Sushi Zo

營業中

休息中

This restaurant is the HK branch of the Sushi Zo group which also operates in different parts of the world, including a Michelin-starred branch in Los Angeles. Located in Tai Kwun, at the lower ground floor of the former Police Headquarters Block, it is a bit difficult to find, as the entrance is through a side door inside Gishiki Lounge.The staff helpfully leads us into the large sushi counter that can accommodate a maximum of 12 customers. There are two seatings for dinner, and we go for the early one starting at 6pm, with Executive Chef Ryohei Sugawara and his assistant already busy in preparation. It is quiet on this day, probably because it is CNY eve.The Dinner Omakase ($2,500 each) comprises of 18 courses. I also order a bottle of Koshinotsuru Nishiki Koi Junmai Daiginjo 越の鶴 純米大吟醸 錦鯉ボトル ($1,688). This sake is produced by 越銘醸 from Niigata, with a delicate dry taste which makes it a nice pairing with most of the food on the night.The first course is Hamaguri Clam Soup with Noresore. The clam soup has a fantastic umami taste, but the highlight is the seasonal baby eels, which are soft and smooth, exhibiting a delicate, subtle sweetness.The second course is Shima-Ebi with Mozuku Seaweed. On top of the pickled sea moss are the Hokkaido morotoge shrimp, with its wonderful sweetness pairing well with the sourness of the marinated seaweed, to give balanced and great flavours.The third course features Wild Buri. Unlike most restaurants using farmed ones, here the yellowtail is caught, with deeper flavours. It is served with a ponzu sauce, plus some yuzu kosho mixed with mashed daikon on top.The fourth course features Ankimo. The slice of monkfish liver has creamy soft texture, rich in taste but not greasy like foie gras. Paired with bonito jelly and caviar on top to increase the flavours and complexity, together with persimmon and nanohana on the side to balance the richer taste of the monkfish liver.The fifth course features Sawara. The Spanish mackerel has been coated with a thin layer of crumbs before deep-frying, and then cut into slices for serving. On the fish there are tartare sauce and sansho pickles to season, a nice combination.Coming to the sushi section, the first piece is Shiro-Amadai Sushi. A premium fish, the tilefish has been marinated in kombu to soften the texture and increase the umami flavours, with a delicate taste and very tender.The second piece is Aori-Ika Sushi. The chef has meticulously cut the surface of the Bigfin Reef Squid to make it easier to chew, with a special homemade sauce made from the squid ink to add flavours. He also reminds us not to touch the lips as the ink will stain. Fantastic in texture, this type of squid is my favourite for sushi.The third piece is Kawahagi Sushi. Cutting the thread-sail filefish into strips and serve in a small bowl with shari, the chef prepares a creamy paste made from the delicious fish liver on top, together with a bit of menegi to add fragrance.The fourth piece is Akagai Sushi. The ark shell is beautifully cut in butterfly shape, very fresh, sweet and crunchy in texture. The chef adds its himo, or mantle, to the sushi, which is very delicious with even more concentrated flavours.The fifth piece is Saba Sushi. The smoked blue mackerel roll has some maitake mushroom and ginger for texture, plus a strip of translucent vinegared kombu on top for acidity and umami. Wrapped with a nori sheet to serve, it is a wonderful traditional pressed sushi.Taking a short break from the sushi, the chef shows us the huge Awabi. Cutting the abalone into thin slices, they are served with the creamy liver paste which are rich and flavourful, with the abalone having an amazing bite.After finishing the abalone, the chef has thoughtfully provided some shari and more of the liver sauce on the plate, and even adding some sea urchin. When mixing it all up, it is like a risotto, so amazing in taste I almost lick the plate clean.Returning to sushi, the sixth piece is Kuruma-Ebi Sushi. Still steaming, the poached tiger prawn is taken out from the kitchen and immediately removed the shell to serve. The wonderful texture and great sweetness are phenomenal.The seventh piece is Chu-Toro Sushi. The tuna comes from Oma in Aomori, and this cut of medium fatty portion is my favourite as it has the perfect balance of lean and fat, not too greasy but still able to enjoy the signature rich and intensely flavourful fish oil.The eighth piece is Uni Sushi, with the chef using Bafun sea urchin but two different types, one in box and one in brine. Putting them in a nori sheet with shari, the generous portion of the two not only allows us to enjoy the sea urchin with satisfaction, but also to taste the contrast in texture.The ninth piece is Anago Sushi. The sea eel has been grilled before kneading into sushi, and then brushed with a delicious nitsume sauce. The melt-in-the-mouth texture is amazing. This is one of the pieces I would like to ask for an encore.The tenth and last piece is Tuna Hand Roll, with the chef mixing some minced medium fatty tuna with salmon roes and pickled daikon before making a hand roll, with shiso leaf. A filling and gratifying completion of the sushi.The Shrimp Miso Soup is tasty, using red miso to give intense flavours, as well as a soothing warmth to the stomach, leaving us with a contented and satisfying memory of a full and delicious dinner.Finishing dessert is Yukidoke, essentially a mochigome made from glutinous rice with red beans paste filling and a cap made from egg white and a gin called Togedama from Saitama, the home of Chef Sugawara. The Fresh Fruit includes Strawberry and Pomelo. Both very nice.Service is very good, with the staff and chef all very friendly. Chef Sugawara can speak English and able to interact well with the customers. The food is also fantastic, using high-end ingredients of good quality and freshness. The bill on the night is $7,357 which is reasonable. A wonderful omakase experience. 繼續閱讀

晚餐廚師發辦有七道先付九款壽司一款卷物一道甜品✨很喜歡肥美的鮟鱇魚肝面頭一層薄薄解膩的檸檬啫喱配上豆腐乳酪 日本富有柿和魚子醬 味道豐富🤤壽司方面香港人最愛的海膽拖羅車海老當然不能少墨魚壽司上的墨汁豉油漂亮有意境🦑 日本赤貝超新鮮🤩 口感彈牙也頗喜歡吞拿魚腩手卷內有紫蘇葉跟醃蘿蔔的清爽配搭 繼續閱讀

在餐厅内隐藏了一間非常有 feel的酒吧,絕對可以用來拍電影取景，用餐前可以來這裡拍照。 雖然大館內有數間餐廳，這是我以前最喜歡的餐廳，舊廚師已經回日本了，新廚師的壽司味道偏鹹了一些，魚還是一樣新鮮。我心中這店現在略為降級了。吃的是omakase,建議把熟蝦鳗魚換了。飯的鲍粒和魚籽我也要求換成鱼生粒便完美。人均午餐一千中多。晚餐二千中多。。#我的探店美食合集 #吃下我的美食安利 #餐厅打卡 #热门美食尝鲜笔记 繼續閱讀

今次去食位於嘅大館Sushi Zo！每一道菜都好驚艷，超啱我個口味呀！食材好高質，除咗價錢貴啲，份量有啲少冇其他問題🤣但真心係香港就一定要試一次呢間！師傅話每日嘅菜單會有啲更新👇🏻我當日食嘅有以下呢啲：［先付 APPETISER］- 木魚湯- 刺身- 螢光魷魚（呢個爆多膏）- 太刀魚- 鰹魚- 鮑魚（配搭鮑魚肝醬，完全升華到另一個層次）- 甘鯛（烹調技巧好難，好考驗師傅功力，呢個皮脆魚嫩，超正）［壽司SUSHI]- 金目鯛- 花甲魷魚- 鰤魚- 池魚- 大吞拿魚腩（呢個壽司有三塊大吞拿魚腩疊喺一齊，好滿足）- 海膽（超多海膽😆係我食過既Omakase 中最多海膽嘅）- 赤身- 赤鮭- 卷物最後仲有麵豉湯同甜品甜品一共有四款，每一款我都鍾意食🥹 繼續閱讀

Sushi Zo 位於中環大館，上星期同好朋友慶祝生日就book咗黎試下。師傅話會根據季節同當造食材而更換menu，所以每次食都會有唔同。一間房可以招待8位客人，有3位廚師。嗰日平日夜晚都full house，想食最好預早book位。 𓆟 Dinner omakase $2500/pp❍ 先付𓏸 鱧魚湯❍ 刺身𓏸 白身魚𓏸 赤身𓏸 目光魚𓏸 甜蝦配魚子醬師傅先上刺身，赤身配上柚子皮增加清新口感。目光魚油脂豐富，肉質好嫩滑，配埋帆立貝麵豉鮮味更突出。(˶ˊᵕˋ˵) ❍ 壽司𓏸 深海池魚𓏸 花甲魷魚𓏸 太刀魚𓏸 馬鮫魚𓏸 花咲蟹𓏸 中吞拿魚腩𓏸 赤鯥𓏸 大吞拿魚腩𓏸 手卷太刀魚魚皮經過火炙，好香魚味，魚肉嫩滑。馬鮫魚用咗櫻花木煙燻，入口有啖啖煙燻嘅香味。花咲蟹好鮮甜，配上火炙過嘅海膽醬一齊食好夾。ദി˶ｰ̀֊ｰ́ )赤鯥肉質肥美，火炙將魚油逼出，香氣撲鼻，入口充滿魚油。大吞拿魚腩肉質軟綿，加上海膽一齊食，慢慢喺口腔溶化。৹ᵒ̴̶̷᷄ ฅᵒ̴̶̷᷅৹❍ 酒肴𓏸燒原隻海膽 𓏸 穴蝦蛄 𓏸 鮑魚 師傅即燒原隻海膽，再加上蟹肉、海膽同壽司飯，一齊食口感豐富，有三種層次，海膽控表示滿足。₍ᐢ •͈ ༝ •͈ ᐢ₎♡穴蝦蛄係一種軟殼嘅蝦，可以連殼一齊食。炸得香脆金黃，入面仲有好多橙膏。鮑魚肉質彈牙鮮嫩，配上鮑魚高湯煮成嘅芡汁有雙重鮮味。٩(˃̶͈̀௰˂̶͈́)و❍ 甜品𓏸蜜瓜𓏸焦糖燉蛋𓏸芒果紅豆大福𓏸芝麻雪糕甜品滿足晒我四個願望(⁎⁍̴̛ᴗ⁍̴̛⁎) 焦糖燉蛋好重蛋味，口感幼滑。大福煙韌，麻糬皮軟糯，令人滿意。整體由湯、刺身、壽司到甜品，每樣都令人好滿意，最後店員會幫我地清潔返對筷子，仲可以帶走作為紀念。 繼續閱讀