When a restaurant carries the weight of a global legacy, expectations are naturally sky-high. And yet, some places not only meet those expectations, they exceed them easily and effortlessly. That’s the feeling you get after a quiet evening at Zuma, the famous Japanese izakaya in Abu Dhabi. Eleven years later, the restaurant continues to thrive with a clear and simple philosophy: impeccable consistency and an unwavering commitment to the guest experience.
Zuma is not a traditional izakaya, but it is deeply inspired by the spirit of one. “Zuma actually means moving away from the traditional,” explains a representative of the restaurant, adding: “It’s a Japanese izakaya, but not in the conventional sense. Izakaya is a casual drinking establishment, where most traditional izakayas are drinks with bites that arrive at the table. Ours is very inspired by that, but it’s not exactly the same.”
Central to Zuma’s charm are its three kitchens, each with a different role to play. There’s the Robata Grill, inspired by Japanese fishermen who lit small fires on their boats to cook their fresh catch. Next comes the Sushi Station, where delicate pieces are crafted with precision. And finally, the main kitchen, home to many of Zuma’s signature dishes.
The best sellers here reflect the diversity of their guests. “Many of our local guests like the whole roast potatoes, our signature steak, spicy beef tenderloin and sweet grilled pork,” the team says. “A more Western demographic prefers new-style sushi or sashimi with a little sauce. The menu is varied enough that everyone can have their own experience.”
Behind the kitchen is Pawl Kazanowski, a Polish chef with extensive experience in Asian cuisine. The brand’s global DNA can be traced back to its founder, Rainer Becker, a German chef with Asian culinary experience. He opened the first Zuma in London in 2008. Since then, the brand has expanded to more than 30 locations around the world, including pop-ups. “Japan will open soon in Hokkaido,” the team shares. “In the UAE, there will soon be two or three in Dubai and one in Abu Dhabi.”
So what sets this particular Zuma apart from other restaurants in the city? The answer comes without hesitation. “Guest experience comes first, followed by consistency. Everything from the ingredients the chefs use to the cutting of the ice is absolutely important. There’s no second place to that,” says the hotel spokesperson.
That uncompromising approach extends to sourcing as well. Ingredients are sourced from around the world: black cod from Alaska, Chilean sea bass from South America, soft shell crab from Myanmar, sweet corn, fresh wasabi and premium fish from Japan. “If we cannot obtain the specific ice for our drinks, we would rather not serve the drink than reach an agreement,” they add.
The experience does not end at the table. Zuma’s environment is a careful composition of wood, glass, steel and stone. Every element is intentional, even the rocks behind the kitchen. “Those were brought in specifically. One of our locations in Saudi Arabia delayed opening because their stones were taking forever to arrive,” the spokesperson laughs. “They refused to open until they had them.”
At full capacity, the venue can seat between 130 and 140 people, just the right number to maintain intimacy and attention. “If the place is too big, people can get lost. Here, if there is a delay, we can talk to all the tables. That makes a difference,” says the spokesperson.
The proof is in the experience. Locals and visitors alike continue to return, some with hundreds of visits over the years. “Consistency is everything,” says the spokesperson. “If someone who’s been here hundreds of times tells us something doesn’t taste the same, we take it very seriously. We’d rather not serve something than serve it below our standard.”
That philosophy also extends to vegetarian guests, who are often overlooked at Japanese dining. Even a simple salad here is bursting with tangy lemon, crunch and flavor. A small bowl of beans with garlic and chili can surprise and delight.
In the end, Zuma’s magic is not in a single element. It is in the harmony of many: the food arriving just when it should, the crunch of the Robata grill, the hum of conversation, the glow of the bar on a Friday night. It is a space where craftsmanship meets care. As the spokesperson sums it up: “You have to be able to take care of the people who choose to come to your place. Consistency and guest experience go hand in hand. One affects the other.”
Eleven years later, Zuma Abu Dhabi continues to prove just that, night after night.