San Diego recently welcomed a new player to its vibrant dining scene with the opening of Zuma, a global Japanese izakaya chain. On Monday, August 10, the restaurant debuted its first California location inside the historic Guild Hotel, marking a significant expansion for the internationally recognized brand.
Zuma, which first opened in London in 2002 by Raine Becker and Arjun Waney, joins a small group of globally known Japanese lounge restaurants. The chain has established dozens of locations across major cities like Dubai, Hong Kong, Istanbul, and New York, alongside seasonal pop-ups in vacation destinations. While it's often placed in conversation with chains like Nobu, which started its U.S. expansion in 1994, Zuma has been steadily growing its footprint. Its arrival in San Diego follows its first west of the Mississippi opening in Las Vegas in 2017 and a more recent outpost in Vail, Colorado. This move signals Zuma’s intention to further expand on the West Coast, adding another competitor to a region already rich with Japanese dining options.
The San Diego restaurant, capable of seating 250 diners, offers an immersive experience. Its interior is characterized by a dark, almost cavernous feel, featuring Zuma’s signature rock wall motif and latticed wooden decorations designed to evoke traditional Japanese aesthetics. Deep auburn hues throughout the space reportedly reference the sunset colors of Baja California. Diners can observe sushi chefs at work from a dedicated counter, or opt for outdoor seating on a garden terrace. For those looking for a night out, the venue includes a DJ booth and a wraparound bar serving cocktails like the Zuma Paloma, made with clarified yuzu, hibiscus cordial, and tequila.
The menu aims for a balanced approach, distributing offerings across raw fish, hot dishes, and grilled skewers. While Nobu's menu often leans heavily into sushi and sashimi, Zuma's selection includes classics like miso black cod wrapped in a hoba leaf, torched salmon nigiri, and grilled scallops with mentaiko shiso butter. Francisco Poncho Troncoso, Zuma’s culinary director, noted that the restaurant group has made an intentional effort to evolve towards a more local focus, even while maintaining its global standards. This commitment means the San Diego outpost will feature location-exclusive items, incorporating seasonal fish and produce sourced from local farms.
Beyond the plate, Troncoso also shared that Zuma prioritizes its staff, focusing on competitive compensation and structured growth opportunities. This approach, he suggested, is aimed at fostering a culture that contributes to the restaurant’s long-term success in the U.S. For those in Downtown San Diego, Zuma is open daily from 5 p.m. to 10 p.m. at the Guild Hotel, located at 500 W. Broadway, San Diego.
