Uploaded July 2014 | Updated September 2026, 2 weeks ago
Rainer Becker explains how to make one of Zuma London's signature dishes, Seared Tuna Tataki.
The German chef and international restaurateur talks about the importance of the balance between signature and new dishes on the menu. As well as the food, the crockery and decor play a big part in the Zuma concept. which can be described as Japanese with a twist.
Rainer Becker explains how to make one of Zuma London's signature dishes, Seared Tuna Tataki.
The German chef and international restaurateur talks about the importance of the balance between signature and new dishes on the menu. As well as the food, the crockery and decor play a big part in the Zuma concept. which can be described as Japanese with a twist.
