This is my second visit. The chef Maru-chan and Haru-san are amazing! 😊 Once you go there, I think everyone will understand. The atmosphere, the food, and the casual conversations all leave you feeling incredibly happy! Thank you always, and I look forward to visiting again!

—Shop Information • Budget • Seating— ■ Access: About a 4-minute walk from "Kita-Senju" station! 2-12 Senju, Adachi-ku, Tokyo, Marufuji Building A 2F ■ Opening Hours ⏰: Monday to Saturday 17:00 - 22:00; Closed on Sunday and Holidays ■ Budget: ¥15,000 - ¥20,000 ■ Seating Type: 10 seats (6 at the counter, half-private table seating) ■ Recommended Usage Scenarios: ◎ Business meetings ◎ Dates ■ Menu: ⭐️ [Kezu Course] Includes appetizers, 10 pieces of sushi, and selected sashimi from authentic Japanese cuisine. —Memo— Opened on March 16, 2024, this is an adult’s hidden gem featuring authentic Edomae sushi. Chef Masashio Kazuhito has 27 years of experience as a sushi chef and 48 years as a culinary expert. At 67, he is still active, going to the gym, and is full of life and charm! The chef personally visits markets and fish stores to select the freshest ingredients using all five senses, ensuring an extraordinary and exquisite taste! The seating includes a counter made from a single ginkgo tree with 6 seats and a half-private table room at the back. You can choose the setting based on your occasion! The atmosphere is very homey as it is run by a parent-child duo. Both of them are friendly, making engaging conversation, contributing to a wonderful experience! It’s a place you’ll want to visit again! Enjoy top-quality sushi courses in a pleasant environment — definitely consider making a reservation! #TokyoGourmet #TokyoLunch #TokyoDinner #TokyoDate #KitaSenjuGourmet #AdachiGourmet #KitaSenjuDinner #KitaSenjuSushi #SushiMasashio #TokyoSushiRestaurant

The smiles of the owner and the sister are wonderful, and the customer service is excellent. If you like simple, traditional sushi, this place will definitely resonate with you. When it's not crowded, the food is served quickly, so it's a good idea to enjoy a quick meal and keep a second venue in mind. The location is a bit hard to find, so I recommend navigating with a map.

Sushi Mashio 📞 090-3347-0040 ✅ Reservations Available 2-12 Senju, Adachi-ku, Tokyo, Marufuku Building A, 2F ⏰ 17:00-22:00 (Closed on Sundays and public holidays) Credit Card Payments Accepted Price Range: ¥15,000-¥20,000 ーーーーーーーーーーーーーーーーーーーーー **Personal Recommendation:** A newly opened counter sushi restaurant in North Senju where you can enjoy traditional Edomae sushi. The nigiri course starts at ¥11,000, while the course including appetizers starts at ¥15,400. You can enjoy a very classical and primitive style of nigiri here. This restaurant offers a unique style that is quite rare among newly opened places, overflowing with the chef's commitment. You might have strong opinions about it; it's not a place where you pay for raw ingredients but for the skill of the craftsman. Personally, I really like it. **Personal Opinion:** Though I often drink in the North Senju area, there are many casual, popular sushi places. It's rare to find a place that feels properly formal like this one. Although it's a bit far from the station, it's located in a stylish area where notable restaurants in North Senju line up, making it appealing for true North Senju fans. While I don't often have sophisticated dining experiences in this area, I find this restaurant very convenient for such occasions. **Personal Revisit Rating:** ★★★★★ **Usage Scenarios:** Casual / Date

A new restaurant will open on March 16, 2024, just a 5-minute walk from Kitasenju Station! You can enjoy sushi made by a seasoned chef with 48 years of experience. The cheerful chef is sure to provide a fun experience. The restaurant has 6 counter seats and 4 table seats. The "Kei Course" is priced at 15,400 yen plus drinks and includes: - Clam dashi (broth) - Mekabu (a type of seaweed) - Shima-aji (striped jack) - Natural konbu-marinated flounder - Octopus and steamed abalone - Boiled peanuts - Braised tuna - Chutoro (medium-fatty tuna) - Mackerel - Shima-aji (striped jack) - Flounder - Kohada (gizzard shad) - Shako (manila clam) - Aoyagi (short-neck clam) - Sweet shrimp - Mongou-ika (a type of squid) - Lean tuna - Negitoro (minced tuna with green onions) - Clam miso soup The boiled peanuts are said to be cooked for 40 minutes, providing a unique experience! I tried Aoyagi for the first time and found it delicious. If you're looking for the best sushi, definitely check it out! ✨ #SushiMashio #KitasenjuGourmet #KitasenjuSushi #KitasenjuDinner #KitasenjuIzakaya #KitasenjuSeafood #Edomaesushi #TokyoGourmet #SNSPhotoWorthy #FoodTarou #ConnectWithGourmetLovers #PleaseFollowMe

I recently visited "Sushi Mashio," where a friendly head chef prepares authentic Edo-style sushi! I enjoyed a fabulous course featuring meticulously selected fresh seafood, all skillfully prepared by the chef. The experience was simply beyond words, and I was extremely satisfied! The medium-fatty tuna and braised tuna were especially exquisite!! I definitely plan to visit again. I highly recommend you all to check it out too!

I had a tempura course meal. It's amazing to be able to enjoy tempura made right in front of me at a sushi restaurant! The chef has experience in a tempura restaurant as well. There was plenty of sashimi and sushi, and everything was delicious; it was an incredibly luxurious experience. The location is a bit hard to find, but it's close to the station, and it's the kind of place that makes you happy just to know about it. I believe this is definitely the go-to place when you want tempura or sushi.

I made a reservation for a course priced at 19,800 yen and visited the restaurant. It's a hidden gem located a little off the main street from Kitashinjuku Station, and the modern house-like building gave off a wonderful atmosphere even before entering. The course meal consisted of several dishes, and when I mentioned that I loved sake, they recommended some great brands. The chef is also a big fan of sake, and we had a lovely conversation about it, which added to the enjoyment of the meal. At some point, I got so caught up in the food, drinks, and conversation that I forgot to take pictures. Since I had quite a few drinks, I don't remember exactly what sushi I had, but it was definitely delicious. The restaurant is run by a parent and child duo, both of whom were very friendly and engaging, making for a fantastic experience overall. I definitely plan to visit again. I highly recommend this place to sake lovers and anyone looking for a great dining experience with excellent hospitality.

At Sushi Masho in Tokyo, located a 4-minute walk from the west exit of Kitasenju Station, I had the pleasure of dining under Chef Masashio, a lively and charming 67-year-old who has been in the sushi business for 48 years. Born and raised in Minamisenju, he still regularly goes to the gym. Interestingly, the restaurant's name was derived from his own name by changing the kanji for "salt" (塩) to create his unique name. The course options start at a tax-inclusive price of ¥11,000, and I opted for the "Megumi Course" at ¥15,400. I was genuinely surprised by the quality of Edo-style sushi in Kitasenju. To be honest, I didn’t have high expectations initially, but the level of sushi served here far exceeded what I had anticipated. I had to apologize to Chef Masashio for underestimating his talents! Among my favorites from the meal were the "Grilled Hokkigai" from the appetizer section and the nigiri selections, particularly the "Natural Hirame" from Shimane, "Fresh Mackerel," and "Live Abalone." The care and craftsmanship evident in each dish were remarkable, and I enjoyed a delightful time filled with laughter alongside my friend. I also appreciated the excellent choice of sake selected by the young lady at the restaurant. Moreover, witnessing the energetic and active Chef Masashio at 67 years old inspired me to push myself further! Thank you for a wonderful meal! **Tabelog Rating: 3.01 (at the time of posting)** ### Megumi Course - Includes: Appetizer, small dish, 2 types of sashimi, grilled or simmered dish, palate cleanser, 10 pieces of nigiri, and a soup - Total ¥15,400 - Items included: Clam soup, Kanpachi from Miyake Island, Natural Hirame from Shimane, Katsuo Tataki from Katsuura, summer vegetables and shrimp with egg yolk dressing, jade eggplant, grilled Hokkigai, medium-fatty tuna from Nagasaki, Natural Hirame from Shimane, Shima Aji, Kanpachi from Miyake Island, fresh mackerel, water otter from Hokkaido, Katsuo Tataki from Katsuura, live abalone, simmered eel, and negitoro roll. ### Additional Sake - Kikunoibio Special Junmai (Aomori Prefecture, Narumi Brewery) - Dewazakura Ikko Nama (Yamagata Prefecture, Dewazakura Brewery) - Tedori River Junmai Niji (Ishikawa Prefecture, Yoshida Sake Brewery)

I visited "Sushi Masamichi," a sushi restaurant located about a 5-minute walk from Kita-Senju Station. The entrance is a bit hard to find, as you have to go up the stairs next to a yakitori restaurant on the first floor to reach the restaurant on the second floor. The establishment has a compact layout, with six seats at the counter and one private table in the back. The counter is designed in a fan shape so the chef can serve all guests without turning his back to anyone, fostering a close atmosphere. On this visit, I ordered the "Megumi Course" (15,400 yen), which includes a progression from appetizers to sushi. The appetizers featured simple, yet fresh ingredients, such as sashimi of natural amberjack from Miyake Island and aich (hobby fish) tartare from Shimane Prefecture. The sushi began with incredible fatty tuna from Nagasaki, and it was served at a fast pace. The dipping soy sauce was quite unique, with a hint of sweetness. The sushi pieces were also substantial and crumbled perfectly in the mouth, showcasing ideal sushi craftsmanship. Additionally, I was thrilled to try the new baby conger eel! I can only imagine how much an extra order would cost... It’s quite daunting! The attention to detail in preparing the silver fish is remarkable, embodying the essence of traditional Edomae sushi. My total stay lasted about an hour, likely due to the rapid progression through the course. The meal felt a bit light overall. I really appreciated the pleasant atmosphere created by the chef. Next time, I hope to enjoy the meal more leisurely while sipping on some sake. **Megumi Course (15,400 yen)** • Today's broth • Jade eggplant • Natural amberjack (Miyake Island) • Fatty tuna braised • Aji tartare (Shimane) • Grilled tuna collar sushi • Fatty tuna (Nagasaki) • Flounder • Mackerel • Red squid ear • Northern sea clam • Baby conger eel • Red squid • Octopus (Sagami Bay, Sajima) • Marinated fatty tuna

It was a cozy counter sushi experience showcasing the skilled craftsmanship of Chef Masashio. Opened in March 2024 in Kitachinju, Chef Masashio has 27 years of experience as a sushi chef and 48 years as a culinary artist. We made a reservation for two on a weekday evening to visit the restaurant. The interior features a unique counter made from ginkgo wood, creating a traditional Japanese atmosphere that feels like a hidden gem. Without involving any designers, his daughters meticulously crafted the interior. The counter, made from ginkgo, a symbol of longevity and prosperity, reflects the love from his daughters. Although we arrived feeling a bit dampened by a sudden downpour, the warm smiles and hospitality from the chef and his daughters quickly lifted our spirits. Chef Masashio pursued a culinary career inspired by the sushi chef of a neighboring restaurant during his childhood, and after 48 years in the culinary world, he's become a master. He has diverse experience with tempura, eel, and hotel cuisine. Watching his skilled techniques was a delight throughout the meal. We began with an impressive display of high-quality ingredients, which elevated our excitement. The first sashimi selections of yellowtail (young buri) and flounder confirmed the freshness and quality of the ingredients. The warm and fluffy omelette was an outstanding dish reflecting the chef's extensive experience. The live octopus, prepared as sakura boiled octopus, offered a refreshing flavor and exceptional umami. The highlight of the small dishes was the giant tuna collar, served roasted and divided between us for an indulgent sharing experience. The delicate meat was rich in flavor but not overly greasy—simply wonderful! Although my companion wasn't typically a fan of tuna collar, they couldn't stop raving about how delicious it was. The sushi rice is made using white vinegar brewed from rice. My absolute favorite of the day was the fresh mackerel, which had not been cured with salt or vinegar. Its refined sweetness and umami flavor were outstanding! The chef's technique shone through with the kohada (gizzard shad), where he adjusted the saltiness, method of preparation, and time for marinating based on the day's catch—resulting in a perfectly firm and delicious piece. The anago (sea eel) was incredibly fluffy and melted in your mouth, offering natural sweetness that was delightful. We enjoyed many other exquisite selections that reflected the chef’s keen eye and skill, including fresh bluefin tuna, abalone, and green clams, highlighting the exceptional craftsmanship. Overall, it was a wonderful counter sushi experience showcasing the artisan's skill in Kitachinju, set in a warm and inviting atmosphere. Food: 15,400 yen Course - Today's Stock (Bonito) - Fried and Soaked Jade Eggplant - Yellowtail (Ibaraki) - Wild Flounder (Kyoto) - Omelette - Octopus, Boiled Squid (Sajima) - Tuna Collar - Bluefin Tuna Chutoro (Aged, Nagasaki) - Striped Horse Mackerel - Green Clam - Yellowtail - Gizzard Shad - Flounder - Abalone - Fresh Mackerel - Sea Eel - Marinated Red Meat Bluefin Tuna - Gourd Roll - Soup with Clams Thank you for reading the review. If you’re interested in this restaurant, please bookmark it by clicking the "Save this Restaurant" button below.

This sushi restaurant is located on the second floor, about a five-minute walk from Kitasenju Station towards the shopping street. It has just opened and the interior is very clean. There are five counter seats and one table seat, making it a compact establishment. Initially, a delicious broth with fried eggplant is served to warm up your appetite. After that, you can choose from the day's fresh ingredients displayed for you. The freshness of the seafood is outstanding, with rich flavors. In particular, the grilled tuna collar is fatty and tender, resembling a meaty texture which is simply exquisite. The chef and staff are very kind, creating a homey atmosphere that truly highlights the charm of the ingredients. The cleanliness of the restaurant makes it suitable for business meetings as well. ------------- Menu Items Ordered Today -------- E-course 15,400 yen - Today's bonito broth - Jade eggplant in dashi - Ibaraki-born young yellowtail - Natural Kyoto flatfish - Tamagoyaki (Japanese omelette) - Octopus, boiled squid (from Sajima) - Tuna collar - Aged medium fatty bluefin tuna from Nagasaki - Striped jack - Blue clam - Young yellowtail - Gizzard shad - Flatfish - Abalone - Fresh mackerel - Eel - Marinated red meat from bluefin tuna - Gourd roll - Clam soup

A charming sushi restaurant with a lively atmosphere and an intimate counter setting. The talented Chef Mashio, who has been in the business for 48 years, crafts wonderful sushi and exquisite dishes. Upon entering the restaurant, you are greeted by a round counter that surrounds the chef. Sitting in the central seat feels incredibly close to the action. This proximity is a point of pride for Chef Mashio, and it’s possibly my first time seeing sushi being prepared from this distance! It solidified my belief that the chef's hands release umami! It turns out that his daughter helps him run the restaurant, and she is also a delightful person, contributing to an enjoyable conversation and a wonderful time. Towards the back of the restaurant, there are table seats suitable for business meetings or families. Of course, the counter has six seats, making it great for a private gathering too. This time, I enjoyed a course that balanced both exquisite dishes and sushi perfectly. ◆Bonito Dashi: We started with the best dashi of the day, which was made from bonito. Chef Mashio was pleased with how it turned out; it had a strong aroma yet smooth, refreshing throat-feel, building anticipation for the meal. ◆Summer Vegetable Salad with Egg Yolk Vinegar: A salad featuring summer vegetables dressed in a rich egg yolk vinegar, reminiscent of a Japanese mayonnaise. The thick, creamy taste enhanced the natural flavors of the vegetables, with crunchy cucumber and the texture of lightly blanched scallops creating a delightful contrast. I loved it! ◆Sashimi (Fresh Mackerel & Hon-maguro from Nagasaki): The sashimi for the day included fresh mackerel and hon-maguro from Nagasaki. I was thrilled to have fresh mackerel! Interestingly, mackerel appeared again in the sushi later, which surprised me twice. The generous side of vegetables, like onion, was also a joy. The tuna had a strong umami flavor, making it perfect to enjoy after the fresh mackerel. ◆Raw Shirasu from Fukushima: Chef Mashio has been advocating for raw shirasu even before it became trendy in Kamakura. The plump texture and subtle richness are distinctly different from boiled shirasu, making it delicious. Since it’s not something I often eat, I savored it like a drink. ◆Marinated Tuna with Yam: The marinated tuna paired with yam was exceptional, with the sweet, fresh taste of tuna complemented by a slightly spicy wasabi. ◆Grilled Tuna Cheek: A sudden tuna-themed dish! The grilled cheek was delightful, as Chef Mashio had selected an excellent cut, resulting in a melt-in-your-mouth experience. The rich, buttery flavor complemented the wasabi beautifully, perhaps even relying on it to offset the richness of the tuna fat. Now, the highlight—the sushi! I was mesmerized by Chef Mashio's seamless technique as he prepared each piece. Every detail, from the moment he sliced the fish to the way he applied soy sauce, was executed perfectly. ◆Chutoro: We began with chutoro. The moment it touched my tongue, the rice melted in my mouth along with the fatty, tender tuna, allowing the natural flavors of the fish to shine through. ◆Isaki & Fresh Mackerel: The delicate sweetness of the isaki was an elegant note, and I was exhilarated to see fresh mackerel again. It paired wonderfully with the rice, and I loved the texture of the skin. ◆Engawa: I adore engawa. Its beautiful presentation and crunchy, unique texture alongside its refined flavor made it an absolute favorite. ◆Sweet Shrimp: This time, we had sweet shrimp from Toyama, just the week before it was from Ishikawa. I was thrilled to hear the chef mention Ishikawa since I am from there! The sweetness of the shrimp was unbeatable and one of my favorite sushi varieties. ◆Hokkigai (Surf Clam) Cheek & Flesh: A new experience for me was the hokkigai sushi with its cheeks. The generous portions provided a delightful variety of textures all at once. The carefully chosen nori complemented the clam magnificently, making it a memorable experience. ◆Horse Mackerel: I have always loved horse mackerel for its rich flavor, and this was no exception. It seemed slightly thicker, enhancing the feeling of umami, which brought joy. ◆Conger Eel & Egg: We finished the sushi course with conger eel. Chef Mashio is particularly devoted to conger eel, which was incredibly soft and sweet, leaving an impression of umami all around my mouth. The secret sauce made from years of careful preparation was excellent. We wrapped up with a perfectly cooked egg omelet, just how I like it. The close proximity of the counter allows for enjoyable conversations while savoring each dish. As I listened to the chef’s insights, I discovered something special… Please do try to find it for yourself! Chef Mashio, with his gentle demeanor, creates an exquisite sushi experience; it has become one of my favorite restaurants. I look forward to visiting again!

What I learned this time is about the octopus from Sajima. It's said that the best octopus runs from Akashi in the west to Sajima in the east, and it was delicious with a wonderful texture. For drinks, I went with the recommended all-you-can-drink option, focusing on sake from the Tohoku region. Starting with Dewasansan, I enjoyed the luxurious experience of changing the elegant sake cups with each different sake. In a cozy and intimate space, I had a great time conversing with friends.

I visited this hidden gem with my wife. It's quite deep in the back alleys, so the location is a bit disappointing. However, the sushi was excellent! Every dish, from the appetizers to the sashimi, was delicious. The calm and friendly owner said, "We only serve tasty and delicious food," which made the experience even better. The cheerful young lady who served us was also wonderful! We got to watch the owner prepare and slice the fish and make sushi right in front of us. It was especially impressive to see him cut the block of tuna for the negitoro. It was incredibly delicious! I've heard the kanbyou roll is also tasty, so next time I want to bring my kanbyou-loving daughter with me. We had a very enjoyable and delicious time. Thank you for the meal!