sushi zo victorious omakase awarded
After another round of hunting for the ultimate omakase I have nothing but praise
for Kei-zo at Sushi Zo; I had one of the best meals of my life recently.
Included were many surprises, from the baby squid
to a toro roll with pickled vegetables and shiso. His
squid and uni "ice cream" is extraordinary. Had some
of the best of the following I've ever had:
broiled halibut tail
+ many of the stand-by fish exquisitely prepared, like bluefin tuna and japanese mackerel.
I tend not to be impressed but this is a very neat and underrated place (not on this board but he hasn't been busy, which is a shame) that deserves attention. I'd been there several times before but had one of those ultimate experiences this time. Forget about the location--- it is all about what happens at the sushi bar...
Not quite sure what you're trying to say...
Point being, i went to Sushi Sushi with my SO a few weeks ago. We both got omakase and drinks...Total was $175 with tip.
The quality of the fish and the technique of the head chef was the closest I've had to Kyubei in Tokyo then anyother place in LA. Although, Ive never been to Urasawa...
first off i just hope Zo does well-- he really deserves it.
i'm glad to have that honor, tony michaels. sort of like my 25 course meals at Babbo in nyc...
as for Mr S, yes, what are we to do? he really astounded me this time...
i sat down and he knows my look when i say go for it. i trust and like kei-zo, unlike a lot of sushi guys..
the funny thing is that i thought about continuing but didn't b/c i was afraid that it just couldn't get better. i had so much toro i thought i'd cry. what could've been left. i forgot to add the different clams and the oyster we had too.
i'll be back there very soon + the plan is to double the (in)sanity of this meal, actually.
Well, I must say that I second you, epop. I went to ‘ZO last night and I was so impressed with the omikase, I fear that the bar has been set so high that sushi may be ruined for me. The blue-fin was the star, although my fellow hound was quite smitten with the monkfish liver. The toro with a dab of ponzu was soft and didn’t require chewing. The black bass exploded in my mouth, thanks to a hint of lemon juice that really pronounced the flavor. Also, the Spanish mackerel was a delight with some chopped peppers on top. I could go on and on about the live scallops and the rest, but I suggest people go and see for themselves. Parting notes: they do not allow corkage, and I don’t recommend for first timers.