Foodle Reviews
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
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.
Recommended in Tokyo
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- Sushi Saitou (鮨 さいとう)
- Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−5, ARK Hills South Tower, 1F
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- Nihonbashi Kakigaracho Sugita
- Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階
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- Sazenka
- 4-chōme-7-5 Minamiazabu, Minato City, Tokyo 106-0047, Japan
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- Ode
- Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5-chōme−1−32 ST広尾 2F
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Address
Japan, 〒106-0031 Tōkyō-to, Minato-ku, 港区西麻布4丁目1−15 セブン西麻布 B1F
Hours
Tuesday: 18:00 - 00:00
Wednesday: 18:00 - 00:00
Thursday: 18:00 - 00:00
Friday: 18:00 - 00:00
Saturday: 18:00 - 00:00
Sunday: 18:00 - 00:00
Phone
+81 3-3499-9178