Sushi Zo vs Nozawa/Sushi Park/Sasabune - sushi preparation question
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!
9824 National Blvd, Los Angeles, CA 90034
12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025
8539 W Sunset Blvd, West Hollywood, CA 90069
11656 San Vicente Blvd, Los Angeles, CA 90049