MICHELIN Guide’s Point Of View
The petite space is serene and showcases a particularly pleasing mix of blonde wood and exposed brick, decorated with little more than birch branches. Begin with a plump Kumamoto oyster with slightly sweet ponzu sauce and lime zest in the company of sashimi. Their nigiri-with bright flavors and skilled torch work-is sure to be the highlight of your meal thanks to halibut with lemon and sea salt, belt fish with wasabi, and shima aji with yuzu juice. Each slice of fish drapes off the delicate shari, but the application of sauces can be heavy handed at times. Generous proportions belie Zo's origins as a sushi-ya unafraid to flout tradition. Finish with a blue crab handroll, richly satisfying red miso soup and a scoop of hojicha ice cream.