Masa's Commitment

MASA is the Hokkaido style sushi dining. MASAZUSHI Thailand is the first oversea branch out of Japan. We have inherited and extended the spirit more than 80 years. The first branch is located in Otaru. We always selected the best and fresh ingredient from Hokkaido sea and we send this to Bangkok 4 time a weeks for our value customer can eat the best and fresh ingredient like you eat in the Hokkaido
At MASA, you can enjoy the savory sushi dining as you were in Hokkaido and be impress by an elegant atmosphere, reminiscent of MASA's hometown-Otaru. Also, our valued customers' happiness is always our prime concern as the Japanese chefs provide the traditional sushi by the 80 year old technique that has been passed down from generation to generation, and the Japanese translator stand by to help you understand more about Hokkaido ingredients and communication with the chefs smoothly. We will preserve the integrity of Hokkaido concept and strive for customer to be sure that "Hokkaido is here, at MASA". MASA arranges the splendid sushi by the best seasonal ingredient from Hokkaido. MASA sushi causes are as follow; Lunch course - Azami 1,990 Baht, Menu - Nigiri Omakase 4,000 Baht, Mini Omakase 4,000 Baht, Masa Omakase 6,000 Baht and Premium Omakase 8,000 Baht.
MASA is sushi dining where you can taste the real Otaru style sushi. As, Otaru Masazushi celebration is approaching we determine to keep developing with the concept; "One who continue constantly and sincerely will be professional, the professional lasts forever". We commited to serve the best sushi and impressive service .

Greeting from owner chef

I was born and raised in Otaru. My father, who at that time was a president of the company, taught me to create sushi since I was a kid, sushi has been a part of my life. The heart of making sushi is not only making delicious ones but sushi consumption culture and the proper selection of seasonal ingredients are equally important. I am willing to strietly selected the best ingredient and serve the unique sushi which reflects the nature of Japan. My first step to the global stage is MASA at Siam Takashimaya. My first store outside Otaru were Shinjuku branch and Ginza branch which ever opened since 2010. In 2019, my goal of being in the global stage was accomplished by opening the sushi dining MASA, Bangkok branch. I also create happiness for customer around the world and with relavant people such as communities and society. My mission is to create a philosophy for "create deliciousness, develop people and create happiness" for over 80 years and i will continue to strive in this philosophy

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 course

AZAMI 1,990 THB
Azami or the flower call thistle mean satisfy
This course is for sushi lover
Including: Starter soup, Appetizer, 11 pieces of Sushi, Miso soup and dessert

Main Course

MASA OMAKASE
6,000 THB
You can taste the real Hokkaido in Bangkok.
You can enjoy the authentic taste of Hokkaido from more than 80 years by seasonal ingredients.
Including: Starter soup, 5-6 Appetizer , 10 pieces of Sushi, Miso soup, Dessert
Premium Omakase
8,000 THB
You will enjoy dining of the best ingredients arranged by the best skill of our chef.
Every dishes contains the prime seasonal ingredients which import from the sea of Hokkaido. We quarantine the brand new of sushi dining you're never experienced before.
Including: Starter soup, 3 Appetizer, 8 pieces of Sushi, 3 kind of Sashimi, Donburi (small), Miso soup and Dessert
Nigiri OMAKASE 4,000 THB
This course is for Nigiri sushi lover
Including: Starter soup, 1 Appetizer, 13 pieces of Sushi, Miso soup, Dessert
Mini OMAKASE 4,000 THB
You will enjoy a delicious of our selected ingredient from Hokkaido.
Including: Starter soup, 3 Appetizer, 7 pieces of Sushi, Miso soup, Dessert
Menu(PDF)

Recommended Beverages

MASA provides various of beverages which match all dishes such as Japanese Sake, wine, champagne for you to choose your favorite ones.

How to enjoy with our MASA OMAKASE 6,000 THB

STARTER- Hokkaido seasonal Soup

STARTER- Hokkaido seasonal Soup

Hairy crab Vichyssoise soup / Hotate Potage Du Barry / Shijimi in Dashi soup / Sea Urchin Chawanmushi

Warm soup before sushi dining warms the stomach, make sushi more flavorful, also supports the digest system.

Sushi 01

First Sushi: Herring or Nishin top with ginger and green onion
Second Sushi: White fish from Hokkaido (Hakkaku, Soi, Matsukawa Karei, Madara etc.)

Nishin are the fish that have the least smell when compared to the silver fish.
Also, only fresh Nishin can be eaten as sushi.
You can enjoy the texture and taste of white fish that grow in the cold water of Hokkaido.

Sushi 01

Our signature dish
Squid Noodle

Our signature dish
Squid Noodle

Ikasomen

This dish has been favor by Otaru people for over 30 years and is also a special dish for Otaru Masa Sushi. The way to eat is to put all the sea urchin in the sauce and stir it together, it will become Uni sauce. After that, put the squid into strips and dip in the sauce and eat.

Appetizer 01

Tofu cheese mixed with minced salmon, Nishin nabangsuke, Tartar sweet shrimp, Hotaru squid in miso sauce, anko cod liver, mandara marinated in kombu seaweed.

Mostly, this dish is Hokkaido local food that has ingredients that focus on 5 kinds of Japanese food.

Appetizer 01

Sushi 02

Sushi 02

Third sushi Lean Tuna Temaki
Fourth sushi Fresh scallops seasoned with soy sauce and grilled or Surf clam grilled on the outside and sprinkled with salt.

Chef will pickle lean tuna in the soy sauce for 2 minutes and wrap with the seaweed that have grilled on charcoal.
To season with soy sauce and grill fresh scallop is the proper way to sweeten and increase the aroma.

Sushi 02

Fifth Sushi: Big size Botan shrimp in cold water Sixth Sushi: rimp head of Botan shrimp

Botan shrimp are large and precious shrimp in Hokkaido. After acquired, it will be frozen immediately to preserve the freshness.
We would like to recommend this piece has the mellow flavor of the shrimp

Sushi 02

Appetizer 02

Appetizer 02

Boiled squid tentacles, Shirako tempura, Oysters in Olive oil, Fried Sakura shrimp and other hot dish.

Reheat your stomach and be prepared for the next dishes.

Ponzu dish

Tentacles of octopus in ponzu sauce, angko fish in ponzu sauce, katsuo in ponzu sauce

Enjoy seasonal ingredients with homemade ponzu sauce.

Ponzu dish

Sushi 03

Sushi 03

Seventh Sushi:Salmon roe marinated with soy sauce
Eighth Sushi:Sea Urchin in sea water sprinkled with salt

A special dish that has been carefully selected in late autumn and flavored with sake and soy sauce only. And there is also fresh, sea urchin that are soaked in sea water To preserve the freshness.

Special appetizerfrom Hokkaido

Maguro on skewers with spring onions, grilled beef, rosini, braised taraba crab, sautéed clam in butter

Highly recommended dish You will enjoy MASA's homemade special dishes.

Special appetizerfrom Hokkaido

Sushi 04

Sushi 04

Nineth sushi:Sushi hairy crab topped with crab sauce or abalone tempura tendon or sea eel with cucumber maki and shippo maki
Tenth sushi:Grilled fatty tuna

Last dish
-special miso soup-

Miso soup from fish, Hairy crab Miso soup, Seaweed Miso soup
The last course is miso soup. Considered as eating to close the course

Last dish-special miso soup-

Dessert

Dessert

Masa no Tamago
A fluffy castella egg baked at a low temperature. Catarana Ice cream
Hokkaido sweets crispy pudding with crispy caramel Monaga Matcha greentea ice cream
A Japanese-style dessert with charcoal-grilled and matcha ice cream sandwiched.
Homemade Blanc Mange and Shine Muscat
This made from Hokkaido milk serve with seasonal fruit

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

MASA decorates the shop walls with stones from Hokkaido.The counter are made from Hinoki cypress tree, the seat made with real leather from Japan. Create warmth in the private room with soft light from glass chandelier which is specially blown by the craftsmen of Otaru. In addition, the carved panels will fascinate and bring you to experience the atmosphere of Otaru city. With the pattern above like a falling snowdrop. The lower part is like the waves that surround Otaru.

As you step inside MASA, you will find a wooden entrance inspired by the Otaru warehouse. And the light on the walkway modeled from snow candles in "Otaru Snow Light Road Festival, MASA is proud and pleased to provide an experience for all to enjoy authentic Hokkaido sushi. Also experience Otaru city in Bangkok only at MASA.

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

Reservation Policy

・ 1,000 Baht /person - Deposit is required upon your reservation.
・ 50% of total amount - Deposit is required for 10 seats or more upon your reservation.
・ Please tell us the allergy information if you have.
・ Guests arriving more than 30 minutes late will be viewed as a no-show and a 100% charge will be applied.
・ For foreigners contacting us from overseas, please make your reservation and deposit via our website :
https://www.masazushi.co.th * The system will charge transaction fee 4% of deposit amount; for example 1 person will be charged 1,040 baht

Cancellation Policy

・ We charge 4% of total amount transaction fee for every cancellation.
・ Also, no refund will be given if no-show or reservation get cancelled less than 24 hours of the reservation date

Corkage Policy

・ Wine sake and other types of liquor, which are not listed on our drink menu, are permitted.
・ The fee is 1,000 baht per bottle for 750ml or less.
・ The size larger than 750ml fee is 1,500 baht per bottle.