Restaurant

THANKSGIVING DINNER 2019 SUSHISHO MASA

I typically go back to Japan every mid-November, so I’m spending Thanksgiving in Japan. As a result, I don’t eat turkey according to American customs, but at Thanksgiving in 2019, I visited Sushisho Masa in Nishi-Azabu to make it a more memorable dinner than usual. Mr. Masakatsu Oka from Yotsuya “Sushi Sho” will provide you with wonderful nigiri and side dishes. The interior of the store, which has only 7 seats at the counter, is small, but it is a very cozy space with a very clean design.

Unlike the super-famous stores where reservations are not possible, I was able to secure a seat even though I only contacted him about a month ahead of time. They have two seatings per meal, and I chose a late seating with a 9 pm reservation. Upon arrival, there were two pairs of customers on either side of us at the counter. I was guided to our seats by Masa-san. This was the second visit for me to this shop and the first time for J.

The menu is only omakase (prepared per the chef’s recommendation). For drinks, I chose sake from the beginning and left the pairing up to the chef. The first one I received was Yamada Nishiki, a long-established brand from Kyoto. It is a well suited as an aperitif with a slight effervescence.

Sawaya Matsumoto Mamoru Yamada Nishiki

The first item was octopus. Soft and juicy. From the beginning, it is hard to describe how delicious it is.

octopus

The second item is Hirame (flatfish). The left piece includes liver, and a wonderful harmony spreads in the mouth.

Hirame (flatfish), with the left serving including liver

The third item is Akagai (red clam).

Akagai (red clam)

The fourth item Amaebi kobujime (spot prawns marinated with sake and wrapped in kelp).

Amaebi kobujime (spot prawns marinated with sake and wrapped in kelp)

The fifth item was Saba (mackerel). The fragrant burnt condition and the color of the unburned part are beautiful.

Saba (mackerel)

The sixth item was Tsubugai (sea snail).

Tsubugai (sea snail)

Next, the liver of the sea snail.

Liver of Tsubugai (sea snail liver)

The eighth item is nigiri sushi with Sawara (Spanish mackerel). Until now, the dishes have been otsumame sashimi dishes, and this is the first sushi served with rice (nigiri).

sawara (Spanish mackerel) nigiri

Next was a seared Sawara. You can enjoy changing the taste, aroma, and texture of the same type of fish by preparing it differently.

Seared Sawara

The tenth item was Kobako (female snow crab). The left in the photo is mature eggs from the crab, the right is immature eggs, and the back is leg meat. It was one of my favorite dishes of the day.

Kobako crab (left: mature eggs, right: immature eggs, back: leg meat)

Here is another refill of sake. Yamagata’s Tatenogawa Junmai Daiginjo Honryū Karakuchi .

Tatenogawa Junmai Daiginjo Honryū Karakuchi

The eleventh plate was Korai (small snapper) nigiri. Between the fish and the rice was umeboshi (pickled plum).

Korai (small snapper) nigiri

Next, grilled scallop mantle skewers. It’s very fragrant.

Grilled scallop mantle skewers

The thirteenth dish was Ankimo (monkfish liver). It had a rich taste.

Ankimo (monkfish liver)

The fourteenth item is octopus shirako (milt – sperm sacs or testes). I’ve had other kinds of shirako, but not octopus.

Octopus milt

When the Sanma (Pacific Saury) was brought out as the 15th dish, I was surprised because November is a little late in the season for Sanma. When I told that to Masa-san, he said he bought it because there was a good selection in the market today. Hence, this beautiful piece. I think it looked the most beautiful of all the dishes I received.

sanma (Pacific Saury)

Next was Sanma again, this time grilled. It was great to be able to eat both sashimi and grilled Sanma one after the other.

Grilled Sanma

The seventeenth dish was Aburabōzu (skilfish) nigiri.

Aburabōzu (skilfish) nigiri

Next was boiled the stomach of Aburabōzu (skilfish).

Boiled Aburabōzu (skilfish) stomach

The nineteenth dish was grilled scallop wrapped in seaweed. The aroma of seaweed and the texture of the scallop was wonderful.

Grilled scallop wrapped in seaweed

Dish twenty was lean yellowtail.

Yellowtail nigiri

Next, the outside of the yellowtail.

Yellowtail outside

The twenty-second item was cod milt. Today, we were offered two types of milt, this milt and octopus milt. You probably remember what milt is.

Cod milt

The 23rd item was oysters from Senposhi, Hokkaido. Due to the cool climate on the eastern side of Hokkaido, the water temperature is low throughout the year, so it seems that oysters can be harvested and eaten all year round. Raw oysters are one of my favorite foods.

Oysters from Senposhi, Hokkaido

The 24th item was marinated Bonito sushi.

Marinated bonito sushi

Next was seared Bonito. It took real good control of the heat to prepare this dish.

Seared bonito

The twenty-sixth plate was the third use of Aburabōzu. I cannot recall the cut of the fish in this case.

The 27th item was a cut of Kohada (Japanese shad), sliced to very fine fins. It is the second most beautiful cut after the Sanma.

Kohada nigiri

The 28th item was Maguro chūtoro (medium fatty tuna). It is a kind of comfort food and was delicious.

Tuna toro nigiri

Next was a Maguro daitoro (large fatty tuna). With this much wasabi, you don’t have to worry about the greasiness.

Tuna Dai Toro nigiri

The last of the three tuna is a Akami marinated tuna. In the end, I prefer the leaner tuna.

Akami marinated tuna nigiri

Item 31 was a prawn nigiri with the head served on the side. It had a crispy texture.

Prawn nigiri

Item 32 was Amaebi and miso (spot prawns and miso).

Spot prawns and miso

The 33rd plate was Akagai mantle roll (blood or red clam). The combination of the colorful appearance and texture of the thin roll is wonderful.

Akagai mantle roll

Item 34 was a Kawahagi nigiri. Kawahagi is a flat, sand-dwelling fish in the Japanese coastal areas. It is served with its liver (mashed) on top.

Kawahagi and liver nigiri

The 35th plate was Amago (red spotted trout) grilled with salt.

red spotted trout grilled with salt

The third sake served was Iga City’s famous sake brand Takijiman junmaiginjō gin 50 .

Takijiman Junmaiginjō Ginfu 50

Next was uni (sea urchin). I cannot recall the place of origin.

Uni (sea ​​urchin)

The 37th item was two types of serving of eel nigiri – tare and salt (shio).

Eel nigiri (left: tare sauce, right: shio (salt))

Item 38 was vinegared Saba (mackerel) nigiri. This is also beautiful in appearance.

Vinegared saba (mackerel) nigiri

Plate 39 was Kinmedai cured between layers of kelp nigiri sushi.

Kinmedai nigiri sushi

Next was roasted Kinmedai.

Roasted Kinmedai nigiri.

Finally, I got an egg dish and the course meal was complete!

egg

There were 26 otsumame plates and 17 nigiri sushi servings, including 2 milts and 3 livers dishes. The Aburabōzu liver and Ankimo are said to be the foie gras of the sea, so they were quite rich and my stomach was about to explode! I enjoyed various preparations of the same fish with different cuts and different cooking methods. Moreover, no part of a fish is wasted. It is difficult to take the time to observe each item during the meal, but looking back on the photos in this way impresses me with the beauty of how the pieces were cut. Next time, I will make sure to have a bigger appetite. The experience and the food was a real treat.

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