The road to Anacapri climbs steadily above the Tyrrhenian Sea, revealing Capri in stages. The colours deepen as the ascent continues – the water shifting from turquoise to deep blue, the air scented faintly with citrus from the island’s lemon groves. 

Perched on the island’s western plateau, Jumeirah Capri Palace occupies one of Capri’s most peaceful vantage points. From its rooftop terrace, the Gulf of Naples stretches towards the horizon, with the island of Ischia visible in the distance, while Mount Solaro rises dramatically behind the hotel. 

It is here, that Zuma Capri has made its home, bringing the globally recognised Japanese izakaya concept to one of the Mediterranean’s most striking dining locations. 

As the evening approaches, the terrace begins to fill with guests drawn by both the view and the restaurant’s reputation. Aperitifs arrive, conversation gathers momentum, and the light softens across the sea in shades of amber and rose. On particularly clear evenings, diners sometimes catch sight of the rare ‘green ray’, a fleeting flash of emerald light as the sun disappears below the horizon.

Zuma's philosophy is rooted in the Japanese izakaya tradition, where dining unfolds as a shared and sociable experience rather than a formal sequence of courses. Dishes are designed to be placed at the centre of the table and enjoyed together, arriving gradually from the restaurant’s three kitchens: the sushi counter, the robata grill, and the main kitchen.

In Capri, this style of dining finds an easy parallel with the Mediterranean tradition of long, convivial meals. The result is a restaurant that feels both distinctively Japanese and naturally at home on the island. 

Signature dishes remain at the heart of the menu. Black cod, marinated and wrapped in hoba leaf, cooked over the robata grill, arrives rich and deeply savoury, while roasted lobster finished with shiso ponzu butter reflects the kitchen’s balance between bold flavour and careful restraint. 

Much of the produces comes from the surrounding coastline. Seafood arrives fresh from the Gulf of Naples, while vegetables, herbs and citrus are sourced from the nearby Amalfi hillsides, where volcanic soil produces ingredients of exceptional intensity. Japanese techniques meet Mediterranean produce in a way that feels both thoughtful and intuitive. One ingredient in particular captures the essence of the island: the Capri lemon. Bright, fragrant, and unmistakenly local, it appears in two dishes created specifically for Zuma Capri. The Sliced Lobster Carpaccio pairs delicate lobster with lemon gel and oscietra caviar, balancing richness with a sharp citrus lift. For dessert, the Lemon Mochi reimagines the traditional Japanese sweet with a distinctively Mediterranean freshness.

The restaurant also offers one of Capri’s most sought-after tables. Table 30, positioned on the corner of the terrace, enjoys sweeping views across the Gulf of Naples towards Ischia and Mount Vesuvius. Slightly elevated above the rest of the dining room, it has quickly become a favourite for sunset dinners and celebrations, where the changing light over the sea becomes part of the evening itself.

Zuma Capri sits withing an exceptional culinary constellation at Jumeirah Capri Palace. Nearby is Ristorante L'Olivo, the island’s only two-Michelin-starred restaurant, while Il Riccio Restaurant, perched above the legendary Blue Grotto, specialises in seafood metres from the water. a-Ma-Re Capri, celebrates the flavours of traditional Neapolitan cooking.

Let the island lead the way - discover Zuma Capri and a constellation of dining experiences at Jumeirah Capri Palace.