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Sushi Zo vs Nozawa/Sushi Park/Sasabune - sushi preparation question

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I have a sushi question that has plagued me for years. It's about the sauce/seasoning used in preparing omakase. I love the sushi preparation that Nozawa, Sushi Park, and Sasabune do. I am less of a fan of the preparation that Takao and Sushi Zo use. I believe that Takao and Sushi Zo use more ponzu and yuzu. Sushi Zo seems to use ponzu and yuzu in every dish. Takao also uses a lot of shiso leaf. But I'm not sure if I'm getting my sauces right. Am I right in my guess about ponzu and yuzu?

Thanks so much for your help!

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Sushi Zo
9824 National Blvd, Los Angeles, CA 90034

Sasabune
12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025

Sushi Park
8539 W Sunset Blvd, West Hollywood, CA 90069

Takao
11656 San Vicente Blvd, Los Angeles, CA 90049

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  1. Yuzu and Ponz sauce are both citrusy, with Ponzu frequently containing yuzu. Some chefs use it more than others.
    Nozawa and Sasabune have their own thing...

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    Yuzu Restaurant
    1231 Cabrillo Ave, Torrance, CA 90501

    Sasabune
    12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025