Zuma, the global Japanese izakaya chain often mentioned in the same breath as Nobu, has finally made its way to California. Its first Golden State location debuted on Monday, August 10, inside the historic Guild Hotel in San Diego. This opening marks a significant move for the brand, establishing a 250-seat restaurant that promises to bring its internationally recognized menu and upscale atmosphere to Southern California residents.
First opened in London in 2002 by Raine Becker and Arjun Waney, Zuma has since expanded its footprint to major cities like Dubai, Hong Kong, Istanbul, New York, and Cannes, alongside seasonal pop-ups in vacation destinations such as Phuket and Ibiza. The San Diego location is not the chain's first venture west of the Mississippi, having opened in Las Vegas in 2017 and Vail, Colorado, earlier this year. This latest move signals Zuma's intentions to further challenge Nobu's long-standing regional presence and add a notable competitor to an already active Japanese restaurant scene.
The San Diego outpost leans into Zuma’s established aesthetic, featuring a dark, almost cavernous interior. Guests will find the chain’s signature rock wall motif and latticed wooden wall decorations, meant to evoke traditional Japanese designs. Deep auburn hues throughout the space reportedly reference the sunset colors of Baja California. A counter set directly in front of the sushi chefs emphasizes the focus on high-quality fish, while the sprawling layout also offers outdoor seating on a garden terrace.
For those looking for more than dinner, the new Downtown San Diego spot includes a DJ booth and a wraparound bar. The bar mixes specialty cocktails, such as the Zuma Paloma, which features clarified yuzu and hibiscus cordial alongside tequila. On the menu, Zuma aims for an even distribution across raw fish, hot dishes, and grilled skewers, a contrast to Nobu's heavier emphasis on sushi and sashimi. Diners can expect classic Zuma dishes, including miso black cod wrapped in hoba leaf, torched salmon nigiri, and grilled scallops with mentaiko shiso butter.
According to Zuma's culinary director, Francisco Poncho Troncoso, the restaurant has been "intentional about evolving toward a more local focus" while ensuring consistency across all its locations. The San Diego restaurant will offer location-exclusive items, incorporating seasonal fish and produce sourced from local farms. Troncoso also stated that Zuma prioritizes competitive compensation and structured growth opportunities for its staff, aiming to foster a culture that supports the chain's long-term success in the U.S.
Zuma is now open daily from 5 p.m. to 10 p.m. at the Guild Hotel, located at 500 W. Broadway, San Diego, CA, 92101.
