FIRST ON THE SLOPES, FIRST AT ZUMA VAIL
Contributor - Ximena Lascurain | Lifestyle Consultant • 11/20/25
The slopes of Vail, Colorado, are calling, and this December, they promise more than just fresh powder. Elevate your travel experience by combining world-class skiing with an exclusive culinary debut.
ZUMA VAIL, SOPHISTICATION MEETS THE SLOPES
The exciting new establishment is set to open in the heart of Vail Village, nestled within the legendary ski resort, The Sebastian. Zuma Vail will introduce its signature izakaya-style dining, a world-class bar program, and dynamic après-ski energy to one of North America's most iconic destinations.
EXPERIENCE VAIL AND ZUMA
Known globally for its impeccable snow conditions, European-inspired village charm, and unparalleled luxury accommodations, Vail offers a winter escape like no other.
Imagine crisp mornings on Golden Peak and exhilarating runs down the Back Bowls. Spend your evenings strolling through the heated cobblestone streets of Vail Village. Then, retreat to the stylish sanctuary of Zuma Vail.
THE NEW ALPINE AESTHETIC
Designed by the Azumi Group's internal team, Zuma Vail will introduce a fresh winter aesthetic. Layers of texture and soft ambient lighting create a warm and inviting place to dine and socialize after a day on the slopes. Guests will sample an innovative menu inspired by international techniques and local ingredients.
THE CULINARY EXPERIENCE AWAITS
Zuma Vail is designed to offer multiple refined experiences under one roof, starting with an elegant main dining room for guests to enjoy. For those who prefer to be closer to the culinary craft, they can immerse themselves in the action at the sushi and robata counters. For more intimate gatherings, Zuma Vail will also feature two private dining rooms, suitable for 10 to 12 guests. Finally, guests are invited to unwind and sample the extensive bar program in the sophisticated lounge area.
A TASTE OF THE MENU
The menu will feature freshly prepared nigiris and sashimi alongside Zuma's signature, world-famous dishes.
· Marinated Black Cod in Hoba Leaf
· Chu Toro Maki with Oscietra Caviar
· Norwegian King Crab with Ponzu
The comprehensive bar program is equally impressive, including over 40 premium sakes, 250 global wines, Japanese whiskeys, and signature cocktails.
Let us know if you would like us to secure a reservation this winter with their team.
Contributor — Ximena Lascurain | Lifestyle Consultant
From Mexico City, Ximena Lascurain brings to the Four Hundred Team a Latin flair. Growing up and attending Culinary School there, she has always been interested in the culture and gastronomy of her country. When she moved to NYC she attended the International Culinary Center where she certified as a Sommelier under the Court of Master Sommeliers. Prior to Four Hundred she worked in the kitchens of several Michelin star restaurants throughout Mexico, Spain and NY. What she enjoys the most when it comes to travel, is doing a lot of research. Specially when it comes to the "hidden gems" for local food and specialty coffee.