Food Porn Friday | Masa Sushi | Costa Mesa

Friday, July 26, 2013


Summer in SoCal signals the time when errbody and their mamas are on the beach body/pool party/ social shindigs special diet. Upping workouts from thrice weekly to at least 5 times per is the typical average we push ourselves to seasonally. This also translates to sashimi at least once a week with le bf who’s on such a sushi kick you’d swear he’s a fisherman by trade with all the fresh catch that we consume. A bit burdening on the wallet, but completely slimming on the waistline…eh, I’m not complaining one bit! Thanks bf, you’re the BEST! 

Here’s what’s been on our radar lately (thanks for the intro Linh!): Masa Sushi in Costa Mesa


First up: House special mushroom chawanmushi, the Japanese staple of steamed egg custard as a starter. Sweet and creamy with a texture similar to flan but more buoyant and lighter in finish. I love how the meaty mushrooms puncture each spoonful with substantial bite. Too bad I can’t make my eggs like this every morning, the perfect starter to a spectacle of sushi delights!


Amuse-bouche platter of hot and cold specialties: I’ve never had omakase start with flavorful hors d’oeuvres such as tempura blue crab, cucumber soup, and dried persimmon stuffed with cream cheese but when a sampling as gorgeous as this arrives at your setting, you’d be just as amused to see what else Chef Masa’s got up his specialties sleeve.


Chef Masa’s omakase style showcases the same fish served from separate regions to highlight the inherent flavors of that coast. Amaebi from the West Coast, to the East, and from Japan, each one sweeter and more succulent than the last.

Tuna 3 ways: Maguro and 2 types of Toro...like BUTTAH baby! 


Shellfish special: Scallop with caviar, abalone, giant clam, and jellyfish. Hands-down the BEST scallop I've ever had to date! Soft and supple without the faintest fishy taste. I almost forgot that it was scallop (usually not a fan) since the texture was similar to a soft cheese rather than a shellfish. DELISH!


Assorted nigiri and soup made from amaebi shrimp head.


Santa Barbara Uni and Japanese Uni....Holy mackanoly I'm in sushi HEAVEN with these two! Santa Barbara was a bit sweeter but Japanese uni had the more buttery bite so it's a toss-up between which was the better sushi. Good thing I didn't have to choose so double the pleasure y'all!


Masa Sushi
1907 Harbor Blvd.
Costa Mesa, CA 92627
(949) 515-1990

*Insider’s tip: Masa Sushi closes pretty early (9pm) so for the best seat in the house, try to reserve it at the sushi bar and after 8pm when Chef Masa and his wife Mimi give you specialized undivided attention since the bulk of the house has been cleared by then. Masa-san singularly handpicks all his personal faves (mostly from Japan) and serves it omakase to any discerning sushi lover. He will detail piece-by-piece the origin, the concept, and the way sushi is meant to be savored one slice at a time (no soy, light soy, with yuzu, etc..). I love it when first experiences yield memories so tangible that you can literally taste the meal simply through images. That double dose of uni alone has me salivating as we speak! Word-to-the-wise, they ONLY accept reservations as Masa-san prepares only as much as he purchases for the day...TOTAL assurance that you're getting the BEST catch!*

Blogging from Chi-town and seriously savoring the city's BEST EATS! 
Any spots that I MUST definitely try??? 
What are your FAVES???

Happy Friday and as always....Bon appétit mes amis!

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2 comments

  1. You always seem to have so much fun going out and eating well! Everything looks amazing.
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  2. Looks like you were in sushi heaven for the most part! I'm a huge japanese food fan but not too much into the sushi and sashimis, Im more of the hot pot, bento boxes and rice/noodle dishes!

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Give it to me...gimme that funk, that sweet, that gushy stuff

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