Zuma Rome

Seared tuna with a Roman twist, featuring a balsamic ponzu and crispy capers.

Thick udon noodles tossed in a creamy carbonara-style sauce with guanciale and a poached egg.

Whole sea bream baked in a salt crust and finished on the robata grill, served with a lemon-herb oil.

Delicate zucchini flowers filled with ricotta and anchovy, lightly fried in a tempura batter.

Pan-fried dumplings filled with a savory Amatriciana-inspired pork and tomato ragu.

Sushi roll with fresh stracciatella cheese, cucumber, and sun-dried tomatoes, topped with crispy basil.