A life long impression
starts from your first bite.

With the legacies and skills,
passing down from generation to generation over 80 years,
you'll be served with the pride of Otaru,cooked from Hokkaido's fresh ingredient.

Our Specialities – Masazushi

Masa is Otaru Masazushi’s first-ever branch outside of Japan. It is the Hokkaido-style sushi restaurant from Otaru, Hokkaido. With more than 80 years of experience, we carefully source our ingredients straight from Hokkaido. Our ingredients are freshly flown to our restaurant in Bangkok 4 times a week to satiate you with mouthwatering fresh menu.
With the legacies and skills of our Japanese chefs that passed down from generation to generation for over 80 years and Japanese-style delicate handling, you will enjoy the dining experience just like you were in Otaru, Hokkaido. Our staffs are ready to supply you with all information about the menus and ingredients we serve. What we value most is to bring you the experience of Otaru, Hokkaido to the fullest with the slogan “Think of Hokkaido-style sushi, only think of Masazushi.
Our Masa restaurant ready to serve you lunching and dining. Our lunch set is 2,000 to 4,000 THB. For dinner, Mini OMAKASE is 4,000 THB, and OMAKASE is 6,000 THB. Our ingredients are kept in the most decent temperature from Hokkaido. When you have our mouthwatering fresh sushi, you will feel just like you are in Otaru despite sitting in the heart of Bangkok. We determine to strive to 100 years with our words “How much time has passed, our original Japanese food will always be original.” This drives us to go forward. We promise that all of you will be impressed dining the best sushi with great services at Masa.

Chef’s Message

I was born and raised in Otaru, Hokkaido. Learning and absorbing the knowledge about how to make the best sushi from my father, the Masazushi restaurant’s owner, I enjoy making sushi for my entire life. Not only is sushi tasty, it also represents the luxuriance of Japanese four seasons, which is the origin of sushi culture. We use the delicacy of seasonal ingredients to serve our sushi to people all around the world. In 2010, we opened our branch in Tokyo, Ginza, and Shinjuku in 2010. And now in 2019, we’ve opened our first restaurant outside Japan. Our Masa restaurant at Siam Takashimaya is then our first step to pass our happiness to our customers, their friends, and local people just like our 80-years vision “Create amazing taste, build people, and deliver happiness.” From now on, I will preserve this determination.

History



Mr.Shonosuke Nakamura was born in Teshio, Hokkaido in 1914 (Taisho 3), the same year World War I broke out. After he finished grade 3, his parents moved to Sakhalin island (it is part of Japanese during the wartime and was known as Karafuto). They lived together in Otomari (Корсаков), the administrative center of Karafuto island. Shonosuke’s parents sustained their family by working in forestry industry. After finishing elementary school, Shonosuku moved to Otaru and worked as a barber at “Kuroda” barbershop, where the shop owner passed away 5 years later. That’s when he moved to Inaho, Otaru, Hokkaido, where he started his own café called “Shojorin.”

In 1935

Number One Sushi Master

In 1935 (Sowa 10), I left the café under my mother and my sister’s care and began working in “Tokusentei” tempura sushi restaurant in Asakusa, Tokyo. At that time, I dreamed to be the best sushi master in Japan and learn how to make sushi in commercial areas in Asakusa. In July 1938 (Showa 13), he changed the store name from “Shojorin” to “Masazushi,” and his sushi restaurant was established.

In 1947

First Business License for Food Stall

In 1944 (Showa 19), Japan was losing the United States in the World War I. During this hard time, they had to close the restaurant. Not long after, Mr.Shonosuku got married in January, 1945 (Showa 20). To escape from the air raid, they moved to Kitahama, Abashiri, Hokkaido. After the war ended on August 15, 1945, the new era began.

At the age of 31, he tried his best to make the most out of his life. They decided to move back to Otaru on his daughter’s birthday (Shitsue, his eldest daughter, is now a senior board member of Masazushi) and started vending on Myoken riverside, where the main branch currently located. At the advent, they did not have business license but later obtained it in 1947 (Showa 22).

In 1948

The Return of “Masazushi”

In 1948 (Showa 23), Mr.Sahiro, his eldest son (currently a board member of Masazushi), was born. Upon knowing that there would be a successor, he decided to reopen his sushi restaurant in Hanazono Ichi-Chome Ichibanchi. It was a 2-story wooden restaurant with the area of 19.67 square meters (12 tsubo). Their restaurant got more and more well-known. Half-year later, they expanded the restaurant to 99.17 square meters (30 tsubo).

In 1973

Masazushi 2nd Generation Sucessor

After Mr.Masahiro, his eldest son (currently board member of Masazushi), ran Masazushi in 1973 (Showa 48), 1973 oil crisis affected Japan’s economy. The night in Hanazono commercial area became completely silent. Many businesses were bankrupted and the number of customers had dwindled. There was PCB (Polychlorinated Biphenyl) contamination in the sea. The number of sea fish and clam were diminishing. Thus, the restaurant image became worse. Moreover, in 1974 (Showa 49) Shonosuke’s best apprentice left the restaurant.

In 1977

Becoming Luxurious and Famous

In 1977 (Showa 52), Masazushi as fresh seafood restaurant full of selected ingredients with its excellent location in Otaru has become favorite restaurant for many locals. When unfamiliar faces appeared there and inquired about the selection, they were looked strangely by the locals. Shonosuke felt uneasy about it and got the idea of transforming the way his restaurant was operated. He set and showed sushi menu selection with clear prices. On July 1, 1979 (Showa 54), Mr.Masahiro, his son, run the main branch himself and made the restaurant even more famous.

In 1987

The departure of the founder and Fish Appreciation Festival
Several years later, Mr.Shonosuke started to suffer from diabetes and could not carry on his work as usual. Even staying in the wheelchair, he still greeted all customers with smile. He felt thankful to the customers, his ancestors, and even all the fish that were used in his restaurant.
There is a story being told not long before his departure. Back when Mr.Masahiro had an opportunity to give a lecture in Sakai, Osaka, he heard from the fishermen there that, in 1975 (Showa 50), there was a 200-mile fishery restriction area policy, which afflicted the fishermen. Some people suggested that “we should appreciate all things and all resources both from the land and from the sea.” So, the fishermen built a monument of gratitude and prayed for good fortune every day.

Surprisingly a month later, there was a big group of tuna surrounding the ship. This happened for 2 consecutive years.
Upon learning of the event, Mr.Masahiro thought that “if we pay gratitude to herring fish, they would probably come back to Otaru also.” He later came back to Otaru and told his father about the story. The words spread to the abbot’s ears. The abbot supported the idea and planned to start the festival on December 10 a year later, saying “there could be king of the fish who rides a huge fish deep into the ocean. We could arrange the event like this every year”. But Mr.Shonosuke untimely passed away. To fulfill his last wish, Masazushi restaurant invited nearby sushi restaurants to arrange Fish Appreciation Festival on July 1, 1987 (Showa 62).

In 1987

Origin of Otaru Sushi street

After Fish Appreciation Festival, many participated sushi restaurants are full of joy and think that “Fish Appreciation Festival” is what we should continue every year. They, then, formed an association and arranged the festival again on October 4th that year. This event is arranged not only to express gratitude to the fish, but also to advertise Otaru sushi that passed down from generation to generation all over Japan.

In 1990

2nd Generation

Due to the departure of Mr.Shonosuke, the founder of Masazushi, Ms.Yasuko, his wife, came into his place and received suggestion from the old customers “to hand down this responsibility to the family second generation when they reach the age of 40.” Not long after, Mr.Masahiro, the eldest son, became Masazushi owner on February 21, 1990.

1995

New head office & management philosophy

7th December 1995, established the main restaurant on the 5-story building, which was considered a big decision and a great risk during the time of Japan's bubble economic collapse. But with the lives of hundreds of employees at stake, the president had no choice but to keep on expanding the business.

Otaru Masazushi’s Origin

Mr.Shonosuke Nakamura was born in Teshio, Hokkaido in 1914 (Taisho 3), the same year World War I broke out. After he finished grade 3, his parents moved to Sakhalin island (it is part of Japanese during the wartime and was known as Karafuto).

Mr.Shonosuke Nakamura was born in Teshio, Hokkaido in 1914 (Taisho 3), the same year World War I broke out. After he finished grade 3, his parents moved to Sakhalin island (it is part of Japanese during the wartime and was known as Karafuto). They lived together in Otomari (Корсаков), the administrative center of Karafuto island. Shonosuke’s parents sustained their family by working in forestry industry. After finishing elementary school, Shonosuku moved to Otaru and worked as a barber at “Kuroda” barbershop, where the shop owner passed away 5 years later. That’s when he moved to Inaho, Otaru, Hokkaido, where he started his own café called “Shojorin.”

In 1935

Number One Sushi Master

In 1935 (Sowa 10), I left the café under my mother and my sister’s care and began working in “Tokusentei” tempura sushi restaurant in Asakusa, Tokyo. At that time, I dreamed to be the best sushi master in Japan and learn how to make sushi in commercial areas in Asakusa. In July 1938 (Showa 13), he changed the store name from “Shojorin” to “Masazushi,” and his sushi restaurant was established.

In 1947

First Business License for Food Stall

In 1944 (Showa 19), Japan was losing the United States in the World War I. During this hard time, they had to close the restaurant. Not long after, Mr.Shonosuku got married in January, 1945 (Showa 20). To escape from the air raid, they moved to Kitahama, Abashiri, Hokkaido. After the war ended on August 15, 1945, the new era began.

At the age of 31, he tried his best to make the most out of his life. They decided to move back to Otaru on his daughter’s birthday (Shitsue, his eldest daughter, is now a senior board member of Masazushi) and started vending on Myoken riverside, where the main branch currently located. At the advent, they did not have business license but later obtained it in 1947 (Showa 22).

In 1948

The Return of “Masazushi”

In 1948 (Showa 23), Mr.Sahiro, his eldest son (currently a board member of Masazushi), was born. Upon knowing that there would be a successor, he decided to reopen his sushi restaurant in Hanazono Ichi-Chome Ichibanchi. It was a 2-story wooden restaurant with the area of 19.67 square meters (12 tsubo). Their restaurant got more and more well-known. Half-year later, they expanded the restaurant to 99.17 square meters (30 tsubo).

Masazushi 2nd Generation Sucessor

After Mr.Masahiro, his eldest son (currently board member of Masazushi), ran Masazushi in 1973 (Showa 48), 1973 oil crisis affected Japan’s economy. The night in Hanazono commercial area became completely silent. Many businesses were bankrupted and the number of customers had dwindled. There was PCB (Polychlorinated Biphenyl) contamination in the sea. The number of sea fish and clam were diminishing. Thus, the restaurant image became worse. Moreover, in 1974 (Showa 49) Shonosuke’s best apprentice left the restaurant.



In 1977

Becoming Luxurious and Famous

In 1977 (Showa 52), Masazushi as fresh seafood restaurant full of selected ingredients with its excellent location in Otaru has become favorite restaurant for many locals. When unfamiliar faces appeared there and inquired about the selection, they were looked strangely by the locals. Shonosuke felt uneasy about it and got the idea of transforming the way his restaurant was operated. He set and showed sushi menu selection with clear prices. On July 1, 1979 (Showa 54), Mr.Masahiro, his son, run the main branch himself and made the restaurant even more famous.

In 1987

The departure of the founder and Fish Appreciation Festival

Several years later, Mr.Shonosuke started to suffer from diabetes and could not carry on his work as usual. Even staying in the wheelchair, he still greeted all customers with smile. He felt thankful to the customers, his ancestors, and even all the fish that were used in his restaurant.

There is a story being told not long before his departure. Back when Mr.Masahiro had an opportunity to give a lecture in Sakai, Osaka, he heard from the fishermen there that, in 1975 (Showa 50), there was a 200-mile fishery restriction area policy, which afflicted the fishermen. Some people suggested that “we should appreciate all things and all resources both from the land and from the sea.”

So, the fishermen built a monument of gratitude and prayed for good fortune every day. Surprisingly a month later, there was a big group of tuna surrounding the ship.

This happened for 2 consecutive years. Upon learning of the event, Mr.Masahiro thought that “if we pay gratitude to herring fish, they would probably come back to Otaru also.” He later came back to Otaru and told his father about the story. The words spread to the abbot’s ears.

The abbot supported the idea and planned to start the festival on December 10 a year later, saying “there could be king of the fish who rides a huge fish deep into the ocean. We could arrange the event like this every year”.

In 1987

Origin of Otaru Sushi street

After Fish Appreciation Festival, many participated sushi restaurants are full of joy and think that “Fish Appreciation Festival” is what we should continue every year. They, then, formed an association and arranged the festival again on October 4th that year. This event is arranged not only to express gratitude to the fish, but also to advertise Otaru sushi that passed down from generation to generation all over Japan.

In 1990

2nd Generation

Due to the departure of Mr.Shonosuke, the founder of Masazushi, Ms.Yasuko, his wife, came into his place and received suggestion from the old customers “to hand down this responsibility to the family second generation when they reach the age of 40.” Not long after, Mr.Masahiro, the eldest son, became Masazushi owner on February 21, 1990.

1995

New head office & management philosophy

7th December 1995, established the main restaurant on the 5-story building, which was considered a big decision and a great risk during the time of Japan's bubble economic collapse. But with the lives of hundreds of employees at stake, the president had no choice but to keep on expanding the business.

Menu

Lunch Menu

AZAMI 1,990 THB
(Recommended for people eating only sushi) Sushi 11 pcs. / Soup / Kobachi (Side dish) / Miso Soup
/ Dessert
For Lunch Only Monday – Friday From 10.00 to 14.30
Kids Menu 990THB
Kids Don / Miso soup / Dessert

Main Course

OMAKASE
6,000 THB
Kaiseki Set
Mini OMAKASE 4,000 THB
After finishing chef’s recommended menu, you can choose other menus.
OTARU 4,000 THB
(For people preferring sushi)
Sushi 12 pcs / Kobachi (Side Dish) / Miso Soup / Dessert

Recommended Beverages

There are many beverages paring with food. (eg. Osake (Japanese Liquor), Wine, Champagne, etc.)

Enjoy MASA's OMAKASE course

STARTER

STARTER

Hokkaido Sweet Potato Soup / Uni Steamed Egg / Uni Rice Mush / Mushroom Soup

Please finish hot serves to warm up your stomach and enhance your dining experience before enjoying main course.

Nigiri Set 01

First Bite: Matsukawa Karei with Seaweed and Dried Ponzu
Second Bite:Summer Baby Salmon
Third Bite:Nishin Fish with Grinded Ginger and Scallion

Enjoy Sushi Hokkaido style!

- Special Sashimi -

-Special SASHIMI-

Learn how Otaru’s fishermen eat Ika Shomen (Squid Noodles)

Otaru Masazushi is famous for fisherman food. Our suggestion is to pair it with Uni sauce.

Nigiri Set 02

Fourth Bite: Cold Sweet Big Shrimp Sushi
Fifth Bite: Miso Sweet Shrimp Sushi

There are huge sweet shrimps
that are freshly frozen on the ship from Hokkaido. We recommend Miso Sweet Shrimp that you will experience the savory flavor of sweet shrimp within just one bite.

02 -Second Stage NIGIRI-

Side Dish -Hokkaido Special Delicacy-

Side Dish -Hokkaido Special Delicacy-

Spring: Hairy Crab
Summer: Hotaru Squid
Falls: Anko Fish Liver
Winter: Madara Cod Semen Sacs (Shiroko)

Wish you enjoy our seasonal special menu from Hokkaido.

Nigiri Set 03 -Third Stage NIGIRI-

Sixth Bite: Shoyu Marinated Salmon Roe Seventh Bite: Salted Sea Urchin with Seaweed

The amazing taste of Osake (Japanese liquor) and soy sauce (shoyu) carefully sourced at the end of Falls. Sea urchin is kept in saltwater for its freshness.

Nigiri Set 03 -Third Stage NIGIRI-

Appetizer
- Hokkaido Special Appetizer -

Appetizer
- Hokkaido Special Appetizer -

Roast Hokkaido Beef with Chalibian Sauce
Salmon Pickled
Tofu Cheese and Sesame Tofu

Homemade Hors d'oeuvre Hokkaido Style

Nigiri Set 04 -Final Sushi-

Eighth Bite: Otoro Sushi (Tuna Belly Sushi) Ninth Bite: Masa-Style Castella Egg Roll

The last bite is sushi made from Maguro fish growing up in nature, which we bought from Canada.

Nigiri Set 04 -Final Sushi-

-Special MISO Soup-

-Special MISO Soup-

Fish and Seaweed Soup

- Desserts -

Matcha (Green Tea) Ice cream

Complete your meal with Japanese dessert. Coal-grilled crispy wafer filled with matcha icecream ready for your satiation.

- Desserts -

BRANCHES

Otaru MASA Sushi
(Main Branch)

1 Chome-1-1 Hanazono,
Otaru, Hokkaido
(Sushiya Dori) Tel. (0134) 23-0011
masazushi.co.jp

Google Map

Otaru MASA Sushi Zenan


1 Chome-2-1 Ironai,
Otaru,Hokkaido 047-0031
Tel. (0134) 22-0011
masazushi.co.jp

Google Map

Otaru MASA Sushi Ginza


Tokyo, Chūō, Ginza,
1 Chome-7-7 POLA Ginza
Building 10F
Tel. 03-3562-7711
masazushi-ginza.com

Google Map

Otaru MASA Sushi Shinjuku


Tokyo, Shibuya,
Sendagaya 5-24-2
Takashimaya Times Square 14F
Tel. 03-5361-1937
masazushi-shinjuku.com

Google Map

Gallery

Our restaurant is beautifully furnished in warm, cozy, welcome and private atmosphere with marble walls from Sapporo, pine wood counters, Made-in-Japan genuine leather chairs, and distinguishing chandelier crafted by Otaru’s skillful glass experts. When stepping into our restaurant, you will be welcomed with glass installation that looks like snow falling on Otaru Lake.

The exterior is designed in Otaru warehouse style. The light on the path the customers walk in will give the image of Otaru Snow Light Path Festival. Not only the deliciousness, but Masazushi restaurant will drown everyone in the atmosphere of Otaru, our highlight.

Access

MASA -Otaru Masazushi Bangkok-
4th Floor,Siam Takashimaya(ICON SIAM)

299 Charoen Nakhon 5 Alley, Khwaeng Khlong Ton Sai, Khet Khlong San,
Krung Thep Maha Nakhon 10600