When, at long last, Zuma opens in the Sebastian this summer, the restaurant will bring the same global energy that has captivated diners and revelers around the world. But first, some history: In 2002, after six years of working in restaurants in Japan, German chef Rainer Becker debuted Zuma in Central London’s Knightsbridge. His mission: capture and celebrate the magic of gathering through food and drink. His canvas: a modern, Japanese-style izakaya with an open-kitchen format combined with a bar and a DJ booth.

If that seems like an odd pairing, know that the experience is a careful balance. “The perception is that it’s going to be a raging live club. That’s not the intent,” explains Nick Fielding, Zuma’s senior vice president of operations. “We like to create energy throughout the restaurant. It’s very cool, and there’s an interactive DJ with dining seats attached to [the booth] so you can be right next to it. It’s all about creating this exciting energy.”

The London location was an immediate hit for both its vibe and contemporary menu. Becker had struck gold. In the years since, his restaurant group, Azumi Limited, has expanded far and wide, including to Hong Kong, Dubai, Ibiza, and Istanbul. The Vail opening will mark Zuma’s fifth location in the United States and its first in an American ski town (in Europe, you’ll find Zumas in Cortina and Gstaad). Which begs the question: Are all Zumas carbon copies of the original? Not at all, says Fielding. While there are common threads, each location leans into the place in which it has landed. “Vail is an alpine location, and there are warm, cozy design elements that we don’t have in Miami,” he says.  

The menu follows suit. There are signature dishes that anchor every Zuma menu (such as black cod marinated in saikyo miso and wrapped in hoba leaf, and a rice hot pot with wild mushrooms, Japanese vegetables, and black truffle). But each restaurant, Fielding explains, also calls into play dishes that capture the essence of the region. At press time, the Vail location’s culinary offerings weren’t finalized, but guests can expect a sushi counter and a robata counter (where skewers and other items are grilled over extremely hot charcoal) to complement an extensive menu with options for everyone at multiple price points.

In a refreshing twist, Zuma bucks the emerging trend of members-only dining. Fielding stresses that “we understand and recognize the importance of the community, and we want to become a very integral part of it.”