Comments on: Zu Robata

By: lama

lama — Sun, 06 Jul 2008 05:42:39 +0000

I love when I read review blogs on restaurants and “Owners” chim in. For instants the blog entitled “funny ol LAMA”. Now it mentions that there “Roommate ” works there. Right, OK This may be true, But Boy Does this roommate know alot about the restaurant. I have had one or two roommates in my day and I could not tell you one thing about where they worked. Now I think it great that a owner or Manager too defend there restaurant. But to get personal about it. I like the place, I work across the street. and I think the place needs all the business it can get, I have a mouth, and I can type. It not wise to threw insults to one of the 4 customers that visit the place. Come on now, It a review…an opinion and you now how this is because I have ask for bottles before. If you can’t stand the heat….Get out of the kitchen.

By: Funny ol LAMA

Funny ol LAMA — Sun, 24 Feb 2008 20:07:38 +0000

I just happened to be reading reviews as my roommate works at the Zu and I know for 110% fact that they dont have Miller Lite there at ALL. And you can demand bottles til you turn blue but unless its wine or Saki its just not gonna happen there. The food is pretty darn good, too pricey for my blood but very good stuff. Excellent review LAMA hope the psyche ward lets you out in public a few more times this year so you can pick up your meds and give it another shot. Apparently you CAN mistake Sapporo with stupid.

By: lama

lama — Sat, 19 Jan 2008 08:31:43 +0000

I have had two diners there. The foods is great, but and it’s a BIG BUT..the beer on tap SUCKS. I love a Sapporo with my sashimi, and they serve this on tap, BUT it’s not Sapporo It’s miller light. The second time I ordered a Sapporo thinking that it was a one time thing, it happened again. I returned it and tasted another. They all tasted horrible. No bottle here just tap. I was a bartender for many years. I know that Sapporo on tap is expensive. and Miller Light is not. Some places switch kegs to save a buck. I hope that this is not the case. I have worked for bars in the past that pulled that trick on their customers. And really, you can’t mistake Sapporo with Miller Light. So maybe the pipes are bad.
Avoid the beer, DEMAND Bottles. great food, bad beer.

By: greekg

greekg — Tue, 27 Nov 2007 01:42:36 +0000

I would add… It’s sophisticated, it’s classy & it has the extraordinary flavors of Japan! Having lived in Tokyo, Japan at one time & loving the cuisine I couldn’t resist trying Zu Robata. Thoughts that came to mind as I entered the restaurant were: classy, upscale & serene. It has a breath taking wall beautifully designed utilizing the numerous Shoju Flavors (Japanese infused vodka) they serve. We were greeted by the hostess (pleasant) & a charming gentleman who welcomed us & introduced himself as the General Manager who showed us around the restaurant, while he explained the thought put into every detail. The Robatayaki Bar they have created is ery cool! I had the Olive Shoju & my friend had a Lavender Shoju: both amazing! The menu selection is fantastic! I love the “tapas style” selections! Reminded me much of my favorite restaurants I frequented in Japan. We ordered a variety of items since they all sounded delicious! Our order included: a variety of sashimi, yellowtail ceviche, a tasty salad, grilled scallops w/ garlic sauce, lamb cutlet (to name a few). We loved it all! Everyone was so welcoming and pleasant. The cost is competitively priced compared to other restaurants in LA of it’s caliber. I plan to make Zu Robata one of my frequently visited places to eat and I plan to recommend it to many!

By: The+Gas+Grill

The+Gas+Grill — Thu, 13 Sep 2007 11:32:08 +0000

Sweet post.
I guess you’ll check out my site..
Thank You Again

By: foodette

foodette — Fri, 17 Aug 2007 17:26:32 +0000

Hi Linda,

Thanks for your comment - I didn’t realize their omakase was only $50 - what a deal! When they mentioned it to us, they said it was enough for two. The only thing that stopped us is my husband can be picky, and he has a fear of allowing the chef to make his decisions. I, however, have no such fear. I will try to convince him to go with the omakase next time we go. We will get a side of gomea, though, either way.

Thanks for your tips!

By: Linda Sherman

Linda Sherman — Wed, 15 Aug 2007 03:56:19 +0000

Zu Robata’s fabulous chef owner, Ricardo Zarate, is from Peru and also developed his skills at a top Japanese restaurant in London.

Tapas Japanese fusion - unusual, creative, a bit spicy - we’re going back for more. We recommend the omakase course for $50. Ordering enough small plates a la carte to make a meal will run more. We were impressed with the salt they use on their edamame. The scallops with uni sauce are exceptional. The oysters and black cod saikyo preparation unusual and excellent. I agree with you about the spinach gomae - best I’ve had. Very nice decor and music.

I don’t know if they still have that issue with bringing things too fast. I have faced this issue with other retaurants and I agree it is very annoying. Ordering the “omakase” (leave it to the chef course) solves that - they are very careful about bringing it out in the order it should be tasted.

By: foodette

foodette — Tue, 14 Aug 2007 18:14:37 +0000

Thanks, Shantanu! You are right about Shochu - I believe it was originally created in Korea with the spelling of Soju.

By: Shantanu

Shantanu — Mon, 13 Aug 2007 09:10:31 +0000

Great review! I can almost visualize the interiors and the food (especially the dessert you didn’t photograph). Sounds like an interesting place. During my trip to Tokyo earlier this year, I was so intent on trying out varieties of Sake that I didn’t get to try Shochu. Shochu seems very popular in Korea too.