Having a team of professionals from 80 people, four cuisines and rich international experience, the chef of the Zuma restaurant, Reif Osman, spoke about his favorite treats in a quick poll and shared his ideas about a balanced summer diet.
The main "headache" of the chef? 
Control of imported products.
What is your leadership style?
Strict discipline, organization and system.
Favorite food in Zuma?
Black cod, steak and sashimi.
How do you hone your skills?
In Japan, I often try new things.
What is a balanced summer menu?
Lots of cold seafood, salad and white wine.
Ingredients without which life is impossible?
Chile, in any form.
Favorite tool?
Knife. Especially in Zuma, because we work mainly with fish.
Bad eating habits?
I don’t have them, really.
The chef you admire?
My mum.
For whom do you like to cook the most?
Truly "with soul" - for my family and friends.
The most amazing fact about you?
I, the chef, are not a big European, but an Asian of small stature. Like this!
Black cod with rice
Chef's signature recipe
One of our favorite dishes on the restaurant menu is Black Cod Don Buri. Black cod, or "coal fish" in the common people, is one of the most valuable fish species and is unusually refined. It is not for nothing that the Japanese call cod "butter" fish for its tender and tasty meat. Just try how it melts in your mouth!
Ingredients:
The dish is designed for 4 servings
You will need:
- 4 pieces of pickled cod 160 g each
- 600 g rice
- 25 ml miso non-alcoholic broth
- 125 g Saiko-miso paste
- 25 g sugar
For ten joo sauce:
- 130 ml dashi broth
- 65 ml of soy sauce
- 17 ml tamari sauce
- 50 g icing sugar
- 1/4 seaweed leaf
For garnish:
- 1 basket of mountain chives
- 20 g of cucumbers
- 20 g pickled leeks
- 1/2 g dry red chili
Ingredients can be bought at specialized Japanese and Korean stores.
Cooking method:
- Add sugar and saikomiso paste to the miso broth. Leave the black cod to marinate in the broth for three days.
- Cut the cod into thin slices 1 cm thick. Place on parchment paper and fry on a grill until golden.
- Combine dashi broth with soy sauce and tamari sauce. Add icing sugar and seaweed.
- Boil the rice and divide it into 4 deep cups. Drizzle a little ten ju sauce.
- Gently lay a piece of black cod over the rice.
- Garnish with chili peppers, leeks, chives, and finely chopped cucumbers.
- Serve with miso soup and ten ju sauce in a separate cup.
Instead of "bon appetit," the Japanese say "itadakimas" before the meal, which literally translates as "I eat this food."
Take, dear gourmets, to your health!
