Zuma (London)

Address 5 Raphael Street, SW7 1DL
Tel 020 7584 1010
Email info@zumarestaurant.com
Price £60.00 Wine £22.00 Champagne £40.00
www.zumarestaurant.com

Fritierte Tintenfischstücke…

 

…gedämpfte Sojabohnen mit Chili und Meersalz…

… Softshellcrab mit yuzu Dip, genial!!!…

…der Björn ( sous Chef ) schnippelt am Kobe rum…

…kurz gegrilltes Kobe Rind…der Hammer…

…marineirte Jakobsmuscheln mit Radieschen…

…dreierlei Sashimi vom Thuna und Seeigel, und dazu eisgekühlter Sake…das ist wie im Himmel…

 

Der Björn in voller Montur…

Once acquired, a Zuma habit is hard to break, so it’s no surprise that this glamorous restaurant remains the epitome of contemporary metropolitan dining. The stylish maple, granite & stone interior with its huge open robata grill & fabulous cocktail bar retains its wow-factor allure with an atmosphere that’s ‘buzzy & trendy without being too cool to care’. The odd disgruntled diner complains they’ve ‘had better service in Pizza Express’ but most ‘just love’ everything about this place & the food is always ‘superb’. A visit to this restaurant is never going to be easy on the pocket but if the new £96 tasting menu sounds expensive, rest assured that there are plenty of treats on the (slightly cheaper) à la carte too. Almost every starter pleases, from the homemade tofu & exceptional soft-shell crab with wasabi mayo to a refined sea bass with yuzu, truffle oil & salmon roe, though sashimi servings are meagre & sushi tastes surprisingly ordinary. Baked sea bream in sea salt with seaweed, garlic & ginger stands out among mains, though the truly decadent should splurge on lobster with spicy ponzu sauce or wagyu beef with soy & wasabi. The chocolate fondant is among the best in town but those with little room left for dessert may prefer to opt for an exotic sorbet – just like the overall experience here, they’re ‘always a treat’.

Chef: Rainer Becker

Not satisfied with the success of his groundbreaking Japanese restaurant Zuma, which he launched in 2002, German-born Rainer Becker went on to introduce the similarly inspired Roka in Charlotte Street in 2004. Both restaurants serve beautiful food in stunning surrounds backed by flawless service. In his formative years, Becker worked in hotels & restaurants in Germany before moving to Australia to the Park Hyatt hotel in Sydney & then the Park Hyatt in Tokyo. There for six years, he embraced Japanese cuisine, before moving to London to launch the Rib Room & Oyster bar at the Hyatt Carlton Tower. Keen to settle in London, he set about launching Zuma, then Roka, for which London diners are heartily grateful.

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