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Before You Visit

Location

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About us

About us

Sushi Masuda’s Course

290 per person

Our menu concept is based on a omakase sushi course, starting with 4-5 appetizers, 10-12 sushi and soup.

Atmosphere

A 6-seat sushi restaurant where the chef serves you at the counter.

restaurant interior showing seating area and counter

Ingredients

We work closely with our suppliers and source the highest quality ingredients possible. Most of our items are from Japan and local. We follow the seasons for our menu and it changes like the seasons throughout the year.

Shari/ Sushi Rice

We believe the most important part of sushi is the vinegared rice (“Shari”). Masuda uses a rice that’s graded Special A in Japan, the highest grade it can get in the Japan rice rankings. A Koshihikari type from Fukui blended with a Sasanishiki type from Miyagi. It’s mixed with 3 different types of red vinegar all aged for over 3 years. We don’t put any sugar in it

Shari/ Sushi Rice

Fish

Our fish from Japan comes directly from Toyosu Market in Tokyo.

Fish

Our fish from Japan comes directly from Toyosu Market in Tokyo.

Fish

Our fish from Japan comes directly from Toyosu Market in Tokyo.

Nori Seaweed

For our Nori Seaweed, we get it directly from Maruyama Nori Shop in Tsukji, Tokyo.

Nori Seaweed

For our Nori Seaweed, we get it directly from Maruyama Nori Shop in Tsukji, Tokyo.

Nori Seaweed

For our Nori Seaweed, we get it directly from Maruyama Nori Shop in Tsukji, Tokyo.

Eggs

We use local organic free range eggs for our Gyoku egg cake.

Eggs

We use local organic free range eggs for our Gyoku egg cake.

Eggs

We use local organic free range eggs for our Gyoku egg cake.

Wasabi

Our wasabi is grown in a natural environment in Shizuoka where the minerals and water from the mountains run through them, enabling them to grow.

Wasabi

Our wasabi is grown in a natural environment in Shizuoka where the minerals and water from the mountains run through them, enabling them to grow.

Wasabi

Our wasabi is grown in a natural environment in Shizuoka where the minerals and water from the mountains run through them, enabling them to grow.

Soy Sauce

Our Soy Sauce has been aged for 4 years in a large wooden barrel, like they did in the ancient times. Only 1% of soy sauce production is still made this way.

Soy Sauce

Our Soy Sauce has been aged for 4 years in a large wooden barrel, like they did in the ancient times. Only 1% of soy sauce production is still made this way.

Soy Sauce

Our Soy Sauce has been aged for 4 years in a large wooden barrel, like they did in the ancient times. Only 1% of soy sauce production is still made this way.