Shimbashi Standing Sushi Masa (Formerly: Sushi Masa) Tokyo

Awards

OAD

Japanese Restaurants 2026, 208

All OAD Japanese in Tokyo All OAD Japanese in Japan

Chef

Masakatsu Oka

Cuisine

Sushi

• 2026
• 2024
• 2020

Dinner at すし匠 まさ

on 05 May 2026

by 鮨食べる人 アメリカ人

And then, there is the almost mini-sized sushi. Believe it or not, this grid still leaves out 6 or 7 pieces that were served in this evening. And that is before any add ons! Most of the preparations are very straightforward, except for the otoro which is unqiuely layered with smudges of wasabi.

Dinner at すし匠 まさ

on 04 May 2026

by 鮨食べる人 アメリカ人

Tsumami appear almost as soon as diners are seated, and food arrives in a nonstop procession. For many clams, multiple parts are served in succession. Scallop was separated into meat, kobashira and liver. Other items are served both raw and lightly grilled, to showcase a contrast in textures and flavors.

Dinner at Sushisho Masa

on 13 Sep 2024

by Peter Verey

6 days in Tokyo has somehow led to 6 sushi omakase bookings , started off last night with what surely will be the most unique of the 6 in terms of style . Sushi sho masa and its owner Masakatsu Oka is devoted on staying true to his mentor Sushi Sho founder Keiji Nakazawa , one of the most influential sushi chefs in the world today . Nakazawa left Japan in 2016 and opened a restaurant in Hawaii , apparently after 7 years he decided he didn’t think much of Island life and just opened his latest venture... More

6 days in Tokyo has somehow led to 6 sushi omakase bookings , started off last night with what surely will be the most unique of the 6 in terms of style . Sushi sho masa and its owner Masakatsu Oka is devoted on staying true to his mentor Sushi Sho founder Keiji Nakazawa , one of the most influential sushi chefs in the world today . Nakazawa left Japan in 2016 and opened a restaurant in Hawaii , apparently after 7 years he decided he didn’t think much of Island life and just opened his latest venture in New York a few months ago.
Back in Tokyo , there are around a dozen Sushi Sho disciples who carry on his tradition with his blessing .
While I am far from an expert , it appears the sushi sho style leans very traditional Edomae , with a focus on aging as well as a variety of at times strong garnishes .

Generosity is also a Sushi Sho trademark and chef Oka has taken it to the next level here , offering a 54 piece sushi onslaught ( it hovers anywhere between 40 and 60 on a nightly basis ) . It is an astonishing amount of food but I can honestly say that it was only the last few bites where palate fatigue kicked in .

Favourite pieces were Aji with red miso, milky Hokkaido oyster, best Aori Ika I have ever had , Ankimo , Fresh ikura only marinated for 90 seconds and the signature “Mille feuille” of Otoro which was a pale as good prosciutto , sliced very thinly and layered with 4 dabs of wasabi which cut thru the fat incredibly.
Service takes just shy of 3 hours but time does fly , English speakers are well catered for , with the Chef speaking sneaky good English and his assistant is a young chef from Macau who was very excited to see a Macau phone number on his upcoming booking list !

Seems I managed to snag 48 photos out of the 54 and the whole menu or my attempt at it is listed in the comments below, with a couple of ingredients which I clearly misheard . Less

8 / 10

Dinner at Sushisho Masa

on 14 May 2020

by Gerhard Huber

Very popular sushiya In Roppongi. Once established at the counter Chef Masa starts a seemingly endless stream of small dishes, cooked, raw, otsumami and nigiri. All of them very small but very tasty. If you show interest he also shows you the various fishes he has sourced and serves you in a very good book. I especially like the multiple servings of different parts of the same animal prepared in different ways to bring out the best in each part.
An excellent place.