Located at the Four Seasons Hotel, nestled in the heart of Boston’s Back Bay neighborhood, sits the 12th addition of Noriyoshi Muramatsu’s international collection of Japanese informal dining. Zuma, the izakaya-style concept, features the very best in Japanese delicacy, compliments of the founder of Tokyo-based Studio Glitt.
Architects Dyer Brown worked with Studio Glitt on the restaurant, which features a main dining room that offers a full view of three open kitchens, including the principal kitchen, and sushi and robata counter. At Zuma, diners are treated to the action, as chefs prepare dishes over Japanese charcoal. In addition, Zuma’s bar and lounge area feature a unique floating DJ booth made from one piece of monkey pod wood.
Part of the beauty of Zuma is that the design team was able to bring a sophisticated level of design to the city’s third tallest skyscraper, ensuring that the 7,000 square foot eatery venue lives up to its globally recognized name. Each of Muramatsu’s Zuma masterpieces stay true to the restaurant’s global aesthetic inspired by the four elements of earth, fire, water and air. While embodying the style and elegance of Zuma’s 11 other locations worldwide, the design incorporates unique commercial kitchen features.
We sat down with Kasumi Humphries, Senior Interior Designer at Dyer Brown Architects, to get a snapshot on the new Zuma restaurant concept at the Four Seasons hotel.