Chef Masato constructs this experience to tell a progression: lighter, more delicate fish first, building to richer preparations. Each piece includes a brief explanation—the fish's name, prefecture of origin, and the technique applied. Fish selections change daily based on Tokyo's Toyosu Market availability. Typical progression might include white fish (hirame, halibut), then oilier fish (chu-toro, tuna belly), finishing with scallop or sea urchin.
Tips from diners
Sit at the counter. The experience is designed around chef interaction—you see fish being sliced, hear explanations, and can ask questions. Missing the counter changes the whole dynamic.
Eat each piece immediately after it's placed—don't wait or the rice temperature drops. The chef times the progression, so eating immediately is part of respecting that pacing.
Everything from the standard omakase, plus 4-6 additional premium pieces selected based on the season and Chef Masato's whims that day. Spring might include whole seasonal crabs; autumn might feature abalone or multiple sea urchin varieties. The premium experience extends to about 22-24 pieces total and incorporates Chef Masato's finest finds.
Tips from diners
The premium is worth it for the seasonal components—crab or abalone can't be found in the standard menu. If visiting during crab season (winter), upgrade.
Ask which pieces in today's premium selection are the most unusual or rare. Chef Masato enjoys discussing sourcing and will highlight the day's best finds.
Mid-progression, chu-toro (medium-fatty tuna belly) arrives after lighter white fish. The meat is visibly marbled with fat lines, and when eaten, it should melt slightly. The umami is intense without being overwhelming. Chef Masato sources this from specific tuna catches—he can identify the fishing boat and date. The fat content creates a silky mouthfeel.
Tips from diners
This is where sushi starts to feel rich. Pair it with a small sip of gari (pickled ginger) beforehand to cleanse your palate, then fully appreciate the depth.
Ask Chef Masato about the difference between chu-toro and o-toro (fatty toro). He'll explain sourcing, marbling, and why chu-toro is actually preferred by many for its balance.
Sea urchin, when fresh, has a creamy texture and sweet brine. Chef Masato sources uni from Japan and changes suppliers seasonally based on quality. This is typically served near the end of the omakase to finish on a sweet note. The roe should be bright orange-yellow (indicating freshness) and should dissolve on your tongue rather than requiring chewing.
Tips from diners
If you haven't had uni before, this is the place to try it. Fresh uni from Chef Masato's sourcing is far superior to supermarket versions. Don't let fear stop you—it's likely better than you expect.
Don't fill up before uni arrives—it's a finale meant to leave a lasting impression. Eat it last and let the sweetness linger.
Often the first or second piece served, hirame (flounder/halibut) showcases Chef Masato's knife skills. The fish is sliced paper-thin and draped over warm rice. Its mild brine and silky texture serve as a palate introduction. The fish is sourced from specific Tokyo markets and chosen for its firmness and clarity—you can see through the slice slightly.
Tips from diners
Don't add wasabi—let the subtle brine of the fish speak. Chef Masato has already applied the right amount. Adding wasabi masks the delicacy.
This is typically served 3-4 minutes into the experience, after your palate is ready. The chef times progression—eating too fast means you miss the significance of placement.
Chef Masato Shimizu's omakase sushi bar earned Bangkok's only Michelin star for sushi in 2021. Hidden behind an inconspicuous door on a Sukhumvit side alley, the intimate 10-seat counter offers two omakase menus—standard (4,000 THB) and premium (6,000 THB)—featuring Edo-style sushi sourced daily from Tokyo's Toyosu Market. The experience emphasizes direct chef-diner interaction, with staff explaining each fish's origin and the technique behind each nigiri. Reservations release monthly on the 15th and fill instantly.
Reservations release on the 15th of each month at midnight Bangkok time (GMT+7). Seats fill within minutes. Set a phone alarm, have your browser ready, and be on TableCheck at 00:00:00.
All dining is counter-only at Sushi Masato. No tables, no private rooms. This is intentional—the experience is the chef-diner interaction. Embrace the counter or try elsewhere.
The entrance is intentionally inconspicuous—just a small sign in Japanese kanji on a Sukhumvit side alley. Look for the wooden door on Soi Sukhumvit 31. Ask locals if you're lost; they know the spot.
The entire omakase takes 45-60 minutes. Don't rush. Chef Masato times each piece's arrival based on progression. Respecting this pacing is part of respecting the chef's craft.
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