Sushi Zo
Pathum Wan
An intimate 10-seat omakase restaurant melding traditional Japanese techniques with innovative flavors, featuring daily fish imports from Japan's top markets and custom sake pairings. Known for creative preparations like olive oil-marinated fish and Sichuan pepper accents.
Concept
An extension of Chef Keizo Seki's Michelin-starred Los Angeles establishment, this 10-seat counter venue represents a departure from traditional Edo-style sushi through creative flavor combinations and preparation techniques.
Technical Specifics
- Custom Japanese deep-well water for rice preparation
- Daily fresh fish imports from Hokkaido, Tsukiji, and Kyushu markets
- Precise blend of red and white Japanese vinegars for rice seasoning
- Body-temperature sushi rice service
Notable Innovations
- Olive oil-marinated shima aji with Sichuan pepper
- Smoked red snapper preparations
- 18-20 course progression designed to evolve from light to rich flavors
Space
Ground floor location featuring minimalist design with discreet entrance. Counter seating arrangement allows direct interaction with chefs during preparation.
Service Format
Omakase-only dining with no fixed menu. Courses adapt to seasonal availability of specific fish varieties including ankimo, yagara, and hagatsuo. Led by Hokkaido-born executive chef Toshi Onishi.