DUBAI: Born in London, coveted Japanese restaurant Zuma opened its doors in Riyadh’s King Abdullah Financial District mere weeks ago, with Azumi Group CEO Sven Koch telling Arab News that Saudi Arabia’s capital city was chosen “because of its cultural importance to the Kingdom.”
With 15 locations across the world, this marks Zuma’s first outpost in the Kingdom — but Saudi foodies are familiar with the luxury brand, Koch said.
“Since its inception in London in 2002, guests from Saudi Arabia have been one of the most loyal Zuma demographics from around the world. Bringing the Zuma experience to the Kingdom feels like a homecoming,” he said.
With interactive sushi and robata counters offering a front-row view of the artistry and precision of Zuma’s chefs, the Izakaya-style restaurant serves traditional Japanese dishes with a modern twist.
There are a few Riyadh-exclusive items on the menu. The Ajwa Date and Miso Toffee Cake dessert comes with ginger crumble, poached pears, and sweet corn mochi ice cream.
It is “a creation that combines the essence of the region’s flavors with Zuma’s renowned techniques,” Koch said.
Koch described Zuma Riyadh as a space that blends Middle Eastern influences and classic Japanese designs.
“Designed by renowned architect Noriyoshi Muramatsu, the space is a blend of Middle Eastern influences and Japanese design, creating an ambiance that is both locally inspired and globally sophisticated,” he explained.
Zuma’s launch in Riyadh was inspired by the cultural and economic transformations that the Kingdom has been undergoing over the past few years, especially in the food and beverage sector.
In 2025, Riyadh will have several new glittering international restaurants including Latin hotspot Amazonico, Japanese-Peruvian eatery Chotto Matte and Italian dessert cafe Cipriani Dolci.
“This transformation has focused on fostering a more vibrant lifestyle, creating a bigger demand for world-class dining and flavors … Zuma Riyadh’s debut in the Kingdom is a testament to the growing demand for exceptional dining experiences while also catering to a clientele that values both tradition and innovation,” said Koch.
