The story
At a quiet corner near Gaienmae intersection, in the polished Kita-Aoyama district of Tokyo, Sushi Masashi offers an experience built on precision and restraint. This is a sushi-ya where every element—from the gleaming counter to the carefully composed courses—reflects a deep commitment to the craft.
Chef Masashi Yamaguchi, born in Tokyo in 1981, honed his skills at The Ritz-Carlton Tokyo’s sushi counter and a two-Michelin-starred sushi establishment. He later served as head chef for the launch of Sushi Wakon at Four Seasons Hotel Kyoto, earning that restaurant its Michelin star. He then led the opening of Sushi Wakon at The Peninsula Tokyo before opening his own restaurant in Kita-Aoyama in June 2020. Since 2022, Sushi Masashi has been awarded a Michelin star for five consecutive years, a recognition that speaks to the consistency and quality of the Japanese cuisine served here.
The restaurant’s philosophy centers on letting exceptional ingredients shine through meticulous technique. The omakase course, priced at 39,600 yen (tax included), is the sole offering—a deliberate choice to allow guests to experience the full spectrum of Chef Yamaguchi’s vision. Each piece of sushi is the result of what the chef calls “shigoto,” the careful work of preparing, aging, and seasoning the fish to achieve a refined depth of flavor.
The atmosphere is one of understated elegance. A 10-seat hinoki counter places guests directly in front of the chef, while a private room seats four. The service, cultivated in luxury hotels, is warm and attentive, creating a space that feels both exclusive and genuinely welcoming. For those seeking a profound, uncluttered encounter with top-tier Edomae sushi in Tokyo, Sushi Masashi delivers exactly that.
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