Sushi Zo vows to do more with less. 

How do you improve on serving 20-plus course omakase courses of the freshest seasonal fish? For Toshi Onishi, head chef of the discreet and fearfully expensive (budget between B6,000-8,000) Sushi Zo, the answer is by doing less.

“We’ve reduced the number of courses in order to improve the quality even further,” says Onishi, who’s now working on expanding the L.A.-born restaurant to Hong Kong and Tokyo.

Your new 18-plus course set also comes in a revamped dining room complete with delicate cherry blossom motif and rustic minty hue. For the full experience, get the B2,500 sake pairing.

Athenee Tower, 63 Wireless Rd., 02-168-8490