Sushi Zai

Several visitors recall a course beginning with crab paired with sea urchin. On one lunch course, the combination was served as a hand roll with nori and sushi rice, snow crab and bafun uni; one diner said the balance of the two ingredients stood out. After this opening, the meal moved on to nigiri that showcased the preparation of each fish. Visitor accounts suggest that courses at Sushi Zai include small plates as well as nigiri, rather than focusing on sushi alone.

One account of a Wednesday lunch course describes Kasugodai that had been kelp-cured and lightly seared on the skin side, while the kohada was cured more firmly to bring out its flavour. A separate Wednesday lunch account notes that the rice was on the larger side and that diners were asked whether they would like it adjusted to suit the topping. Some visitors remember the fatty, tender toro sawara, seared over straw, as a reason to seek out the Spanish mackerel. Other reported bites include simmered scallop nigiri, its tender flesh paired with a sweetish sauce and yuzu, and hot, fluffy eel. The seafood, then, offers a range of textures and flavours.

Some accounts mention kanpyo rolls, miso soup, brown sugar, hojicha and a tamagoyaki made with shrimp as the closing dishes. For diners who want to follow the meal course by course, a set that moves from small plates to nigiri is one option. Drinks include sake and wine, as well as Taiwanese and Chinese teas. Some visitors have enjoyed pairing sake with wine; choosing drinks to accompany the meal is another part of the experience described at Sushi Zai.

There are several visitor accounts of Wednesday lunch courses, but dishes and availability can vary with the date. Reservations are worth considering for both lunch and dinner.