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.

One ounce of Oscietra caviar served with traditional Japanese condiments and a crispy seaweed rice cracker.

This 4.5-ounce serving of Oscietra caviar is accompanied by traditional Japanese condiments and crispy seaweed rice crackers.

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.

This curated chef's selection lunch menu is available on weekdays from 11:30 am to 3:00 pm.

This curated chef's selection lunch is available weekdays from 11:30 am to 3:00 pm.

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 a truffle-infused soy butter.

This premium Japanese wagyu striploin steak is served with a chili ponzu sauce and yuzu tahoon, with a minimum order of 4 ounces.

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.