Sushi Masa Omakase

Post by Chiefeater Luke Soon

At Sushi Masa, seasonality is not just a concept—it is the very philosophy that shapes each exquisite dining experience. Guided by a deep respect for the changing seasons, only the finest premium ingredients are flown in directly from Japan daily.

It is this exacting standard for freshness and quality that dictates Sushi Masa’s exclusive dinner-only service, allowing Chef Masa the necessary time to personally select, receive, and expertly prepare the day’s freshest arrivals, including the finest seasonal fish, ensuring each service is an unparalleled ode to season’s finest. Guests can further enhance their meal with a selection of sake or wine, carefully chosen to complement the seasonal ingredients.

Among the many delights at Sushi Masa, a couple of standout dishes emerge as unforgettable highlights, each showcasing Chef Masa’s extraordinary ability to balance simplicity with innovation.

Guests have especially enjoyed the unique combinations and thoughtful execution, such as the seemingly simple uni (sea urchin), where Chef Masa defies expectations by pairing it with the brightness of salt and lime instead of traditional soy sauce.

This unexpected twist enhances the creaminess of the uni while adding a perfect balance of briny sweetness and zesty acidity, inviting diners to truly savour the unique flavors and textures of the dish.

Equally mesmerising is the seared otoro with wasabi skin flakes. Instead of serving fresh otoro as is, Chef Masa gently sears the fatty tuna to bring out a smoky, caramelized richness while the wasabi skin adds a vibrant, spicy kick that provide an unexpected burst of bright, green heat. It’s a flavour bomb that immediately captivates but continues to evolve on the palate, leaving you in awe of its depth and complexity. Many diners have been impressed by the depth of flavor and presentation of this dish.

Chef Masa is not looking to impress through display. The highlights come gentle, but they linger: the sweetness behind a piece of carefully prepared fish; the way dessert is never cloying, just a hint of something to refresh the senses toward the end of a meal.

While many omakase experiences in Singapore come with sky-high price tags driven by prime locations, lavish interiors, and multiple seatings per day, Sushi Masa takes a different path—one rooted in restraint, intention, and value. With just one seating per evening and only 40 guests a week, Sushi Masa offer an atmosphere of exclusivity without the pretension.

Interesting experience; and we have had hundreds of omakase experiences globally. I’d rate it 7.5/10 overall. Definitely not to be missed!

Cuppage Plaza is where the local Japanese in Singapore go for their entertainment- from izakayas to KTVs. I recall the fond experiences in the early 2000s with Makoto at our regular izakaya. This really adds to the authenticity of the experience at Chef Masa’s joint.

Business Hours
Tuesday to Saturday
07:00 pm to 10:00 pm

Closed on Sunday and Monday