After reading so many amazing reviews about Sushi Zo I decided to venture out to LA from the OC and try the omakase for lunch. After 1 hr and 15 mins of driving we finally arrived. We went on a Tues at 1.30pm the restaurant was about 75% full with people mostly finishing up. We told the waitress we had reservatiosn and she removed the reserved sign from a nice seat right in from of the Famous Chef. The chef looked very young to me and I had to ask the waitress to see if that was indeed him. He was very nice and courteous. He asked us specifically what we liked and did not like. I don't understand why some of the previous reviews said he was rude and short. He always smiled and looked me in the eye when he gave me the peices of sushi. We started off with the oysters in the light ponzu sauce.. it was plump and decadent. I LOVE oysters. Then next came the albalone. I'm used to a more softer abalone that is served at Chinese restaurants, this one was a little more chewy and crunchy. That green paste that he serves with the abalone is absolutely amazing. It was peppery and had a nice kick. Even hrs after I had left the restaurant the thought of that paste made me lick my lips. I wanted to ask what it was but I was a little fearful that he would give me a sarcastic answer.. (from reading previous reviews). We also tried the "LIVE SAKE". I"m not a Sake expert but I really did enjoy the "Live Sake" very much. It was smooth and had a very nice soft, sweet after taste. I'm not a fan of Mackerel but the way the Chef prepared it .. I loved it! It wasn't as cooked as the ones I've had before. I liked how each peice of sushi was complemented with a little dab of the chef's special spice concoction. The dabs of light sauce helped compliment the fish perfectly. The quality of fish I had was probably one of the best I've ever had. I've never had warm rice with sushi before and I think I really liked it that way. It just seemed to melt in your mouth. I think we had a total of about 9 to 10 peices of sushi ea. not including the oyster and abalone. I was a little dissappointed that they did not have the uni spaghetti that I read so much about. Uni is my absolute favorite. The Chef told me that it usually depends if he finds good calamari that day. So I guess I was have to go back. Another slight dissapointment was the rather small portions. Towards the end of my meal I noticed that the peices of fish got thiner and smaller. Almost like tiny little sample slivers. The monkfish liver was probably my favorite and I requested for a second. I loved the texture.. a little bit of heaven. The blue crab roll was probably this best crab roll I've ever had. Nice chunky peices of sweet crab.mmmm
I've had omakse at 3 different Nobu's and I'd say it beats out all of them. And for the price I think compared to Nobu is a bargain. It's unfortunate that I just found out about this place recently. I could have avoided the so commercialized Nobu's and had a better omakase experience. So at Zo's the damage for 2 people was $212 before tip including.. 2 cups of Live Sake and 2 small beers. The last time I was in Nobu in Vegas we spent $430 on 2 omakase dinners, 2 bottles of sake and 2 beers. I felt like I got raped... and very regretful.
Is there anything that like Sushi Zo in Oc? In terms of freshness and creativity?I just feel that the Sushi Joints I know of in OC are so Californian and the quality is very average. They mainly have just cut rolls piled iwth creamy sauces.
I loved Zo but the drive out there is killer!
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