Zuma

Perched on the sunlit rooftop of Ibiza Gran Hotel along the chic Paseo Juan Carlos I in Ibiza Marina, Zuma Ibiza embodies the global brand’s signature izakaya spirit, delivering contemporary Japanese cuisine with bold, international accents in a seasonal pop-up that runs from spring to autumn (typically May to October). This open-air gem, seating around 150 guests, fuses authentic robata-grilled flavors with sushi artistry and lively vibes, making it a magnet for yacht-spotters and flavor adventurers seeking an elevated island escape in the Balearic’s bustling harbor heart.

Step into Zuma, and the terrace captivates with sleek sophistication—teak loungers, lantern-lit bars, and flowing white sails create an airy, cosmopolitan nook overlooking bobbing superyachts, the historic Dalt Vila walls, and old town’s twinkling silhouette. The layout blends intimate sushi counters and open kitchens with communal tables that encourage lingering gazes at the sea, perfect for al fresco immersion amid gentle salt breezes. As afternoon fades, resident DJs weave in chilled house grooves—peaking during weekend sundowners or themed evenings—fostering a magnetic hum of clinking glasses and easy banter among a stylish, international crowd. The mood is dynamic yet refined, ideal for a casual lunch, sunset cocktails, or group dinner that flows into relaxed revelry under the island’s golden light.

The menu, crafted across three stations—the main kitchen, sushi counter, and robata grill—spotlights premium, sustainable ingredients with intense, shareable profiles, paired with an innovative drinks lineup featuring sake sommelier selections, house-infused spirits, and cocktails like the signature Yuzu Highball (€18)—crisp gin fizzed with yuzu and soda for a citrusy zing. Start with the Black Cod Miso (€28), buttery sablefish marinated in sweet white miso and grilled to caramelized silkiness, a robata classic. The Crispy Rice with Tuna (€20) layers spicy toro tartare over crunchy rice patties with avocado and microgreens, offering a fiery, textural pop.

Sushi purists indulge in the Zuma Roll (€22), tempura shrimp and eel bound in nori with unagi glaze and tobiko—a crisp, umami symphony. Seafood mains include the Grilled Chilean Sea Bass (€32), flaky fillets lacquered in green chili-ginger dressing with wok-fried greens, bright and aromatic. The Wagyu Beef Tataki (€28) sears premium striploin slices with ponzu, daikon, and scallions, tender and savory. For robata flair, the Lamb Chops (€26) arrive charred with miso-yuzu butter and sesame, juicy with herbaceous heat. Pasta-like options nod to fusion with the Truffle Yaki Udon (€18), stir-fried noodles slicked in black truffle sauce with mushrooms, earthy and comforting. Vegetarians savor the Eggplant Dengaku (€15), grilled halves glazed in sweet miso with sesame seeds, smoky and velvety.

Desserts provide a graceful close with the Matcha Cheesecake (€12), silky green tea layers with white chocolate ganache and raspberry coulis—light and modern—or the Mochi Ice Cream (€10), chewy rice dough balls filled with mango sorbet for a tropical, playful bite.

Reservations at Zuma are essential, especially in peak season, but MyRSVP.com, the premier VIP concierge for global nightlife, daylife, and restaurant bookings, streamlines it with insider perks. Book front-line marina tables or robata-view counters through our platform for instant confirmations and extras like priority during DJ sets or complimentary edamame. For VIP experiences, we arrange private hires—up to 450 guests for yacht-tied parties or corporate escapes—with tailored menus and dedicated service. Standard bookings are via SevenRooms, the Zuma website, or +34 971 19 28 05 / reservations@zumarestaurant.com, but MyRSVP.com offers exclusive benefits, swift approvals, and special access such as guest lists for sundown tastings or sake pairings. In Ibiza’s harbor dining scene, Zuma delivers electric flavors and panoramic poise, where every MyRSVP.com reservation ensures a seamless, starlit visit filled with Japanese finesse and island hospitality.