Zuma Dubai

When one of Jake’s friends offered to book us a table at Zuma, I was excited. Part of the Roka Group, Zuma originally opened in Knightsbridge before going worldwide, with restaurants in Hong Kong, New York, Rome and Bangkok to name a few… But more importantly, it meant an evening of one my favourite foods- Japanese. Sitting in front of the chefs, I sat fixated at what they were preparing until our own food arrived.

Genuinely unable to begin to pick dishes, we decided to go for the taster menu. We began with Miso soup, which was soon joined by Spinach Gomaae (spinach in a sesame dressing). You know a meal is going to be good when a simple ingredient gets turned into the yummiest thing you’ve ever tasted. It’s no surprise that as soon as you start to search Zuma spinach in google, that ‘Zuma Spinach Salad Recipe’ comes up as a popular search term.

Spinach Gomaae

The Spinach was soon accompanied by the incredible Maguro No Sashimi- sliced seared tuna with chilli daikon and ponzu sauce. If I had been impressed by the spinach you can only imagine my reaction to this one.

Maguro No Sashimi

 

Suzuki No Osashimi

Following the spinach and tuna, we had a more refreshing salad accompanied by Suzuki No Osashimi- thinly sliced seabass with yuzu, truffle oil and salmon roe. Just as with the tuna, it was out of this world good, as tasty as it was pretty.

Moving from the cold starters to the hot, we quickly tucked into the crispy fried squid with green chilli and lime (crispy and not chewy just as squid should be…) and the Gindara To Ebi No Gyoza- prawn and black cod dumplings, certainly an upgrade from the usual ‘chicken or vegetable’ options.

Crispy Fried Squid
Prawn and Black Cod Gyoza
Zuma has three different kitchens- the grill we were sat in front of, the sushi and sashimi kitchen and then a general one. The next course was time to really sample the sushi kitchen…. An impressive platter of Maki, Nigiri and Sashimi turned up, dressed with rocks of ice, not only keeping the sushi beautifully chilled, but making it look instagram worthy.

Raw Salmon, Yellowtail and Tuna

We started with the Sashimi. I have a confession- I’m not actually a huge Sashimi fan- something about the texture goes through me. But ice cold, with a squeeze of lime (apologies to the sashimi purists), I found myself enjoying it. Not quite yet reformed, but progress made…

Left: Tuna Nigiri  Right: Sea bass Nigiri

The tuna and sea bass Nigiri were right up my street however, as were the Maki. The Avocado maki was good, the California maki was great (with fresh crab as supposed the the mystery meat you sometimes get….), and the Salmon maki with it’s crispy coating was next level.

Left to right: Avocado Maki, California Maki, Salmon Maki

More unusual for a sushi platter was the Wagyu Gunkan No Caviar- wagyu beef sushi with sevruga caviar. The Wagyu beef was soft and  buttery- I would happily find this on my sushi platter more often.

Wagyu Beef Sushi

We were now seriously starting to struggle for stomach space. We had heard the taster menu included a lot of food but we thought we’d be up for the challenge. Next up it was time to taste what the grill kitchen in front of us had to offer.

Left: Sweetcorn with Sisho Butter  Right: Teriyaki Sweet Potato
Yaki-imo No Teriyaki Gake
Once again, Zuma showed us how to upgrade the humble veg. Sweet potato and sweetcorn are already two of my favourites, but here they had a serious make over. The
Yaki-imo No Teriyaki Gake (sweet potato with teriyaki and sesame) was amazing, but it was the Sweetcorn with Sisho Butter that stole my heart. Accompanying the veg was a number of hot dishes. There was an artfully prepared jumbo tiger prawn with yuzu pepper and a chicken and beef platter.
Tori no tebasaki
The Chicken Wings with sake, sea salt and lime were a revelation. I normally find any kind of chicken wing lacking buffalo sauce seriously boring, but with a squeeze of lime and pinch of sea salt it was transformed into something much tastier (okay, the sake coating probably helped too).
Gyuhire Sumibiyaki Karami Zuke
Just as yummy was the beef skewers with a sweet but not too sticky sauce.
When our waiter came and asked us if we were ready for the main course we laughed. We laughed. We genuinely thought he was joking, until he turned up with steak and black cod….
Gindara No Saikyo Miso Yaki
The miso marinated Black Cod wrapped in hoba leaf was insane. The cod melted like butter in your mouth and was so tasty I battled through my bloated state.
Gyuhire Sumibiyaki Karami Sauce Zuke
Finally there was the spicy beef tenderloin with sesame, red chilli and sweet soy. What a meal. I couldn’t get another morsel in me, a statement I have said very rarely in my life. Little did we know what was coming…..

The most incredible desert platter arrived at our table accompanied with a  bottle of desert wine and a congratulations for our recent engagement. I might have said I couldn’t have eaten another morsel, but I couldn’t resist having a spoonful (or two) of them. There was a molten chocolate pot, delicious ice creams, some kind of coconut dreamy pudding and another sponge cake, as well an exotic selection of fruits. It was the perfect end to what had without a doubt been one of the best meals of my life.

Moving upstairs to the  bar we had a final surprise, with an artfully presented drinks tray. You know a shot is tasty when you want to sip it instead of swig it back all in one.

We left- full, a little drunk and beaming. Thank you Zuma for the most incredible and unforgettable evening!

Before… looking less blurry eyed
img_3402
After… just a bit blurry eyed…

Zuma has multiple locations around the world. For more information visit their website: https://www.zumarestaurant.com

 

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