Zuma Rome

A set lunch menu designed for a quick yet complete dining experience. Typically includes soup, a starter, and a main course. A great way to taste a variety of dishes at a fixed price.

A weekend brunch package featuring a bottle of Whispering Angel Rosé. Includes a selection of dishes to share. Perfect for a leisurely daytime meal.

A luxurious brunch option served with Ruinart Brut Champagne. Complemented by an array of Japanese dishes. Ideal for celebrations or a special treat.

The ultimate brunch experience paired with vintage Dom Perignon Champagne. Features premium courses and high-end ingredients. An exclusive dining option for sophisticated tastes.

A chef's tasting menu featuring the restaurant's most famous dishes. Includes a progression of appetizers, sushi, robata grilled items, and dessert. A comprehensive way to experience the culinary style.

An elevated tasting menu showcasing high-end ingredients like wagyu beef and lobster. Offers a more exclusive selection of courses. Perfect for special occasions.

Fresh zucchini grilled to add a smoky char. Glazed with a savory and sweet ginger soy sauce and sprinkled with Japanese seven-spice blend. A light and flavorful vegetable side.

A luxurious salad combining tender lobster meat and sweet scallops. Served with nutty Jerusalem artichoke and topped with fried leeks for texture. A refreshing seafood starter.

Japanese-style croquettes filled with sweet pumpkin (kabocha), fried until golden. Paired with raw red prawns from Mazara and a spicy miso sauce. crispy on the outside, creamy inside.

Finely chopped smoked scallops served raw as a tartare. Dressed with a citrusy yuzu and cucumber sauce, topped with caviar. A delicate dish with smoky and fresh flavors.

Traditional Japanese soup made with soybean paste broth. Contains cubes of soft tofu, seaweed (wakame), and green onions. savory and comforting.

Whole young soybean pods steamed and lightly salted. You pop the beans out of the pod with your teeth to eat them. A healthy and classic Japanese appetizer.

Edamame pods stir-fried in a spicy and aromatic sauce. Flavored with chili, garlic, and ginger for a punchy taste. messy but delicious finger food.

Mild green peppers served with a savory sesame (goma) dressing. Tahoon adds a unique herbal note. crunchy and fresh.

Japanese dumplings filled with a rich mixture of black cod and prawn. Pan-fried to be crispy on the bottom and steamed soft on top. Served with a dipping sauce.

Deep-fried squid pieces with a light, crispy batter. Seasoned with green chili for heat and fresh lime for acidity. A great snack to share.

Sashimi-style seabass slices dressed with aromatic truffle oil and citrusy yuzu. Topped with popping salmon roe. A sophisticated dish balancing earthy and fresh flavors.

Salmon fillet lightly seared on the outside while remaining raw inside. Served with a sauce of lime, soy, and Japanese shiso leaf. A fragrant and delicate appetizer.

Yellowtail sashimi served with a zesty ponzu sauce. Accented with a spicy green chili relish and pickled garlic. A signature dish known for its bright and bold flavors.

Tuna tataki, seared briefly and sliced. Served with grated daikon radish mixed with chili and a citrusy soy sauce (ponzu). Refreshing with a gentle heat.

Premium Wagyu beef lightly seared and thinly sliced. Served with a rich black truffle-infused ponzu sauce. Melt-in-the-mouth texture with luxurious flavors.

Slices of medium-fatty tuna (chu-toro), prized for its rich taste. Seasoned with chili, fresh coriander, and sesame seeds. A flavorful dish with Asian herb notes.

The house salad featuring fresh asparagus and tomatoes. Tossed in a savory dressing made from barley miso. crisp, light, and healthy.

A mix of seasonal greens and crisp cucumber. Dressed with a creamy wasabi dressing that provides a mild horseradish kick. Refreshing and palate-cleansing.

Cubes of crispy fried tofu served with creamy avocado. Garnished with aromatic Japanese herbs like shiso or mitsuba. A textural delight contrasting crunch and softness.

Raw chopped beef seasoned and mixed with kimchi made from bitter Treviso radicchio. A fusion dish combining Italian ingredients with Korean flavors. Rich and spicy.

A duo of chopped raw tuna and salmon. Served on crispy rice crackers and topped with premium Oscietra caviar. A luxurious bite with contrasting textures.

Tartare made from medium-fatty tuna (chu-toro), known for its buttery texture. Served with a miso-flavored bun and shaved black truffle. An indulgent and decadent appetizer.

A 10g serving of Oscietra caviar to add to your dish. Known for its firm eggs and nutty, briny flavor. enhances seafood dishes perfectly.

A 10g serving of Beluga caviar, the most prized variety. Features large eggs with a creamy texture and delicate taste. The ultimate luxury addition.

Black cod fillet marinated in sweet miso and baked. Wrapped in a hoba leaf which imparts a smoky, earthy aroma. The fish is incredibly buttery and flaky.

Grilled ribeye steak cooked to your preference. Served with a Japanese vinaigrette-style 'wafu' sauce and crispy garlic chips. Savory, meaty, and aromatic.

Tenderloin beef stir-fried or grilled with a spicy glaze. Flavored with red chili, sweet soy sauce, and sesame seeds. A tender meat dish with a balance of sweet and heat.

Whole baby chicken marinated in barley miso for depth of flavor. Roasted in the oven on a cedar wood plank, infusing it with woodsy notes. Juicy and savory.

Fresh lobster roasted and flavored with a compound butter containing garlic, shiso leaf, and green chili. Rich and spicy with aromatic herbal notes. Served in the shell.

Chilean seabass, known for its high fat content, grilled until flaky. Served with a dressing of ginger and green chili. Rich fish balanced by zesty toppings.

Shrimp coated in light tempura batter and fried until crispy. Served with a creamy mayonnaise flavored with citrus. classic and popular.

Large tiger prawn deep-fried in tempura batter. Meaty and sweet. served piping hot.

A selection of seasonal vegetables fried in tempura batter. Typically includes sweet potato, peppers, and zucchini. light and crunchy.

Premium red shrimp fried until crispy. Served with a dipping sauce made of dashi stock, chili, and vinegar. Spicy and tangy.

Nutty Jerusalem artichokes fried in tempura batter. Paired with a rich mayonnaise flavored with miso and earthy porcini mushrooms. A savory vegetarian option.

A giant tiger prawn grilled over charcoal (robata). Seasoned with yuzu koshu, a spicy fermented citrus paste. Smoky, sweet, and spicy.

Salmon fillet grilled and glazed with sweet teriyaki sauce. Served with refreshing pickled cucumber slices. A classic crowd-pleaser.

Seabass fillet grilled to perfection. Topped with a relish made from charred tomatoes and ginger. smoky and aromatic.

A 300g Angus ribeye steak grilled over charcoal. Served with yuzu tahoon herbs and grated daikon radish with chili. Juicy and flavorful.

Premium Iberico pork, known for its marbling, grilled and served with spicy yuzu koshu and a rich truffle sauce. Nutty pork flavor meets luxurious toppings.

High-grade Japanese Wagyu ribeye, famous for intense marbling and softness. Grilled and served with fresh wasabi to cut the richness. A melt-in-your-mouth experience.

Lamb chops marinated in hatcho miso (red miso) and spices. Grilled and served with a creamy tofu sauce. Deep savory flavors with a hint of spice.

Fresh asparagus spears grilled over charcoal. Dressed with a savory Japanese vinaigrette and sesame seeds. Smoky and crisp.

Assorted mushrooms grilled and tossed in a rich garlic and soy sauce butter. Earthy and savory.

Slices of sweet potato grilled until tender. Glazed with sweet teriyaki sauce and sprinkled with sesame seeds. A sweet and savory side.

Romanesco broccoli grilled for a smoky flavor. Served with creamy avocado, green chili, and a ginger dressing. A unique and textured vegetable dish.

Grilled eggplant served warm with a glaze of sweet miso paste. Topped with dancing bonito flakes (dried fish). Soft texture with umami-rich flavor.

Skewers of beef grilled over charcoal. Seasoned with a robust mix of soy, garlic, ginger, and green chili. Tender and spicy.

Classic chicken skewers grilled with pieces of spring onion. Glazed with a savory tare sauce. Smoky and juicy.

A bowl of simple, fluffy steamed white rice. Sprinkled with black sesame seeds for a nutty contrast. A staple side dish.