Sushi Zo

ABOUT

Japan may be the birthplace of sushi, but great sushi capitals all over the world have sprung up. Los Angeles is the undisputed sushi mecca of the USA, and direct from those sunny shores comes cult restaurant, Sushi Zo, founded by Osaka-born, Tokyo-trained sushi chef, Keizo Seki. Both Keizo-san’s L ...More

Japan may be the birthplace of sushi, but great sushi capitals all over the world have sprung up. Los Angeles is the undisputed sushi mecca of the USA, and direct from those sunny shores comes cult restaurant, Sushi Zo, founded by Osaka-born, Tokyo-trained sushi chef, Keizo Seki. Both Keizo-san’s LA and New York outlets were given Michelin stars for sushi excellence, and the Bangkok outpost is manned by Toshi Onishi, Keizo-san’s trusted executive chef from the LA outlet.

Pitching at the highest levels of sushi craftsmanship, Sushi Zo only does omakase, or chef’s selection, dining experiences, crafting direct-from-Tsukiji seafood into exquisite sushi. It’s the attention to detail that lifts this above an ordinary sushi experience. Perfection, down to the rice, is the name of the game: Keizo-san insists that the sushi rice must be made with artesian water from Hokkaido to deliver a rich texture and complex flavour, the perfect vessel on which to mount perfectly-sliced cuts of seafood for an explosion of umami.

While the menu is constantly shifting, expect to tuck into dishes like tender jellyfish enrobed in a paste of sweet, vinegar-kissed miso, or baby squid noodles coated in creamy sea urchin and anointed with a dusting of truffle salt, and of course plate after plate of hand-crafted sushi. Even in a sushi-mad city like Bangkok, a sushi experience like this is hard to beat! (Jan 2017)