MyTastr

Best ponzu, according to chefs

One pick, tied to named tasters and public sources — from Pim Techamuanvivit. Recommendations come from nytimes.com.

International Pantry · The ranking

  1. 1
    Top pick

    Suehiro Ponzu

    Chosen by
    Made with four Japanese citrus (yuzu, sudachi, daidai and yukou). Techamuanvivit named it in T Magazine’s 2026 chefs’ condiment list; she uses it on grilled or steamed seafood and splashes it into soy sauce for takeout sushi.
    Where to buy · chefshop.com ↗Instacart ↗Source: nytimes.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best ponzu, according to chefs?
MyTastr’s top pick is Suehiro Ponzu, chosen by Pim Techamuanvivit (Nari and Kin Khao, San Francisco). Made with four Japanese citrus (yuzu, sudachi, daidai and yukou). Techamuanvivit named it in T Magazine’s 2026 chefs’ condiment list; she uses it on grilled or steamed seafood and splashes it into soy sauce for takeout sushi. Source: nytimes.com ↗
Why is there only one pick for ponzu?
Suehiro Ponzu is a rare one-pick exception: no second brand sold nationally has an unpaid backer strong enough to rank yet. Regional, single-chain and weaker national brands were checked and left off until one clears the bar.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More international pantry

See every ranking →