Maguro (tuna) sashimi with wasabi, part of an omakase meal at the new Sushi Zo downtown. (Betty Hallock / Los Angeles Times)
Ikura (salmon roe) and sea urchin. (Betty Hallock / Los Angeles Times)
Saury (pike mackerel). (Betty Hallock / Los Angeles Times)
Sushi chef Keizo Seki serves only omakase-style sushi and nigiri at the new Sushi Zo downtown. (Betty Hallock / Los Angeles Times)
