Zuma Bangkok
159 Ratchadamri Rd, Pathum Wan, Bangkok 10330
The wine cellar holds over 400 labels of fine wine and 50 labels of premium sake. The robata grill fires signatures including miso-marinated black cod wrapped in hoba leaf, the brand's best-seller worldwide. The 400g Australian Black Angus rib eye with black pepper and soy anchors the beef section. Sunday's Nichiyobi brunch delivers three hours of free-flow champagne alongside unlimited dishes and live food stations.
You step into Zuma Bangkok through the ground floor of the St. Regis Hotel and the shift from Ratchadamri Road is immediate. Fully retractable glass bi-folding doors open the main dining room to a terrace designed as an urban garden with a weatherproof retractable roof, giving the space an indoor-outdoor character that very few restaurants on this stretch of the city can match. The brand opened its London original under chef Rainer Becker and Bangkok became the sixth global location when it launched in 2008. It is now part of a network spanning 26 destinations from Hong Kong and Phuket to New York, Rome, and the Maldives. The St. Regis placement is not incidental: the combination of hotel footfall, Ratchadamri address, and the izakaya-casual format has sustained a glamorous clientele for well over a decade. The kitchen builds its menu around sushi and sashimi counters, a robata grill, and a cold-dishes section. Signature items include chu toro tartar with oscietra caviar served on a miso bun, and miso-marinated black cod wrapped in hoba leaf, the brand's best-selling dish at every location worldwide. The 400g Australian Black Angus rib eye prepared with black pepper and soy is the anchor of the beef and robata section. The bar is positioned at the centre of the dining room. The wine cellar to the right of the main space holds over 400 labels of fine wine and 50 labels of premium sake. Sake-spiked cocktails and an extensive Japanese whisky list complete the drinks programme. Nichiyobi brunch runs every Sunday and includes unlimited dishes served to the table, five live food and drink stations, and three hours of free-flow champagne alongside live performances on the terrace. A weekday lunch set is also available. Zuma Bangkok is open for lunch Monday through Saturday from 11:30 am, with Sunday brunch from noon. Dinner runs nightly. Worth the reservation for the full robata-and-sake-bar experience.