The Upper West Side is a vibrant and residential neighborhood that is often overlooked by visitors heading to Central Park or the Museum of Natural History. The hood currently welcomes its newest culinary addition: Sushi Masu. This eatery is primed to become a local favorite in a community that embraces fresh dining experiences within its established roots encompassing Broadway, Columbus Avenue and Central Park West.
This experience was encouraging because so many New Yorkers have returned to dining out with friends and family instead of eating out of Styrofoam containers and cardboard boxes while glaring at their electronic devices for company.
Here is what I’ve recently discovered.
The word masu in Japanese means ‘a polite way of speaking.’ It is pronounced like the word “mass” with a little bit of “oh” in English. It has several meanings depending on how it is used. I appreciate the most common meaning regarding politeness and/or hospitality.
I learned about Eastern cuisine while my brother was living in Tokyo and Kamakura, Japan. He introduced me to dining on everything from Katzu (typically made with chicken but could also be beef or vegetables that are coated and fried in with panco breadcrumbs). I also enjoyed Udon (a thick noodle similar to linguine), as well as Kobe Beef — a step up, depending your taste buds, from filet mignon. Following is what I’ve recently learned from this new establishment in a cross-cultured way of sharing food.
This beautiful dish was presented to me in a stunning and impressive bowl— always keep in mind that there are many servings, unlike a western-style meal. Your choices run the gamut with different sets that range from tuna and yellowtail to uni and imported caviar. The choice is yours, both a la carte or the chef’s selection of daily options according to availability.
It’s no secret that New Yorkers love our lox on a bagel, as well as a good salmon spread and/or broiled filet. Sushi Masu offers this delectable version of salmon. They serve all selections with Uonuma Koshihikari premium rice. This grain reaches the pinnacle of rice perfection with a pleasant aroma, perfect stickiness and texture. Yum!
Other options to choose from include: Yellowtail Jalapeño, thinly sliced yellowtail served with a special sauce curated by the chef. Toro Tartare is also finely sliced and accompanied with a delicious ponzu sauce. Their Uni Sundae consists of caviar, chives and a sushi rice that is seasoned with a tasty combination of regional spices. I also recommend their Scallop Carpaccio.
Everything in this establishment is pristine and manicured from the shared slices of fish to the hair part on the “Itamae” — a trained and skilled sushi chef. This experience proves no doubt that the Sushi Masu team knows what they are doing and raise the bar to a higher level.
Regardless of what you crave, I recommend that you ask questions from your attentive server or take a seat at the sushi counter (Kan) where the master chef will kindly assist you for the duration of your meal.
SUSHI MASU
286 Columbus Avenue
New York, NY 10023
(212) 470-5324
Photos: PK Greenfield
