2013-11-25

Consummate modern Japanese cuisine plus Japanese-accented cocktails at acclaimed Bangkok restaurant



 

Zuma restaurant in Bangkok recently celebrated its second anniversary, its modern Japanese cuisine and glamorous bar and lounge continuing to attract a fashionable clientele of both local residents and international visitors. The original Zuma restaurant launched in London back in 2002, and more than a decade on continues to set the benchmark for modern Japanese dining- with further Zuma restaurants subsequently established in Hong Kong, Miami, Istanbul, Dubai, and Bangkok.

The Zuma aesthetic channels the culinary and design traditions of Japan, interpreted into a modern, stylish dining and drinking experience. In Bangkok, Zuma is located in an expansive ground level indoor and outdoor space at the front of the prestigious- St.Regis Bangkok, its hallmark striking interiors- extensively crafted from raw granite and reclaimed wood- exuding a luxurious yet relaxed sophistication.

Cooked at the dramatic open kitchens in front of diners, the Zuma cuisine offers a wide selection of Japanese dishes that are designed for sharing in an unstructured sequence, with sublime signature dishes from both the robata grill and sushi counter the highlights. Under the direction of acting head chef Satoshi Onuki, a veteran of cooking stints at Zuma kitchens in both London and Hong Kong, the culinary team in Bangkok masterfully combine authentic Japanese cooking techniques with modern interpretations and intriguing ingredient combinations creating some exquisite flavour discoveries. Menus are regularly refreshed with new dishes featuring both seasonal ingredients and new flavour innovations.

Equally alluring at Zuma is the vibrant bar and outdoor terrace (uniquely air conditioned)- with the impressively curated selections of premium sakes, wines and sumptuous Japanese-accented cocktails making the bar a destination in its own right. The laid-back sophistication of the lounge and bar melds sublimely with the exemplary drinks program and DJ’s music to create an attractive venue for socialising and relaxed conversations.

Zuma Bangkok is open daily for both lunch and dinner, with the lounge and bar open late on weekend nights. Regular promotions include weekday happy hours between 3pm and 11pm, and Ladies cocktail nights on Thursdays between 9pm and 11pm. Also check the Zuma Facebook Page for special events and promotions.

 



 

Selected new dishes from the Zuma kitchens



Black cod and prawn gyoza      เกยี้ วซา่ ไสป้ ลาแบล็คคอ้ดและกงุ้

 

Sweet corn with ponzu lime butter      ขา้วโพดหวานยา่ งซอสเนยพอนซู

 

Pumpkin and shishito peppers with sansho honey butter   ฟักทองและพรกิชชิโิตผัดเครอื่ งเทศญปี่ ่นุ และเนยน ้าผง

 

Zuma acting head chef Satoshi Onuki (R)- preparing dish at sushi counter

 

Spicy scallop maki      ขา้วหอ่ สาหรา่ ยไสห้ อยเชลลป์ รงุ ซอสเผ็ดพรอ้ มดว้ยเกล็ดเทมปรุ ะ

 

Saba nigiri    ขา้วปั้นหนา้ปลาซาบะพรอ้ มดอกขงิพอนซู

 

White fish and shiso       เทมปรุ ะปลาเนอื้ ขาว

 

Selected new signature cocktails

zuma shooters
aka: gin, vodka, strawberry and lychee
midori: light rum, dark rum, green tea syrup and apple juice
sora: dark rum, blue curacao, yuzu juice and pineapple syrup
orenji: japanese whisky, amaretto, triple sec and orange juice

 

Zuma pisco sour- peruvian pisco shaken with coconut, mandarin, lime,
egg whites and green tea garnish

 

Dragons den- muddled mint, lychee and apple with bombay sapphire gin and
lichiko mugi shocu

 

 

Zuma Bangkok- modern Japanese izakaya

Address: G/F at The St. Regis Bangkok Hotel & Residences, 159 Ratchadamri Road.  Bangkok 10330  Thailand
BTS: Direct walkway access from Ratchadamri station; & valet parking at entrance
Reservations: +66.2252 4707
Website: www.zumarestaurant.com
Facebook Page:   www.facebook.com/ZumaBangkok
Opening hours:
Zuma Restaurant : Monday to Sunday   Lunch 12:00 ~ 15:00     Dinner 18:00 ~ 23:00
Zuma Lounge and Bar: Sunday to Thursday 11:30 ~ 24:00  Friday & Saturday 11:30 ~ 02:00

Previous review articles on Zuma Bangkok- December 2011 / November 2012 / January 2013

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