Ahhh, SumoMaya a celebration of Mexican and Asian flavors fused together to create some truly sensual dishes.
SumoMaya is hip people, not just with their flavors but with their decor and the overall atmosphere. It might not be for everyone but I truly enjoy the bright colors, the textured walls, cushioned seats against the back and that fabulous tree near the entrance. We joined them for dinner on a Tuesday night and the place was packed with every kind of guest you could imagine. SumoMaya isn’t only for the cool kids, it’s for anyone wanting to enjoy a good meal.Enough about atmosphere, let’s delve into the food. I let our waiter take us on a journey through the menu and he started us with one of my favorites, soon to be yours too, pomegranate guacamole with dried fruit. This will offer you a new view on what guacamole can be, spicy and sweet. Don’t be afraid to stray from the norm while ordering through this menu.Next our to our table was the salty and crispy pork belly roll. Not your typical sushi roll but one that will challenge your pallette with sweet and sour plums, chicharron, brussels sprout “coleslaw” and plum wine ponzu. Also a previous favorite, that I requested to devour again, the rock shrimp tempura with spicy mayo, snow peas, summer peas and black truffle vinaigrette. I think we can all agree that shrimp tempura is good but this kicks it up a few notches with the creamy sauce and a spicy kick.Who doesn’t love tacos? We tried the Korean beef taco with yakiniku sauce, pickled veggies and kimchee and on the other end of the spectrum, a wild mushroom taco with queso, avocado, poppy seed crema, sweet soy and micro green. I won’t lie though, the star of this course was the miso eggplant. Not something I would normally choose but the flavor and texture of this simple side dish is anything but plain.By this point I’m starting to get full but I won’t deny a plate full of hamchi tiradito soaked in yuzu, truffle oil with green apple, micro shiso, red radish and ikura. This fish is smooth and buttery and melds well with the other flavors presented. Not to be forgotten was the slam dunk Vietnamese style “shaking beef,” filet mignon, upland cress, dark soy, scallions, mirin and serrano chili-lime sauce. Again, a simple dish that will punch you in the mouth. The meat is cooked at high heat for a short amount of time and it’s so tender, you won’t be able to stop eating it. Lastly, we enjoyed dessert. I’ve said it before and I’ll say it forever, there is always room for dessert. Tres Leches with chocolate rice crispys and torched marshmallow. Looking at this picture of it right now, makes me wish I had one last bite. Thanks to Executive Chef Matt Zdeb for a beautiful and fulfilling evening and to Tai and our server for making sure we were taken care of. See you again soon SumoMaya!Try them for lunch, dinner, brunch or social hour. For more info go to their website: http://sumomaya.com/
6560 N. SCOTTSDALE RD
SCOTTSDALE, AZ 85253