[Tokyo] Sushi Sho Masa すし匠 まさ
After our impressive meal at Sushi Sho earlier this year, we decided to try Sushi Sho Masa next which is opened by one of Chef Keiji Nakazawa's apprentices Chef Masakatsu Oka. Initially we tried to use Visa Signature Concierge to make a reservation but we were told to book through a hotel instead since they don't take bookings through Visa. Once we made it into the restaurant, the service turned out to be really friendly and they have staff that can speak English and Mandarin. We ended up having close to 50 pieces of otsumami (appetizers) and sushi for our dinner, and we were so stuffed we couldn't eat lunch the next day! Price was steep though at ¥30,000 per person and I guess if you average out the cost by the number of pieces that we had, it may be worth it but personally I would rather the course be pared down to a more concise version. I guess we could have told him to stop at any time but since it was our first time there, we didn't want to miss out on anything. Most of the pieces were good and some were outstanding especially the classic fishes like the kohada, aji and iwashi. The chef also alternated between tsumami and sushi like Sushi Sho but he had more of a logic to it in which we would first eat a raw version of a fish that would then be followed by a cooked version so we can taste the difference between the two. Overall, I enjoyed my meal at Sushi Sho Masa and though I would still prefer the original Sushi Sho, Masa is more foreigner-friendly and a great place to get a taste of Edomae-style sushi.
Even for palate cleansers, we had quite a bit of variety throughout the meal including wakame, umibudo (sea grapes), gari (ginger), baby melon, and pickles.
Magokarei (marbled flounder) with liver
Amaebi (sweet shrimp)
Shirako (milt) of octopus
Sumi-Ika (baby squid)
Bottom part of baby squid
Sawara (Spanish mackerel)
Ankimo (monkfish liver)
Conch shell with liver
Shio-Ika (salted squid)
Hotaru Ika is no longer in season but these had been preserved in salt.
Grilled Maguro cheek with wasabi
Yellowtail with wasabi
Aji with miso and green onion
Bonito with karashi mustard
Bonito with garlic pieces that had been soaked in shoyu (soy sauce) for over a month
Kodai with wasabi and ume
Anago (conger eel)
Nodoguro (blackthroat seaperch)
Kuruma Ebi (tiger prawn)
Grilled amaebi shrimp head
Kinmedai (golden eye sea bream)
Anago with sudachi & salt and sweet sauce
Tuna maki roll
Iwashi (sardine) - this was the prettiest iwashi I've ever seen and J kept saying that the flesh marbling looks almost like Iberico ham.
Sushi Sho Masa すし匠 まさ
4-1-15 Nishiazabu Minato Tokyo
東京都 港区 西麻布 4-1-15 セブン西麻布 Ｂ１Ｆ
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