Zuma London
Menu with Prices in the UK

Three-course weekday Knightsbridge lunch pairing miso soup and two starters with a signature robata or sushi main.

Curated sharing tasting menu (min. 2 guests) spanning cold sashimi, gyoza, maki rolls, spicy beef tenderloin, and dessert platter.

Zuma's pinnacle Knightsbridge feast featuring O-Toro, truffle sashimi, miso black cod, A5 Wagyu, and deluxe dessert platter.

Curated artisan platter of seasonal sashimi slices and hand-pressed nigiri from the cedar sushi counter.

Expanded sharing selection of premium tuna, yellowtail, Scottish salmon, sweet shrimp, and Hokkaido scallop sashimi and nigiri.

Steamed young green soybeans in the pod tossed with flaky Japanese sea salt (available spicy with chilli garlic).

Warm savoury fermented soybean broth with silken tofu cubes, wakame seaweed, and finely sliced scallions.

Lightly dusted crispy squid rings tossed in sea salt, shichimi chilli, coriander, and fresh pressed lime.

Crisp-fried chicken wings lacquered in sweet sake-soy glaze, flaky sea salt, and zesty lime wedges.

Delicate slices of hamachi yellowtail dressed in bright yuzu ponzu, pickled garlic, and spicy green chilli relish.

Tataki-seared wild akami tuna dressed in grated spicy momiji oroshi daikon and aged citrus ponzu.

Hand-chopped sashimi-grade salmon and tuna tartare dressed in sesame soy and served with crisp nori rice crackers.

Finely diced prime Japanese Wagyu dressed in black truffle miso, yuzu gel, and crisp lotus root chips.

Succulent soy-and-ginger marinated Japanese fried chicken thighs served with spicy chilli lemon dipping mayo.

Pan-seared artisanal dumplings stuffed with seared beef fillet and tender asparagus spears, finished in citrus soy.

Crisp-bottomed steamed dumplings filled with sweet black cod and chopped tiger prawn in pickled cucumber yuzu sauce.

Seasonal white asparagus spears dipped in whisper-thin tempura batter with yuzu anchovy mayonnaise.

Crisp golden Japanese kabocha pumpkin tempura wedges paired with fragrant yuzu-black truffle dipping sauce.

Bite-sized crispy rock shrimp tossed in spicy mayo glaze, yuzu zest, and toasted black sesame.

Crisp cucumber, creamy Hass avocado, and toasted sesame seeds rolled in seasoned sushi rice and roasted nori.

Fresh Scottish salmon and avocado rolled with crispy tenkasu tempura flakes and fresh kizami wasabi.

Sweet Alaskan snow crab, ripe avocado, cucumber, and bright orange masago fish roe.

Chopped yellowfin tuna folded with green chilli, spicy house mayo, spring onion, and crunchy tobiko.

Crisp fried softshell crab rolled with chilli, avocado, cucumber, and zesty wasabi tobiko mayonnaise.

Two hand-pressed nigiri fingers of buttery fresh Scottish salmon brushed lightly with aged nikiri soy.

Two classic nigiri pieces featuring vibrant red lean tuna loin over warm vinegar-seasoned rice.

Sweet raw Hokkaido sea scallop nigiri finished with a squeeze of yuzu and sea salt.

Prized melt-in-the-mouth bluefin fatty tuna belly nigiri scored lightly and kissed with aged soy.

Binchotan charcoal-grilled chicken wings seasoned simply with sea salt and fresh lime.

Tori negima yaki—juicy chicken thigh pieces alternated with sweet charred Japanese baby leeks and yakitori glaze.

Gyu no kushiyaki—seared beef tenderloin skewers brushed in sweet soy, roasted garlic, and red chilli.

Charcoal-grilled sea bass fillet finished with smoky blistered tomato and fresh ginger relish.

Crisp-skinned Scottish salmon fillet lacquered in house teriyaki glaze and served with pickled cucumber.

Charcoal-seared lamb cutlets marinated in spicy Korean-Japanese aromatics with smoky hatcho miso tofu.

Succulent acorn-fed Spanish Iberico pork seared crisp on the robata with bright citrus-chilli yuzu kosho paste.

Prime marbled ribeye grilled over white binchotan charcoal and sliced with savoury onion-soy wafu sauce and fried garlic.

Seared tenderloin fillet glazed in sweet soy, fiery red chilli, and fragrant toasted sesame seeds.

72-hour sweet saikyo miso-marinated black cod roasted in aromatic hoba magnolia leaf.

Sweet giant king crab legs chargrilled over binchotan coals and basted with citrus ponzu lime butter.

Highest-grade marbled Japanese A5 Wagyu seared tableside on hot stone with fresh wasabi and truffle salt (min. order applies).

Tableside earthen kamameshi pot of dashi-steamed Japanese rice with wild forest mushrooms and freshly shaved black truffle.

Chilled goma-ae blanched baby spinach leaves coated in rich roasted white sesame sauce.

Blistered sweet Japanese shishito peppers brushed with smoky sweet soy and katsuobushi bonito.

Sweet corn cob charred over charcoal and brushed with melted shiso-herb butter and sea salt.

Fluffy glossy short-grain Japanese steamed white rice.

House-brewed citrus yuzu ponzu dipping sauce or wheat-free aged tamari soy.

Aromatic fermented green chilli-yuzu paste and creamy fresh grated wasabi emulsion.

Ketel One vodka shaken with house rhubarb-infused sake, fresh passionfruit, and bright lemon.

Belvedere vodka and Tanqueray gin stirred crisp with aromatic fresh green shiso leaf and lime cordial.

Toasted-rice infused Suntory Hibiki Harmony whisky layered with pear sake and sparkling roasted hojicha tea.

Alcohol-free botanical spritz blending tart hibiscus flower, pressed yuzu citrus, and sparkling soda.

Chilled cold-pressed fruit juice poured over hand-carved crystal bar ice.

Chilled soft drinks and Japanese-inspired sparkling citrus mixers (Zero options 1 kcal).

Pure low-mineral glacial table water bottled in Norway.

Traditional loose-leaf Japanese green tea, ceremonial matcha, or nutty roasted hojicha brewed tableside.

Warm matcha and banana sponge paired with coconut ice cream and rich peanut toffee caramel.

Crisp dark chocolate praline layered with hazelnut feuilletine and savoury-sweet coffee miso ice cream.

Warm toasted pecan tartlet layered with Okinawan black sugar kokuto caramel, crisp wafer, and sweet potato ice cream.

Whipped white chocolate yuzu cremeux paired with fresh macerated strawberries and fragrant jasmine tea ice cream.

Daily churned Japanese flavours including black sesame, matcha, coconut, and yuzu or mango sorbet.

Gentle child-friendly portion of steamed Japanese rice with mild sweet teriyaki glazed salmon fillet and cucumber.