Masa is one of the great anomalies of Sydney's eclectic dining scene. Ostensibly, it looks like any other nondescript, dime-a-dozen Japanese restaurant, but working inside is a master sushi chef trained in both Japan and New York. After moving to Sydney and helping to set up the hugely successful Toko in Surry Hills, owner and chef Shinji Tani decided to become his own boss; thus, Masa was born. The quaint little eatery serves up some of the best traditional Japanese seafood you're likely to find in Sydney, and at a fraction of the cost of some other high-end fine diners.
The menu at Masa coasts between the usual deep-fried suspects and Japanese staples, but to see why Tani is such a master of his craft, go for the left-of-centre dishes. The DIY sukiyaki hotpot tips the scales of the menu (still at a very modest price) and is easily enough to feed two, while the sashimi and tataki offerings are small enough to make your own marine degustation without breaking the bank. For a real treat, try to get here on a Wednesday or Thursday when the specials board comes out and makes dinner a little more extravagant.
Nick Eggert
Open
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Breakfast
Lunch
Dinner
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Late
Wed-Mon 6pm-late
Japanese and Seafood
Entree: $4-$8
Mains: $10-$44
Payment accepted: MasterCard, Visa and EFTPOS
Licensed. Wine is available by the glass. BYO (wine only) $2.50 corkage per person.
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