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😍 5/5 - Sushi Zo is in the category of amazing omakases, no doubt.
By 👻 @Michael Y., 03/30/2022 3:00 am
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It is still pricey for what you get, but it's definitely better than a Ginza, which has entered stratospheric pricing, for a quantity that doesn't quite match what they are charging.Sushi Zo is still at a reasonable price, and the quality of fish and attention to how all the food is made is great. Not only are the fish pieces very diverse, but the techniques to bring out the best of each flavor is highly paid attention to. For example, there is a bluefin tuna piece that needs around 15 minutes of marinating (btw be sure to ask for that piece early if you want another). One of my favorite pieces was a golden eye snapper, that had a bit of salt and soy sauce, and then was charred with a torch. Adding long lasting smokey and caramelized flavor into a fatty fish is pure bliss. In addition, pieces like yuzu pepper and amberjack make for an intense and long lasting flavor. That level of prep, experimentation to get there, and amount of quality in that piece makes every piece worth scrutinizing and spending time to thinking about while you chew and taste all the delicious flavors.There is one appetizer, which is a set of 3 different kinds of fish sashimi, 2 pieces each. After that, it's pretty much all nigiri. So if you're into nigiri heavy omakases, this is definitely an experience for you. I think all-in-all, there were around 18 courses, including dessert and the appetizer.Dessert is simple, but decadent and extremely satisfying. It's a matcha mousse that's not too sweet, but bold flavors, and a red bean with a gold flake. It's a dessert that many omakase places have, but so far this is my favorite rendition.One interesting part of my experience was that the two chefs serving that night had decent English, meaning conversation was pretty fluent. There are omakase places I've been where I feel like I was just unable to really talk to the chef either because of personality, or the chef just couldn't communicate what he wanted to say. I learned quite a bit about their process, sourcing fish, and even what materials they use for certain parts of their food. Very cool.
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