coZara

  • Cuisine: ,
  • Alcohol: Full Bar
  • Meals Served: Dinner
  • Price: $$$
  • Accepts Credit Cards: Yes

Featured In

Restaurant Review: CoZara

Latest About coZara

CoZara Celebrates Sake with Four-Course Dinner

drunken-zama-sake-400

Drunken Zama sake

Looks like Japan celebrates made up food and drink holidays too. Tomorrow, October 1st is National Sake Day in Japan, so if you needed any more of an excuse to indulge in sushi or sake, here’s the go-ahead.

CoZara is hosting a four-course, $35 dinner from 5 p.m. until close in honor of the Japanese holiday. The University City izakaya will welcome Nanbu Bijin Sake to pair with the dishes. Nanbu Bijin is the company that produces Zama private label sake, “Drunken Zama.” 




Check out the special menu »

CoZara Serves Sushi Starting Today

CoZara, located at 33rd and Chestnut Streets on Drexel University’s campus has added a sushi, maki and sashimi menu available for lunch and dinner. The additions are a concession to the izakayas original concept. When CoZara opened, the restaurant focused on small plates, kushi, rice and noodle dishes. Chef/owner Zama Tanaka admitted, “once people hear that we serve Japanese food, they have been coming to us looking for sushi.”

Check out the full new menu below. But first, here’s a pretty picture of said sushi:

photo

Drexel Dragon Roll and the UPenn Roll.




Sushi menu » 

Two Bell Review for CoZara

Photo by Kyle Born

Photo by Kyle Born

Craig LaBan reviews Hiroyuki “Zama” Tanaka’s CoZara in University City. LaBan finds some misses in the izakaya’s very large menu but he finds a bunch of hits as well.

CoZara excels in those simple Japanese comforts done right – a griddled rice ball lacquered in teriyaki, a hearty braised beef and potato Niku Jaga stew (which I’d return for – in winter), the thick chunks of velvety white salt-braised pork belly posed over dark ponzu. And there was something so soul-satisfying about the purity of the ochazuke, a chunk of broiled salmon over rice that almost turned to congee when the server poured dashi broth from a teapot overtop, that I could understand that taste of home Tanaka is going for here.

Two Bells – Very Good

At CoZara, chef puts sushi aside and turns up the heat [Philadelphia Inquirer]




CoZara [Foobooz]

« ALL POSTS ABOUT coZara

coZara on Facebook