Tender rock shrimp in a delicate tempura batter, fried until golden, then tossed with a house-made creamy spicy sauce (mayo-based with sriracha heat and a touch of umami). Finished with sesame seeds and fresh scallion. The texture contrast—crispy exterior, tender shrimp, creamy sauce—is the appeal. Multiple reviewers say this is the perfect 'craveable' small plate that complements the more refined dishes.
Tips from diners
Ask your server about the heat level—the creamy sauce carries sriracha kick. It's present but not overpowering.
The most famous dish at Zuma globally—black cod fillet marinated in a blend of white miso, mirin, and sake for days, then baked gently until the fish is butter-soft and the miso glaze caramelizes. The sweetness of the glaze contrasts with the fish's natural richness. Reviewers from multiple continents cite this as the dish that convinced them Zuma deserves its reputation. The kitchen has made it the same way for 17 years.
Tips from diners
This dish is non-negotiable on your first visit—it's why the restaurant exists. The kitchen executes it flawlessly every time.
Pair with the house sake selection or a white Burgundy. The sommeliers understand how sweetness in the miso interacts with wine.
Simple preparation that demonstrates how seasoning can elevate a basic ingredient: fresh edamame beans steamed, then tossed with umami-rich miso butter and toasted sesame salt. The result is savory, nutty, and addictive. Reviewers often order this as a casual starter while browsing the full menu—it's unpretentious but made with care.
Tips from diners
Order this while deciding on mains—it's a light, satisfying way to start without filling up.
Paper-thin slices of fresh yellowtail topped with a small amount of garlic puree, bright jalapeño slices (heat present but controlled), and a cilantro garnish. Served with a light citrus-soy dipping sauce. The simplicity lets the fish's sweetness shine through while the jalapeño adds bite and freshness. Reviewers note this as a perfect example of Zuma's technical control—the garnishes never overpower the fish.
Tips from diners
Good entry point to sashimi if you're unfamiliar—the light garlic and jalapeño add flavor and heat without raw fish intimidation.
Wagyu strips or cubes threaded onto skewers and grilled over an open robata flame until the exterior is charred and the interior stays rare. The fat renders, adding richness and smoke. Served with Zuma's signature robata sauces (a blend of spice, umami, and sesame notes). The simplicity lets the beef's quality shine—the charcoal flame is key to the final taste.
Tips from diners
Request rare. Wagyu fat renders at rare and becomes dry if cooked past medium-rare.
Zuma Dubai opened in 2008 and quickly became the city's gold standard for contemporary Japanese fine dining. The restaurant spans three floors in DIFC's Gate Avenue, featuring separate sushi counters, a theatrical robata grill (meat and seafood cooked over open flames), and an izakaya-style bar. The signature miso-marinated black cod has been on the menu since day one and is prepared identically to the original Zuma in London—a technical benchmark for the kitchen's consistency.
Book 4–6 weeks ahead for Friday and Saturday dinner. Weekday lunch (Monday–Thursday) is more available. The restaurant doesn't take walk-ins for dinner.
Request counter seating at the sushi bar or robata grill when you book—watching the chefs' precision is half the experience. Dining room tables are comfortable but lack the energy.
Zuma is designed for sharing small plates in sequence. Budget 2–3 hours for dinner. Dishes arrive in a carefully choreographed order designed by the kitchen.
Lunch prix-fixe is significantly cheaper than dinner (AED 300–400 vs AED 600+). Same kitchen, shorter menu, faster pace.
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