Honour the carefree spirit of omakase by giving Chef Norikazu Shibata free rein within a fixed budget
With world-class restaurants like Jiro and Ishikawa setting up in humble spaces, a swanky interior is hardly a prerequisite for Japanese fine dining. Sushi Kazu’s minimalistic décor proves that there is little need for frills when the food is alluring enough. We chose to honour the carefree spirit of omakase by giving Chef Norikazu Shibata free rein within a fixed budget and were delighted by the gradual reveal. Starting with amuse bouches and velvety chawanmushi, the meal segued into a delicious sashimi platter, but it wasn’t until the kinki (rockfish) that things got interesting—at a glance, it resembled grilled chicken with a scarlet shield. From oysters harvested from the waters of Hiroshima to aubergine grown in Kyoto, Sushi Kazu’s ingredients are high-quality and served in a well-choreographed sequence; just as we craved something to temper the richness of the ankimo (monkfish liver), in came a clam soup with clean maritime flavours.
IN THE KNOW
Mad for molluscs? Keep your fingers crossed that Sushi Kazu's abalone sushi is in season. Some call it the 'steak of the sea.'
|Accept Credit Card||Yes|
|Bring Your Own Bottle||Yes|
|Dress Code||Smart Casual|