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‘An absolute trendsetter for years’, the Chelsea mother ship of the now-global Zuma brand is much more than a restaurant with its fizzing mix of world-class contemporary Japanese food, thrillingly
sexy, postmodern design, jet-setting vibe and a direct line to the smart money. The interior is a gleaming Zen-like amalgam of glass, steel, polished granite and blond wood, with a maze of
industrial ducting over the ceiling and a riotous bar/lounge for glamorous saké guzzlers. Watch as the chefs nimbly slice raw fish for top-drawer sushi and sashimi or check out the sizzling glories
of the robata grill. Explosive flavours, intensity and subtlety are a given as the kitchen sends out sea bass with yuzu, truffle oil and salmon roe, spicy beef tenderloin with sesame, red chilli
and sweet soy or miso-marinated chicken roasted on cedar wood. Expect to pay handsomely for the pleasure of visiting this fabulous celebrity playground – but living the high life is all part of its
The superlatively clean flavours of Japanese cuisine render me as submissive as the stereotype – I am undone. With a bias as heavy as this to satisfy, my palate leads me towards the aggressively hyped Zuma. Moored in Knightsbridge, Zuma is littered with a clientele of suited older men and vacant, artificially orange girls-for-rent. Forging a path through this coiffed mass, we find ourselves seated in a slick, blond wood and frosted glass interior.
Like the room, the menu is dominated by items cooked over the Robata grill. The best of these is a whole lobster, roasted with garlic and floral hojisu-infused butter. Matching this in flavour is a fillet of seabass with flame-licked skin covering supple flesh... More from Wrap Your Lips Around This »
Around 11 years ago a German chef - Chef Rainer Becker, and his Indian business partner opened a super trendy & Modern Japanese restaurant – Zuma. Rainer Becker spent six years in Tokyo where he studied the secrets of Japanese cuisine. Was he in search of the secrets of Japanese cuisine? or its place in Japanese culture maybe? what I would call “The Tao of Japanese cuisine” (道- Dô. or the term Tao means “The Way”, “path” or “principle”). Did he find Enlightenment? Or rather the principles that fuse the esthetics and basic principles of Japanese cuisine with modern western culinary demands, a “needs” for Japanese food with a modern twist to fit contemporary tastes of modern restaurant goers. (As a matter of fact Zuma is now established as a global brand, with openings in Hong Kong, Dubai & Istanbul).
Zuma is about fashion, see and be seen, glamour, and celebrity, but above all it is committed to top notch cooking which they call: contemporary Japanese food.... More from WINE FOR SOUL »
Zuma is one of those places in London surfing on the wave of Japanese trendiness. Not far from Harrods, it attracts wealthy Knightsbridge customers while its sister restaurant Roka in Canary Wharf is dedicated to business diners. In terms of service, you will be immediately impressed by the sheer number of waiting staff, who do a good job at making you feel special. But don’t be fooled, on a busy day you’ll be regularly reminded when the table has to be given back... More from vialaporte »
Quite possibly the coolest restaurant in London. With its celebrity clientele and glamorous Knightsbridge location, you can see why the “it” crowd come flocking every night. But not only that, Zuma is contemporary Japanese food at its finest... More from My Friends Recommend »
Finally we get to try Zuma London - it was by luck really as after being told that it was difficult to get a table at short notice, we actually got one for lunch within 48 hours! All excited after being told by some that they thought it was far better than Nobu, I hurried along to meet my lunch companions, family, to see what all the buzz about Zuma London was about. I thought I’d put a picture up of what you would not normally see, the wall full of bottles which was one of the views I had at my table, as an interior shot of Zuma London... More from ytTastes »
Rainer Becker's hyper-trendy Zuma was a truly cosmopolitan affair when it opened in 2002: a German chef with an Indian business partner selling Japanese food to London diners. Becker began his career working in Germany's finest restaurants, before touring the world with Hyatt hotels. He arrived in London via Sydney & Tokyo, where he spent six years immersed in local cuisine & culture. After launching the Rib Room at London's Hyatt Carlton Tower (now the Jumeirah Carlton Tower), he branched out on his own in 2002 with Zuma, following it up two years later with Roka. Meanwhile, Zuma is establishing itself as a global brand, with openings in Hong Kong, Dubai & Istanbul.