What inspired the unique fusion of Levantine and Japanese flavours at Zaataru?

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The Fusion of Levantine and Japanese Flavours at Zaataru

Zaataru's unique culinary concept is a direct result of the collaborative vision of its founding chefs: Ameer Alzalek, Andy Choy, and Joel Kirk. Their individual expertise and backgrounds have been instrumental in crafting a menu that harmoniously blends the rich culinary traditions of the Levant region with distinct Japanese elements. This partnership, bringing together diverse gastronomic experiences, is the driving force behind the restaurant's innovative flavour profiles.
Culinary Expertise of the Founding Trio

The partnership behind Zaataru is a convergence of seasoned culinary professionals. Joel Kirk, who heads the restaurant, has a background in menu design, notably for the cocktail bar Coley, and prior projects at establishments like Bol and Lex's Patio Pantry. Ameer Alzalek contributes his experience from Leen’s Middle East Kitchen and S.A.J. Bistronomy, bringing a deep understanding of Levantine cuisine, particularly its bread-making and grilling techniques. Andy Choy, a restaurateur-chef with several successful ventures including Chateau Dionne and NICE Bistronome, lends his expertise in restaurant concept and design to the establishment.
Integration of Flavours and Textures

The menu at Zaataru showcases this fusion through a variety of dishes that incorporate elements from both cuisines. For instance, the Bonito Hummus is a creative reinterpretation of a Levantine staple, enhanced with Japanese ingredients such as kotsubu natto, aonori, and bonito flakes. Similarly, dishes like the Grilled Squid, prepared with miso garlic butter, and the Charred Cabbage, featuring ikura and an olive wasabi butter, exemplify this cross-cultural culinary approach. The restaurant's decor itself, with a warm brick wall alongside a Japanese sliding door and the use of olive green and burnt orange hues, visually hints at this unique pairing.
A Menu of Sharing Plates and Main Meals

Zaataru offers a dining experience that encourages exploration through both sharing plates and main meals. Alongside the innovative hummus, guests can enjoy grilled meats like Chicken Shawarma and Lamb Kebab, prepared with Levantine spices. Vegetarian options include Charred Cabbage and Roast Cauliflower, which incorporates shiso harissa and labneh. The dessert menu continues the fusion theme, with offerings such as the Baklava Sundae, which combines traditional filo pastry with peanut ice cream, and Ginger Date Pudding, accented with miso caramel.

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What inspired the unique fusion of Levantine and Japanese flavours at Zaataru?

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