San Diego is now home to the first California location of Zuma, the globally recognized Japanese izakaya chain. The new 250-seat restaurant debuted Monday, August 10, inside the historic Guild Hotel at 500 W. Broadway. This opening marks a significant step for the restaurant group, which has been expanding its presence west of the Mississippi River, following openings in Las Vegas in 2017 and Vail, Colorado, earlier this year.
Founded in London in 2002 by Raine Becker and Arjun Waney, Zuma has established itself as a peer to the Nobu chain, which was founded by Nobu Matsuhisa and Robert Deniro. Both chains operate in major cities and vacation destinations worldwide, serving high-quality Japanese cuisine in striking environments. Zuma maintains locations in places like Dubai, New York, and Hong Kong, alongside seasonal pop-ups in jet-set spots like Ibiza. The San Diego opening positions Zuma to further challenge other high-end Japanese dining options in the region.
While Nobu's menu leans heavily into sushi and sashimi, Zuma's offerings feature a more even distribution across raw fish, hot dishes, and grilled skewers. Diners can expect signature dishes such as miso black cod wrapped in hoba leaf, torched salmon nigiri, and grilled scallops with mentaiko shiso butter. The San Diego location’s interior reflects Zuma's aesthetic with a dark, almost cavernous feel, featuring a signature rock wall motif and latticed wooden decorations intended to evoke Japanese design. Deep auburn hues throughout the space reference the sunset colors of Baja California.
Inside, a counter for sushi chefs reinforces the focus on top-tier fish, while the sprawling layout includes outdoor seating on a garden terrace. Naturally, for a new Downtown San Diego spot with a certain "vibe," there’s a DJ booth on site. The wraparound bar mixes craft cocktails, including the Zuma Paloma, made with clarified yuzu, hibiscus cordial, and tequila.
Culinary director Francisco Poncho Troncoso noted that Zuma has been deliberate in developing a more local focus for its San Diego outpost. This includes location-exclusive items, such as seasonal fish and produce sourced from local farms. Troncoso also emphasized the restaurant's commitment to competitive compensation and structured growth opportunities for its staff, aiming to build a culture that supports Zuma's long-term success.
Zuma at the Guild Hotel is open daily from 5 p.m. to 10 p.m.
