WHY GO? Launched in London five years ago, Zuma has finally made its way to Bangkok. The Japanese restaurant is nothing short of extraordinary, from chef Patrick Martens’ culinary creations to the stunning decor highlighted with wood and stone.

WHAT TO ORDER? The sashimi offered at Zuma is fresh and the rolls are delicious. Zuma dragon maki is a combination of prawn tempura, freshwater eel, avocado and spicy tempura flakes topped with fried bonito flakes and minced sweet shrimp, making each bite a burst of complementary flavours. Hokkaido scallops with grated apple, wasabi and sweet soy is also a popular dish. Another impressive dish is omaru ebi, or whole Boston lobster tempura, ponzu and wasabi sauce served with three types of salt (aromatic cedar smoked; Hawaiian red mud salt; green-tea infused). Also highly recommended is soft and light miso-marinated black cod wrapped in hoba leaf. For dessert, ask for the chocolate special, created by the chef from Zuma in Hong Kong and not on the menu, or try jasminepoached pear with wild berries and peach sorbet.

Zuma offers wines from the Old and new Worlds by the glass and bottle, although you would probably be better served ordering from its selection of hot and cold imported sakes.