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!

Chef Masa’s omakase style showcases the same fish served from separate regions to highlight the inherent flavors of that coast.

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.

Know Before You Go

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!*

Bon appétit mes amis!