Zuma is the hotspot that has been at the top of everyone's list of places to "dine and be seen" since they opened their doors in late 2010. It's upscale and modern Japanese cuisine in a trendy environment with a laid back and easy going vibe.
The Venue
With six global locations; Zuma at the St. Regis Bangkok exudes sophistication with a contemporary appeal that is irresistible to the urban chic. Designed by Noriyoshi Mauramatsu from Tokyo, the restaurant successfully captures the essence of the elements of nature with contrasting textures of stone, wood, glass, and steel in a vibrant and warm environment. They boast no less than three open kitchen areas, including a traditional sushi bar and an aromatic charcoal robata grill. You will also find an ultra-luxurious private dining room decked out in red Thai silk, a sleek and contemporary lounge with comfy sofas adjacent to the see through wine cellar, and a unique air conditioned outdoor rock garden terrace where a live DJ sets the mood with sultry techno jazz.
The Cuisine
Guests are invited to dine "Izakaya style" (which allows dishes to be shared by a group or enjoyed individually) and are encouraged to create their own selection of sashimi instead of having predetermined sets. Another special touch is the fresh wasabi, which is grated at the table for a brilliantly authentic experience. Start your meal off with the crispy Fried Squid w/ Green Chili, Sea Salt & Lime and the addictive Edamame. The Zuma Salad of mixed leaves with asparagus, sweet tomatoes and barley miso maple dressing is also very bright and refreshing. My favorite dishes are the Yellow Tail Tuna Cheek with Lemon and Salt and the Seared Scallop with Apple Wasabi. The grilled tuna cheek is a masterful example of simple ingredients expertly prepared in a way that allows the tuna to take center stage and sing on the palette. Their signature Spider Roll w/ Soft-shell crab, Chili Mayonnaise, Cucumber & Wasabi Sauce is another highlight. For sashimi I recommend the sumptuous Chu Toro (semi-fatty tuna belly), the delicate Kinmedai which is a seasonally available golden eye bream from Hokkaido, the tender Spot Prawns, and the blue skinned Saba which is a pacific mackerel. According to Executive Chef Patrick Martens, seafood is flown in fresh twice a week from the world renowned Tsukiji Market for optimal freshness. Chef Patrick additionally recommends that sashimi be eaten from lightest in color to darkest in color so as not to overpower the palate. You may also enjoy the Hamachi which is sustainably sourced from a Japanese farm and the delectable Hote which is a sweet and tender scallop that is exquisite when paired with a crisp and fruity glass of Salomon & Andrew Sauvignon Blanc, Marlborough NZ, 2011. For dessert you must try the Jasmine Poached White Peach with Wild Strawberries & Peach Sorbet. It's not a traditional Japanese dessert, but it is a welcome respite from the typical chocolate molten cakes and creme brulees offered at far too many venues. It graciously adds a delectable cohesiveness to the overall meal.
The Verdict
Part trendy bar and hipster hang out; Zuma does not let you down on the food side of things. It's a nice balance between traditional and modern Japanese, and the different cooking stations ensure that there will be something that appeals to most everyone. Creative cocktails, an extensive wine cellar and a live DJ make Zuma a great place for dining or hanging with friends after work for drinks. Zuma is open daily for lunch and dinner and stays open until 01:00 (with a limited menu after 11pm). You should call ahead for reservations at +662 252 4707 or email reservations@zumarestaurant.co.th.
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