San Diego is now home to the first California outpost of Zuma, the global Japanese izakaya chain. The highly anticipated restaurant opened its doors on Monday, August 10, within the historic Guild Hotel in Downtown San Diego. With 250 seats, Zuma brings its internationally recognized menu, featuring dishes like miso black cod wrapped in hoba leaf and torched salmon nigiri, to the Southern California dining scene.
Zuma joins the ranks of a select few Japanese lounge restaurants with a truly global footprint, often drawing comparisons to Nobu. Founded in London in 2002 by Raine Becker and Arjun Waney, Zuma has since expanded to major cities including Dubai, Hong Kong, New York, and Cannes, alongside seasonal pop-ups in destinations like Phuket and Mykonos. Its arrival in San Diego marks a significant step in the chain’s West Coast expansion, following an earlier opening in Las Vegas in 2017 and Vail, Colorado this year. The company has plans for further growth in the region, positioning itself to challenge existing Japanese restaurant heavyweights and add to an already competitive market.
While some global Japanese chains might lean heavily on raw fish offerings, Zuma’s menu aims for a more balanced approach. Diners can expect an even distribution across raw fish selections, hot dishes, and grilled skewers. Beyond the signature miso black cod and torched salmon nigiri, the menu also highlights items such as grilled scallops with mentaiko shiso butter.
The San Diego location's interior reflects Zuma's established aesthetic while nodding to its new surroundings. Guests enter a dark, almost cavernous space, characterized by the chain’s signature rock wall motif and latticed wooden wall decorations that evoke traditional Japanese design. Deep auburn hues are incorporated throughout, intended to reference the sunset tones of Baja California. A dedicated counter in front of the sushi chefs underscores the focus on high-quality fish, while the expansive layout also provides outdoor seating on a garden terrace. For those seeking a lively atmosphere, the restaurant includes a DJ booth and a wraparound bar serving cocktails like the Zuma Paloma, which uses clarified yuzu and hibiscus cordial with tequila.
Zuma’s culinary director, Francisco Poncho Troncoso, noted that the restaurant group has been "intentional about evolving toward a more local focus," even while maintaining its global standards. The San Diego outpost will feature location-exclusive items, including seasonal fish and produce sourced from local farms. Troncoso also emphasized the company’s commitment to its workforce, stating that Zuma prioritizes competitive compensation and structured growth opportunities for its staff, aiming to build a culture that contributes to the restaurant's sustained success in the U.S.
Zuma is open daily from 5 p.m. to 10 p.m. at the Guild Hotel, located at 500 W. Broadway in San Diego.
