Restaurant: Sushi Masuyoshi [1, 2, 3]
Location: 10834 Washington Blvd, Culver City, CA 90232 | +1 (323) 509-6155
Date: December 11, 2025
Cuisine: Japanese Omakase
Rating: Still Our Omakase Happy Place!
The Foodie Group has a handful of spots we keep returning to, places where the quality never wavers and the welcome is always warm. Sushi Masuyoshi in Culver City is firmly on that list. Tucked away on Washington Boulevard, this intimate omakase counter has become our go-to when we want serious fish without the pretense—and an environment where we can bring bottles from our cellars and share them with friends.
Tonight we came armed with some serious Burgundy: Montrachet Grand Cru from both Louis Jadot (2011 and 2014) and Bouchard Père & Fils (2011 and 2014), plus a special treat—a 2002 Richebourg from Domaine Jean-Jacques Confuron. When you’re bringing wines of this caliber, you want fish that can stand up to them. Masuyoshi always delivers.
Chef Masuyoshi trained under some of Japan’s most esteemed sushi masters before bringing his craft to Southern California. His philosophy centers on letting exceptional ingredients speak for themselves, with technique that’s precise but never showy. The intimate counter seats maybe ten, which means personal attention and fish that’s cut moments before it reaches your plate.
Chef Masuyoshi behind the counter, orchestrating tonight’s courses.
Tonight’s omakase lineup—a seafood-forward progression centered on seasonal sashimi and nigiri.
We opened the evening with some Grand Cru Burgundy to set the tone.
From our cellars: Louis Jadot Montrachet Grand Cru 2011 and Bouchard Père & Fils Montrachet Grand Cru 2011. Two of Burgundy’s most prestigious producers, same vintage, same vineyard—a fascinating comparison. Both showing beautifully evolved, with that characteristic Montrachet richness and minerality, perfect for the delicate fish to come.
House-made ginger – The little details matter. Masuyoshi’s house-pickled ginger is bright and snappy, a far cry from the neon-pink stuff at lesser spots.
Sashimi – A gorgeous opening plate featuring sweet shrimp and ankimo (monkfish liver). The sweet shrimp had that characteristic snap and oceanic sweetness, while the ankimo was silky and rich—foie gras of the sea.
Chawanmushi – Silky egg custard arrived cloaked beneath patterned porcelain. The custard was barely set and satin-smooth, deeply resonant with umami from the dashi.
Chawan with crab – A variation on the classic chawanmushi, this version studded with sweet crab meat. The delicate custard and sweet crab were a match made in heaven.
Hirame (halibut) with liver – Delicate halibut paired with its own liver. The fish had that characteristic clean, subtle sweetness, while the liver added a creamy, mineral counterpoint. Really elegant preparation.
Toro takuan handroll – Fatty tuna with takuan (pickled daikon) wrapped in crisp nori. The richness of the toro against the crunchy, tangy takuan is one of those combinations that just works brilliantly every time.
Goldeneye snapper – Kinmedai is one of those fish that exemplifies why omakase is worth it. The flesh is delicate with a subtle sweetness, and the skin, when properly torched, adds a layer of richness. Masuyoshi’s version was spot-on.
Shirako in ponzu – Awesome version. This is the dish that separates the adventurous from the timid—cod milt, or “soft roe.” Masuyoshi’s preparation in ponzu was absolutely stellar, the shirako impossibly creamy with a delicate oceanic sweetness, the citrus notes of the ponzu providing perfect balance. Seriously one of the best versions I’ve had.
Toro sawara – King mackerel from the northern seas off Japan. This is winter luxury—the cold waters give sawara incredible fat content, and the “toro” cut is the belly, rich and luscious with that distinctive mackerel flavor but none of the fishiness lesser versions can have.
Special crab – So good and in that thickened dashi. This was a standout—sweet crab meat nestled in an intensely flavored, slightly thickened dashi broth. The kind of dish where you want to drink every last drop.
More bottles on the table: Bouchard Père & Fils Montrachet Grand Cru 2014 and Louis Jadot Montrachet Grand Cru 2014. The younger vintages showing more fruit and freshness compared to the 2011s, but still with that unmistakable Montrachet depth. Perfect timing for the parade of nigiri about to arrive.
Saba (Japanese mackerel) – Beautifully cured, with that characteristic silver-blue shimmer. Good saba is a test of a sushi chef’s skill—the curing has to be just right to balance the oiliness and bring out the fish’s natural sweetness. Masuyoshi nailed it.
Bluefin tuna – The akami (lean cut), starting us on the tuna progression. Clean, meaty, with that deep red color that signals quality. This is tuna as it should be—no need for frills when the fish is this good.
Chu-toro with caviar – Medium-fatty tuna crowned with a touch of caviar. The chu-toro already has beautiful marbling and richness, and the caviar adds a pop of salinity and luxury. Decadent.
O-toro – The fattiest cut of the tuna belly, and this was a stunner. Melts on the tongue, leaving nothing but that pure, rich tuna essence. This is why we do omakase.
Hokkaido uni – Creamy, sweet, briny—Hokkaido uni is the gold standard and this was exemplary. That characteristic orange color and custardy texture, with none of the bitterness that can plague lesser specimens.
Scallop tempura with curry salt – A fun pivot from the raw courses. The scallop was perfectly fried—crisp exterior, still juicy and sweet inside—and that curry salt added an unexpected but totally welcome warmth and spice.
Fish and vegetable tempura – A classic mixed tempura plate. Light, crisp batter that shatters on the bite, letting the fish and vegetables shine through.
Oyster tempura – Briny oyster encased in that ethereal batter. The hot oil concentrates the oyster’s flavor while the crust provides textural contrast. Simple and superb.
A5 Wagyu beef – Raw A5 beef, showcasing that incredible marbling. This is the stuff where you can see the fat webbing through every bite—rich, buttery, and absolutely melting.
Time for red: Domaine Jean-Jacques Confuron Richebourg Grand Cru 2002 alongside a Louis Jadot Bâtard-Montrachet Grand Cru 2014. The Richebourg is one of Burgundy’s most legendary Grand Cru vineyards in Vosne-Romanée, and at over 20 years old, this bottle was singing—all that classic Pinot Noir complexity with tertiary notes of earth and spice developing beautifully. Stunning with the beef.
A5 Wagyu beef – Another angle on that glorious marbled beef. When you’re drinking Grand Cru Burgundy, you need food that can match it, and A5 Wagyu does the job admirably.
Seaweed soup – Today’s soup was a seaweed preparation, earthy and oceanic, bridging us from the savory courses toward dessert.
Seasonal fruit – A simple, refreshing close to a magnificent meal. Just perfectly ripe fruit, letting the natural sweetness provide the final note.
The evening’s wine lineup in all its glory—five bottles of Grand Cru Burgundy, including the Montrachets from Louis Jadot and Bouchard Père & Fils in multiple vintages, plus that transcendent 2002 Richebourg. This is what the Foodie Group does—we pool our collections for special evenings, and there’s no better place to enjoy them than at an intimate counter where the food can truly match the wine.
Another stellar night at Masuyoshi. There’s a reason we keep coming back: the fish is impeccable, the technique is precise, and the atmosphere is welcoming enough that we can turn it into a proper wine dinner. Highlights tonight included that awesome shirako in ponzu, the special crab in thickened dashi, and the entire tuna progression from akami through the o-toro. The A5 beef was a perfect partner for our Burgundy reds.
Masuyoshi remains one of our favorite omakase spots in LA—high quality without the attitude, technical excellence with genuine warmth. We’ll be back.
