K-ZO Restaurant
9240 Culver Blvd.
Culver City, Ca 90232
(310) 202-8890

Hearing that there was a chic new restaurant that had opened in downtown Culver City, I hot-footed it over there. With popular restaurants, parking is always a worry, but K-ZO is located on the first floor of a building that has a large parking structure, so it was easy to park the car, something I was grateful for.

Pushing open the heavy glass door, I was immediately greeted with a thunderous welcoming chorus. At 7:00 o’clock pm on a Thursday, there was a huge hubbub of guests seated in the front area. The adjoining bar counter was already filled with guests and there were others waiting.

A sectioned metallic curtain hung down from the high ceiling, and there were spotlights in pipes, the floor was a bare slab, and on the walls at one side were low-backed booths, which precisely matched the new, exciting Culver City. Extending along the other side out of the dining room was a sushi bar, which, besides the hall, was unexpectedly quiet. The sushi bar, which seats 15 persons, only had four guests relaxing there, with one other guest sitting at a table. I thought that I could leisurely have a sake tasting, but within thirty minutes the sushi bar was filled.

The chef/owner Keizo Ishiba was in the middle of the sushi bar, directing the help right and left. The kitchen was close at hand, and while he was serving sushi, he was also rushing in and out, almost as in a video played at double speed. At first there were three sushi men standing behind the bar, but in no time there were four of them, serving at lightning speed.

Ishiba is a veteran chef, having trained in both French and Japanese cuisine for thirty years. After graduating from a fast food school in Osaka, he worked at the Century Hotel in Kyoto, the in Hawaii, and finally, in 1988, he came to Los Angeles. He was employed at various restaurants, such as Katsu on Hillhurst Ave., Inagiku in the Bonaventure Hotel, Hama in Venice and Sushi Roku, before he managed to open K-ZO.

Chef's Special 1	Chef's Special 2	Chef's Special 3

Chef’s Special Dish 1:

Oyster Half Shell with Uni & Osetra Caviar (2 pcs.) In the center of a large dish, Kumamoto oysters are set on shaved ice, garnished with Osetra Caviar. It has a gorgeous sprinkling of gold powder to accent the flavor. A generous helping of Uni with the Osetra Caviar makes this matching a king of the sea to savor.

Chef’s Special Dish 2:

Hamachi Verde — Fresh hamachi is perfectly matched with Verde sauce. The sauce is a bit complicated, but with a delicate flavor. Is there perhaps also a hint of miso…?

Chef’s Special Dish 3:

Matsutake Dobin Mushi — Matsutake mushrooms are prepared traditionally in a dobin mushi crock pot with dashi broth. One order is enough for two to thoroughly enjoy since it is stuffed with matsutake mushroom, white fish, shrimp and ginko.

I left the restaurant with my body and soul both fully satisfied. I hope that everyone who reads this review will go and sample everything on Keizo’s menu, which reflects his sense and dedication to freshness. For those looking for healthy tastes to enjoy today, this is where it’s at. One feels that they have the welcome mat out for all the residents of Culver City. Not just for those guests seated at the sushi bar, but those at tables and those walking in the door are hailed with ringing tones from the sushi chefs. From the ordinary salutations to the recommendations on the day’s menu, the conversation is cheerful and lively. From the slab floor to the high ceiling, sounds reverberate to making a pleasing impression on the guests. It is a happy liveliness. Although it has only been open for two months, it seems like it is already well-planted in the area. Starting with the manager, Yuki, to the floor staff and the waitresses, there is closely attentive service. I worried that the table was too small for all the dishes I ordered, but when I finished eating I realized that everything was timed to bring the dishes at exactly the right moment for the meal. And when I asked for detailed information about the food, the chefs were open and candid about everything.

In this elegant atmosphere, there is health and freshness. I will find some way to get back to this town soon.