Zuma

This chef-curated tasting menu is available for the entire table with a minimum of two guests.

This is a curated selection of the chef's finest seasonal dishes, featuring high-quality ingredients prepared in the traditional Japanese style.

Premium Oscietra caviar served with traditional Japanese seasonings and a crispy seaweed rice cracker.

• 1oz$128
• 4.5oz$512

Young soybeans steamed in their pods and lightly seasoned with sea salt.

Chilled steamed baby spinach tossed in a savory, nutty sesame dressing.

Blistered shishito peppers served with a citrusy yuzu and sesame dipping sauce.

A traditional Japanese soup made with a mild white miso base, featuring soft tofu, seaweed, and fresh green onions.

Pan-seared dumplings filled with a savory blend of black cod and prawns.

Crispy fried soft-shell crab served with a side of wasabi mayonnaise.

Crispy fried calamari served with serrano peppers and lime.

A salad featuring crispy spicy tofu, fresh avocado, and a selection of Japanese herbs.

A fresh salad of avocado and asparagus tossed in a honey-lemon yuzu dressing.

A refreshing salad featuring fresh tomatoes, smoked eggplant, and smoked tofu, finished with a ginger-scallion dressing.

A refreshing salad featuring crab, avocado, and crisp mizuna greens, tossed in a savory sesame dressing.

Thinly sliced raw seabass served with yuzu, truffle, and salmon roe.

Thinly sliced, lightly seared tuna served chilled with spicy grated radish and a tangy citrus-soy sauce.

Thinly sliced yellowtail served with a spicy green chili relish, tangy ponzu sauce, and pickled garlic.

A chilled appetizer featuring diced salmon and tuna topped with premium imperial oscietra caviar.

Finely chopped medium-fatty tuna served with Oscietra caviar, black truffle, and a side of miso-flavored bread.

Thinly sliced lobster served with a black pepper citrus sauce and topped with premium oscietra caviar.

Crispy, deep-fried tiger prawns served in a light, golden batter.

Lightly battered and fried Chilean sea bass served with a savory, tangy dipping sauce.

Crispy tempura-battered rock shrimp served with a spicy citrus mayonnaise.

A selection of seasonal vegetables lightly battered and deep-fried until crisp.

Crispy, deep-fried Japanese sweet potato served with a savory sesame and chili dipping sauce.

Lightly battered and fried lobster served with a spicy citrus-soy dipping sauce and wasabi-infused mayonnaise.

• half$46
• whole$85

This chef-curated lunch set is available weekdays from 11:30 am to 3:00 pm.

A curated selection of seasonal dishes served in a multi-course format, designed for a efficient and refined midday meal.

A curated selection of chef-chosen dishes served efficiently for a midday meal.

Thinly sliced, lightly seared Wagyu beef served with a truffle-infused citrus soy sauce and fresh shaved truffles.

Pan-seared dumplings filled with Japanese Wagyu beef, served with a savory truffle-infused citrus soy sauce.

A 10-ounce Wagyu skirt steak served with a fragrant Japanese shiso herb sauce.

A bite-sized portion of Wagyu beef served over sushi rice, topped with crisp daikon radish and fresh black truffle.

A 40-ounce Wagyu tomahawk steak served with fresh black truffle and truffle-infused soy butter.

A premium Japanese wagyu striploin steak served with a spicy citrus soy sauce and yuzu-infused tahoon greens.

Black cod marinated in sweet white miso and grilled in a fragrant magnolia leaf.

A tender baby chicken marinated in barley miso and oven-roasted on cedar wood.

A traditional Japanese rice dish steamed in a clay pot with a variety of wild mushrooms, seasonal vegetables, and fresh truffle.

Roasted lobster prepared with a savory shiso-infused ponzu butter.

• half$46
• whole$81

Grilled chicken wings marinated in sake, seasoned with sea salt and lime.

Grilled chicken and spring onion skewers seasoned and cooked over an open flame.

Grilled scallops served on a skewer, topped with a savory blend of pickled plum, aromatic shiso leaf, and spicy cod roe butter.

Grilled beef and shishito pepper skewers served with a smoked chili soy glaze.

Grilled salmon glazed with teriyaki sauce, served with a side of pickled cucumber.

A whole branzino grilled over charcoal with sea salt and served with charred tomato.

A jumbo tiger prawn grilled over charcoal and seasoned with a zesty yuzu pepper paste.

Grilled Chilean seabass served with a savory green chili and ginger dressing.

Grilled Alaskan king crab served with a savory ponzu lime butter.

An 8-ounce rib eye steak served with a savory Japanese-style soy-based sauce and topped with crispy garlic.

A 24-ounce bone-in ribeye steak served with fresh truffle and a truffle-infused soy butter.

Charcoal-grilled beef tenderloin marinated in a sweet soy sauce with sesame and red chili.

Grilled shiitake mushrooms seasoned with garlic and soy butter.

Grilled jumbo asparagus served with a savory Japanese-style vinaigrette and toasted sesame seeds.

Grilled sweet corn seasoned with shiso-infused butter and a blend of Japanese spices.

A whole roasted potato seasoned with shiso-infused ponzu butter and sea salt.