It’s been quite a while since my last visit (sweat). Coming to "Sushi Masuda" brings back memories of my visit in the chilly March when the restaurant had just opened on Antique Street.☆ Matsukawa Flatfish... First, I enjoyed the chewy and pristine Matsukawa flatfish with liver ponzu! This straightforward and handsome appetizer is refreshingly delicious.☆ Mehikaru (dried fish)... Crispy on the outside and fluffy on the inside, it’s rich in flavor. The delicate texture crumbles beautifully, and the rich fat is perfectly balanced by the acidity of sudachi.⭐︎ Steamed Abalone... This is the mega abalone from Chiba. I enjoyed the thickly sliced steamed abalone with liver sauce. The deep flavor of the liver sauce complements the aroma of the mega abalone beautifully. Delicious.⭐︎ Steamed White Sweetfish... The rich broth from clams pairs perfectly with the delicately flaky white sweetfish. The potential of the ingredients is fully realized.⭐︎ Spanish Mackerel... This thick and impressive Spanish mackerel is likely from Takeoka in Chiba. The tender flesh bursts with rich fat.⭐︎ Medium Roll... A medium roll that offers a variety of textures! The aroma of burdock combined with the sweetness of dried gourd and oboro is enveloped by the beautiful acidity of the sushi rice.1. Chutoro from Katsuura... They say good tuna is hard to find, but they served me a chutoro with a perfect balance of rich fat and iron. The sushi rice is soft yet maintains a clear outline that melts perfectly in your mouth. The "Hagama Kamado" rice cooked over fire is also consistently good.2. Kohada from Amakusa (2 pieces)... Beautifully portioned, it’s incredibly thick with a long-lasting aroma. The outline of the sushi rice is irresistible. The acidity of Masuda’s sushi rice harmonizes beautifully with the acidity of the kohada.3. Akagai from Yura... Small in size, it’s served with the string. The elegant akagai from Yura has a sharp acidity that enhances its outline.4. Sumi Ika (cuttlefish)... What a beautifully round and smooth cuttlefish! The texture is fantastic, cutting cleanly with the knife. The sushi rice, leaving a bit of core, melts away, and the sweetness of the cuttlefish is followed by a hint of acidity.5. Akami from Katsuura... This akami is rich and deep in flavor, leaving a lingering aroma. The sushi rice, with a bit of core left, presents a gentle outline that pairs perfectly with the akami from Katsuura. I believe this is a high-quality piece of akami sushi.6. Haruko (young sweetfish)... The haruko is also thickly sliced and perfectly portioned. The tender haruko gently wraps the lingering acidity with its softness.7. Simmered Clam... This is a perfect portion and presentation of simmered clam sushi! It’s moist and juicy, with a clear sweetness from the simmering that beautifully overlaps with the acidity.8. Red Sea Urchin from Yura... Known as the best in Japan, the "Red Sea Urchin from Yura"! While it’s not overly rich, it has a clear sweetness without any off-flavors and a refined taste of high-quality seaweed. Masuda’s sushi rice, with its acidity, respects the "Red Sea Urchin from Yura" while also making a strong statement.9. Kuruma Ebi (sweet shrimp)... Masuda doesn’t use large sizes! Today’s kuruma ebi is beautifully colored. The shrimp has a sweet flavor, and the lingering acidity is vibrant.10. Negitoro (minced tuna with green onion)... The negitoro is lightly seasoned with green onion, wrapping the airy and soft tuna beautifully. The acidity of the sushi rice is refreshingly fragrant.⭐︎ Fish Soup... Super hot! The soft acidity and the umami of the seafood blend beautifully, making it delicious.11. Shime Saba (marinated mackerel)... This is a moist and alluring sushi. Instead of a sharp acidity, it delights with sweetness and aroma.12. Bafun Uni (sea urchin)... The beautiful sweetness of bafun uni is gently supported by the acidity of the sushi rice. The Chiba seaweed adds umami and aroma with every bite.13. New Ikura (salmon roe)... The small, beautiful new ikura melts into the sushi rice with a refined saltiness. The Chiba seaweed adds a delightful touch here as well.14. Sardine... The juicy and aromatic sardine is expertly shaped into a handsome sushi. It feels elegant and refined, yet has a captivating allure. The slightly softened outline of the sushi rice is also pleasant. This beautiful sardine sushi is reminiscent of the lineage of "Sukiyabashi Jiro".15. Simmered Anago (conger eel)... Served in the largest portion of the day, this anago is delicate and melts in your mouth. I don’t think there’s another anago that achieves such a perfect balance.16. Gourd Roll... The adult gourd roll, with a sharp kick of wasabi, is impressively crafted! The sweetness and spiciness of the gourd are beautifully drawn out by the wasabi and the acidity of the sushi rice.17. Ume Kyuu Roll... The homemade plums from Masuda’s family are incredibly sour. It certainly wakes you up!18. Tamagoyaki (Japanese omelet)... The tamagoyaki, flavored with shiba shrimp and yam, is moist and rare, resembling a cheesecake.◾︎ RYDEEN BEER WEIZEN... Fruity with a soft acidity.◾︎ Special Junmai, Hiire Jikon.◾︎ Junmai Ginjo Tenpu... A lively and transparent sake that pairs beautifully with Masuda’s sushi rice!◾︎ Ohmine (Oomine) 3 grains, Hiire Yamada Nishiki... It has a muscat-like sweetness with a strong rice flavor. It’s easy to drink and well-balanced.◾︎ Jozan Junmai Daiginjo, Rich and Dry... A floral and fruity aroma with a deep rice flavor.The beautifully moist and alluring sushi is truly captivating! My journey of food exploration began with Masuda. No matter where I go, I always compare my experiences to the emotions I felt back then.
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