Restaurant: Masuyoshi
Location: Somewhere in Tokyo
Date: May 28, 2025
Cuisine: Japanese
Rating: Amazing
Joe found this amazing new Omakase bar (while traveling).
At Sushi Masuyoshi in Culver City, the dining experience is a journey into the heart of traditional Japanese cuisine. The restaurant, helmed by the eponymous Masuyoshi, is a testament to the art of sushi making, offering a dining concept that is as much about the experience as it is about the food. The omakase-style menu, meaning ‘I’ll leave it up to you’, invites diners to put their trust in the chef, allowing them to be guided through a carefully curated selection of dishes that showcase the freshest seasonal ingredients and the chef’s masterful technique.
The atmosphere at Sushi Masuyoshi is intimate and serene, with a minimalist design that reflects the simplicity and elegance of Japanese aesthetics. The ambiance is warm and inviting, with soft lighting and a quiet hum of conversation that makes it an ideal spot for a romantic dinner or a quiet catch-up with friends. The centerpiece of the restaurant is the sushi counter, where diners can watch as Masuyoshi himself meticulously crafts each piece of sushi with a precision and care that is mesmerizing to watch.
What sets Sushi Masuyoshi apart is its commitment to authenticity and quality. Every dish is a celebration of traditional Japanese flavors, prepared with a level of craftsmanship that is a rarity in today’s fast-paced dining scene. The restaurant has quickly become a staple in Culver City’s culinary landscape, earning a reputation for its exceptional sushi and warm, personalized service. For those seeking an authentic and memorable Japanese dining experience, Sushi Masuyoshi is a destination not to be missed.
At the heart of this culinary experience, the talented chef engages diners with his exquisite creations, setting the stage for a memorable meal.
The intimate setting, characterized by warm wooden accents and softly glowing rattan fixtures, invites guests to savor each thoughtfully crafted dish while immersed in an atmosphere that balances modern simplicity with a touch of artisanal charm.
The menu at Masuyoshi features an exquisite selection of traditional Japanese dishes, emphasizing fresh, high-quality seafood and seasonal ingredients. Highlights include a variety of sashimi, specialty fish preparations, and classic items like tempura and chawan-mushi, showcasing a blend of flavors and textures that celebrate the artistry of Japanese cuisine.
Gingers.
The Meursault “Les Perrières” 2011 from Domaine Leroy is a stunning expression of this legendary Burgundy region. With its rich, buttery notes complemented by vibrant acidity, it showcases flavors of ripe stone fruits and a subtle touch of minerality. This wine pairs beautifully with buttery seafood dishes like lobster or creamy risottos.
The Puligny-Montrachet “Les Chenevottes” 2013, also crafted by Domaine Leroy, offers a more pronounced elegance with its floral aromas and crisp citrus flavors. The wine’s well-integrated oak lends a luxurious texture, making it a fantastic partner for grilled chicken with lemon and herbs or a delicate goat cheese salad.
Ankimo from Hokkaido / monkfish liver. Very soft. Silky and rich, with gentle oceanic sweetness.
Today’s Sashimi. Roe, sweet shrimp, and ikura; some fish including toro and octopus. Clean, briny-sweet flavors with a silky mix of textures—the toro melts while the octopus offers a gentle chew.
Presented with an artful precision, the dish of sashimi showcases an array of delicate hues: from the ethereal brightness of pristine white fish to the subtle blush of tuna, each piece glistens as if kissed by the ocean’s own light. The air is infused with a briny freshness, reminiscent of seaside breezes, while a whisper of wasabi contrasts beautifully against the silky texture of the fish, inviting the palate to embark on an elegant journey. As one savors each morsel, the flavors unfold—subtle and enchanting, with the creaminess of luscious ikura adding bursts of umami that dance harmoniously on the tongue, each bite a testament to the meticulous craftsmanship behind this exquisite offering.
From Domaine Robert Arnoux, the 1993 Vosne-Romanée 1er Cru “Les Suchots” is a beautifully complex Pinot Noir from Burgundy, exhibiting fragrant aromas of wild strawberries, forest floor, and subtle spices. Its silky tannins and vibrant acidity make it an exquisite pairing for duck confit or a rich mushroom risotto, accentuating the earthy undertones of the wine.
The 2001 Richebourg Grand Cru from Domaine Jean Grivot is a stellar expression of the terroir, showcasing intense dark cherry, plum, and a hint of vanilla from oak aging. This powerful and full-bodied red demands attention, and it perfectly complements dishes like beef bourguignon or aged cheeses, enhancing the overall dining experience with its luxurious mouthfeel and depth.
Chawanmushi. Caviar and monkfish liver ball. Silky, gently savory egg custard; the caviar’s briny pop and foie-like monkfish liver bring deep, creamy umami.
I love this pairing.
In this intimate culinary moment, the talented chef skillfully prepares a dish, showcasing their artistry and dedication to creating an unforgettable meal for the diners.
Toro takuan hand roll—so good. Silky, fatty toro meets the sweet-tangy crunch of takuan in a crisp nori cone with warm rice.
The 2011 Criots Bâtard Montrachet, produced by the esteemed Domaine Leflaive, originates from the Montrachet region in Burgundy. This Grand Cru white wine displays an opulent structure, layered with notes of ripe stone fruits, a touch of hazelnut, and a refreshing minerality. Its luscious texture makes it a perfect pairing for rich seafood dishes, such as butter-poached lobster or creamy risotto.
The 2014 Chevalier-Montrachet Les Demoiselles from Louis Jadot is another fabulous example of Burgundy’s white wine prowess. This Grand Cru boasts vibrant acidity and complex aromas of white flowers, citrus zest, and flint. The wine’s elegance and depth pair beautifully with gourmet dishes like roasted chicken in a creamy sauce or delicate shellfish preparations, enhancing any fine dining experience.
Grilling the fish with binchotan. Its clean, high heat delivers crackling skin, juicy flesh, and a gentle charcoal aroma.
Hirame / Halibut with some extra-fatty stuff on top. Lean and delicately sweet, it’s firm yet tender, and the extra-fatty topping adds lush richness and contrast.
As the flame dances to life…
Kinmedai / Golden Eye Snapper. Silky, gently fatty flesh with a sweet, clean ocean flavor; its blush-red skin and luminous eyes make it as striking as it is delicate.
Masunosuke / King Salmon. Prized for its lush, buttery richness and high oil content, it’s silky and gently sweet, with a rosy hue that seems to glow.
Tempura sauce. A delicate soy-and-dashi dip that’s gently sweet and salty, often brightened with grated daikon; it’s clean, light, and made to let the crisp batter shine.
Tempura fish. Feather-light, crackling batter coats tender, flaky fish. Golden and clean-tasting, it stays crisp without greasiness.
Pepper tempura. Light, crackly batter shatters to reveal juicy peppers with gentle heat, clean fry, and a whisper of salt.
Fish tempura. Light, crackling batter that shatters to reveal tender, sweet fish. Golden, airy, and clean-tasting with a delicate, greaseless crunch.
Here, the talented chef orchestrates a symphony of flavors, bringing each exquisite dish to life in the heart of the kitchen.
Grilled Saba / Japanese Mackerel. Charred, crackling skin yields to rich, oily flesh with a clean, briny sweetness; a squeeze of citrus lifts the gentle smoke.
The exquisite saba nigiri presents itself as a delicate interplay of warm earth tones, where the rich, silvery flesh glistens with a sheen akin to morning dew. The fragrance wafts forth, a harmonious blend of briny sea air and subtle smokiness, enticing the senses with each tantalizing approach. As you take the first bite, the velvety texture envelops the palate, revealing layers of umami depths punctuated by a whisper of sweetness, while the carefully charred nori adds a touch of crispness. Finishing notes of fragrant sesame crunch and a hint of heat from vibrant scattering spices linger enticingly, crafting an unforgettable symphony of flavor that dances on the tongue.
Presented with an air of elegance, this clam sushi with yuzu caviar captures the senses with its pearlescent hue, reminiscent of dawn’s first light. The delicate, translucent fish glistens, invitingly moist, while atop, vibrant specks of golden caviar offer a playful contrast, each bursting with a pop of citrusy brightness. Upon first taste, the gentle umami of the fish melds seamlessly with the zesty liveliness of the yuzu, creating a symphony of flavors that dances across the palate. The silky texture of the sushi is harmoniously balanced by the creamy, effervescent pearls, crafting an exquisite tactile experience that is as memorable as it is delicious.
The 2008 Bonnes-Mares from Domaine Comte Georges de Vogüé is a stellar representation of Grand Cru Burgundy. This enchanting Pinot Noir hails from the prestigious Côte de Nuits and showcases a harmonious blend of dark cherry and earthy undertones. With its velvety tannins and lingering finish, it pairs beautifully with roasted duck or a wild mushroom risotto, elevating any culinary experience.
Rich and complex, this wine reveals layers of flavor that evolve gracefully in the glass, from ripe raspberry to subtle spice notes. The exceptional terroir of Bonnes-Mares lends this bottling a distinctive minerality that enhances its elegance. Enjoying this wine over a fine meal is an indulgent experience that reflects the artistry of Burgundy winemaking.
The simplicity of maguro nigiri is deceptive, as the rich, deep crimson of the fish glimmers like a polished ruby against the pristine, vinegared rice. Aroma unfurls softly, a whisper of the ocean, punctuated by a subtle sweetness that invites the eager palate. Each delicate slice yields effortlessly to the touch, revealing an exquisite silkiness that caresses the tongue, while the umami essence dances harmoniously with the faint tang of rice. A fleeting hint of brininess lingers as the flavours meld, leaving a sublime memory of the sea that beckons for another indulgent bite.
Chu-Toro / Medium Fatty Tuna. Silky and lightly marbled, it brings a clean, buttery richness with gentle ocean sweetness and melts on the tongue.
O-Toro / Super Fatty Tuna. Beautifully marbled and silken, it melts on the tongue with buttery richness and a gentle sweetness, finishing clean and oceanic.
Extra chunks!
The jewel-like presentation of uni beckons with its warm, sun-kissed hues ranging from deep amber to golden ochre, reflecting the very essence of the sea. The aroma is an enticing whisper of brine and ocean air, exuding an unmistakable freshness that awakens the senses. Each delicate morsel boasts a luxuriously creamy texture that melts effortlessly on the palate, yielding to a rich, umami flavor, underscored by a subtle sweetness and a faint mineral note reminiscent of its marine origins. This exquisite offering invites a moment of contemplation, inviting diners to savor the intricate balance of taste and sensation with every delectable bite.
Hokkaido Uni / Sea Urchin. Silky, custardy lobes with clean, briny sweetness that melt on the tongue. Bright orange-gold and pristine, rich without heaviness.
Today’s Soup. Warm, aromatic comfort in a bowl, with a soothing, velvety sip that resets the day.
Unagi / Freshwater eel. Typically lacquered with a sweet-savory tare and grilled over charcoal, it’s rich and buttery, with silky flesh, gentle sweetness, and a whisper of smoke.
Dashimaki Tamago / Egg Omelet. Silky, lightly sweet, and savory from dashi, with tender layered folds and a custardy center.
The exquisite Fruit Medley Temptation presents an alluring mosaic of deep ruby cherries, velvety blackberries, and zesty orange segments, all nestled within a delicate glass vessel. Each fruit radiates vibrant hues, capturing the eye while emanating the sweet, sun-kissed aromas of a warm summer orchard. The texture contrasts delightfully; the cherries’ firm bite, the blackberries’ tender juiciness, and the citrus’s refreshing zest mingle in perfect harmony. A gentle drizzle of honey, barely perceptible, weaves through the medley, enhancing the natural sweetness and providing a whisper of complexity that lingers on the palate, evoking the pure essence of nature’s bounty.
The 2014 Chassagne-Montrachet from Leroy showcases the elegance of this renowned Burgundy region with a harmonious balance of richness and acidity. Notes of ripe pear and subtle hazelnut mingle with a mineral backbone, making it a splendid match for roasted chicken or creamy seafood dishes.
From the prestigious Montrachet terroir, the 2011 Meursault offers a mouthful of luxurious, buttery flavors complemented by fresh citrus and toasted almonds. Its velvety texture and complex depth make it an ideal pairing for grilled lobster or creamy pasta dishes.
The 2014 Criots Batard-Montrachet from the esteemed Jean-Marc Roulot presents an exquisite expression of Chardonnay, with notes of white flowers and stone fruits enveloped in a creamy finish. This wine shines alongside delicate, buttery dishes or rich, soft cheeses.
The
The 2013 Chassagne-Montrachet Les Chenêts from Leroy showcases the pristine terroir of Burgundy with its vibrant acidity and elegant minerality. This white Burgundy exudes aromas of white flowers and citrus zest, revealing layers of green apple and subtle oak on the palate. Perfectly paired with grilled trout or a lemon-infused risotto, this wine is a true delight for those who appreciate sophistication in a glass.
The 2011 Meursault Les Taloche from Leroy captivates with its rich, buttery texture and nuanced complexity. With notes of ripe pear, hazelnut, and a touch of vanilla, this wine reflects the opulent character of Meursault. Enjoy it alongside creamy poultry dishes or a decadent lobster bisque to elevate the dining experience, offering a luxurious balance of flavor and finesse.
The 2013 Montrachet Les Chevaliers from Domaine de la Romanee-Conti is a majestic expression of Burgundy terroir. This Chardonnay dazzles with layers of citrus, stone fruit, and a hint of wet stone minerality, showcasing a vibrant acidity that balances its rich, creamy texture. It pairs beautifully with buttery lobster or grilled scallops, enhancing the essence of the dish.
The 2011 Meursault Les Perrières from Alfred Gratien is a radiant white wine that offers complex aromas of pear, hazelnut, and floral notes. The palate is focused and lively, boasting a beautiful interplay of freshness and oak depth. This wine is an excellent match for roasted chicken with herbs or a rich mushroom risotto, elevating the dining experience.
The 2011 Criots-Bâtard-Montrachet from Thibault Liger
The 2011 Criots Bâtard-Montrachet, produced by Pierre-Yves Colin-Morey in Burgundy, showcases the pinnacle of Chardonnay from this Grand Cru vineyard. Its vibrant acidity and complex mineral profile are beautifully balanced with flavors of ripe stone fruits, floral notes, and a rich, creamy texture that invites pairing with luxurious seafood dishes or a rich poultry preparation.
The 2012 Chevalier-Montrachet Les Demoiselles from Louis Jadot represents one of the finest expressions of white Burgundy. This Grand Cru offering reveals an opulent bouquet of citrus, almond, and subtle oak, underpinned by a remarkable minerality. With its persistent finish and structured elegance, it perfectly complements dishes such as lobster with drawn butter or creamy risottos.
Chassagne-Montrachet Les Bâtard 2014: Hailing from the esteemed Burgundy region, this exceptional Chardonnay reflects the true essence of its terroir. The 2014 vintage presents a harmonious balance of ripe stone fruits, buttery richness, and a hint of minerality. This wine pairs exquisitely with roasted lobster or creamy risottos, enhancing the richness of seafood dishes.
Chevalier-Montrachet Les Demoiselles 2014: This Grand Cru from Louis Jadot is a showcase of elegance and finesse. With layers of citrus, floral notes, and a refined oak influence, the 2014 vintage enchants the palate. Its lush texture and vibrant acidity make it a sublime companion for dishes like grilled scallops or herb-crusted poultry.
Bonnes
The 2014 Puligny-Montrachet Les Folatières from Jadot showcases the elegance of the Burgundy region with its vibrant acidity and minerality. This white wine, crafted from Chardonnay grapes, balances notes of citrus, green apple, and a subtle hint of oak. Pair this with grilled lobster or buttery scallops for a luxurious experience.
The 2008 Bonnes-Mares from Comte Georges de Vogüé is a magnificent expression of Pinot Noir, offering layers of dark fruit intermingled with earthy undertones. This Grand Cru from Côte de Nuits boasts a robust structure and a silky mouthfeel, making it perfect for pairing with roasted duck or a rich mushroom risotto.
The 2015 Savigny-lès-Beaune Les Suchots by Robert Arnoux is a delightful representation of its terroir, featuring a bouquet of ripe
The 2008 Château de la Vougeraie Les Maréts, from the Côte de Beaune in Burgundy, showcases the finesse of Pinot Noir with its bright red fruit notes complemented by a hint of earthy minerality. This wine is marked by vibrant acidity and silky tannins, making it an ideal pairing with duck confit or mushroom risotto to elevate the umami flavors on your palate.
The 1993 Domaine Robert Arnoux Nuits-Saint-Georges “Les Suchots” offers a compelling glimpse into the elegance of aged Burgundy. Its complex aromatics feature ripe cherries, truffles, and a subtle forest underbrush, leading to a rich, velvety mouthfeel. This classic example pairs beautifully with grilled lamb or a hearty coq au vin, enhancing the dish’s depth with its intricate flavor profile.
Here we see two delightful culinary enthusiasts, both adding their unique warmth and charm to this exquisite dining experience.
This was a fabulous and serious omakase. Expect pristine fish, precise knife work, and rice tuned for temperature and bite, with clean, focused flavors unfolding course by course.
