Omotesando Station, 5 minutes walk, "Sushi Masuda". This time, I tried the course for ¥39600. Highlights of the meal include: ☆Softshell turtle soup ☆Mackerel, whitebait and butterbur chawanmushi, baby squid with Kagoshima bamboo shoot sauce, medium roll ☆Belt fish grilled dish ☆Thread-sail filefish ☆Chicken thigh ☆Fatty tuna ☆Clam ☆Spot prawn ☆Golden eye snapper marinated in kelp ☆Halfbeak fish ☆Ark shell ☆Sea urchin ☆Pufferfish milt ☆Miso soup ☆Negitoro roll, Tamagoyaki. The meal started with the hot and rich softshell turtle soup. The mackerel was thick and smoky with a well-seared skin. The butterbur chawanmushi had a strong flavor, and the baby squid dish was surprising. The belt fish was served with grated radish or butterbur miso. The sushi portion of the meal began with the thread-sail filefish, which was enjoyed with grated radish or butterbur miso. The chicken thigh had a strong vinegar flavor but was well-balanced. The fatty tuna was rich and delicious, and the clam was sweet and paired perfectly with the sushi rice. The spot prawn had a strong umami flavor, and the golden eye snapper was marinated in kelp. The halfbeak fish had a great texture, and the ark shell was large and flavorful. The sea urchin was generous, and the pufferfish milt was balanced with citrus. The meal ended with miso soup, negitoro roll, and tamagoyaki. The drinks included beer and two types of sake, with the second sake having a slightly aged aroma and a sweet taste from the barrel. It was a delicious meal once again.

Just a 2-minute walk from Omotesando Station! I revisited Sushi Masuda, which made a long-awaited comeback in January last year! After honing his skills at renowned restaurants such as Ten sushi and Sukiyabashi Jiro for 9 years, and receiving high praise from Jiro Ono for his "outstanding seasoning," Ryo Masuda, who became the youngest recipient of a Michelin star at that time, runs Sushi Masuda. The restaurant is filled with a clear atmosphere and the beautiful wooden counter exudes a sense of luxury. The seating arrangement is very spacious, and combined with the hospitality of the staff, the atmosphere is simply delightful. The course is an omakase course priced at ¥39,600 including tax. On this day in early September, the ingredients had already taken on a somewhat autumnal feel, but the lingering essence of summer could still be felt in this nostalgic season. I was able to enjoy the exquisite dishes that Masuda-san had prepared in his own unique way to capture the essence of this special Japanese season. Below are the dishes and my impressions from that day. ※ ■ indicates a dish, and ★ indicates a piece of nigiri sushi. - Okoze sashimi - Steamed hairy crab and shark fin - Steamed abalone with rice - Steamed red snapper with clam and clam broth - Medium roll - Tachiuo (belt fish) ★ - Chutoro (medium fatty tuna) ★ - Aori squid ★ - Striped jack ★ - Ishigaki shellfish ★ - Akami (lean tuna) marinade ★ - Otoro (fatty tuna) ★ - Kogarei (small snapper) ★ - Kuruma prawn ★ - Amakusa red sea urchin ★ - Eel and cucumber roll - Kanpyo (dried gourd) - Miso soup - Buffon sea urchin (additional) - Blackfish (additional) - Tamago (sweet omelette) Both the dishes and the nigiri sushi at Masuda-san's were described as "meticulously prepared with a touch of elegance." Particularly impressive were the dishes, such as the steamed abalone with liver sauce, and the steamed red snapper with clam and clam broth, which were served with additional rice and the corner parts of the fish after finishing. And the nigiri sushi! The vinegar seasoning and slightly moist texture of the rice were irresistible, matching well with any type of topping, but especially with the fatty tuna and sweet-tasting Ishigaki shellfish. It was delicious! I look forward to the next visit. Thank you for the wonderful meal.

It's been a while since I visited Masuda. Both the owner and the staff are amazing! It's so impressive how different it can be just by having a different sushi chef. #MakoLogGourmet #Masuda #Sushi #Japan #MakoLogTokyo #TopPick2023 #HardToReserve #MustVisit!

I went to a very delicious sushi restaurant! The fish was big and tasty! The abalone was so delicious that I want to keep eating it. Especially, the miso was incredibly tasty. I want to go again ^_^ The sushi rice was a bit lacking in vinegar because I prefer a stronger taste.

I visited the very popular renowned restaurant Masuda. The interior of the newly relocated restaurant is sophisticated and beautiful. We enjoyed dishes such as chilled steamed egg custard with crab and mozuku seaweed, raw shrimp, dried fish, steamed abalone, and seasonal sashimi served in the best condition. The nigiri sushi included medium fatty tuna, horse mackerel, and rolled sushi with Ishigaki clam. The grilled fish was swordfish. The second round of nigiri sushi had lean tuna, fatty tuna, shrimp, horsehair crab, and sea urchin. All dishes were excellently prepared. The warm and tangy shari (sushi rice) was outstanding. The hospitality was also wonderful, making it a delightful dining experience. Thank you for the delicious meal!

Just a 2-minute walk from Omotesando Station! I revisited Sushi Masuda, which made a long-awaited comeback in January last year! After honing his skills for 9 years at renowned restaurants such as Ten Sushi and Sukiyabashi Jiro, where he was praised by Jiro Ono himself for his outstanding seasoning and became the youngest recipient of a Michelin star at the time, Chef Masuda Rei's Sushi Masuda is truly a gem. The restaurant exudes a clear atmosphere, with a beautiful wooden counter adding a touch of luxury. The spacing between seats is very spacious, and the hospitality of the staff makes it extremely comfortable. The course menu is an omakase course priced at ¥39,600 including tax. On this day in late June, the summer ingredients were in full swing, and I was able to enjoy wonderful dishes that exuded both traditional charm and sophistication. Below are the dishes I had and my impressions on this day. - Crab and mozuku seaweed chilled chawanmushi - Okoze sashimi - Steamed abalone with liver sauce, additional abalone, additional shari - Futomaki - Grilled beltfish - Medium fatty tuna - Horse mackerel - Flounder - Golden eye snapper marinated in kombu - Mehicari dried overnight - Half-cooked bachiko - Turban shell - Marinated lean tuna - Fatty tuna - Prawn - Sea urchin - Eel roll - Kanpyo - Miso soup - Ainame (additional) - Ark shell (additional) - Tamago The standout dish of the day was the steamed abalone! The thickly sliced large abalone, coated in a rich liver sauce, was a burst of umami in the mouth. The flavor was irresistible, making you want to savor every bite. And to top it off, the leftover sauce was mixed with shari and the corner part of the abalone was added! It was a fantastic menu where you could enjoy both the abalone and the sauce to the fullest. The half-cooked bachiko was also excellent as a sake pairing, and I couldn't help but enjoy my drink with it (laughs). And the nigiri! On this day, with the rainy season in full swing, the shari was intentionally firmer than usual! Perhaps influenced by the Jiro lineage, the vinegar seasoning interpreted by Chef Masuda was exceptional. While all the toppings matched perfectly, I personally loved the fatty mackerel, the almost melting golden eye snapper, and the firm-textured ainame. On a side note, it was mentioned that Mr. Minemura, who is in charge of the dishes, will be starting his own venture, so I am looking forward to that as well. I definitely want to keep visiting Sushi Masuda. I am already looking forward to my next visit. Thank you for the wonderful meal.

In March, my wife and I visited this restaurant again to enjoy the early summer. We love the atmosphere and the sushi here. The rice is just right and brings out the flavor of the fish well. This is definitely a restaurant we want to keep coming back to. We had dishes like crab and mozuku seaweed chawanmushi, octopus sashimi, steamed abalone with liver sauce, swordfish nigiri, medium fatty tuna, horse mackerel, flounder, golden snapper, dried Me-hikari fish, half-seared butterfish nigiri, red meat tuna, fatty tuna, shrimp, sea urchin, and grilled gourd roll. We also added eel and mackerel.

I met a friend who is a regular at Masuda-san's place, so I decided to revisit after a long time. Surprisingly, Masuda-san remembered me even though it had been a while since my last visit. His sushi skills are still top-notch, and the quality of the rice and toppings has improved. The sushi at Masuda-san's place never gets tiring. While the appetizers may have slightly fewer options than before, they are all delicious. I might start visiting regularly again. Thank you for the wonderful meal, Masuda-san!

Sushi Masuda, run by chef Masuda Ken, who trained at Ogura's Tenjushi and Sukiyabashi Jiro in Ginza, was selected as one of the top 100 restaurants on Tabelog in 2022. We ordered the Omakase course for 39,600 yen each. The appetizers included steamed abalone, flounder, Mehikari fish, crab tofu, thick rolls, and blackthroat seaperch. For nigiri sushi, we had medium fatty tuna, horse mackerel, spotted halibut, striped jack, ark shell, lean tuna, fatty tuna, needlefish, sea urchin, conger eel cucumber roll, negitoro roll, golden eye snapper, conger eel, and torotaku roll. The restaurant is located on the first floor of a stylish building in a back alley in Aoyama. The sushi was a bit too vinegary at first, but as we progressed through the meal, it reached the perfect balance. Sitting at the clean and elegant counter with only 8 seats, enjoying sushi and chatting with Chef Masuda was a fantastic experience.

Mitomi Emon's gourmet website has been launched. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Renowned sushi restaurant "Sushi Masuda" has made a comeback in Aoyama. After gaining a Michelin star shortly after branching out from "Sukiyabashi Jiro" in 2014, the store in Omotesando closed in 2019 due to tenant issues. The stage then moved to Taiwan, unfortunately depriving Tokyo of the opportunity to taste his sushi. However, he has returned to Aoyama. Since his comeback in 2022, he has once again become a popular spot in Aoyama with reservations difficult to secure. Starting with appetizers, the abalone liver paired with Japanese sake is a must-try. The steamed abalone with a rich liver sauce is a delight. The sea bass offers a refreshing and clear taste, enhanced by a touch of vinegar. The dried fish eye has a satisfying texture and great flavor. The bowl of steamed shark fin and snow crab, as well as the thick roll, provide a variety of flavors and textures to enjoy. The swordfish sushi retains the strong acidity reminiscent of Jiro's style, with each grain of rice standing firm and offering a delightful texture. The selection of sushi, including marinated tuna, salmon roe, striped jack, ark shell, horse mackerel, medium fatty tuna, fatty tuna, spot prawn, sea urchin, and eel, as well as hand rolls and egg sushi, are all delicious. Welcome back to Japan, and thank you for the wonderful meal.

On this day, I visited this restaurant as a thank you to a business partner I work with. It is located near Omotesando Station, at the end of a small alley in a stylish building with exposed concrete on the 1st floor. The beautiful white wooden counter has 8 seats, with a private room possibly available on the right side. The atmosphere is comfortable and welcoming, with a good balance between the customers and the chefs, creating a pleasant environment. The 5 pm seating started smoothly, with a buffer for any delays, allowing everyone to enjoy the delicious meal in a relaxed manner. The dishes, including appetizers and sushi, were all top-notch with a great balance of flavors. I had dishes such as abalone liver, flounder sashimi, dried young yellowtail, futomaki, steamed egg with luxurious ingredients, grilled beltfish, marinated tuna, red clam, horse mackerel, shrimp, sea urchin, rolled sushi, negitoro roll, conger eel, fatty tuna roll, egg, and miso soup. The quality of each dish was exceptional, and the overall experience left me feeling satisfied and impressed by the depth of flavors. This restaurant is a hidden gem that I would love to visit again. It was a delightful dining experience. Thank you for the delicious meal!

Masuda-san, a sushi restaurant that has been revived on Omotesando, has been back for some time now. Today's menu included abalone liver salad, trout and crab asparagus chawanmushi, firefly squid marinated in squid ink, and swordfish sushi rolls. The chef's sushi was made in the traditional Edo style, and it was refreshing and delicious. Despite being a well-known restaurant, the chef is constantly striving to improve the quality of his sushi rice. It was a great experience to relax and enjoy authentic Edo-style sushi at this restaurant.

At Tokyo Metro Chiyoda Line and Hanzomon Line "Omotesando Station", just a 2-minute walk from A4 exit, you can find "Tensushi" and "Sukiyabashi Jiro" where Master Masuda, who has trained at these renowned sushi restaurants, continues to evolve his sushi creations. Starting with the appetizers, the shirasu and fuki no tou chawanmushi warms the stomach and prepares the palate. The miso-marinated firefly squid pairs perfectly with sake, while the thick-cut sawara and spear squid with bamboo shoots in sauce are exquisite. The grilled cutlassfish is perfectly cooked, with a tender texture. Moving on to the nigiri sushi, the shari rice is on the firmer side, enhancing the flavors of the medium fatty tuna. The red meat and fatty tuna are also delicious with the firm shari. The sweet shrimp is delightful, and the whole scallop has a perfect balance of tenderness and chewiness. The purple sea urchin melts in the mouth, creating a blissful experience. The white shrimp battleship sushi is a first for me, with a burst of flavor from the white shrimp and seaweed. The negitoro roll and miso soup made with the fish of the day are rich and satisfying. The red clam and golden eye snapper are tender and flavorful. Overall, the firmness of the shari rice in each sushi was exceptional!

Just a 2-minute walk from Omotesando Station! I revisited Sushi Masuda, which made a long-awaited comeback in January last year! Masuda Satoshi, who honed his skills at renowned restaurants such as Ten Sushi and Sukiyabashi Jiro for 9 years, was praised by Jiro Ono as having "outstanding seasoning" and became the youngest chef to receive a Michelin star at that time. The restaurant is filled with a clear atmosphere, and the beautiful wooden counter exudes a sense of luxury. The seating is very spacious, and the hospitality of the staff makes it incredibly comfortable. The course is omakase only, priced at ¥39,600 including tax or less. Here is the content and impressions of what I had on this day. ■ Softshell turtle soup ■ Grilled mackerel with rape blossoms and mustard dressing ■ Shirasu and fuki chawanmushi ■ Squid with eggs, fried with Daiginjo flour from Kagoshima ■ Middle roll ■ Swordfish from Kobushi, Kanagawa with grated radish and fuki miso ★ Kawahagi and liver ★ Medium fatty tuna ★ Turban shell from Hyogo ★ Lean tuna ★ Ark shell ★ Spot prawn ★ Simmered clam ★ Boiled sea urchin ★ Purple sea urchin ★ Pufferfish sperm sac ★ Conger eel ■ Miso soup ★ Kanpyo ★ Fatty tuna (additional) ★ Golden eye snapper (additional) ★ Tamago I have been a regular visitor to Sushi Masuda. This day was early March, so the one-dish dishes were all about spring! The nigiri sushi, with Masuda's interpretation of Jiro's lineage, had a perfect match with all the toppings. The first half of the one-dish dishes featured the perfectly balanced sweet and savory sauce on the squid with eggs, the fatty swordfish, and the second half of the nigiri included the liver-topped Kawahagi, the plump ark shell, the rare spot prawn, and a double dose of purple sea urchin, which were particularly to my liking. I want to continue enjoying Chef Masuda's sushi in the future, and I look forward to my next visit. Thank you for the meal.

I would definitely choose Masuda as my favorite sushi restaurant if asked where I like sushi. Not only is the sushi delicious, but I also love the atmosphere of the restaurant and the sense of distance that I can enjoy with all my senses. I went with my wife on this day, but my favorite has become our favorite as a couple! Sharing this kind of love is great. In March, we had soup with soft-shelled turtle, grilled mackerel with straw, steamed egg custard with whitebait and butterbur, baby squid, swordfish, river goby, medium fatty tuna, Hyogo scallop, red clam, clam, horse dung sea urchin, purple sea urchin, shirako, conger eel, additional golden-eyed snapper, kelp-marinated tuna belly.

Meeting with @boozi65 and his wife at Sushi Masuda in Minami Aoyama. It has been about a year since their last visit. Starting with a delicious softshell turtle soup made from 10 turtles, followed by a rare texture of horse mackerel sashimi. Then, a savory dish of squid with miso, a fragrant bowl of steamed rice with whitebait and butterbur sprout, and a flavorful salt-grilled beltfish. The sushi course begins with a large helping of liver on a tilefish from Ehime. The rice has a stronger acidity compared to before. The meal continues with marinated lean tuna, delicious squid ink, and flavorful golden eye snapper. The review ends with high praise for the food and the dining experience.

Masuda today was excellent for a private reservation. The sushi rice this time was really good! The unchanged humility brings out the essence of the flavor. The photo at the end of peeling the shrimp does not suit him. #MakoLog Gourmet #MakoLog Tokyo #SushiMasuda #SushiMasuda #Sushi #Japan #Master's skill #Private reservation #Squid #Cozy store #Attention to detail

I visited "Sushi Masuda" for dinner at 8:00 pm. The first thing that caught my attention was the entrance of the restaurant. It was lovely and raised my expectations. I also liked the lighting inside. The high-end atmosphere and interior design of the restaurant were spot on. The spacious layout added to the clean and comfortable feeling. The counter seats felt more relaxed, perhaps because of this. I started with a bottle of beer. The beer was average. I mainly drank Tanaka Rokujugo sake, which paired well with the appetizers and sushi. The highlight was the appetizers. I was shocked by how delicious they were. Everything except the medium rolls was outstanding, especially the fugu and ankimo jelly. The snow crab was also incredibly tasty, and I still remember it fondly. However, the best dish of the day was the salted and seared lean tuna. It was indescribably delicious. It was tender, with a lovely aroma that spread in the mouth. The crispy skin added to the flavor, making it an unforgettable experience. The sake pairing was perfect. The nigiri was as expected in terms of taste, but the kawahagi liver and saury were perfect, making me burst into laughter. The liver seems to be the symbol of this restaurant. The tuna was a bit disappointing due to the temperature of the rice and the oiliness of the fish. The sea urchin and conger eel were also delicious. The ark shell was average. Overall, I felt more impressed by the nigiri than the appetizers, but it was slightly disappointing. However, what impressed me the most was the kindness and attentiveness of all the staff. They treated me well, smiled, listened to me attentively, and it was truly moving. The head chef had charisma and sincerity, which was wonderful. I couldn't try the kohada that day, and when I asked why, they explained that they didn't want to serve it because they didn't think it would satisfy the customers. This kind of honesty and professionalism made me appreciate the chef even more. It was a shame I couldn't try the kohada, but I look forward to trying it next time. I am excited for my next visit. Thank you for the meal.

Winter Sushi at Masuda, exceptional quality, the balance between the rice and toppings is outstanding, the winter toppings are also excellent, a result of Masuda-kun's diligent efforts. Study diligently in both food and work, there is no greater happiness than consistency! Thank you for the feast! #MakoLogGourmet #TopRecommendedEstablishment2023 #Masuda #MasudaSushiReopening #SushiMasuda #Sushi #Tuna #Study #Delicious #MasterCraftsmanship