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SumoMaya in Scottsdale Opens Today (Here's a Sneak Peek of the Food, Drink, and Design)

SumoMaya's salmon ceviche with kumquat and toasted corn nuts.
SumoMaya's salmon ceviche with kumquat and toasted corn nuts.
Lauren Saria

It's taken a few months longer than originally estimated, but today the wait is over for German Osio's Mexican-Asian fusion restaurant, SumoMaya. The highly-anticipated new dining spot is located in the Marketplace at Lincoln & Scottsdale. The restaurant will highlight the talents of Top Chef Masters contestant Herb Wilson, who worked most recently as executive chef at Sushi Samba in Las Vegas.

See also: 10 Most Anticipated Metro Phoenix Restaurant Openings in 2014

Left to right: Bill DeGroot, Executive Chef Herb Wilson, and owner German Osio.
Left to right: Bill DeGroot, Executive Chef Herb Wilson, and owner German Osio.
Lauren Saria

For now, the restaurant will be open daily for dinner and happy hour from 3 to 6 p.m. After Wednesday, June 30, hours will be expanded to include lunch and brunch.

The idea is that each of the 56 menu items is a shareable plate, so diners can enjoy their meal in a tapas-style. Wilson suggests diners get three to five plates a person.

The menu is broken into sections that include Starts (Salsas & Guacamoles), Ensaladas, Sopas y Mas, Sushi, Ceviches, Golden & Crispy, Masa y Tortillas, Rice, Noodles y Mas, Wood Burning Grill and Vegetables.

Look for fusion dishes such as Mexican Style Pho ($8) with chile pasilla broth, avocado, lime, queso panela, chicarron, crema and cilantro and Pad Thai Al Pastor ($11). There will also be Strawberry Gazpacho ($9), which is finished with chilled lump crab, marcona almonds, thai basil and EVOO; Wild Mushroom Tacos (2 for $6) served with avocado, epazote, queso, poppy seed crema and micro cilantro; and Vietnamese Style "Shaking Beef" ($24) made with a 6 oz. filet mignon with watercress, dark soy, scallions, mirin, Serrano pepper, and lime.

On the cocktail side, SumoMaya will offer a 10-cocktail menu created by cocktail veteran Bill DeGroot. There will also be 85 tequilas, wines, frozen cocktails, sangrias, bellinis, a full sake menu, draft and bottled beer, in addition to draft liquor (think, Patron, Tito's, and Momokawa sake).

The restaurant was originally expected to debut early this year, but had to push back an opening date due to the complex kitchen design. The kitchen features wood-fired grills, multiple Chinese woks, a Spanish plancha griddle, and a spinning vertical broiler.

See more photos of the space, food, and drinks on the next pages.

 

The 24-foot-tall tree in the center of the restaurant is part of the feng shui design, which required the restaurant have "life" in it.
The 24-foot-tall tree in the center of the restaurant is part of the feng shui design, which required the restaurant have "life" in it.
Lauren Saria
In addition to the open kitchen, the restaurant offers a separate sushi bar.
In addition to the open kitchen, the restaurant offers a separate sushi bar.
Lauren Saria
The bar features two large projectors, where the restaurant will show black and white Japanese films during dinner service.
The bar features two large projectors, where the restaurant will show black and white Japanese films during dinner service.
Lauren Saria
The restaurant has a wrap-around patio with roll-down shades, bench seating, and bright pillows.
The restaurant has a wrap-around patio with roll-down shades, bench seating, and bright pillows.
Lauren Saria
The restaurant has folding glass windows that allow the dining room to flow seamlessly onto the patio.
The restaurant has folding glass windows that allow the dining room to flow seamlessly onto the patio.
Lauren Saria
The fully-loaded kitchen includes four wok stations where most of the proteins will be prepared.
The fully-loaded kitchen includes four wok stations where most of the proteins will be prepared.
Lauren Saria
The kitchen also includes a tortilla-making station.
The kitchen also includes a tortilla-making station.
Lauren Saria

See photos of the food and drink on the next page.

 

Hamachi ceviche with yuzu, truffle oil, and green apple.
Hamachi ceviche with yuzu, truffle oil, and green apple.
Lauren Saria
Vietnamese Style "Shaking Beef" with watercress, scallions, and Serrano pepper lime sauce.
Vietnamese Style "Shaking Beef" with watercress, scallions, and Serrano pepper lime sauce.
Lauren Saria
Taco Al Pastor with avocado and pickled red onion.
Taco Al Pastor with avocado and pickled red onion.
Lauren Saria
Head-On Giant Shrimp from the wood burning grill, made with roasted garlic, grilled lime, and Serrano chile.
Head-On Giant Shrimp from the wood burning grill, made with roasted garlic, grilled lime, and Serrano chile.
Lauren Saria
Chicken taco with avocado, cilantro, chile  guajillo salsa, and buttermilk crema.
Chicken taco with avocado, cilantro, chile guajillo salsa, and buttermilk crema.
Lauren Saria
SumoMaya's horchata mojito with Negroni foam.
SumoMaya's horchata mojito with Negroni foam.
Lauren Saria
The SumoMaya Margarita.
The SumoMaya Margarita.
Lauren Saria

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Sumo Maya Mexican-Asian Kitchen

6562 N. Scottsdale Road
Scottsdale, AZ 85253


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