Contemporary Japanese Cuisine
Dubai, United Arab Emirates
Cuisine Style: Japanese
Average Price: $$$$$
Overall Rating: 5/5
Dined in: August 2015
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
A. Refaie Othman
Proprietor / Manager:
Rainer Becker
Normally when I dine at a restaurant that is listed in one of the top 100 of the world, I take extra time and extra scrutiny to that restaurant to see if it belongs on such said list based on my opinion. I started years ago by visiting and following the San Pellegrino List, where Zuma ranks number 88 in the 2015 rating. Then about four years ago I began to realize that the Pellegrino list was very regimented, and didn’t leave room for change as there were many other fine restaurants that never made their list. So I looked at other top 100 lists which broadened my horizons on fine dining even further. For my personal best, the restaurant has to hit with high marks in several categories beyond ambiance and food, but also customer service, plate presentation, mixtures of flavors, originality, wine pairing, and staff knowledge. I don’t even include price anymore, because once a restaurant jumps on the top 100 list, the price goes up tenfold. Zuma has restaurants in London, Hong Kong, Istanbul, Miami, Bangkok, Abu Dhabi, Datça Peninsula, New York, Rome, Las Vegas, Phuket, and Bodrum Palmarina. Of all of these locations, the Zuma in Dubai hits two lists. The first being in the top 100, and #44 on the best 50 bars in the world list. Does it deserve those rankings? We shall see….
Menu:
- Small Dishes
- Sushi and Sashimi
- Robata
- Zuma Dishes
- Desserts
- Ebisu Lunch Menu
Zuma is located in the Dubai International Financial Center at the heart of the city and in the vicinity of the world's tallest building, the Burj Khalifa. They follow the Japanese Izakaya style of dining, where the food is served to share. The dishes are steadily brought to the table creating an informal yet sophisticated style of eating and drinking, with a contemporary twist. The design was created by Tokyo based Noriyoshi Muramatsu of Studio Glitt, formerly of the world-renowned design house, Super Potato. Zuma Dubai’s theme is to balance the six elements of fire, earth, water, air, wood, and iron to achieve harmony. The restaurant showcases hand-carved granite counters, salvaged rusted-steel walls and a bamboo sculpture, created from 450 wires and 350 bamboos, which transcends the central void. The Zuma bar and saké lounge take on another dimension, with an eclectic mix of guests.
Izakaya, loosely defined is a casual after-work Japanese drinking establishment that serves food to accompany the main highlight…drinks. This was also the first restaurant I had ever been to where the food courses were decided based on the drinks that you ordered. Now if you wanted to be more western in your style and not do the Izakaya, then yes you could order your food, they have a few cocktails or a bottle of wine. Since I was more of a wine drinker, and the only cocktails that I really enjoyed were Single Malt Scotches, then this would be a very interesting experience, where I would let the bartender decide for me based on what my taste and flavor profiles were apt to enjoy. From there, the chef received my drinks and based the tasting menu accordingly. Just as a warning, when you let the bartender decide, you alcohol bill which is already much higher because you are in an Islamic country, it will skyrocket like my bill did.
I arrived by taxi, and the only entrance was the car park with valet and security attendance. Once my reservation was confirmed, I was allowed into the elevator and taken to the appropriate floor. Upon exiting, and a secondary confirmation of my reservation, I went to the main bar, since I was still early and the main dining had not yet opened. I was escorted down the main hall seeing the saké bar on my left and the main cocktail lounge further on the right side. The saké bar was awarded the #44 best bar in the world out of 50 on the Forbes list for 2015.
The bar was “L” shaped, and three feet above it hung two shelves of glass also in the same “L” shape with different saké bottles on display. To the back of the bar along the wall were assorted saké, wine, and other premium cocktail selections, all nicely organized. The small seating area consisted of around six cocktail tables, and unfortunately, it was a smoking area, which for the next twenty minutes until the dining room opened, it did not make for a pleasurable experience. By the time I sat, my clothes smelled of cigarettes, and the other lounge also was smoking, giving me nowhere to relax and enjoy my cocktail, unless I felt like standing next to the elevator and Maître d area. I have nothing against those people who wish to smoke, but like in other countries, Dubai restaurants would go along way if they had an area away from smokers that didn’t let the foul odor or smoke in so that we can enjoy our drinks as well.
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| The bar |
As I reviewed the cocktail list and asked for recommendations, as I was not used to the Izakaya concept, so the bar started me off with a Seimei Sour cocktail infused with smoke, topped with a Japanese berry garnish, and a Yamamomo cherry. Though shaped like a common cherry it is actually a mountain peach from the (Yama, “mountain”) 桃 (momo, “peach”).
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| Seimei Sour cocktail |
As I enjoyed the beverage, taking risks and allowing the bar to choose, I found it to be quite a surprise and enjoy all of the cocktails that I would be drinking that night. Two tables down from me there were three men, German-based on a conversation that normally I would not have even remembered from the experience of the evening, except for the fact that they were drunk idiots doing Hitler salutes, charming let me tell you. Around that time Mike, the Assistant Manager introduced himself, and as we got to chatting, discovered he was from Chicago and we talked about the city and the dining scene.
I was then escorted back towards the elevators, where the room opened up to a balcony where we were on the top level with the main cocktail lounge on the far side, all overlooking the main dining room with the sushi and robata bars below us. I walked down the stairs to that level, seeing a more private dining area further ahead and was sat at the robata sushi bar. There were three sushi chef’s attending the bar, and let me tell you that for the next three hours whether it was my food or other tables, I had a blast watching them perform from flipping knives in the air, to intricately putting plate presentations together.
From when I arrived they saw that I had my camera and specifically mentioned that photography was not allowed. By the time I had seated at the sushi and robata bar, the management had googled my name, confirming my employment based on my email title and welcomed me to take as many pictures as I wished to take. Sometimes working in the food industry plus doing restaurant and wine reviews does pay off in positive ways, but takes away from how the restaurant really does. Once they are aware you will write about them, they tend to give you free food and put on a show that they may not do with other guests.
The menu was presented offering a variety of small starter plates, sushi, and sashimi, robata, plus main dishes most of which were all Japanese with the exception of a few Korean style plates. Of course, I wanted the chef to choose, and the menu did not have a price tag. The old saying is “if you have to ask the price, then you can’t afford to eat there.” I saved for a good few months to pay for the meal and knew that the average cost would be between $150 to $350 US Dollars. I was shocked when the bill came back over $600.00. Again never let the bartender decide your cocktails, they choose top-shelf every-time. The food was fantastic, but even I had to say that the price tag was way too high, which did affect my decision in the overall rating for this restaurant. I dined at the number one rated restaurant in the world Alinea, and with a fifteen-course meal plus a premium Sommelier wine selection with each course, my bill before gratuity was under $600 US Dollars. Here at Zuma, I would have eleven courses (one free of charge as it was experimental and they wanted me to try it) with two cocktails and a saké, but spent $637.00.
My first two courses came from the starter menu beginning with a fried edamame with red chili sauce, which I would keep and nibble on over a period of the next three course selections. I also enjoyed the second cocktail at this time, a Japanese whiskey sour.
For the second course from the starter menu, I received the “hamachi usuzukuri pirikara, ninniku gake,” which was a sliced yellowtail, cut into seven pieces with green chili relish, a citrus-based ponzu sauce, and pickled garlic. The dish was garnished with some aubergine eggplant and green leaves.
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| Yellowtail Hamachi |
The next course, from the robata menu, was the “Suzuki no shioyaki,” which was a salt grilled sea bass with burnt tomato and ginger, sliced into six pieces. A very flaky and tender dish perfectly seasoned and mouth-watering from the first bite to the last.
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| Salt grilled sea bass |
Course number four was the second best dish that I had of the eleven courses; wagyu beef tataki with truffle ponzu and shaved winter truffle. This course was not listed on the menu so as far as the Japanese title, I have no idea, but the dish was very good. I am a sucker from truffles, and to put them on a nice cut of steak, what could be better?
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| Wagyu beef tataki |
Before the fifth course, I switched from cocktails to saké, prepared at the perfect temperature. This course was called the dynamite spider roll which was a soft-shell crab, with a side dish of chili mayonnaise, cucumber, and an orange wasabi tobiko sauce. My wife and I are big fans of sushi, and we never get tired of eating it.
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| Soft-shell crab |
Course number six was a premium Nigiri selection. Nigiri is a specific type of sushi consisting of a slice of raw fish over pressed vinegared rice. Whereas Sashimi refers to just slices of very fresh fish or meat served raw, often over a bed of shredded daikon radish. The dish came with eight varieties of Nigiri over a bed of two leaves of nori, starting with Otoro which is the most desired part of the fatty belly of a tuna. The next selection on the plate was Anago a freshwater eel, but also can be saltwater as well; a Shima Aji which is a striped jack mackerel; a Tajiuo which is a hair tail cutlassfish. Nigiri number five through eight were as follows to finish the plate; Akami which is one of three main cuts and the cheapest of a red meat tuna. Number six was a Kampachi or an amberjack fish. Number seven was an Akagai or bloody surf clam and number eight on the dish was a Kimidai or a red Japanese snapper.
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| Nigiri |
Course number seven was a sushi wagyu gunkan, five pieces of wagyu beef sushi over a bed of nori topped with sevruga caviar. This was the final dish being served from the sushi and sashimi menu.
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| Wagyu beef sushi |
The next two courses were severed from the main dish section starting with the “gindara no saikyo miso yaki” or a miso marinated black cod wrapped in a hoba leaf. This was a very flaky, mild white fish filled with great flavors, and wonderfully rustic with its presentation.
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| Miso marinated black cod |
Course number nine was the “gyuhire sumibiyaki karami sauce zuke” which was a spicy beef tenderloin with sesame, red chili, and sweet soy. This was my favorite dish of the night tying in a close first with the Nigiri platter. The beef was cooked to a medium-rare temperature, and melted in my mouth; it was so tender that it fell apart with a fork.
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| Spicy beef tenderloin |
I enjoyed a nice cocktail while I rested and digested the tenderloin course, but after a small rest the tenth course came out. This course was a Japanese sweetcorn smothered in a shiso butter. Normally I rarely order or eat corn whether I’m in a restaurant or at home. Eating anything that does not have any nutritional value and something comes out the exact same way it went intends not to appeal to me.
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| Japanese sweetcorn |
Dessert:
Course eleven was a dessert plus a bonus, starting with a special chocolate, topped with the Zuma logo and a side of vanilla bean ice cream and a tuile garnish.
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| Special chocolate |
Before the final bonus dessert was brought to the table, I was escorted to tour the entire restaurant, to include the kitchen and have a ‘one on one’ with Executive Chef A. Refaie Othman. Once back at my seat the pastry chef presented a dessert that was in trials and a possible addition to the menu, so it was an honor to sample it and found it to be much better than the first dessert from the previous course. Overall for the evening, it was very enjoyable. The variety of cuisine changes while still maintaining the standards and culture of Japan was an experience I will not soon forget.
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| Bonus dessert |
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Other Noteworthy Japanese Cuisine Articles & Restaurants:
5A5 Steak Lounge Modern Japanese steakhouse with chic design in San Francisco, California
Ambrosia Japanese restaurant & saké bar with sushi in Key West, Florida
Basil Asian Bistro Pan-Asian favorites from China to Vietnam with sushi specials in Canton, Ohio
Blue Fugu Japanese Steakhouse Table-side Hibachi with a sushi bar in St. Pete Beach, Florida
Junsui An eclectic taste of Asia with buffets at the Burj Al Arab Hotel, Dubai, UAE
Morimoto Asia Japanese and upscale Pan-Asian fare with sushi at Disney Springs Orlando, Florida
Osaka Sushi & Thai Restaurant Thai and Japanese fare including sushi in Seminole, Florida
Sushi Sleek Japanese eatery with sushi/sashimi at The Grand Hyatt Dubai, UAE
The Lemon Grass Casual fusion of Thai and Japanese with tapas portions in St Petersburg, Florida
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Dubai restaurants and articles on Wine Dine and Play:
|
Turkish culinary journey with an eclectic European twist
Plaza Versace Hotel, Dubai, UAE
|
Authentic churrascaria-style dining
Palm Island, Dubai, UAE
|
Contemporary Middle Eastern and Levant buffet at Hyatt Park Hotel Dubai Creek, Dubai, UAE
|
|
Traditional British seafood spot
DFIC, Dubai, UAE
|
A walk into the Piemonte with a contemporary twist
DFIC, Dubai, UAE
|
Blend of Argentinean & Brazilian cuisine
Dubai Marina, Dubai, UAE
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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10
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10
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0
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Food quality
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10
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8
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2
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Plate presentation
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9
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9
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0
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Customer service
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8
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8
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0
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Alcohol and other beverages
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10
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9
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1
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Total regular points awarded
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47
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44
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3
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Total percentage Before Bonus
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0.936170212765957
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“Wow” factor BONUS
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5
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4
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0
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Total bonus percentage
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0.0851063829787234
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Total percentage with a bonus for the final star rating
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1.02127659574468
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Stars Awarded (see chart below)
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0 - 5
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5
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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5 of 5 Stars:
102% Rating with a 4 point “wow” bonus
An Extraordinary Dining Experience
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Wine List:
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Conservative dining
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Cuisine style:
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Japanese
Allergen or dietary accommodations:
Gluten-Free, Halal, Low Carb, Organic, Pescatarian, Vegetarian Options
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Reservations:
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Required
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Business casual to Smart casual attire
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Trendy, Lounge, Business parties, Hotspot, Great bar, Good for special occasions, Classy, Upscale, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet
validated parking with a receipt
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium
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Smoking:
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Nonsmoking restaurant but WARNING: a smoking lounge and bar
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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Emirati Dirham (AED)
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د.إد.إد.إد.إد.إ
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United States Dollar (USD)
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$$$$$
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Great Britain Pound Sterling (GBP)
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£££££
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Canadian Dollar (CAN)
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$$$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€€€€
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Alcohol prices:
$135.00 USD
Zuma:
Gate Village 06
Dubai International Financial Center (DIFC)
Podium Level, Sheikh Zayed Road
PO Box 506620
Dubai - UAE
Contact Information:
Restaurant website:
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Maître d or host:
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+971 4 425 5660
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Online reservations
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Email Contact:
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Serving hours:
Dubai Standard Time
(GMT, Zulu, or UTC + 3:00)
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Lunch: Mon-Sun
12:30 pm - 3:30 pm
Dinner: Mon-Sun
7:00 pm - 12:00 am
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Social Media
&
Accolades:
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Forbes 50 Best Bars 2015
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
Refined and elegant creole fare since 1880
New Orlean’s, Louisiana, USA
|
Old-world classic Italian & Mediterranean
New Smyrna Beach, Florida, USA
|
Country-style local ingredients w/French flair
Constantia, South Africa
|
Other Pictures:
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| Bar/lounge |
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| Lounge |
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| Mixologist |
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| Place setting |
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| Robata Bar |
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| Dining Room |
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| Kitchen |
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| Edamame |
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| Saké |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
