Sushi Sho Masa

The chef demonstrates a unique technique of slicing fatty tuna (otoro) into multiple thin layers with generous wasabi pressed between each slice before shaping it over sushi rice. Mike notes that despite the large amount of wasabi, the intense fat content of the tuna balances it out completely.

Mike takes a seat at the intimate wooden counter of Sushi Sho Masa in Tokyo for an extensive omakase meal consisting of over 40 courses. The chef serves fresh sashimi and nigiri directly onto ceramic plates, starting with red sea bream seasoned with lime and freshly grated wasabi.

The chef at Sushi Sho Masa prepares a small bowl filled with seasoned sushi rice and topped generously with short-spiked sea urchin (uni). He grates natural rock salt over the uni before handing it to Mike, who praises its rich, sweet, and oceanic creaminess.

The chef slices thick portions of steamed monkfish liver (ankimo) topped with fresh wasabi onto small green ceramic dishes. Mike pairs the ultra-fatty, melt-in-your-mouth liver with a cup of hot hojicha roasted green tea to balance the richness.