Zuma Bangkok’s Nichiyōbi Brunch Turns Sunday Lunch Into a Market-Style Feast

A lively, free-flow brunch inspired by Japan’s street markets, with robata grills, sushi counters, and a three-hour dining indulgence

At Zuma Bangkok, Sunday brunch leans into spectacle. The newly launched Nichiyōbi Brunch draws loosely from the rhythm of Japanese market culture, but instead of recreating it literally, the restaurant translates that energy into a polished, free flow dining experience.

The experience begins on the terrace with a welcome drink before moving indoors, where five live stations anchor the space. It is less about sitting through courses and more about grazing, circling, and returning for seconds.

The small-bites station sets the tone with familiar comfort picks such as takoyaki, black cod gyoza, and okonomiyaki. Nearby, the cold station is where the kitchen’s precision shows: sashimi, maki, and nigiri are expected, but dishes like thinly sliced sea bass with yuzu and truffle oil, or homemade tofu with barley miso and ginger, add more depth than a typical brunch spread. A spicy beef tartare with sweet potato chips and a roasted eggplant salad round things out with bolder flavors.

From the robata grill, skewers of yakitori, chicken wings, and grilled vegetables arrive hot and steady, filling the room with that unmistakable charcoal aroma. It is simple food, but done with enough finesse to keep it interesting.

Starters are also brought directly to the table, which keeps the pace from becoming too self-service. Oysters, black tiger prawns, tempura, and chicken karaage circulate regularly, giving the meal a more complete, restaurant-style feel.

Each guest chooses one main course, and this is where the brunch sharpens its identity. The spicy beef tenderloin is rich and straightforward, while the grilled hamachi kama leans cleaner with just lemon and sea salt. For those willing to pay extra, the miso-marinated black cod or half roasted lobster add a more indulgent edge, though the base menu already feels sufficient.

Desserts shift back into playful territory. Taiyaki with ice cream, waffle skewers, and a chocolate fountain feel closer to a weekend fair than a fine dining finale, but that is clearly the point.

Nichiyōbi Brunch is served every Sunday, 12:00 PM to 3:00 PM. Drinks are structured into four tiers, starting with a non-alcoholic package at THB 2,480 and moving up to champagne-led options topping out at THB 4,980. The differences are straightforward, mostly defined by how celebratory you want the afternoon to be, rather than drastically changing the food experience.

Reservation can be made at (+66) 02 252 4707 or reservations@zumarestaurant.co.th.

[PHOTO: Courtesy of Zuma Bangkok]