I have a sushi question that has plagued me for years. It's about the sauce/seasoning used in preparing omakase. I love the sushi preparation that Nozawa, Sushi Park, and Sasabune do. I am less of a fan of the preparation that Takao and Sushi Zo use. I believe that Takao and Sushi Zo use more ponzu and yuzu. Sushi Zo seems to use ponzu and yuzu in every dish. Takao also uses a lot of shiso leaf. But I'm not sure if I'm getting my sauces right. Am I right in my guess about ponzu and yuzu?
Thanks so much for your help!
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