There are few people who have impacted modern restaurants the way Zuma founder
Rainer Becker has over his career.
The German-born chef is a star in the world of the culinary arts, having built up a notable reputation before setting his sights on what would become a notable restaurant empire.
In 2002 Rainer opened a contemporary, Japanese-inspired restaurant, Zuma, with business partner Arjun Waney in London’s Knightsbridge. Since then it has gone on to global domination, with 25 must-visit properties in destinations including Abu Dhabi, Doha, Dubai, Hong Kong, Istanbul, Rome and Miami, as well as other restaurants in London and beyond.
Here, he shares the stories behind the five dishes that helped him move the needle…
Tori no tebasaki
Chicken wings with sea salt
Chicken roasting in the oven is one of my most vivid and cherished childhood memories. It takes me back to watching my mother cooking in our family home and it’s one of the first memories that inspired me to take up cooking. The chicken wings have been a staple on our menu since day one. Cooked over the Robata Grill, this dish transforms into a heady mix of flavours and can match any other dish on the menu. They have fast become true signatures for both Zuma and Roka.
Rib eye no tamanegi wafu sousu
(Rib eye with wafu sauce)
I fell in love with the flavours of wafu in Japan. It’s traditionally used as a dressing for salads, but what really caught my attention were its sweet and citrusy tones. I couldn’t help but think it would pair perfectly with a fatty cut of meat, and because this dish is cooked on the Robata grill, the wafu sauce balances the smoke and fire flavour of the Rib-eye. I believe this dish really encapsulates the spirit of Zuma.
Maguro no tataki
(Tuna Tataki)
I had this craving to infuse a dish with the rich flavour of bonito—something to highlight the delicate umami it brings to the table. I recalled how they used raw onion in dishes in Japan, but I wanted to put my own spin on it, something that would make it more approachable for everyone, developing the idea of gently cooking the onions with a mix of soy, sake, and mirin, giving it a new dimension of flavour.
Gyuhire sumibiyaki karami zuke
(Spicy beef)
This dish was again inspired from my time in Japan. Whilst there, I immersed myself in the culture, which meant eating out all the time. The first time I tried yakiniku sauce, which has a fusion of salty and sugary tastes infused with a strong sesame aroma, I was awed by the taste—I knew instantly I wanted to base a dish around this sauce.
Suzuki no osashimi
(Seabass & yuzu)
I had an idea to create a dish that was all about delicate flavours, something zesty and fresh that would really let the produce shine. I wanted to make raw fish less intimidating for people who hadn’t tried it before (or are a bit hesitant.) The yuzu seabass is like a stepping stone into the world of raw fish allowing our customers to feel brave about trying new things.