It’s no secret that Zukku-San Sushi Bar & Grill, located in the small strip plaza next to the Hyatt Place hotel across S.R. 56 from the Tampa Premium Outlets has been among my favorite restaurants in Wesley Chapel — including my #1 fave for 2024! — since the day it first opened back in late 2020.
So, what could make Zukku-San even better? How about the most unique and delicious weekend brunch in “The Chap?”
Co-owner and executive chef Gia Tran was proud to introduce us to the new weekend brunch menu items on the first day brunch was offered — two weeks before we went to press with this issue. Gia and his partner Ferdian Jap now own five fast-casual Zukku Sushi places in four states (including at Tampa’s Armature Works), three Ato Burritos & Bowls (including in The KRATE at The Grove), Astro Ice Cream (also on Sierra Center Blvd.) and have another Zukku-San opening soon in Orlando.
Gia (left) told us that he’s been “cooking up” the ideas for almost all of the items on the opening brunch menu (which he said will be expanded) “for a couple of years,” but just couldn’t seem to pull the trigger on getting it started.
“I knew I wanted to include some ingredients that you almost never find at an Asian restaurant,” Gia told yours truly, photographer Charmaine George and Charmaine’s boyfriend Brendan. “Have you ever had fried eggs, ube waffles or bacon at an Asian place?”
The answer was clearly “no” from all of us, and I’ll be honest that I wasn’t 100% sure I was going to love all of the new items — until I actually tried them. Of course, the only things I couldn’t try were the new “Bird’s Nest” sushi roll (right photo) and the “Zukku- San Signature Mary” (one of the two drinks above) because both included fried shrimp.
But, Charmaine and Brendan both raved about them, especially the Bird’s Nest, which combines tempura shrimp, salmon and cucumber, topped with avocado and real crab (not “krab”), plus a poached egg, scallions, masago, eel sauce, spicy mayo and sesame seeds.
Meanwhile, the Signature Mary has Haku Japanese vodka, wasabi paste, soy sauce and Bloody Mary mix, with Sichuan peppercorn bitters, garnished with a California roll, tempura shrimp, pickled ginger and celery, with a black-&- white sesame seed rim. There’s also an option to add sriracha to this Mary “for extra spice.”
But, all of us honestly went bonkers for all of the other choices. The other brunch sushi roll was a Quail Roll (left photo), which combined tamago, cucumber and avocado, topped with two sunny-side-up quail eggs (shockingly tasty), plus bacon (yes, bacon!), scallions, “lava aioli,” eel sauce and Japanese togarashi spice. I don’t know if I’ve ever had that last ingredient before, but the entire sushi roll was just soooo tasty.
I’ve also never really been a big fan of Eggs Benedict, so the new Crispy Rice Benedict (right photo) was something of a revelation, with its crispy rice topped with (again, real) snow crab, poached egg and a never-heard-of miso brown butter Hollandaise sauce that Gia said stays blended longer than most Hollandaise sauces because of the miso. We all agreed we had never tasted anything like it.
But wait, there’s more! I know we just hosted the first-ever Wesley Chapel fried chicken tender contest, but there is a new contender in town, as Zukku-San’s Ube Waffle & Fried Chicken combo (top right photo) is a combination of three thick slabs of the crispiest (and yet, still juicy) panko-fried chicken served with three of the only waffles I’ve ever had made from ube — also known as the vibrant purple yam (sweet potato) originally used primarily in The Philippines. The waffles also are topped with a generous dollop of creamy ube butter and served with a sake cup of ginger maple syrup. If you’re the kind of person who tries the fried-chicken-&-waffles at every place that serves them and don’t think this is among the best you’ve ever had, feel free to let me know what you didn’t love about it.
Gia said that his pastry chef Alex Winchester (above left photo) went through “like ten different waffle irons” before finding the one that would give his ube waffles the proper texture and crunch.
The final brunch “entrée, which Gia called “kind of a throwaway addition because I felt we needed at least one more entrée,” is no “throwaway” to yours truly, as the “Sunrise Fried Rice” (above right) is Zukku-San’s nutty & savory chicken fried rice (already among my whole family’s favorites), which has big chunks of chicken, peas, carrots, onion and garlic and tops it with a sunny-side-up (chicken) egg. Does the fried rice “need” the egg? Maybe not. But is it still a winner? You bet!
What About Dessert?
We all were honestly too stuffed to want to even order dessert, but Gia insisted we try Alex’s new mango & passion fruit sponge cake (left), which isn’t even on the dessert menu yet, but it was excellent and the whipped tropical icing is addictive. And yes, we still found a way to polish it off — are you surprised?
Also on the brunch dessert menu — all of which I have to start sampling on my next visit — include an ube cheesecake, a ginger yuzu (citrus) creme brulée and a banana hazelnut opera cake.
I also enjoyed my lychee mimosa (at left in top left photo) enough to not need a shot of my usual Ballyhoo Irish whiskey (found only at Zukku-San locally) with my meal. Other Brunch beverages include an Asian Mary, a Sake Mimosa and a Green Tea Umeshu Martini. Try these for yourself and let me know what you think.
And yes, if these brunch items somehow don’t do it for you (but my opinion is that you’d have to be crazy, or a vegetarian, to not at least try some or all of them), Zukku-San’s full menu is still available during the weekend brunch hours — which are every Saturday & Sunday, 11 a.m.-3 p.m.
Zukku-San is located at 25916 Sierra Center Blvd. It is open for lunch & dinner every day at 11 a.m. and stays open until 9 p.m. on Sun., 9:30 p.m. on Mon.-Thur., and until 10 p.m. on Fri. & Sat. Reservations are not required (except for larger parties), but are definitely suggested, especially on the weekends. For more information, call (813) 419-1351, visit ZukkuSushi.com. And please, tell Gia and Alex and the entire crew that I sent you!
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