A playful signature bite — Wagyu beef transformed into a light mousse topped with crispy tapioca pearls and an umami-forward sauce. This dish shows the chef's creativity and technical skill. Reviewers call it one of the must-try items.
Tips from diners
One of the most creative amuse-style bites you'll encounter. The texture contrast between the mousse and tapioca is brilliant.
A vegetable-forward course showcasing handmade potato dumplings with a refined mushroom sauce and textural elements. This dish shows the chef's ability to make vegetables shine without relying on protein.
Tips from diners
One of the most satisfying vegetable courses in Miami. Request the à la carte version if you want this without ordering the full tasting menu.
A signature soup course — a single delicate wonton filled with chicken and black truffle, served in a carefully constructed broth layering parmesan and matsutake mushroom shoyu. This dish exemplifies Zitz Sum's fusion approach: Italian parmesan, Japanese shoyu, and French truffle working in harmony.
Tips from diners
A standout course in the tasting menu. The broth is carefully constructed and the wonton is executed with precision.
A fusion preparation — premium Wagyu beef tartare refined with Japanese technique and seasoning. The fat content of Wagyu creates a silkier, richer tartare than standard beef. Reviewers specifically call out this dish as one of the signature items that defines Zitz Sum's approach.
Tips from diners
A brilliant example in the difference quality ingredients make. The Wagyu tartare shows why this chef earned Michelin recognition.
One of the restaurant's most popular signature dishes — big eye tuna paired with multiple beet preparations (purée, roasted, crispy) and finished with a ponzu emulsion. This dish shows the chef's mastery of Japanese technique applied to Latin American ingredient thinking (the beet forward approach).
Tips from diners
Often featured in the weekly tasting menu. If you see it, order it — this dish appears in Zitz Sum's greatest hits for good reason.
A refined fish course showcasing delicate halibut with seasonal vegetable accompaniments and a carefully balanced sauce. This is where the chef's restraint shines — letting the quality fish speak without overwhelming treatment.
Tips from diners
Featured regularly in the tasting menu. The preparation is elegant and the fish is always perfectly cooked.
Zitz Sum is a 30-seat contemporary restaurant in Coral Gables founded by a Colombian chef. The cuisine reflects an autobiographical exploration blending Japanese ingredients and technique with Latin American heritage. The restaurant earned three consecutive Michelin Bib Gourmand recognitions (2022, 2023, 2024), was a James Beard Foundation semifinalist for Best New Restaurant in 2022, and was named one of New York Times' 50 Best Restaurants in America in 2022. The seven-course tasting menu changes weekly.
Reservations are required — Zitz Sum operates as a tasting menu only with limited seatings. Book well in advance, especially for Friday and Saturday.
The seven-course tasting menu changes weekly based on seasonal ingredients. Each visit offers a completely different experience.
A $35 wine pairing is available and worth the investment. The sommelier understands the fusion approach and selects pairings thoughtfully.
Arrive with an open mind about fusion cuisine. This isn't strictly Japanese and it isn't strictly Latin — it's the chef's personal expression blending both.
The 30-seat space includes counter seating where solo diners can sit and watch the kitchen. It's an engaging experience.
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