Sushi Zo

Splendid Alfonsino, a deep-sea fish with bright red skin and large eyes. The flesh is tender with a high fat content and delicate sweetness. Often served with skin lightly seared (aburi) to enhance the flavor.

A large variety of prawn known for its plump, meaty texture and profound natural sweetness. Served raw, it has a creamy mouthfeel and a clean, oceanic finish.

Highly prized white-fleshed fish, known as the 'fatty tuna of white fish' due to its rich fat content. It has a soft, melt-in-the-mouth texture and savory umami flavor, often lightly grilled.

A selection between young sea bream (Kasugodai), which is lean and delicate, or Green Eyes Fish (Mehikari), a deep-sea fish known for its soft, fatty texture. Both are traditional edomae toppings.

A choice between Kue (Grouper), a luxurious white fish with a firm, chewy texture and refined taste, or Ika (Squid), offered for its crisp snap and creamy sweetness.

The edible gonads of sea urchin, prized for their custard-like consistency. It tastes distinctively like the ocean—briny, sweet, and creamy.

The most desired cut from the tuna belly, heavily marbled with fat. It literally melts in the mouth with an intense richness and savory sweetness.

Saltwater eel, typically simmered until very soft and fluffy. Unlike freshwater eel (unagi), it is less fatty and has a delicate sweetness, usually topped with a sweet soy reduction (tsume).

A refreshing appetizer combining marinated salmon roe bursting with flavor, rich slices of yellowtail, and Junsai—a distinct aquatic plant encased in natural jelly with a slippery texture.

A Japanese savory egg custard dish. This version is topped with sweet corn and premium sea urchin, creating a warm, silky, and savory spoonful.

Octopus, typically slow-cooked or massaged to achieve a tender yet pleasantly chewy texture. Served with savory accents to highlight its natural sweetness.

A trio platter featuring grilled freshwater eel, rich and creamy monkfish liver (often called the foie gras of the sea), and melon to cleanse the palate.

Premium abalone, steamed to tenderness. It offers a unique firm-but-yielding texture and a concentrated flavor of the sea, often served with a liver sauce.

A sushi hand roll filled with sweet meat from the Hairy Crab (Kegani) and the rich, fatty flesh of the Green Eyes Fish. Wrapped in crisp seaweed.

Traditional Japanese soybean paste soup based on dashi stock. Warm, savory, and comforting, served to aid digestion.

A sweet finish to the meal featuring rich chocolate paired with macadamia nuts and delicate, crispy almond cookies.

A course menu featuring 5 distinct hand rolls (Temaki) and sashimi. Hand rolls are cones of crisp nori seaweed filled with sushi rice and premium seafood. Eat immediately while the seaweed is crisp.

A small hand roll filled with premium sea urchin (Uni). Creamy, briny, and rich in ocean flavor.

A unique hand roll contrasting two types of eel. Anago is soft and simmered, while Unagi is grilled and savory-sweet. Wrapped in crispy seaweed.

A luxurious hand roll combining sweet Hokkaido crab meat, savory crab innards (kani miso), and creamy sea urchin. A rich and decadent seafood experience.