What Owning a Sushi Restaurant in Japan is Like

@Abroad in Japan

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Spend a week with Satoshi Ueno, owner of Sushimasa, a luxury sushi restaurant in Sendai, to see how they source fish from the market and prepare immaculate sushi.

1 plan · 3 places · 2 experiences

Plan · 2 places · Sendai, Japan

From Market to Plate: A Sushimasa Experience

“The creator spent a week with Ueno-san, witnessing every aspect of running the business, from sourcing seafood at the intense market auction to dining at Sushimasa.”

Experience · 1 place
Witnessing the Tuna Auction at Sendai Fish Market
morningfew-hours
There's nothing quite as intense as coming into a Japanese fish market at 4 AM. It's a crazy, intense, and exciting place where everything is kicking off with auctions and buyers. The busiest part is the tuna section, with about 100 tuna, each costing around $10,000. Before the morning auctions, buyers carefully examine a section of the tail to ensure it's money well-spent. You'll see Ueno-san's top buyers placing winning bids, and the tuna is then promptly wheeled off to be cut and prepared for distribution. A single 500lb tuna can make 10,000 servings, with the best cuts going to Sushimasa.
1
Sendai Central Wholesale Market
Seafood market · Sendai
3.9 (670)Open · until 5:15 PM
Sendaishi Chuooroshiuri Market, 4 Chome-3-1 Oroshimachi, Wakabayashi Ward, Sendai, Miyagi 984-0015, Japan
2
Sushimasa
Sushi restaurant · Sendai
4.3 (1,451)Closed · opens 5 PM
4 Chome Ichibancho, Aoba Ward
Sushi Masa, 宝屋ビル 2F 4 Chome-3-29 Ichibancho, Aoba Ward, Sendai, Miyagi 980-0811, Japan
- Sushi counter — The counter is the most important part of a sushi restaurant, according to Ueno-san. Unlike many places with large counters and lots of glass, here the sushi is beautifully presented and integrated within the counter itself, which is kept cold.
- Private dining rooms — Tucked away on the third floor, these extra special hidden rooms are perfect for company orders or families. While good for a date or family, Ueno-san and the creator both prefer the counter for the full sushi experience.
Experience here
Savoring Head Chef Yoshikawa's Tuna Assortment
day
Head chef Yuji Yoshikawa prepares a beautifully presented assortment of tuna, freshly brushed with soy sauce and glistening. Start with the akami, the most flavorful cut – it's incredibly good, with a perfect balance of flavors from the vinegar in the rice, the wasabi, and the juicy, flavorful fish. Next, try the chutoro, which is quite fatty and offers a melt-in-your-mouth sensation. This experience will make dining at other sushi restaurants much more difficult going forward because it's so perfect.
Akami tuna — The most flavorful cut of tuna, freshly brushed with soy sauce. It's incredibly good, with a perfect balance of flavors from the vinegar in the rice, the wasabi underneath, and the juicy, flavorful fish itself.
Chutoro tuna — A fatty cut of tuna that offers a melt-in-your-mouth sensation. The creator's favorite, it's so good it makes other sushi feel like a crime.

Also in this video

3
Sushikan
Sushi restaurant · Sendai
3.9 (1,367)Closed · opens tomorrow 11:30 AM
1 Chome Central, Aoba Ward
Umai Sushikan, 1 Chome-7-7 Central, Aoba Ward, Sendai, Miyagi 980-0021, Japan

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