I’m a picky eater. I have the palate of a 5-year-old and I often opt for chicken tenders and fries no matter what kind of restaurant I go to. Because of my juvenile tastes, it’s hard for me to get out of my comfort zone and try new foods.
Korean seafood restaurant Zu & Pocha, which opened in Tempe nearly a year ago, was definitely out of my comfort zone. While I was a little bit uneasy about trying foods I’ve never even heard of, I’m glad I did because I ended up really enjoying them.
Zu & Pocha boasts a unique fusion menu, a raw seafood bar and an array of creative cocktails. It’s a modern, casual restaurant with a high-end feel. The dark tiles, brushed gold details and little hints of plants and greenery throughout the restaurant give it a young and hip vibe while also being sleek and sophisticated. The upbeat music, warm lighting and delicious food make it an ideal destination for date night or an intimate gathering with friends or family.
General manager Tyson Schnoor and executive chef Rica Rance have overseen the entire process of Zu & Pocha coming together, from the interior renovations to building the menu. They’re both candid about the challenges that came with it.
“It’s hard coming in from ground zero,” Schnoor says.
Zu & Pocha had a strong start when it opened in May 2022, but Rance says business fell off once the summer hit. With the fluctuations in business, both Schnoor and Rance wondered what they were doing wrong. They reviewed everything from the menu to prices and feel, but still couldn’t come up with a complete answer. Finally, they’ve been able to find a balance between executing their vision and giving the people what they want.
“We didn’t want to do another sushi bar,” Schnoor says. “We wanted to do something different, but sushi sells.”
Zu & Pocha satisfies customers who want a simple sushi bar experience as well as diners who are looking for more daring and creative dishes. It offers dishes like sashimi, nigiri flights and lobster tempura rolls for those looking to play it safe. For those looking to branch out, it has jalapeno hamachi, Korean fried chicken, oyster shooters and more.
I ordered the cucumber rolls, smoked pollack roe mandu, pollack pasta and a fruit bar cocktail. As someone who always opts for macaroni and cheese or something from the kid’s menu, I was pleasantly surprised that I loved every single dish I tried.
The cucumber rolls were cold and fresh and the smoked pollack roe mandu (handmade salmon dumplings, in soju ginger broth) was delicious. The mandu was presented in a cloche and revealed at the table, unleashing wafts of smoke for a dramatic and high-end experience. I loved the pull-apart texture of the salmon and the slight kick of the ginger broth. For my main dish, I got the pollack pasta made with squid ink noodles, pollack roe cream sauce, Parmesan, shiitake mushrooms and parsley. I could write an entire book about how much I enjoyed this pasta. It tasted like fettuccine alfredo with a Korean twist. The noodles were cooked to perfection and the sauce was smooth and velvety.
The fruit bar cocktail with soju, yuja juice, sparkling water and a seasonal fruit bar was refreshing and perfect for the warm spring days ahead. Zu & Pocha has a variety of other signature cocktails that are unique in taste and totally Instagram-worthy.
The pollack pasta and Korean fried chicken are its most popular dishes, according to Schnoor and Rance. The raw bar menu includes dishes like sashimi, Pocha ceviche and lobster salad. There’s also no shortage of appetizers, mains, rolls and desserts. While Korean seafood may seem niche, there is definitely something for everyone on this menu, even the pickiest of eaters.
Zu & Pocha is open daily from noon to 10 p.m. It has a daily happy hour from noon to 5 p.m. Happy hour deals include $5 beer, $10 cocktails, $8 glasses of wine and discounts on some appetizers and rolls. It also offers online ordering through Toast, DoorDash, Grubhub and UberEats.
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1212 E. Apache Blvd., Tempe, 480-590-2903, zuandpocha.com
