Tracked on 1 list across 1 authority.
Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.
Zuicho appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
