"Since its 2015 debut in Midtown Manhattan, Zuma New York has stood as a dazzling testament to contemporary Japanese dining at its finest. As the ninth international outpost of the globally acclaimed brand founded by Chef Rainer Becker, Zuma New York delivers an izakaya-style experience that marries authenticity with innovation, set against an aesthetic backdrop as bold as its flavors."
"To reach the upstairs lounge, guests ascend either via glass elevator or a suspended steel staircase, arriving at an illuminated resin island bar flanked by leather banquettes and walls of stacked wine bottles. The second-level lounge, accented with cherry and burgundy suede armchairs and sculptural rice paper lamps, offers a dramatic perch above the dining floor. Near the bar, a wood corridor leads to six private dining rooms where Zuma's more intimate side reveals itself."
Zuma New York opened in Midtown Manhattan in 2015 as the ninth international outpost of Chef Rainer Becker's brand. The restaurant offers an izakaya-style dining approach that balances authenticity and innovation with bold yet restrained flavors. Tokyo-based designer Noriyoshi Muramatsu furnished the 100-seat main room with materials evoking earth, fire, water, and air, including mill-scale iron, granite, reclaimed monkeypod wood, leathers, and glass. Signature seating features slatted koyas, a sushi bar, and robata grill action seats. An upstairs lounge and six private dining rooms provide varied atmospheres. Executive Chef Daniel Su works with Marco Cannata and Kwang Kim Endo on the menu.
Read at Food & Beverage Magazine
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