Known for its Michelin Stars in the US, Sushi Zo is one of the best omakase dining experiences in Bangkok, New York City and Tokyo. Now bringing a committed dining experience to Hong Kong, Sushi Zo has only two sittings per day for a maximum of 14 people. The chef is entrusted to create the menu each night based on the freshest fish and ingredients, flown in daily from Japan.
Omakase - meaning “I’ll leave it to you” - at Sushi Zo is a committed dining experience, shifting the paradigm of the relationship between guest and chef.
With only two sittings per day for a maximum of 14 people, our sushi chefs are entrusted to create the menu each night based on the freshest fish and ingredients, flown in daily from Japan.
Sushi Zo only selects the highest quality and freshest natural ingredients, from our trusted local and worldwide sources. Our rice is meticulously cooked, seasoned with a unique blend of vinegars and served at body temperature, to create the perfect balance between the ‘neta’ (the seafood) and ‘shari’ (sushi rice).
Keizo Seki was born in Osaka, Japan. His lifelong desire to become a sushi chef, led him to Tokyo, where he gained valuable experience and knowledge of sushi. In 1991, he moved to Los Angeles, where he learned the business of the restaurant industry and honed his sushi skills. His dream to open a true Edomae style sushi restaurant, came to fruition in March of 2006, with the opening of the first Sushi Zo Restaurant in West Los Angeles.
His unique style and impressive dishes, quickly gained notoriety in the Los Angeles Restaurant Circles, which gained him a 29 rating (out of 30) in his first Zagat Food Guide Review. Within three short years, he was awarded a prestigious Michelin Star.