Sushi Masuyoshi — Restaurant in Culver City

Updated: Another night as Masuyoshi and we all agreed this was the best yet. Chef Hazumi san’s sushi is so much better than typical LA sushi. Chef has extraordinary knife skills, which many do not realize truly impacts not just texture but flavor. And the flavors...Chef teases out umami using many methods. Certainly the fish is aged, but then he incorporates just a touch of Binchotan grilling for the maillard reaction, but not so much that the searing masks the freshness. Then he uses innovative garnishes such as liver from the neta (fish topping,) Karusumi (mullet roe) and yuan (koji picked daikon) that is so subtly pickled it lacks any overt sour or sweet notes. Everything is understated, yet bold with precision and so distinctly Japanese. Highlights from this particular evening included the nama tako (raw octopus), the king salmon, cloud-like ankimo, and the snapper. I am calling out the Golden Eye snapper because in my experience this is usually the most boring and flat. But in Chef's hands, it was fabulous. I also love his not-sushi, especially the custardy and sublime chawanmushi enhanced with uni and ankimo liver, the tempura with a coating so light it could have been glass the way it shattered, and the binchotan-seared unagi. I hope Chef continues to succeed at his humble restaurant - Surely an ichiban Sushi Ya! ——-

I have a wonderful story to share about a delightful new sushi restaurant in a nondescript location in Culver City (replaced the not good brown rice sushi place) called Sushi Masuyoshi that is wayyyyy under the radar. I confess we toyed with not even posting this because we want it all to ourselves. The experience here is like gardena/torrance 15 years ago. Just really, really good sushi without all the pomp and attitude. Chef Hozumi san is from Osaka and used to do private dinners in homes until he finally achieved his dream of opening this tiny sushi-ya. He is a wonderful, friendly man who exudes happiness and cheer. And this is not sushi 101. The fishes are aged, the nakiri subtle, the tare (sauces) and toppings are creative but so very Japanese. His signature dish was simply awesome; Hirame (halibut) topped w halibut liver and engawa (halibut fin;) textures, flavors- just umami wow. Plus, he had 8 month aged gari (ginger) on the side, and also mixed into the buttery and cloud-like negi toro temaki. Speaking of the tuna, yes it was from Japan as opposed to Mexico or Spain, and the quality was superlative. The firefly squid might have been the best I ever had; instead of the sweet miso flavor, chef prepared it on the binchotan in a way that made it crispy on the outside and melt in your mouth soft on the inside. This experience was so special that Bonnie, Joe, Scot and I just felt so joyful so be there; we were just...happy. Since only 5 seats, not easy to get in, so persistence is needed. So worth it. Don't tell. $165 pp plus a la carte options afterwards.No liquor license. ...

A simultaneously sublime yet humble omakase experience.

Located in a small 4-6 seat sushi bar, it's a intimate yet very approachable space with soft jazz playing and a vibe of being taken care of in a personal setting. Be prepare to interact with the Chef and if you're coming with just two people, then the other two diners.

It's amazingly run single-handedly by the Taisho Masuyoshi-san who is humble, friendly, and put so much care and respect into each course.

As for the food itself, it's mind-blowing how one person can create such a amazing meal. There was over 20+ items he prepared in total so I will spare you each one but the Highlights of the meal were the charcoaled sashimi piece, all of the smoked Nigiri pieces, the Ankimo, Masunosuke, Aji and somewhat surprisingly, the Tempura as well as the Sweet Shrimp soup which was the most concentrated essence of shrimp and sea flavor I've ever had.

The culinary journey Masuyoshi-san orchestrates is nothing short of extraordinary, especially for a single chef. There was over 20+ items he prepared in total so I will spare you each one and focus on the highlights. The charcoal-kissed sashimi offered a captivating depth of flavor, a testament to thoughtful preparation. Each of the smoked nigiri preparations demonstrated a nuanced understanding of how to elevate pristine seafood. The ankimo was a study in luxurious texture, the masunosuke pristine, and the aji remarkably vibrant. Even the tempura, often an afterthought in an omakase, surprised with its delicate crispness. Yet, the true revelation was the sweet shrimp soup—an intensely concentrated essence of the ocean, delivering the most concentrated essence of shrimp and sea flavor I've ever had.

The flavors are bold and well balanced on the whole.

Sure there's bound to be some misses - the scallop + uni + truffle nigiri paired 3 unnecessarily rich flavors that masked each other vs complemented, the Tamago (normally one of the pieces I look forward to the most) was forgettable in flavor despite ideal texture, and I personally like a more vingeared Shari overall for my Nigiri (might be more of a personal taste thing - Sushi Hashimoto in Tokyo has ruined most Shari comparisons for me).

Regardless, it was an dining experience that absolutely lives rent free in your brain for how it feeds your soul and stomach in such a humble setting. Already plotting my return...

This place deserves so much praise! Mad respect for Chef Hozumi Masuyoshi.

Let me begin by addressing the atmosphere. Chef Masuyoshi creates an omakase dining experience that is intimate, relaxed, and comfortable. Whereas some omakase experiences can feel rigid and mechanical - like a well-oiled machine - eating at Sushi Masuyoshi is a breath of fresh air. I felt like I was over at a friends’ house watching them cook in awe and appreciation.

As for the food, AMAZING! Chef Masuyoshi puts so much time and effort into ensuring that he is using the best quality ingredients. Every single aspect of the 18-course menu is delicious and intentionally curated, down to thrifted dinnerware. The plating was so delicate and cute; at Sushi Masuyoshi, the eyes definitely eat first! I felt a real joy watching my food being prepared and again when taking that first bite.

He shared that the menu changes based on the availability of ingredients and when certain items are in season, but from what we tried, my favorites were the Chawan-Mushi, Saba/Japanese Mackerel, the Tuna series, and the Hokkaido Uni/Sea Urchin. Chef Masuyoshi implements innovative techniques that infuse a delicious subtle smokiness to select dishes, and it’s something that I’m not going to forget any time soon. The flavor explosion was not limited to the main courses - pickled ginger and fresh wasabi definitely took center stage at times.

I look forward to going...