The robata grill reaches intense heat that creates a crust on the beef while the interior stays medium-rare and buttery. The Wagyu fat renders and bastes the meat as it cooks. The tare (sweet glaze) is applied in the last moments, creating a glossy exterior. Reviewers consistently highlight this as the signature robata dish—worth the price.
Tips from diners
Sit at the robata counter to watch the cook grill this—the timing is critical and the spectacle is part of the experience.
Order a dry sake (junmai or honjozo) to cut through the richness of the Wagyu fat.
The omakase format lets the kitchen showcase the best fish available that day. Expect pristine sashimi-grade selections, no compromises. The chef will explain each piece. Pieces arrive one or two at a time at the right temperature. This is how sushi should be experienced—with guidance and attention.
Tips from diners
Sit at the sushi counter (not the robata). The interaction with the chef is essential to omakase.
Omakase takes 30-40 minutes. If you're in a hurry, order from the à la carte menu instead.
The eggplant charrs on the robata, developing smoky depth. The miso butter is added at the end, creating a glossy finish and umami-rich sauce. Diners praise this as a vegetable dish that stands on its own merit—not a side. The charred skin is edible and adds texture.
Tips from diners
Order this alongside meat skewers—the miso butter goes well with everything else coming off the robata.
Toro (fatty tuna belly) needs no cooking—the texture is buttery and the flavor is deep. Here it's cut into small cubes and tossed with soy and ginger, finished with fresh wasabi and jalapeño for heat. The presentation is minimalist. Reviews note this is how tartare should taste when using premium fish.
Tips from diners
The wasabi here is fresh grated—much sharper than tube wasabi. Use sparingly.
The scallop is grilled quickly over high heat—overcooked scallops ruin everything, and this kitchen gets it right. The exterior is barely kissed with char while the interior remains tender. The lemon and salt are the only seasonings. This is simplicity and technique at the highest level.
Tips from diners
Don't wait—eat this the moment it arrives. Scallops cool quickly and lose their butter texture.
Zuma Roma occupies a sleek space in the Fendi building with high ceilings and an open kitchen built around a traditional robata grill. The menu balances small plates from the robata with sushi and contemporary Japanese cocktails using sake as the base. The concept is Tokyo nightlife brought to Rome—sophisticated but not stuffy, energetic without being loud. Diners dress up; the energy is lively.
Book ahead—this fills nightly, especially robata counter seats. Weekday lunch is easier to walk in.
The sake list is serious and well-curated. Ask the server for guidance. Sake pairings are better than wine here.
Request the robata counter when booking. The energy and the ability to watch cooking is worth the extra buzz.
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