SUSHI & SAKE - TSUGU SUSHIMASA

TravelFood
Written By Touré Ali

TSUGU SUSHIMASA

 

In a dimly lit back alley in Shinjuku exists a small sushi restaurant with some of the best omakase I've had in Tokyo.

Usually, I am sensitive about omakase experiences because they can be wild cards, but Tsugu Sushimasa blew past my expectations. The restaurant's head chef, Shogo, gives customers an intimate experience with excellent cuts of fish and a few off-the-wall selections.

Within a few minutes of arriving and being seated, you can already tell that you're in for a culinary adventure.

 

OMAKASE

The term omakase, meaning "I leave it up to you," describes dining experiences in Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal dishes. For example, if it's the summer season, then the selection of fish will reflect what's available during that time. As a result, the menu is constantly changing with the chef in full control of what’s being served. 

Chef Shogo began his omakase with a selection of appetizers. For our starter, he served us a shot of seaweed and a bite of shellfish that was delicious but intimidating to begin the meal with. In my mind, he was testing us, and I was totally up for a challenge. The following courses featured an incredible selection of shrimp, stripejack, clam, tuna, and a delicious crab dish where he scrapes the entire crab meat out of the crab and plates it in the shell with vinegar sauce to pair with it. There are only a few seats in his restaurant, so he can keep the meal's pace smooth. Shogo lets you process each bite while explaining where the dish is from. The meal was about 12+ courses (there might've been more; the Sake hit very fast), and the staff was accommodating throughout our meal.

Towards the end, we spoke with a former Coca-Cola exec sitting beside us. She was gracious enough to translate praises from chef Shogo and his frustration that his English could have been better because he wanted to communicate with us more. I expressed my frustration with my Japanese skills, but we were able to bond over our love of sushi despite the language barrier. Sushi has brought me many different experiences, so it warms my heart to bond with people through food. The next time I'm in Tokyo, I'll be at Tsugu Sushimasa.

This volume's playlist features selections from Miki Imai, Q, Okonski, Curren$y, and more. Enjoy the vibes & drink responsibly.

Courtesy of Tsugu Sushimasa in Tokyo, Japan.

 
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Touré Ali

Touré Ali Shiver is a visual artist and brand-marketing specialist from Alexandria, VA seeking to create visual content and marketing strategies that change the way consumers interact with brands.

Born on September 14, 1994 in Washington D.C., Shiver grew up in Alexandria, VA where he completed his high school years at T.C. Williams High School. It was during his time year at T.C. when he discovered his passion for photography and design after enrolling in a digital photography and film course while freelancing for private clients.  

Now a recent graduate of North Carolina A&T State University, Mr. Shiver’s plans to continue working on building his multimedia creative imprint TouréxAli Co. and ISSUé magazine while pursuing his long time goal of becoming a Creative Director.

With and a goal of changing the perspectives of those that view his work, Shiver brings a new refreshing outlook on creativity, art, design and the world through the visuals that he creates. Shiver often says, “creativity breeds excellence,” and excellence is what he strives to achieve.

 

http://www.tourexali.com
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