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Dec 10, 2010 11:12 PM

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!

Sushi Zo
9824 National Blvd, Los Angeles, CA 90034

12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025

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

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...

    Yuzu Restaurant
    1231 Cabrillo Ave, Torrance, CA 90501

    12400 Wilshire Blvd Ste 150, Los Angeles, CA 90025