Southern California residents now have another option for high-end Japanese dining, as the global izakaya chain Zuma opened its first California location in San Diego on Monday, August 10. The 250-seat restaurant has taken up residence inside the historic Guild Hotel, bringing its famed miso black cod and torched salmon nigiri to the Downtown scene.
Zuma joins a small club of Japanese lounge restaurants with global recognition, alongside the Nobu chain, which first put down roots in Beverly Hills before expanding globally. Both operations are known for dozens of locations in major cities and vacation spots, serving raw fish and other prepared dishes in environments designed to make an impression. They also share a reputation for being rather pricey, though generally high-quality, which Southern Californians have come to expect from such establishments. This San Diego opening marks a significant step for Zuma, which previously only had one location west of the Mississippi, in Las Vegas since 2017, and a newer spot in Vail, Colorado. Further West Coast expansion is reportedly in the cards, setting the stage for a challenge to Nobu’s established presence.
Zuma first launched in London in 2002, founded by Raine Becker and Arjun Waney. Since then, it has expanded to cities including Dubai, Hong Kong, Istanbul, New York, and Cannes, with seasonal pop-ups catering to the international 'jet set' in places like Phuket, Ibiza, and Mykonos. While Nobu leans heavily into sushi and sashimi, Zuma’s menu offers a more even split across raw fish, hot dishes, and grilled skewers. Diners can expect signature items such as miso black cod wrapped in hoba leaf, torched salmon nigiri, and grilled scallops with mentaiko shiso butter.
For its San Diego outpost, Zuma has maintained its signature aesthetic: a dark, almost cavernous interior featuring rock walls and latticed wooden decorations meant to evoke Japanese design. Deep auburn hues are incorporated, reportedly referencing the sunset palette of Baja California. A dedicated counter in front of the sushi chefs underscores the focus on high-quality fish, while the sprawling layout provides outdoor seating on a garden terrace. Naturally, no new Downtown San Diego restaurant would be complete without a designated space for a DJ booth, which Zuma has included, along with a wraparound bar serving cocktails like the Zuma Paloma, made with clarified yuzu, hibiscus cordial, and tequila.
Francisco Poncho Troncoso, Zuma's culinary director, noted that the restaurant group has been deliberate in evolving towards a more localized approach while upholding its global standards. The San Diego location is set to feature exclusive items, including seasonal fish and produce sourced from local farms. Troncoso also highlighted Zuma’s commitment to its staff, emphasizing competitive compensation and structured growth opportunities, an approach he believes will contribute to the chain’s long-term 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, San Diego, CA, 92101.
