Restaurant manager Thais Pinheiro sits in the al fresco zone (top photo), while general manager Paddy McHugh, left, is photographed in the well stocked bar area and executive chef Patrick Martens is photographed preparing fresh wasabi in one of the open plan kitchens (below).

With dishes coming from three different kitchens, featuring signature delicacies such as Suzuki No Osashimi (Thinly sliced sea bass with yuzu, truffle oil and salmon roe), Gyuhire Sumibiyaki Karami Zuke (Spicy beef tenderloin with sesame, red chilli and sweet soy) Dynamite Spider Maki Roll (Soft shell crab, chilli mayonnaise, cucumber and wasabi tobiko sauce) and Tsubumiso Gake Hinadori No Obun Yaki (Baby chicken marinated in barley miso, oven roasted on cedar wood), patrons are assured of a distinctivedining experience in top class surroundings.

The main kitchen is augmented by a robata counter and a sushi bar, thereby providing thoughtfully designed succulent creations with subtly differing textures to provide a fully rounded dining experience that can be topped off bychoosing from  an exciting cellar featuring a total of 1,500 bottles of some of the world’s best wines, Champagnes and sake.

Decor continues to utilise the chain’s distinctive use of the four elements: Earth, Fire Water and Air.  Noriyoshi Muramatsu, of Studio Glitt, has been instrumental in the incorporation of these elements in the interior design of ZUMA since the first branch opened in London in 2002.

ZUMA Bangkok therefore features a pond and a small garden in the outdoor terrace area, granite as a natural stone for the open kitchen, robata and sushi counters, wood from old railway sleepers and traditional Thai-styled houses, while locally hand-woven fabrics, inspired by traditional Thai textiles, have been used as wall coverings.