Sushi Masashi

Opened in 2020 by Masashi Yamaguchi, who trained under Rei Masuda at Sushi Masuda and later led the kitchen at sister restaurant Sushi Wakon, Sushi Masashi earned a Michelin star in just its second year.

Yamaguchi updates the classical Edo style sushi he inherited from the Sukiyabashi Jiro tradition, creating an omakase course that skillfully balances inventive small dishes with refined nigiri.

One of his signature tsumami is the sukiyaki-style tuna cheek. It is gently simmered in a soy-based sauce and paired with a rich egg yolk from Okukuji eggs. The result is deeply comforting and undeniably satisfying. His ability to serve accessible yet impressive flavors reflects an intuitive sense for what simply tastes great.

Shari (sushi rice) is seasoned with rice vinegar and a subtle touch of red vinegar. Rather than using a deeply aged blend for color, he selects Kinsho, a younger variety that enhances the depth of flavor while maintaining balance. Tuna is sourced from Yamayuki, one of the most respected wholesalers at Toyosu Market, known for providing premium cuts in terms of aroma, texture, and color.

Other neta (the ingredients) include wild eel from Shimane, shirakamadai (tilefish) from Oita, and anago (sea eel) from Tsushima. His akagai (ark shell) nigiri features a clever detail, with the crunchy mantle tucked inside for added texture and surprise.

In January 2025, the restaurant moved to a nearby space with a more focused and elegant ambiance. Located within walking distance from Omotesando, Sushi Masashi offers a deeply enjoyable sushi experience. For those interested in a creative interpretation of the Sukiyabashi Jiro legacy, this is a must-visit.