My Sushi Experiences
May 4, 2011 | 05:06 PM
#391
Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
LA Brit, U Boat and I went to sushi zo once. they do an omakase style service with nigiri only. the fish and sushi itself were pretty good if that's what you like. i don't think they make rolls or other dishes and i'm not sure if you can order ala carte. i thought it was ok, but i guess i really don't eat true sushi. i prefer more tsumami/izakaya style meals.
Thanks!
May 9, 2011 | 03:44 PM
#393
Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
Went to Sushi Zo with the mrs. Not the cheapest place in the world, but the fish is definitely top notch.
No pictures, since the chef doesnt like camera or cellphone.
I like the knife work of the chef, and the smaller portion, allowing you to sample a lot more different types of sushi/sashimi. Also, more importantly, the assistants works are also really good, unlike some of the sushi places where you have to sit in the chef area or you are stuck with subpar food from the B team, aka, assistant/trainee/etc.
Even though it's omakase, the chef does ask if there is anything you do not eat, and for the mrs, that meant no uni. The Uni and smelt eggs were awesome. The eggs definitely tastes like wild eggs, there is no farmed salmon taste and oiliness from the eggs.
Zo kind of reminds me of Sasabune back in its hayday, before the chef sold out and hired a bunch of B team guys and starting making subpar sushi while still charging you crazy prices. Though again, the quality of the fish at Zo is still better than Sasabune even when compared to its quality then.
Oh, and if you are not full after the full omakase rotation, you can ask them to make the ones that you like throughout the course. We had limited time, otherwise I would have asked for one of everything!
No pictures, since the chef doesnt like camera or cellphone.
I like the knife work of the chef, and the smaller portion, allowing you to sample a lot more different types of sushi/sashimi. Also, more importantly, the assistants works are also really good, unlike some of the sushi places where you have to sit in the chef area or you are stuck with subpar food from the B team, aka, assistant/trainee/etc.
Even though it's omakase, the chef does ask if there is anything you do not eat, and for the mrs, that meant no uni. The Uni and smelt eggs were awesome. The eggs definitely tastes like wild eggs, there is no farmed salmon taste and oiliness from the eggs.
Zo kind of reminds me of Sasabune back in its hayday, before the chef sold out and hired a bunch of B team guys and starting making subpar sushi while still charging you crazy prices. Though again, the quality of the fish at Zo is still better than Sasabune even when compared to its quality then.
Oh, and if you are not full after the full omakase rotation, you can ask them to make the ones that you like throughout the course. We had limited time, otherwise I would have asked for one of everything!
May 12, 2011 | 07:55 PM
#396
Thread Starter
| Teamspeed Pro
Joined: Jan 2008
Posts: 4,350
From: Cali, Hawaii, TX
Kabuki - 3/20
Baked Crab - Spicy mayo, panko, braised daikon.
Stuffed Ika - Shrimp mousse, nori, asparagus, yama gobo.
Gyu Tataki - Seared beef, soy, sesame oil, garlic, ginger, green onion.
Unagi Su - Fresh water eel, pickled cucumbers, konbu.
Ebi Somen - Vermicelli and bay shrimp, dashi.
Kani Katsu - Japanese crab cakes.
Baked Crab - Spicy mayo, panko, braised daikon.
Stuffed Ika - Shrimp mousse, nori, asparagus, yama gobo.
Gyu Tataki - Seared beef, soy, sesame oil, garlic, ginger, green onion.
Unagi Su - Fresh water eel, pickled cucumbers, konbu.
Ebi Somen - Vermicelli and bay shrimp, dashi.
Kani Katsu - Japanese crab cakes.
May 12, 2011 | 07:56 PM
#397
Thread Starter
| Teamspeed Pro
Joined: Jan 2008
Posts: 4,350
From: Cali, Hawaii, TX
Went to Sushi Zo with the mrs. Not the cheapest place in the world, but the fish is definitely top notch.
No pictures, since the chef doesnt like camera or cellphone.
I like the knife work of the chef, and the smaller portion, allowing you to sample a lot more different types of sushi/sashimi. Also, more importantly, the assistants works are also really good, unlike some of the sushi places where you have to sit in the chef area or you are stuck with subpar food from the B team, aka, assistant/trainee/etc.
Even though it's omakase, the chef does ask if there is anything you do not eat, and for the mrs, that meant no uni. The Uni and smelt eggs were awesome. The eggs definitely tastes like wild eggs, there is no farmed salmon taste and oiliness from the eggs.
Zo kind of reminds me of Sasabune back in its hayday, before the chef sold out and hired a bunch of B team guys and starting making subpar sushi while still charging you crazy prices. Though again, the quality of the fish at Zo is still better than Sasabune even when compared to its quality then.
Oh, and if you are not full after the full omakase rotation, you can ask them to make the ones that you like throughout the course. We had limited time, otherwise I would have asked for one of everything!
No pictures, since the chef doesnt like camera or cellphone.
I like the knife work of the chef, and the smaller portion, allowing you to sample a lot more different types of sushi/sashimi. Also, more importantly, the assistants works are also really good, unlike some of the sushi places where you have to sit in the chef area or you are stuck with subpar food from the B team, aka, assistant/trainee/etc.
Even though it's omakase, the chef does ask if there is anything you do not eat, and for the mrs, that meant no uni. The Uni and smelt eggs were awesome. The eggs definitely tastes like wild eggs, there is no farmed salmon taste and oiliness from the eggs.
Zo kind of reminds me of Sasabune back in its hayday, before the chef sold out and hired a bunch of B team guys and starting making subpar sushi while still charging you crazy prices. Though again, the quality of the fish at Zo is still better than Sasabune even when compared to its quality then.
Oh, and if you are not full after the full omakase rotation, you can ask them to make the ones that you like throughout the course. We had limited time, otherwise I would have asked for one of everything!
May 12, 2011 | 08:02 PM
#398
Thread Starter
| Teamspeed Pro
Joined: Jan 2008
Posts: 4,350
From: Cali, Hawaii, TX
Kabuki - 3/24
Gyu Shishi-to - Peppers wrapped with beef, garlic ponzu.
Seafood Fry - Fried shrimp and calamari fingers.
Negi Toro - Minced toro and green onions.
Hotate Fry - Fried scallops, sweet ume sauce.
Kabuki - 3/25
Yaki Soba - Stir fried noodles, seafood & veggies.
Curry Udon
Gyu Shishi-to - Peppers wrapped with beef, garlic ponzu.
Seafood Fry - Fried shrimp and calamari fingers.
Negi Toro - Minced toro and green onions.
Hotate Fry - Fried scallops, sweet ume sauce.
Kabuki - 3/25
Yaki Soba - Stir fried noodles, seafood & veggies.
Curry Udon
May 18, 2011 | 07:26 PM
#400
Thread Starter
| Teamspeed Pro
Joined: Jan 2008
Posts: 4,350
From: Cali, Hawaii, TX
Kabuki - 4/3
Uni Ika
Gyu Somen - Vermicelli, beef, vegetable, ume sauce.
Shiro Maguro Tataki - Seared albacore, fried onions, red onions, ponzu.
Kani Oshinko Maki - Crab wrapped with konbu and salted cabbage, vinegar
Engawa Kara Age - Deep fried halibut fin.
Sushi USA - 4/5
Sashimi - Halibut, albacore belly, maguro, octopus, uni.
NY Yaki - NY steak appetizer.
Kumamoto Oysters
Seafood Salad - Assorted seafood, cucumbers, onions, avocado sauce, sriracha.
Special Roll - California with saute'd calimari and mushrooms, tobiko.
Uni Ika
Gyu Somen - Vermicelli, beef, vegetable, ume sauce.
Shiro Maguro Tataki - Seared albacore, fried onions, red onions, ponzu.
Kani Oshinko Maki - Crab wrapped with konbu and salted cabbage, vinegar
Engawa Kara Age - Deep fried halibut fin.
Sushi USA - 4/5
Sashimi - Halibut, albacore belly, maguro, octopus, uni.
NY Yaki - NY steak appetizer.
Kumamoto Oysters
Seafood Salad - Assorted seafood, cucumbers, onions, avocado sauce, sriracha.
Special Roll - California with saute'd calimari and mushrooms, tobiko.