About Sushi Masuda
Sushi Masuda is the work of chef Rei Masuda, who trained nine years under Jiro Ono at Sukiyabashi Jiro before going independent. The room behind Omotesando seats just eight at a single hinoki counter. The Edomae omakase is known for daily-cut kohada and natural bluefin tuna from the Yama-Ko wholesaler, with close attention to rice texture.
It has held two Michelin stars for three straight years and sits at 4.20 on Tabelog, where regulars cite the hospitality and the Jiro lineage. Online opinion runs hotter: some call it a genuine two-star thrill with a Jiro-like feel, while a vocal minority on forums report ordinary tsumami and uneven tuna on off nights. Most agree it competes at the very top tier on price.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Masuda takes bookings through Omakase, Pocket Concierge. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Sushi Masuda around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Sushi Masuda is ¥52K · $323 per person.
Sushi Masuda is in Harajuku, at 東京都港区南青山3-14-27 IJK南青山れい 1F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
