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852 3657 6388
Mon 12:00 ~ 14:30, 18:30 ~ 22:30
Tue 12:00 ~ 14:30, 18:30 ~ 22:30
Wed 12:00 ~ 14:30, 18:30 ~ 22:30
Thu 12:00 ~ 14:30, 18:30 ~ 22:30
Fri 12:00 ~ 14:30, 18:30 ~ 22:30
Sat 11:00 ~ 15:00, 18:30 ~ 22:30
Sun 11:00 ~ 15:00, 18:30 ~ 22:30
Takes Reservations
Accepts Credit Cards

Located in Hong Kong’s Central district, the financial hub of Asia, the stylish restaurant and bar Zuma adds a wonderful twist to the traditional izakaya culture. It doesn’t have a stiff-shouldered, formal atmosphere, but everything it handles, from ingredients to alcohol, is of the very finest quality. The interior of the restaurant is also very particular about details.

852 3657 6388
周一 12:00 ~ 14:30, 18:30 ~ 22:30
周二 12:00 ~ 14:30, 18:30 ~ 22:30
周三 12:00 ~ 14:30, 18:30 ~ 22:30
周四 12:00 ~ 14:30, 18:30 ~ 22:30
周五 12:00 ~ 14:30, 18:30 ~ 22:30
周六 11:00 ~ 15:00, 18:30 ~ 22:30
周日 11:00 ~ 15:00, 18:30 ~ 22:30


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Chef Rainer Becker, one of the founders, opened the first Zuma restaurant in London in 2002, having got the idea of izakaya culture from his experience of living for six years in Tokyo. Later, having spread to three continents, it opened in Hong Kong in 2007. The service offered in Hong Kong is based on the same concept as London. That concept is "authentic but not traditional," using high-quality ingredients served as simple dishes.

Head chef Oscar Luzon De Arcos is an 18-year veteran who has worked in several Michelin-starred restaurants in Spain. He first encountered the cooking methods of Japanese cuisine eight years ago and was attracted to the highly technical and delicate skills of cleverly manipulating the ingredients. He visits Japan once a year to study authentic Japanese cuisine.

Recommended from the menu is the roasted, seared tuna from Kumamoto, and the addition of red onion really brings out the taste of the delicate ingredients. The ever-popular wagyu uses products from Kumamoto and Miyazaki. Snow-aged beef from Niigata–aged by resting the meat in the snow under consistent humidity and temperature conditions–is prepared using a simple recipe of sprinkling with salt and grilling. "Cooking the finest quality food doesn’t have to be complicated," says the chef. In the bar area, they have high-quality Japanese whiskey, and it’s clear that they are particular about the quality of everything offered to customers.

創立人之一Rainer Becker主廚曾在東京居住6年,這段期間習得日本居酒屋的文化概念,並於2002年在倫敦開設了Zuma第一家店。而後進軍三大洲,香港的餐廳則於2007年開幕。香港的餐廳亦抱持與倫敦相同的理念來提供服務。這份理念即為「authentic but not traditional(正統卻不傳統)」,料理使用優質的食材,並用極簡式的擺盤來作呈現。

擔任大廚的Oscar Luzon De Arcos則是擁有18年廚師經驗的資深老手,並曾在西班牙多家米其林餐廳工作。8年前與日本料理的烹調技術邂逅,深受其在處理食材上細膩且高超巧妙的手法所吸引。每年都會造訪日本一次,研究道地的日本料理。

推薦的餐點為炙燒熊本鮪魚半敲燒,搭配紅洋蔥享用,便可完全品嘗到食材的細膩美味。受歡迎的和牛餐點使用熊本縣與宮崎縣所産的和牛。雪溫熟成的新潟雪室熟成牛(snow aged beef)則是在白雪中,使用固定濕度及溫度將肉品靜置熟成的和牛,採用簡單的烹調方法,僅撒上鹽巴再行燒烤,完美勵行「最高品質的食材便不需使用複雜的烹調方式」的原則。酒吧區也提供日本最高級的威士忌,由此便可看出這裡提供給客人的東西均非常講究品質。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.