For a plethora of reasons (including but not limited to: language barriers, bookings closed on certain days, and tables reserved months out), it can be hard to get a reservation at a lot of places. Masuda is one of those places. Persevere. (It’s best to go through the website.) You’ll be rewarded with a few perfect umami-rich bites of fish. The chef is a disciple of Jiro Ono (of Netflix fame) and has two Michelin stars. Keep an eye on the counter for shellfish delicacies like needlefish and akagai, which is a rare red clam. Chef Masuda makes his own soy and excels at the deeply savory broths that are the foundation of so many dishes. Important to note: Add the spring onions that come on the side—these green shoots completely transform the flavor.

You may also like