Hokkaido Day 5: 小尊政壽司 Masazushi in Otaru

On our final day in Hokkaido, we only had time for one more meal … and had I known about Sushi Zen, I suppose we would’ve just stayed in Sapporo. Instead, we took at 30-minute JR train ride to Otaru (quite a bit of trouble for lunch don’t you think?), which is a sea-side town northwest of Sapporo.

The town was known for its port and at one point, the Otaru Canal (小樽運河), ran through the middle of the town, but now only a portion of it has been preserved.

Otaru Canal Warehouse (小樽運河)

Otaru Canal Warehouse (小樽運河)

Otaru Canal (小樽運河)

Otaru Canal (小樽運河)

So, having seen the canal (the only tourist attraction we had time for), we randomly found a sushi restaurant to fill us up, which turned out to be pretty decent. Here’s Masazuhi using Google Map.

The restaurant is on the second floor and has very clean design and decor. The staff team is very accommodating and very well-mannered (as you would usually expect in Japan).

Masazushi in Otaru

Masazushi in Otaru

The chefs do their thang after we made our order …

Chef Preparing Our Food at Masazushi 1

Chef Preparing Our Food at Masazushi 1

Chef Preparing Our Food at Masazushi 2

Chef Preparing Our Food at Masazushi 2

And while we wait for the chefs to prepare our sushi platters, we poured ourselves soy sauce for the sushi … AND for the sashimi.

Soy Sauce for Sushi ... and Sashimi?

Soy Sauce for Sushi ... and Sashimi?

Masazushi is one of only a few Japanese restaurants I’ve been to that serves both soy sauce for sushi and soy sauce for sashimi.

Japanese soy sauce brands such as Kikkoman develops sauces which ranges from light, sweet and mild to dark, less sweet and rich. As a general rule of thumb (and correct me if I am wrong), sashimi uses the lighter one while sushi would be better paired if it had been dipped into a slightly richer / darker sauce. The logical reason I guess is because sushi has a block of rice, which itself is … bland, I suppose. Its all about the balance! … Yeh .. yeh, I’m right.

“The balance of sweetness and saltiness, as well as a special blend of natural ingredients, pairs well with wasabi (Japanese horseradish paste) and heightens the flavor of sushi and sashimi” … an excerpt from the Kikkoman website.

Sushi Platter at Masazushi in Otaru

Sushi Platter at Masazushi in Otaru

They were all so good and fresh … but what stood out in particular was the roe on rice. The roe was slightly bigger than most of what I’ve tried before, but much juicier and much more complex (probably a bit sweeter as well).

Uni, Amaebi (Sweet Shrimp), Hamachi (?) and Toro Nigirizushi

Uni, Amaebi (Sweet Shrimp), Hamachi (?) and Toro Nigirizushi

The marbling on the toro almost looks like marbling on an A5 Kobe!

Toro Sashimi - Cut 1

Toro Sashimi - Cut 1

Toro Sashimi - Cut 2

Toro Sashimi - Cut 2

Here, we were given 2 different cuts of toro sashimi to try. Both equally as good … but subconsciously, it feels like the second cut is better … probably because it was thicker. They should just give me 20 ounce of it to chew on …

Toro Sushi ... Again!

Toro Sushi ... Again!

Tako Sushi and Something Else (Sorry, I Forgot)

Tako Sushi and Something Else (Sorry, I Forgot)

We had tako sushi and something else as well, I can’t quite remember (I’m going to have to get back to you) … but its a really fatty fish, and is usually consumed half grilled, as you can see from the photo.

In the end, I almost want to say “this is as fresh as it gets” since we’re sitting in the north-most town in Hokkaido (even though the seafood might’ve still gone through a pretty elaborate supply chain), but I want to save that line for that day when I catch the fish from the sea 🙂

Masazushi (小尊政壽司)
Otaru, Hokkaido
Japan

Hokkaido Day 4: 二十四軒 Seafood Market (Part Two)

As mentioned, this restaurant is connected with the market next door, serving only the freshest of seafood “straight from the sea!”. The decor is pretty simple and while we were there at 3-4PM, there were surprisingly quite a few groups of people coming in to enjoy the seafood, and most of them are local! Somehow, that tells me we found the right spot.

Menu at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Menu at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Menu 2 at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Menu 2 at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Simple, but definitely a solid selection of cooked / raw food. Whatever you see in the market next door that you don’t see here on the menu, just tell me what you want and the staff will get it and prepare it for you 🙂

Sea Urchin at at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Sea Urchin at at 海鲜食堂 at Nijuyonken Seafood Market (二十四軒)

Uni taken straight from the spiky black echinoderms creature … thingy. A little watery though, I actually prefer the dry ones you find at most sushi restaurants. This is as fresh as it usually gets. But I’ve seen videos where people just pluck these things out from the sea, cracks it open and drinks it. Dayum.

I ❤ Uni with a friggin’ passion, you slimy little thing …

Toro!

Toro!

This toro was fresh, but definitely not the best I’ve had. If you look closely at the toro, notice there’s a spot in the middle that’s a little gray? Yeh … I thought that was a little weird, but it didn’t taste like its gone bad or anything … very awkward. BUT … still good.

Conch and Abalone

Conch and Abalone

Both crunchy and sweet in the Chinese sense (爽甜) … I actually prefer the conch a little more.

The bill came out to be around ¥20,000 … so I guess this isn’t as cheap as we had imagine. Then again, we did have some pretty expensive seafood … perhaps, we should’ve just stuck with cooked / grilled food.

二十四軒 (Nijuyonken) 西 28 丁目
Sapporo, Hokkaido
Japan

Tomokazu Japanese Restaurant (友和日本料理)

Just had a feast at one of my dad’s favorite restaurant, Tomokazu Japanese Restaurant (友和日本料理). Its been around for at least 20 years and is frequented by lots of celebrities and socialites (not that I really care) … but that says something about the quality of its food. Personally, I think they are one of a few Japanese restaurants in Hong Kong that serve the freshest seafood directly from Japan.

I’ll let the photos do the talking.

There are quite a few other “fancier” Japanese restaurants in Hong Kong, but a lot of people return to Tomokazu because its portion is bigger and their menu is reasonably priced. Their also more authentic than what you might find at Wasabisabi, where they serve “fusion Japanese” food … and at ridiculous prices. Then there’s Nobu at the InterContinental, of course, which is in its own league.

Enjoy!

Tomokazu Japanese Restaurant (友和日本料理)
441B Lockhart Road, Causeway Bay / Wanchai (灣仔駱克道441號B座地下)
Tel: +852 2833 6339
Opens Mondays to Sundays 12:00 to 04:30