Ginza Sushimasa

WHY GO

With fresh and top flight Japanese produce used to create exquisite dishes à la minute, the dining experience at Ginza Sushimasa is like no other.

WHAT TO ORDER

A cold appetiser of micro prawns and cooked greens plus a separate dish of black beans, mini melon, roe, octopus and edible flowers set the scene for a meal of flavours that arouse the tastebuds and stimulate the range of possibilities of Japanese cuisine.

Freshly grated wasabi and grated-on-the-spot Himalayan rock salt are featured with several dishes. Both are included in the signature dishes of grade five Wagyu beef and sea urchin with the beef. The result is a rich, creamy and tasty mouthful of indulgent ingredients.

Another rich dish is kinki fish served with daikon. The fish has a soft cod-like texture and exudes subtle flavours. Seafood, in bite-sized portions, dominates with deep-fried snapper and a very flavoursome tempura Japanese sweet potato following.

Wild tuna sushi follows as does a signature dish of flounder, which is blow-torched by the chef before being served. The tamago yaki, an egg cake, is enriched with prawns and served with fish broth, which takes six hours to prepare.