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Apr 30, 2008 05:28 PM

Sushi Zo, somesaid going downhill???

has anyone been recently?

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  1. There was this recent post:

    I went about a week ago and thought it was as good as ever, but I know you have never been a fan, Kevin so maybe it would be tough for you to judge?

    3 Replies
    1. re: Servorg

      actually i like the joint (the 1st two times within the first few months or so) before he completely introduced the omakase with the famed yuzu drink, at that it was nice to have in the area, the chef was cordial, and reasonable prices at the time. yes, it was downhill from there.

      1. re: kevin

        I had omakase there last week. Excellent as ever, no perceptible dip in quality or service at all. Fantastic live sake as well.

        1. re: kevin

          I know that some hounds have criticized Keizo-san for some of his "rules", but his fish and rice and presentation have always been peerless. Food really trumps all the rest for me. Success has caused Zo to alter some of the early policies, but the one policy that has remained the same - serve the freshest fish possible in a classic presentation remains the same.

      2. I've been there twice in the past two weeks after not having been in a while.

        eyes-roll-to-the-back-of-your-head good :)

        Note: Apparently now if you don't do omakase, there is a 10pc minimum per person rule now.

        9 Replies
        1. re: MeowMixx

          Wow, ten piece min. you might as well get the omakase if you're worried about price.

          Price wise it should be neck and neck, how many are in an omakase around 12?

          how much did you omakase run on the current scene? not including drinks, tax, tip, of course.

          1. re: kevin

            More than 12 pieces are served during omakase, unless Keizo-san is asked to stop. More likely around 15-20, more if requested.

            There isn't a set number and the price would reflect the number of pieces anyway. The price is neck-and-neck since he charges by the piece regardless of whether one orders a la carte or opts for the omakase. Having 10 pieces served during omakase wouldn't necessarily be more expensive than ordering 10 pieces a la carte unless one chooses less expensive fish.

            1. re: kevin

              of course omakase and a la carte are neck and neck.
              the price per piece of fish is the same no matter how it's ordered; because this is the pricing policy, if you order the same amount and type of fish a la carte as is served omakase, it will cost the same.

              even when i order a la carte, i always order at least 10 pieces of fish, whether i go to zo or to any other sushi bar. honestly, kevin, are you satisfied with less than 10 pieces of fish? even at hide, which serves relatively large pieces, i need at least 10 to 12.

              1. re: westsidegal

                The best new Sushi in the city. Period.

              2. re: kevin

                On Wednesday, I had hamachi, shima aji, aji, ankimo, salmon, anago, uni (2), toro (2), blue crab hand roll (2) - came out to about 45 dollars pre tip, tax and excl drinks. The week before, I could have well stopped at about 8. I'm not worried about price - just don't like having so many rules.

                1. re: MeowMixx

                  The reason why I harping on price is that sushi is expensive, that's a given, or at least good sushi is. But if it's going to run around 150 per person to 175 per person for the omakase at Sushi Zo, then I'd probably want to save up for the intricacies and variety of dishes, and pristine, calming atmosphere at Urasawa.

                  Wow, that's about exactly 12 pieces as you described above and for 45 bucks that's not bad at all.

                  1. re: kevin

                    omakase at sushi zo will run the typical person $90-110.

                    my last time out, i ate till i almost burst...hell, i had to tell keizo that i was throwing in the towel. total with a beer and tax and tip was $120. and i eat A LOT.

                    1. re: wilafur

                      Agreed. I eat a ton too and usually end up paying around $100. Omakase would only be $150-$175pp if one eats and drinks enough to rack up the tab, and it wouldn't be any cheaper if one ordered the same things a la carte.

                    2. re: kevin

                      imho, for the money, the quality and quantity served at sushi zo is a bargain.
                      if, on the other hand, having to deal with the ever-changing rules will ruin your enjoyment of the meal, that's another issue. . .

                      i've taken many people to zo.
                      some of them 'get it' and, like me, find that there is no other place in town that is quite as good for the FISH (save, perhaps urawswa)

                1. re: Motherhubbard

                  Sushi Zo
                  9824 National Blvd Unit C
                  Los Angeles, CA 90034
                  Phone: (310) 842-3977

                2. Don't get me wrong the sushi is amazing!! But I will never go back EVER!!! I went to Sushi Zo by myself, ready to see what all the hype was about. I am a sushi freak. I have eaten sushi in 15 countries including Japan. I have eaten at Urasawa, Nozawa, Masa in New York and some of the best sushi establishments in the world. I know the proper sushi etiquette and respect traditional sushi. I walked in excited to try the omakase. The place was empty at 12:30 in the afternoon. A lady approached me and said you realize that this restaurant has no cut rolls. I said yes, I would like to sit at the sushi bar. She then said, sorry, you can only order omakase at the sushi bar. I said I know, thank you. She sat be to the farthest left seat at the bar right next to the wall. Mind you that this particular seat had no view of the sushi. I was looking at a wooden slab in front of me which blocked all the action. I asked if I could be moved to the front of the bar and the sushi chef started yelling at me, he screamed, "NO YOU SIT DOWN RIGHT THERE OR LEAVE" I was shocked, I was stunned, I didn't know what to think. Mind you, that I am a descent looking woman that was professionally dressed. I have never felt more disrespected at a restaurant in my life. If people think Mr. Nozawa is bad... He's an angel compared to this chef at Sushi Zo. Mr. Nozawa and I are tight.. this man is the true Sushi Nazi. I really should have gotten up and left, but I had to see what all the hype was amount. So I swallowed my pride sat down in disgust and waited for my first plate. The sushi was good, but it didn't blow my socks away. I'd much rather spend my money elsewhere, where they have some respect for their customers. The pieces were quite small, and the rice at Nozawa is much more tasty. I even gave them the doubt maybe the rest of the bar was reserved for others. Not a single customer showed up until after I finished my yuzu drink. Never Again!!!
                  Go to Nozawa or Sushi Gen downtown for bomb sushi.
                  If you go for lunch at Sushi gen you must try the Sahimi lunch special.. but remember you can only order that at a table. The omakase is also great at the sushi bar. The chefs are lovely.

                  Sushi Zo can go *^*$& off!

                  4 Replies
                  1. re: utjackie

                    I agree with you Utjackie. First couple months he was nice, not so much thereafter.

                    1. re: utjackie

                      Hi utjackie,

                      That's a horrific dining experience that you had; I'm sorry to hear about it. It's so completely the opposite from the humble, warm, friendly service I've received only recently from some of the best chefs in the world, like Hiro-san (Urasawa), Mizutani-san (Sushi Mizutani) and Yamamoto-san (Ryugin). You have my empathy.

                      1. re: exilekiss

                        Thanks utjackie. Sorry to hear about your experience. I was getting ready to try Sushi Zo but think I'll pass. Can you recommend any good places on the westside? I've been happy with K-Z0 in Culver City. Treated very nicely there. I know that restaurant owners are under stress because of rising food costs (thanks in part to the ethenal craze and fuel costs) but there is no excuse for abusing patrons.

                      2. re: utjackie

                        "The most important person in any business is the customer. Don't believe it? Try doing without him for a while."

                        That behavior is incredibly unbusinesslike.