World famous Japanese Chef Keizo Seki has now opened his Sushi Zo concept to Hong Kong’s Tai Kwun. Celebrated internationally, the omakase restaurant brings a personalized 18-dish experience, based on the freshest fish and ingredients flown in daily from Japan.
Known as one of the best omakase dining experiences thanks to Osaka-born and Tokyo-trained Keizo and his team of experts, Sushi Zo restaurants are already in Tokyo and Bangkok as well as Los Angeles, and New York, both of which have been awarded a Michelin star.
Keizo’s head chef, Fumio Azumi is at the helm of the Hong Kong kitchen, along with two executive Chefs. Creating an elaborate array of ever-changing and seasonal dishes from individual Chef stations for two evening sittings and for the maximum of 12 guests.
The seafood is carefully selected, prepared and presented one dish at a time, when flavour, temperature and texture are in a harmonized ‘Sushi Zo state’ (known as ‘Ittai-kan’).
While the 18 dishes change daily, guests can be guaranteed to enjoy a mixture of soup, sashimi, nigiri, temaki as well as palate cleansing dishes and an inventive dessert, priced at HK$2,500 per person.
Some of the moreish morsels to expect include sashimi of seasonal Kuromutsu or ‘Japanese blue fish’; sourced directly from Shizuoka on the South Coast of Japan, known for its delicate marbling, the fish is served alongside pods of sea grapes with ponzu drizzled on each piece before serving – the citrus of the Ponzu cuts beautifully through the fish and the lilac hue of the sea grapes offsets the pinky tones of the fish.
From Kyushu, the most southwestern tip of Japan; the finest Kamasu is sourced by Keizo and his team. In English – known as Japanese Whiting or Baracuda – this white fish has flavour profile that works perfectly for nigiri – atop rice – skin on and lightly seared with a finishing touch of shishito pepper – the sweetness of the pepper leveling out the scorched tones.
The best O-toro – fatty tuna – from the seas off Nagasaki, is a picture perfect nigiri. Australian winter truffle is delicately placed on top to enrich the flavour and balances the oil of the fish, with a light layer of Sushi Zo’s house prepared soy sauce.
The Dashi Ikura dish is seasonal for the summer, tiny orbs of the finest black caviar atop red caviar on a bed of rice, a hint of yuzu peel breaks through the layered salty – and almost smoky – tastes, with the orbs bursting in the mouth to incredible flavour.
An uni trio is a treat with two pieces of Bafun Uni coming from Hokkaido and bringing a zing to the plate thanks to its typical and rich red colour, it is sweet, strong and super creamy. Chef chooses to sit a Shiro Uni alongside, which is a little lighter but with an ever-so bitter tone, seared to bring out the sweetness.
Sashimi offerings include only the very best carefully selected fish from Chef Keizo’s personal contacts across Japan, such as Shima Aji (Striped Jack), Kinmedai (Golden eye snapper), Silver belt, and needle fish.
Desserts change daily with offerings such as Fresh Hokkaido Melon, Home-made black sesame ice-cream with gold leaf and Chef’s own unique take on Home-made ‘Crème brûlée’.
Guests are welcomed to enjoy pre or post dinner drinks in the adjoining Japanese bar – Gishiki Lounge – now open and offering Japanese cocktails and exclusive Gishiki label gold leaf sake as well as live siphon brewed spirits.
The Sushi Zo sittings are at 6:00-8:00pm and 8:30-10:30pm daily (Monday – Saturday), with the bespoke 18-dish experience varying each month based on the availability of the best seasonal ingredients.
Sushi Zo & Gishiki Lounge
Shop 01, LG 103, Tai Kwun
10 Hollywood Road, Central, Hong Kong
Sushi Zo: 6pm and 8:30pm Sessions Mon – Sat (Reservations Suggested)
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