A fusion of Mexican and Asian cuisine is sure to intrigue anyone who comes across Sumomaya in Scottsdale. The eccentric vibe of the restaurant, plus a full menu of eclectic tapas, with ingredients and ideas sourced from East Asia, Mexico, and South America, provides an experience that lives up to their tagline: Sushi, Tacos, Ceviche, & Fun.

Sumomaya is a chef-driven restaurant, and its seasonal cuisine introduces fresh, high-quality meals for any kind of customer. The menu features an array of delicious dinners, drinks, and desserts, complete with a bottomless brunch deal that can only be enjoyed during the weekend.

The chefs at Sumomaya recommend that patrons choose three to five dishes to enjoy or share with their table to maximize their experience and make the most of this extensive menu.

The dinner menu, which features lots of Gluten Free (or GF upon request) and Vegan options, starts with crudos and snacks. These sections feature the restaurant’s popular ceviches, aguachiles, and guacamole.

Starting with the crudos, the Ahi Tuna Tostada features a ‘D.F. Style’ chipotle aioli (D.F.= Distrito Federal, another term for the capital of Mexico: Mexico City) citrus ponzu, and crispy leeks. Prepare yourself for a generous cut of tuna resting upon a crisp tostada with sliced avocado.

Crispy calamari and shishto peppers are menu items seen at most Asian restaurants, but Sumomaya puts a unique twist on their version. The calamari is accompanied by a sweet thai chimichurri, as opposed to the traditional tartar sauce, and the peppers are garnished with a sweet soy and caramel sauce and sprinkled with bonito flakes, which are thinly sliced fish shavings that have intense flavor.

The guacamole offerings are some of the most unique and impressive I’ve seen in Arizona. Opt for the traditional guac or explore non-traditional flavors like the King Crab and mango, or a fan favorite, dried fruit and pomegranate.

If you’re ready to skip the appetizers and head straight to the main course, Sumomaya has some delectable Sea and Land entrees. The Chilean Sea Bass, Shaking Beef, and any bowl of noodles are ideal choices.

The sea bass is topped with miso glaze and lime and is pan-seared to perfection. The Shaking Beef is a plate of wok-fried beef tossed in dark soy and serrano-lime juice on top of a bed of greens.

You can’t go wrong with any of the noodle options simply because they are all delicious, but you always have stand out dishes. Those would be the Yakisoba, Spicy Crab, and Dan Dan Noodles. All are very flavorful and all great combinations of Mexican and Japanese cuisines.

Now, if you classify yourself as a certified baller, then this next feast is perfect for you. The “Baller Platter” is a real deal surf and turf meal. It’s excellent to split, and Sumomaya recommends you bring three of your closest friends or family members to indulge in this. It includes a 32 oz prime bone-in ribeye, 16 oz prime New York “Manhattan Cut,” wood-fired Maine lobster tail, and jumbo shrimp that are “appropriately garnished.”

Sushi is highly sought after at Sumomaya. There are 12 signature roll options alongside a menu of nigiri and sashimi.

If you’re in a “Fcuk It” mood, then the “Fcuk It” sushi roll is perfect for you, and if you’re looking for a kick and some spice, go for the Fuego roll. The first has King crab, caviar, Yamazaki marinated-A5 Miyazaki Wagyu, and 100 Yr Barrel aged Yamaroku Shoyu, a Japanese-style soy sauce. The Fuego roll is Yellowtail, white fish, serrano, cilantro, cucumber, white soy, yuzu, pico de gallo, and tajin.

Moving into Sumomaya’s bottomless brunch… get ready to have fun with friends or an early afternoon date. For $39, enjoy unlimited shared plates and desserts, plus one entree per guest, and for an additional $35, you can sip on Bottomless Bloody Marys, Mimosas, Margaritas, Micheladas, or Draft Beer.

The brunch share plates and entrees are unconventional but just as intriguing. The Pancake ‘Street’ Taco, Sumo Eggrolls, Pozole Ramen, and Korean Fried Chicken Torta will all leave you with a broad-ranging experience.

Sumomaya does a great job at bringing fresh, inventive meals and flavor combinations. Plus, they source some of their produce straight from boutique farmers in Arizona.

German Osio, owner of the Osio Culinary Group, which is responsible for local restaurants Kale & Clover and Local Bistro, partnered with Chef Lorenzo López to create this diverse menu, so I encourage you to switch up your palette and try something new.

And to reference the different cultures, cuisines, and the sign-out at Sumomaya, Thank you! Arigato! Gracias!