Osaka-born and Tokyo-trained chef Keizo Seki moved to Los Angeles in 1991 as sushi bars seemed to emerge on every street corner. Perfecting his “itamae” at the top restaurants around the city, Chef Keizo developed a unique style for sushi success and a following of committed patrons that inspired the opening of Chef Keizo’s own Sushi Zo in 2006.

Although humbly tucked away in a Los Angeles sub-district strip mall, Sushi Zo was immediately spotlighted and recognized with top ratings by Zegat Restaurant Guide and awarded a Michelin star in 2009. Sushi Zo soon opened a second Los Angeles location and then headed back east to open a third location in New York City wherein Sushi Zo was awarded a second Michelin star in 2016 and maintainse literally means “I’ll leave it to you” and dining at Sushi Zo is a committed experience. The chef is entrusted with full confidence to create the meal selection. Commitment comes with big rewards in this relationship wherein the Zo chefs bring a much deeper experience to the table.

It doesn’t take more than a couple bites to be certain that this is the right relationship with “otherworldly” flavors and textures that transcend patrons well beyond the superficial. A Zo experience is described as “pure palatal bliss” with lingering aftertastes and overtones of art and culture - and an ultimate respect for the chef.

Sushi Zo’s recipe for success can be credited to subtle nuances and a dedication to detail that is somehow incredibly consistent. Rice is made from a specific imported Japanese deep-well water for flavor and texture, served at body temperature. Fish is always seasonal and in varieties so plentiful that Zo seems to be the only place serving it. Another noticeable difference is the absence of soy sauce which is somehow never missed because the chef’s preparations are already packed with savory flavors.