Zuma Beachhouse Dubai

Zuma's Beach-Side Identity

Zuma Beachhouse Dubai is the sun-drenched, sand-between-your-toes expression of the Zuma restaurant empire — the globally awarded Japanese izakaya brand that began in London's Knightsbridge and now stretches across eleven cities. Set at the stunning Gran Meliá Dubai inside the marina-enclave of Port de La Mer, Beachhouse is the place where Zuma loosens its tie and dives into the Arabian Gulf.

The venue occupies a 140-metre stretch of private beach with a generous infinity pool as its social spine. The design is quintessential Zuma — warm timber, raw stone, handmade ceramics — but reimagined for daylight: beachy linens, natural shade, and long sightlines across the water. Cabanas line the sand; double daybeds flank the pool. The whole space breathes.

The kitchen is where this venue truly differentiates itself. Instead of adopting the standard beach-club menu (burgers, pizzas, caesar salads), Zuma Beachhouse serves a proper izakaya — contemporary sushi, robata-grilled seafood, black cod with saikyo miso, tempura platters — with a Mediterranean edge that suits the climate. Pair that with the DJ-led evening shift and a smart rosé list, and you have one of the most distinctive beach experiences in the city.

Zuma Beachhouse attracts a refined international crowd — the kind of guests who already know the Zuma flagship in DIFC and want the brand at the beach. If you value food as much as ambience, this belongs firmly at the top of your shortlist. Compare all Dubai beach clubs →

Dining at Zuma Beachhouse

The Zuma Beachhouse menu is the reason to choose this venue over any other beach club in Dubai. Built on the foundations of the world-famous Zuma izakaya concept, the kitchen produces contemporary Japanese food pitched for the beach: lighter, brighter, and seasoned for the climate. Expect the signature spicy tuna maki, miso black cod, and wagyu beef tataki alongside plates designed for pool-deck grazing.

The robata grill runs through service, turning out lamb cutlets, prawns, and seasonal vegetables over charcoal. Mediterranean touches — crudo, branzino al sale, truffle pasta — bridge the cuisines for guests who want both. Portion sizes are izakaya-style: sharing-led, considered, and calibrated so the AED 300–450 minimum spend disappears naturally across a long afternoon.

The bar programme mirrors the Zuma DIFC philosophy — premium sake, craft sochu, a short but expertly curated rosé list, and cocktails that rotate seasonally. Saturday Beachhouse Brunch runs from 1pm with live DJ.

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