Forget the traditional happy hour routine, Miami locals have a new destination for after work dining. An announcement to all lovers of Japanese cuisine, allow me to introduce Zuma. Created by Chef Rainer Becker, this new restaurant offers contemporary Japanese menu.
Making its way across the great pond, the new location will be on the first floor of the Epic Hotel and Residences. Opening its doors in May, Zuma’s space boasts a bay front entrance complete with boat access so you can pull your yacht right up the door.
Hailing from international power cities like London, Hong Kong, Istanbul, and Dubai, this restaurant is all about serving up authentic, nontraditional, Japanese cuisine. Guests begin the journey in a space designed by Noriyoshi Muramatsu, a Tokyo based designer who has worked on the other Zuma locations. The entire space is set up to feel natural, with earth tones, rice paper panels, and natural wood imported from Indonesia. Inside guests can enjoy a lounge bar, sushi counter, and robata grill (that open fire grill we all love, will emulate a sort of blend of a London restaurant with the aesthetic catering to the Japanese cuisine).
After a long week of crunching numbers and making deals, it is almost necessary to enjoy an evening out unwind while letting the vibrant moods of Miami take you away. Zuma takes advantage of that tradition and introduces a Japanese dining style called Izakaya. Here your dishes arrive to the table in a steady stream, unlike the order appetizer, eat it, wait for the next course we are all so familiar with.
An assortment of cocktail and wines are served to entice any preference. Perhaps the most impressive thing about Zuma is the selection of 40 different types of sake. Yes, that is correct, 40 different sakes. They even have their own called Biwa no Choju which is brewed exclusively for the restaurants from the waters of Lake Biwa in Shiga prefecture.
Already an international favorite among critics and celebrities, Zuma, Miami, is sure to make an impression. After all, we can never have too many bay front entrances and specially brewed sakes. Just don’t drink and sail, we all know how terrible that could turn out.
