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Take the lift across from Prada and make your way up to Zuma at the Landmark. The expansive 10,000 square feet open-plan restaurant stretches as far as the eye can see, with two prep bars (one for sushi and another for their robata grill) and tables reaching down to the far end, there are also several glass-encased private rooms for large parties. The neutral palette of creams and beiges gives the interiors a subdued sense of glamour, as do the lofty ceilings in the main dining room. There isn’t much of a view even by the windows, but there is a spacious patio that’s popular for cocktails and alfresco dining.
Zuma’s menu can seem like an endless encyclopedia of choices. There are many options from its sushi bar, robata grill, not to mention starters, mains and tempura – but every option is fresh despite the breadth in choices. The six-piece nigiri platter was jet-fresh, especially the scallop and shrimp, which both left a pleasantly sweet sea aftertaste. Though we were expecting the sushi to be good, we weren’t expecting just how excellent the wagyu takaki would be. The paper-thin strip of beef sashimi is delicately draped around a circular disk of rice, topped with a sliver of fried garlic, creating a balance of textures and bold flavours. From the robata station we ordered the sirloin and scallops, which were both grilled to smoky perfection. The sirloin was cooked to a perfect medium rare and served with a drizzle of flavourful meat jus and fried flecks of garlic. The star of the meal, however, was surprisingly the ubiquitous miso-glazed black cod. The generous piece of fish was moist and flaky, yet had a caramelised crust thanks to the sweet and savoury miso glaze. Desserts cover a range of fusion favourites, with Western favourites such as carrot cake and molten chocolate cake paired with complementary Japanese ingredients such as yuzu and tofu. Our almond tofu topped with maraschino cherries and a scoop of rice-flavoured ice cream was a light and refreshing end our memorable meal.
Zuma’s outdoor bar can surely make a good cocktail, such as their kiwi bellini, which continues to be a crowd favourite. Inside, there’s an impressive wine list with selections from all over the world, as well as a full page of sakes served warm, cold or sparkling.
Servers are very knowledgeable and are even able to explain the cooking method, ingredients and suggest a wine pairing in depth, if only you were able to get their attention. On busy weekday nights when the restaurant is understaffed, there can be long lulls in between courses, but be patient and you’ll be rewarded with lip-smacking dishes.
Dinner for two including a selection of robata grilled items, sushi and main dishes, along with a demi-carafe of sake comes to just over HK$2,000. For jet-fresh seafood, truly delicious dishes and a prime location, Zuma is a sure bet for an enjoyable night out.