Celebrating over a decade in Hong Kong Zuma will be taking time this summer to redesign and renovate the 5th floor restaurant and kitchen, joining forces with long time design partner, Tokyo based Noriyoshi Muramatsu, to usher in a new look and era for the restaurant.
“We have had such an exciting journey in Hong Kong over the last eleven years and are very much looking forward to entering this next stage for Zuma Hong Kong with even better design, kitchens and food. To be working once again with Nori-San, who has such an in-depth understanding of what is at the core of Zuma, is such an honour”. Said Rainer Becker Creator and Founder of Zuma.
spicy fried tofu, avocado and japanese herbs
During renovations Zuma Hong Kong will be open on the 6th floor for restaurant and bar guests to enjoy Zuma’s a la carte menu, which through the summer will celebrate signature and seasonal dishes, as well as favourite cocktails from the award-winning bar team. Zuma’s weekend Baikingu Brunch and Saturday night Yashoku will continue to make Zuma the place to be in Hong Kong. The Kuebiko Lunch menu [HKD380 +10%] will be available every week day, 11:30 to 14:30. Opening with Zuma’s delicious miso soup the Kuebiko Lunch menu includes a selection of two starters followed by one main course per guest.
spicy beef tenderloin with sesame, red chili and sweet soy
The summer a la carte menu will be led by a new seasonal dish – smoked katsuo with wasabi ponzu and pickled seasonal vegetables [HKD230]. Katsuo, also known as Skipjack Tuna, is a pillar of Japanese cuisine and known for its meaty texture. The sweet flavour of the fish is complemented with earthy notes created by smoking it and the tang of the wasabi ponzu – a refreshing dish for the summer months. Much loved signature dishes including spicy beef tenderloin with sesame, red chili and sweet soy [HKD325], miso marinated black cod wrapped in hoba leaf [HKD285] and spicy fried tofu, avocado and japanese herbs (v) [HKD140] will also take centre stage as Zuma Hong Kong looks back at a decade of favourite dishes.
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