Zuicho: restaurant review

Occupying the former home of Sushi Shikon, Zuicho quickly won the praise of diners and critics alike for its innovative offerings, and earned a Michelin gong not one year after opening.

Head chef Fumio Suzuki presides over the interactive multi-course meal, with seasonal ingredients forming the backbone of a menu centred on the kappo tradition, meaning “to cut and cook”. What follows is an orchestrated medley of dishes, raw and cooked, showcasing a range of techniques, intricate plating and idiosyncratic flavour profiles.

The signature Satsuma beef fillet is a delight, lightly crumbed and golden fried for a revelatory bite.

Signature dishes

Abalone

Eel rice

Tuna and sea urchin seaweed roll

Contact details

G/F, The Mercer Central,