Bon App helps you discover great restaurants
with bite-sized dining suggestions on the go!

Our lists

REVIEW OF THE WEEK

Sushishoumasa

2017-09-17 10:07

There are many words that can describe the experience at Sushi Sho Masa (literally "Sushi Master Masa") To say the experience here is understated, would be an understatement, but also a lie. 7 seats at a sushi bar. Nothing else. Barely a place to put your purse. Small shelves behind the bar built into the wall. Tiny doorway to the kitchen. No pictures on the wall. The only thing that might be a decoration is some bottles of sale in the corner. We've had a handful of "high-end" omakase sushi experiences in various places around the world. This was unlike anything we've experienced. Most places stop at 12-15 pieces. Some may push 25-30 courses. Masa keeps going for 55 pieces (!!!) of sushi of various types. Various parts of meat, fat and skin from the same fish. Some portions BBQ'd and then followed by the same piece fresh. Clams and Conch and Abalone...raw and steamed in procession. Prawns and Shrimp. Shrimp brains. Cephalopods. Prawn head. Eels. Three different types of uni. Literally, everything here was a new and unique experience with each piece prepared differently. All accompanied by a book with images of the fish and where this particular piece came from. In a previous life, I would have passed on every mackerel or sardine presented to me, but each mackerel preparation was some of the best pieces of nigiri I've put into my mouth. At one point, the chef mentioned a particular fish was cured in salt for 24 hours, then marinated in vinegar for 18 minutes. Not 17. Not 19. 18 minutes. One fish was expertly butterflied, and inside were razor thin slices of garlic marinated in soy sauce for 30 days. Chef explained this allows the garlic flavor to impact that fish, but not the following fish we'd be served. Another grilled fish had a single drop of citrus applied to one side of the fish and a single drop of soy on the other. When placing this fish into your mouth, the citrus played a symphony in your throat, while the soy tickled the front of your tongue. This was done on purpose as the fish melted over rice in your mouth. To say Masa and his team are perfectionist would not provide the masters here enough credit. Like most places in this price range, you're paying for the experience. In cash. Come hungry. No, come starving. You need a reservation. Most people get one and then plan their trip to Tokyo around the reservation. I'll do the same in the future.

Read more...»
By: Julius

PHOTO OF THE WEEK

shuutoku

2017-09-16 13:23

By: Beth

LATEST REVIEWS

By: SteakEmAll

MARION CREPES

This is my all time Favorite dessert shop in Tokyo!!! Perfect crepes with creamy smooth Cheesecake, strawberries, and whipped cream fold up into a cone. There are tons of other flavors that they make. But this is my favorite. Their Cheesecake is a perfect filling for the crepe. A must try!

Read more...

2017-09-18 13:49

By: Julius

Sushishoumasa

There are many words that can describe the experience at Sushi Sho Masa (literally "Sushi Master Masa") To say the experience here is understated, would be an understatement, but also a lie. 7 seats at a sushi bar. Nothing else. Barely a place to put your purse. Small shelves behind the bar built into the wall. Tiny doorway to the kitchen. No pictures on the wall. The only thing that might be a decoration is some bottles of sale in the corner. We've had a handful of "high-end" omakase sushi experiences in various places around the world. This was unlike anything we've experienced. Most places stop at 12-15 pieces. Some may push 25-30 courses. Masa keeps going for 55 pieces (!!!) of sushi of various types. Various parts of meat, fat and skin from the same fish. Some portions BBQ'd and then followed by the same piece fresh. Clams and Conch and Abalone...raw and steamed in procession. Prawns and Shrimp. Shrimp brains. Cephalopods. Prawn head. Eels. Three different types of uni. Literally, everything here was a new and unique experience with each piece prepared differently. All accompanied by a book with images of the fish and where this particular piece came from. In a previous life, I would have passed on every mackerel or sardine presented to me, but each mackerel preparation was some of the best pieces of nigiri I've put into my mouth. At one point, the chef mentioned a particular fish was cured in salt for 24 hours, then marinated in vinegar for 18 minutes. Not 17. Not 19. 18 minutes. One fish was expertly butterflied, and inside were razor thin slices of garlic marinated in soy sauce for 30 days. Chef explained this allows the garlic flavor to impact that fish, but not the following fish we'd be served. Another grilled fish had a single drop of citrus applied to one side of the fish and a single drop of soy on the other. When placing this fish into your mouth, the citrus played a symphony in your throat, while the soy tickled the front of your tongue. This was done on purpose as the fish melted over rice in your mouth. To say Masa and his team are perfectionist would not provide the masters here enough credit. Like most places in this price range, you're paying for the experience. In cash. Come hungry. No, come starving. You need a reservation. Most people get one and then plan their trip to Tokyo around the reservation. I'll do the same in the future.

Read more...

2017-09-17 10:07

By: Beth

Uomaru

The location of this place makes the experience. It's in a covered alley of sorts, found behind an entrance that appears to be the door to any other establishment in the area. But behind it are rows and rows of small venues, featuring grilled goods, cheap drinks, and other treats. The center of the alley is where all the seating is- and by 'seating', I mean milk crates or weathered wooden boxes. The menus are only in Japanese, with no pictures, and there were few westerners to be found. Luckily we had our Tokyo-native friend worth us, and he ordered his favorites. The drinks were simple- high balls and green tea vodka. Crab brain was new to me, flavorful and complex. Octopus was a bit chewy, but the mushrooms were hearty and addictive. Best of all was a dish that I do not know the name of, but it consisted on pork, green vegetables of some sort, scallions, and grated daikon radish covered in ponzu. If I can find this place again, I'll be here.

Read more...

2017-09-17 09:58

Connect over food!
Our popular app has over half a million downloads.

Scan to download
Bon App for free!

Copyright © 2014 - 2017, Bon App, All Rights Reserved.