THIS RESTAURANT IS CLOSED K-ZO

THIS RESTAURANT IS CLOSED K-ZO Restaurant Review:

Japanese-born chef Keizo Ishiba attended a prestigious culinary school in Osaka, and landed his first job as a French chef in Kyoto. After moving to Los Angeles and sharpening his sushi knives at Inagiku and Sushi Roku for many years, he finally opened his own place in downtown Culver City. His wife, Yuki, a designer, took charge of the décor, and gave the place a modern look with its polished concrete and wood sushi bar. We particularly liked the steel bead curtain that shields the booth from the dining room and the white linen tablecloths. There is a long list of sushi and rolls which do not require soy sauce or wasabi that Ishiba takes pride in enhancing with various ingredients. Since he goes to the fish market four or five times a week, on what he calls his “free time,” expect some creative daily specials. (Note that he takes most Tuesdays off.) But diners who only come for the sushi are missing out on his small bites, which include salads (salmon skin salad, ratatouille); cold plates such as seared monkfish liver, red crab and avocado tower topped with miso ginger and vinegar sauce; and hot dishes like sautéed Japanese chili pepper, bouillabaisse and grilled duck breast with yuzu pepper. Pair your meal with the interesting saké list, and finish with the purple sweet potato parfait with vanilla ice cream.