Sushi Masuda - Tokyo, Japan
This six-seater sushi restaurant was awarded one michelin * at the back of 2014, after only 12 months of opening. Only having received training from the best, Jiro-san, Masuda san went on to open this basement sushi joint which also has a very serious atmosphere. We arrive at 12.45pm with 3 others having already started, and we get seated before the chef asks us if there's anything we don't eat....
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| makogarei (marbled sole) |
On to the first course. Although we had makogarei the day before at Daisan Harumi, this was slightly sweeter, and with the vinegary rice it was a very good first piece.
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| akagai (ark shell) |
Incredibly fresh, one of the best ark shell i've had.
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| Kisu (Japanese whiting / Sillago) |
I've never had kisu as we don't get this in HK, it was incredibly delicate and soft and a hint of fishiness in a good way, no complains!
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| sanma (horse mackerel) |
Very very good, again the vinegary shari complemented the fresh sanma well.
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| Sayori (Japanese halfbeak / needlefish) |
An interesting soft flesh, delicate and akin to a sea bass.
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| otoro (fatty blue fin tuna) |
The quality of this piece of otoro was so good, completely melts in your mouth and the taste of the fish is stronger than yesterday's chutoro (which is not often the case as otoro usually has a higher percentage of fat).
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| kohada (gizzard shard) |
I forgot to let the chef know I'm no fan of kohada, but as I didn't want to be wasteful I had it anyway. On top of the rice this was even more sour/vinegary than regular kohada sushi.
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| kuruma-ebi |
Thank goodness for this piece after the kohada, as it was perfectly cooked and it was a very juicy sweet prawn. I wish we could get this in HK!
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| Tai-madai (seabream) |
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| Baby snapper - simmered |
Maybe because it was simmered, but I didn't really enjoy this piece either
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| Ni-Hamaguri (Clam - simmered and dressed with sweet soy) |
I think this was also a first for me, Japan has a lot of clams and hamaguri is one of them, this one was simmered lightly and served with a sweet soy sauce which was just so good!
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| Best.Uni.Ever |
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| Encore. |
This sea urchin was honestly the best sea urchin I've had, ever. There's no comparison to it's quality from what we had at Tsukiji market, or even the ones on top of my favourite spaghetti at Robuchon in Hong Kong. We asked the chef for one more piece as one was simply not enough.
Also to mention is the sponge like tamago behind the piece of uni in the above photo. It's very creamy, sweet and the taste reminds me of a Japanese sweet potato for some reason. This egg is baked not fried.
I would definitely come back just for that piece of uni sushi!
Food: ♥♥♥♥♥
Service: ♥♥♥1/2
Price: ~¥21,600 (HK$1400) for lunch omakase (May 2015)
Masuda
B1F, BC Minamiaoyama Property,
5-8-11 Minamiaoyama, Minato-ku Tokyo
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