Sushi Zo

营业中

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 越の鹤 纯米大吟醸 锦鲤ボトル ($1,688). This sake is produced by 越铭醸 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. 继续阅读

晚餐厨师发办有七道先付九款寿司一款卷物一道甜品✨很喜欢肥美的𩽾𩾌鱼肝面头一层薄薄解腻的柠檬啫喱配上豆腐乳酪 日本富有柿和鱼子酱 味道丰富🤤寿司方面香港人最爱的海胆拖罗车海老当然不能少墨鱼寿司上的墨汁豉油漂亮有意境🦑 日本赤贝超新鲜🤩 口感弹牙也颇喜欢吞拿鱼腩手卷内有紫苏叶跟腌萝卜的清爽配搭 继续阅读

在餐厅内隐藏了一间非常有 feel的酒吧,绝对可以用来拍电影取景，用餐前可以来这里拍照。 虽然大馆内有数间餐厅，这是我以前最喜欢的餐厅，旧厨师已经回日本了，新厨师的寿司味道偏咸了一些，鱼还是一样新鲜。我心中这店现在略为降级了。吃的是omakase,建议把熟虾鳗鱼换了。饭的鲍粒和鱼籽我也要求换成鱼生粒便完美。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 继续阅读

今次去食位于嘅大馆Sushi Zo！每一道菜都好惊艳，超啱我个口味呀！食材好高质，除咗价钱贵啲，份量有啲少冇其他问题🤣但真心系香港就一定要试一次呢间！师傅话每日嘅菜单会有啲更新👇🏻我当日食嘅有以下呢啲：［先付 APPETISER］- 木鱼汤- 刺身- 萤光鱿鱼（呢个爆多膏）- 太刀鱼- 鲣鱼- 鲍鱼（配搭鲍鱼肝酱，完全升华到另一个层次）- 甘鲷（烹调技巧好难，好考验师傅功力，呢个皮脆鱼嫩，超正）［寿司SUSHI]- 金目鲷- 花甲鱿鱼- 𫚕鱼- 池鱼- 大吞拿鱼腩（呢个寿司有三块大吞拿鱼腩叠喺一齐，好满足）- 海胆（超多海胆😆系我食过既Omakase 中最多海胆嘅）- 赤身- 赤鲑- 卷物最后仲有面豉汤同甜品甜品一共有四款，每一款我都钟意食🥹 继续阅读

Sushi Zo 位于中环大馆，上星期同好朋友庆祝生日就book咗黎试下。师傅话会根据季节同当造食材而更换menu，所以每次食都会有唔同。一间房可以招待8位客人，有3位厨师。𠮶日平日夜晚都full house，想食最好预早book位。 𓆟 Dinner omakase $2500/pp❍ 先付𓏸 鳢鱼汤❍ 刺身𓏸 白身鱼𓏸 赤身𓏸 目光鱼𓏸 甜虾配鱼子酱师傅先上刺身，赤身配上柚子皮增加清新口感。目光鱼油脂丰富，肉质好嫩滑，配埋帆立贝面豉鲜味更突出。(˶ˊᵕˋ˵) ❍ 寿司𓏸 深海池鱼𓏸 花甲鱿鱼𓏸 太刀鱼𓏸 马鲛鱼𓏸 花咲蟹𓏸 中吞拿鱼腩𓏸 赤鯥𓏸 大吞拿鱼腩𓏸 手卷太刀鱼鱼皮经过火炙，好香鱼味，鱼肉嫩滑。马鲛鱼用咗樱花木烟熏，入口有啖啖烟熏嘅香味。花咲蟹好鲜甜，配上火炙过嘅海胆酱一齐食好夹。ദി˶ｰ̀֊ｰ́ )赤鯥肉质肥美，火炙将鱼油逼出，香气扑鼻，入口充满鱼油。大吞拿鱼腩肉质软绵，加上海胆一齐食，慢慢喺口腔溶化。৹ᵒ̴̶̷᷄ ฅᵒ̴̶̷᷅৹❍ 酒肴𓏸烧原只海胆 𓏸 穴虾蛄 𓏸 鲍鱼 师傅即烧原只海胆，再加上蟹肉、海胆同寿司饭，一齐食口感丰富，有三种层次，海胆控表示满足。₍ᐢ •͈ ༝ •͈ ᐢ₎♡穴虾蛄系一种软壳嘅虾，可以连壳一齐食。炸得香脆金黄，入面仲有好多橙膏。鲍鱼肉质弹牙鲜嫩，配上鲍鱼高汤煮成嘅芡汁有双重鲜味。٩(˃̶͈̀௰˂̶͈́)و❍ 甜品𓏸蜜瓜𓏸焦糖炖蛋𓏸芒果红豆大福𓏸芝麻雪糕甜品满足晒我四个愿望(⁎⁍̴̛ᴗ⁍̴̛⁎) 焦糖炖蛋好重蛋味，口感幼滑。大福烟韧，麻糬皮软糯，令人满意。整体由汤、刺身、寿司到甜品，每样都令人好满意，最后店员会帮我地清洁返对筷子，仲可以带走作为纪念。 继续阅读