Walking down the cramped, narrow stairs to Sushisho Masa, a 7-seat counter in Tokyo, I have no idea that this experience is going to forever change my standards for sushi. But as I inhale one extraordinary slice of fish after another, I begin noticing nuances of flavor I've never before experienced. Chef Masakatsu Oka is a pleasant, modest man who bends over the fish with a tender expression, intent on his work, but you can taste his passion in every bite. He's proud to answer every question: where was this fish caught?, how long was it cured?, why? I notice that he's not wearing the standard sushi chef's apron, but that of a sumo wrestler. A message?
Tokyo: Sushisho Masa
Tokyo: Sushisho Masa
Tokyo: Sushisho Masa
Walking down the cramped, narrow stairs to Sushisho Masa, a 7-seat counter in Tokyo, I have no idea that this experience is going to forever change my standards for sushi. But as I inhale one extraordinary slice of fish after another, I begin noticing nuances of flavor I've never before experienced. Chef Masakatsu Oka is a pleasant, modest man who bends over the fish with a tender expression, intent on his work, but you can taste his passion in every bite. He's proud to answer every question: where was this fish caught?, how long was it cured?, why? I notice that he's not wearing the standard sushi chef's apron, but that of a sumo wrestler. A message?