Zuma, the contemporary Japanese restaurant revered for its refined take on the izakaya, is preparing to write its next chapter in four of the world’s most iconic destinations. Come 2025, the brand will debut in St. Tropez, Gstaad, Cortina d’Ampezzo, and Vail—each location carefully selected not only for its glamour or geography, but for its synergy with the Zuma spirit. From the snow-draped Alps to the golden glow of the Riviera, the settings promise to enrich the dining experience with a sense of time and place.
Since its founding in London in 2002, Zuma has cultivated a global reputation not just for elevated Japanese cuisine, but for turning dining into something immersive—anchored in heat, harmony, and the subtle theatre of a bustling open kitchen. At the core of its expansion lies an understanding of its audience: discerning travellers and residents alike, who seek familiar excellence in unfamiliar places. And 2025’s lineup feels like a tailored itinerary of indulgence—where culinary craft meets cultural cachet.
In St. Tropez, Zuma finds a natural stage at the legendary Byblos Hotel. Arriving in mid-May, the open-air concept is designed for long, luminous evenings on the French Riviera, where Mediterranean gardens and Japanese minimalism meet. Teak finishes, carbonised bamboo, and ceramics frame the central bar, offering a seamless transition from sun-soaked lunch to dusky cocktails—sake in hand, sea breeze drifting in, and the sound of conversation filling the air.
When winter arrives, the scene shifts dramatically—but not the energy. In Gstaad, Zuma will transform the lobby bar and winter terrace of the Ultima Hotel into a temporary sanctuary for skiers and night owls alike. Open for just one month in December, it promises an après-ski experience laced with robata-grilled aromas, Alpine charm, and DJ-led evenings that linger long after the last course is served. The intimacy of a chalet meets the elegance of Japanese flavours—seasonal, fleeting, and unforgettable.
Meanwhile in Cortina, the drama begins even before guests are seated. A 12-metre tunnel lined with glowing Japanese lanterns guides visitors into an atmospheric dining space where cracked glass mimics ice, rich felt and stone mirror the mountainous surroundings, and woollen textures soften the edges. As snow falls quietly outside, Zuma Cortina comes alive inside with flickering lights, a centrepiece bar, and a chef’s table poised beside the robata kitchen—where performance and plate are inseparable.
Vail, the final addition of the year, marks Zuma’s arrival in Colorado. Tucked within The Sebastian Hotel, the space is shaped by warmth and intimacy. Amber resin glows from the bar and DJ booth, reflecting the fire of the robata grill. Booths are cocooned in wool; carved wood ceilings add depth and narrative. It’s a room designed not just for dining, but for gathering—where the flavours are bold, but the rhythm unhurried.
Each of these openings continues Zuma’s longstanding ethos: to never replicate, but to respond. While the menu remains recognisable, the spaces are a dialogue with their environment—each one an interpretation of what Zuma could be in a different setting, season, and state of mind.
As 2026 comes into view, the journey continues with new outposts in Cabo San Lucas and Milan. Whether beside Baja’s shores or under Italy’s fashion-forward skyline, the brand’s global vision remains grounded in thoughtful, experience-led hospitality.
In a world where luxury often risks becoming formulaic, Zuma proves that destination dining—when done with purpose—can still surprise. It’s less about opening restaurants and more about opening moments: when a table becomes a memory, a flame ignites more than food, and a familiar name finds fresh perspective in every corner of the world.
