How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience

How a sushi chef in Hong Kong is breaking with centuries of tradition to offer a 'more fun' omakase experience

Michikazu Yoshida of Sushi Zo is bucking Japanese tradition with his omakase menu that jumps around between light and heavy dishes. He explains how he aims to create a ‘memorable’ dining experience..
First published in 1903, South China Morning Post is Hong Kong’s premier English language newspaper and has the city’s most affluent and influential readership. With a reputation for authoritative, influential and independent reporting on Hong Kong and China. The newspaper is supported with its online publication and its Sunday edition, Sunday Morning Post..
As sure as spring follows winter, the order of items served during a typical sushi omakase meal proceeds from the lightest of flavours – usually in the form of sashimi – to increasingly heavier dishes with stronger aromas, such as tempura and meat.

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