has created a series of new Robatayaki dishes to extend the existing Friday brunch offering, all of which are cooked using a traditional spit-roast technique over the open robata grill. The new additions include lamb leg marinated with yoghurt, kochijang, den miso and ginger juice and aged rib eye steak chilled overnight and seasoned with smoked salt. Each brunch will feature a different spit roast.
Like the sound of it? Try Zuma’s whole corn fed chicken marinated with barley miso and shichimi pepper at home:
One whole chicken
500g Den miso
100g Kochujang chili paste
10g Chopped garlic
50g Ginger juice
25g Shichimi pepper
Mix all ingredients well and place in a dish with the chicken. Leave to marinate overnight, and then spit roast or grill.
INFO: Friday Brunch, 12.30pm to 3.30pm, Zuma Restaurant, Podium 6, The Gate Village, Dubai International Financial Centre, 04 425 5660, www.zumarestaurant.com.