Presented as a selection of different proteins and tasting so drastically different in terms of appearance, texture and flavor, guests are always shocked to learn this dish is all bonito. The perfect example of Oka’s flair for the atypical is a trio of katsuo bonito pieces: a marinated piece of red flesh with a secret dab of Japanese mustard, the melting texture of bonito belly that looks just like otoro, and charred sashimi pieces sandwiching delectable mild garlic that has been marinating in soy sauce for more than a month.
It’s an unconventional style in modern sushi in which the arrival of nigiri pieces typically signals the end of appetizer courses, made even more unique by the chef’s desire to really please his guests with totally new creations and flavor combinations.
#Sushio asahi series
After about five plates of appetizers, Chef Oka may tease with just one sublime nigiri piece, return to a series of exquisite appetizer dishes and then wow again with nigiri. In a style that pays homage to the chef’s Sushisho roots, the cuisine at Sushisho Masa consists of beautifully intertwined appetizer plates and nigiri sushi pieces. And with non-Japanese staff and cards explaining the many wonderful seafood ingredients, there won't be any of the confusion, tension or unknown sometimes experienced at high-end sushi restaurants. The perspective they bring to sushi is like no other, offering a refreshing experience to all who take a seat here. A team of five greets guests with such warmth that the Internet is abuzz with excitement about this place. His techniques and combinations include many so original that guests are moved and surprised and undoubtedly filled with happy hearts and bellies for the journey home.Īs indicated by the Sushisho name, Chef Oka is a former apprentice of world-renowned sushi master Keiji Nakazawa. Equally exciting is the front-row-seat position from which you will be wowed by the chef’s finesse and skill. With far more seafood varieties than typical sushi restaurants, a peek inside the storage case is a must. The restaurant is elegant but with minimal decoration. Steal away to the basement of a building along Roppongi-dori, down a narrow staircase and into a seven-seat counter space. Located just steps from the Nishi-Azabu intersection near Tokyo’s bustling business and nightlife district of Roppongi, the restaurant opened 15 years ago greeting countless guest from near and far ever since.
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