Tag Archives: Sumo Maya

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Sumo Maya blends Mexican and Asian cuisines

In an age where we work in hybrid jobs and drive hybrid cars, it’s only fitting that restaurateurs are creating hybrid cuisines.

But just like some blended families battle at the dinner table, blending cuisines can sometimes cause a mealtime eruption. Thankfully, the minds behind Sumo Maya in Scottsdale have done a delicious job deconstructing traditional Mexican and Japanese dishes and re-imagining them to make them their own.

The fact that 33-year-old owner German Osio — who is also the mastermind behind Local Bistro and Central Bistro — has been able to combine an amazing Mexican-Asian fusion menu in an atmosphere that is part party, part bar and part sit-down restaurant that might just be the most hip place to eat and drink in Scottsdale.

The greatest thing about Sumo Maya may be that everything is served tapas style, which gives diners an opportunity to sample a wide variety of dishes and flavors. Each plate is small, so the perfect formula would be to  order about two dishes per person to share with the group.

But on a recent visit, we decided to throw that formula out the window and embrace full-on gluttony … and my belly will be forever grateful for indulging in that deadly sin at Sumo Maya.

Since we tried virtually every dish on the menu, I can truthfully support the statement that everything on the menu brings a heaping helping of deliciousness. But if I have to make some recommendations, here are the five dishes that are must-try menu items:

It would be tough to find a better starter in the Valley than Sumo Maya’s Pomegranate Guacamole  ($11).

The Passionfruit ($10) — which combines Montelobos mezcal, passionfruit, cucumber, fresh lime, and ginger beer — is the perfect blend of sweetness and smokiness without being too fruity.

The dynamic flavors of the Kimchee Fried Rice ($11) is the perfect complement to every other dish on Sumo Maya’s menu.

The Suzuki Roll ($12) — spicy tuna, avocado, masago arare and chipotle aioli — is the quintessential example of how Sumo Maya has created the perfect fusion of Mexican and Asian cuisines.

As we prepared to order, we asked our excellent server what the most popular dish on the menu was and she told us that there are many nights Sumo Maya runs out of the Miso Chilean Sea Bass ($24) and we quickly learned why. Served on skewers and cooked over a wood-burning grill, the miso-marinated sea bass is prepared so exquisitely that each mouth-watering bite is like heaven. This is an absolutely must-try, but arrive early so you don’t miss out.

Sumo Maya does fusion as well as it can be done. The care that the staff puts into the flavors of each dish is astounding. I didn’t even mention Charred Edamame, Korean Beef Tacos or Al Pastor Tacos, which are all amazing. If you’re looking for a unique culinary experience to share with friends or business associates in a fun, colorful and inviting atmosphere, Sumo Maya is well worth the visit.

SumoMaya_0833 Sumo Maya 

Where: 6560 N. Scottsdale Rd., Scottsdale

Information: 480-397-9520 or sumomaya.com

Dinner hours: 5-11 p.m. Mondays-Thursdays; 5 p.m.-midnight Fridays and Saturdays; 5-9 p.m. Sundays.

Other hours: Lunch 11 a.m.-3 p.m. Mondays-Fridays; brunch 9 a.m.-3 p.m. Saturdays and Sundays; bar is open until 11 p.m. Mondays-Thursdays and midnight Fridays and Saturdays.

Sumo Maya_Rendering

German Osio Announces Third Valley Restaurant: Sumo Maya

German Osio, one of the Valley’s fastest-moving young restaurateurs, is announcing his third project in as many years – Sumo Maya Mexican-Asian Kitchen – slated to open in November. The 5,200 square-foot restaurant will serve as the focal point of the new mixed-used development Marketplace at Lincoln & Scottsdale, which will also include 288 condominiums, a high-end yoga studio, juice bar and additional retail space.

Bringing Osio’s Sumo Maya vision to life is locally based Phoenix Architecture and Jeff Low Design, who will be creating a minimalistic, super-modern space that Jeff Low says, “reflects the duality of both Mexican and Asian cultures where aged, well-worn textures blend with 21st century design.” Walk past the feng shui-inspired Koi pond entrance and guests will be met with 30-foot ceilings, floor-to-ceiling glass walls, a museum-white interior with hand-carved pewter wood floors and distressed concrete walls with exposed rebar.

Guests will immediately be drawn to the restaurant’s two primary focal points: an open kitchen design that will offer “rail” seating to marvel at the culinary team deftly moving about in an expansive, residential-style kitchen (professionally lit to blend with the dining room and featuring marble-topped workspaces, a frosted glass hood system and an Argentinean-style wood-fired grill), and a center-of-the-room 24-foot-tall hand-carved tree crafted by world-renowned artisans Naturemaker.

Move along to the authentically loud and high-energy 34-person indoor/outdoor bar for one of 120 tequilas personally selected by Sumo Maya’s tequila sommelier, or enjoy one of 35 bottles of sake and craft cocktails while lounging on the wood-adorned 78-seat patio and soaking in the natural wonder of a moss-and-vine-covered “living wall.” Those looking for a bit of entertainment will delight in the 148” glass projection screens that will be showing everything from sports to vintage flicks. As the evening progresses, Sumo Maya will shift from casually modern restaurant and bar to nighttime lounge with enhanced audio pleasures (including a DJ and state-of-the-art sound system) and lighting perfect to keep the night going late.

Sumo Maya’s Mexican-Asian fusion menu is still in development, but it will be built around tapas-style small plates, all under $20, with some offered as dim sum. 30% of the menu will be modern Mexican, 30% modern Asian, and 40% Mexican-Asian fusion.

Osio, who hails from Mexico City and has a penchant for Asian travel, sees the fusion as a natural fit. “I have always had a love and passion for both cuisines, which are both extremely social in style and similar in anatomy,” says Osio, who is in the process of firming up his kitchen team. With authentic dishes such as sushi, ceviche, tacos and noodles, the fusion dishes will include items like Pad Thai with Al Pastor, Grilled Pineapple and Pickled Jalapeno, Peking Duck Tacos, and Poblano Fried Rice.

When the restaurant opens in November, look for lunch and dinner service, private dining options including a 14-person chefs table, and complimentary parking.

Sumo Maya_Rendering

German Osio Announces Third Valley Restaurant: Sumo Maya

German Osio, one of the Valley’s fastest-moving young restaurateurs, is announcing his third project in as many years – Sumo Maya Mexican-Asian Kitchen – slated to open in November. The 5,200 square-foot restaurant will serve as the focal point of the new mixed-used development Marketplace at Lincoln & Scottsdale, which will also include 288 condominiums, a high-end yoga studio, juice bar and additional retail space.

Bringing Osio’s Sumo Maya vision to life is locally based Phoenix Architecture and Jeff Low Design, who will be creating a minimalistic, super-modern space that Jeff Low says, “reflects the duality of both Mexican and Asian cultures where aged, well-worn textures blend with 21st century design.” Walk past the feng shui-inspired Koi pond entrance and guests will be met with 30-foot ceilings, floor-to-ceiling glass walls, a museum-white interior with hand-carved pewter wood floors and distressed concrete walls with exposed rebar.

Guests will immediately be drawn to the restaurant’s two primary focal points: an open kitchen design that will offer “rail” seating to marvel at the culinary team deftly moving about in an expansive, residential-style kitchen (professionally lit to blend with the dining room and featuring marble-topped workspaces, a frosted glass hood system and an Argentinean-style wood-fired grill), and a center-of-the-room 24-foot-tall hand-carved tree crafted by world-renowned artisans Naturemaker.

Move along to the authentically loud and high-energy 34-person indoor/outdoor bar for one of 120 tequilas personally selected by Sumo Maya’s tequila sommelier, or enjoy one of 35 bottles of sake and craft cocktails while lounging on the wood-adorned 78-seat patio and soaking in the natural wonder of a moss-and-vine-covered “living wall.” Those looking for a bit of entertainment will delight in the 148” glass projection screens that will be showing everything from sports to vintage flicks. As the evening progresses, Sumo Maya will shift from casually modern restaurant and bar to nighttime lounge with enhanced audio pleasures (including a DJ and state-of-the-art sound system) and lighting perfect to keep the night going late.

Sumo Maya’s Mexican-Asian fusion menu is still in development, but it will be built around tapas-style small plates, all under $20, with some offered as dim sum. 30% of the menu will be modern Mexican, 30% modern Asian, and 40% Mexican-Asian fusion.

Osio, who hails from Mexico City and has a penchant for Asian travel, sees the fusion as a natural fit. “I have always had a love and passion for both cuisines, which are both extremely social in style and similar in anatomy,” says Osio, who is in the process of firming up his kitchen team. With authentic dishes such as sushi, ceviche, tacos and noodles, the fusion dishes will include items like Pad Thai with Al Pastor, Grilled Pineapple and Pickled Jalapeno, Peking Duck Tacos, and Poblano Fried Rice.

When the restaurant opens in November, look for lunch and dinner service, private dining options including a 14-person chefs table, and complimentary parking.