Sushi Masuda

Tucked into the corner of an unrelated restaurant and reached through the glass doors of a print shop, six-seat Sushi Masuda is a reminder not to judge a book by its cover. Chef Yoji Masuda, whose time at a top Tokyo counter shows, works with artful simplicity while his wife Akari provides warm hospitality. The meal moves from a savoury monkfish liver pudding to beltfish cooked with sake and kombu before arriving at impeccable nigiri.