← Travelnetic I Ate a 50-COURSE Sushi Omakase at Tokyo's MOST LEGENDARY Sushi Shop! 🍣

I Ate a 50-COURSE Sushi Omakase at Tokyo's MOST LEGENDARY Sushi Shop! 🍣

Tokyo · Creator: Strictly Dumpling · 43:09

I Ate a 50-COURSE Sushi Omakase at Tokyo's MOST LEGENDARY Sushi Shop! 🍣

Notable moments

  1. 02:38 Taiwanese Porridge at Kayu Yaseijlan

    Mike dines at Kayu Yaseijlan, a Taiwanese restaurant in Tokyo specializing in savory rice porridge. He enjoys a hot bowl topped with fried dough strips, meatballs, and chicken, customizing it with chili oil and white pepper alongside fresh, juicy soup dumplings.

    Kayu Yaseijlan, Tokyo, Japan
  2. 06:09 Mister Donut Tasting in Tokyo

    Mike visits a Mister Donut location in Tokyo to sample their signature pastries on an outdoor patio. He eats a strawberry glazed ring donut and a chewy, glazed Pon de Ring mochi donut alongside iced coffee.

  3. 08:21 Omakase Experience at Sushi Sho Masa

    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.

    Sushi Sho Masa, Tokyo, Japan
  4. 17:41 Short-Spiked Uni Bowl Course

    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.

    Sushi Sho Masa, Tokyo, Japan
  5. 23:41 Monkfish Liver with Roasted Tea

    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.

    Sushi Sho Masa, Tokyo, Japan
  6. 28:50 Multi-Layered Otoro Tuna Nigiri

    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.

    Sushi Sho Masa, Tokyo, Japan
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