Best Sushi, 2014:
At Masamoto Gourmet Sushi & Asian Grill, chef Johnny Cai offers things you don’t see on pedestrian sushi-sashimi menus: sea urchin, flying fish roe, horse mackerel. Rolls are aptly named. The Philly gets smoked salmon and cream cheese. The Boston get shrimp, lettuce and mayo. A fave: the Spider of fried soft shell crab, leaf lettuce, avocado, roe and eel sauce.
California roll? Yawn. Spicy tuna? So five minutes ago. Masamoto and chef Johnny Cai push Asian standards into delicious new territory.
We’ve told you before, Masamoto Gourmet Sushi & Asian Grill takes sushi to another level. And with choices like sea urchin, Japanese horse mackerel and roe of flying fish, you know these folks are serious.
Masamoto Gourmet Sushi & Asian Grill bedazzles its customers with its creative sashimi and sushi dishes. Did you know “Masamoto” is the name of a famous Japanese sushi knife manufacturer?
Very few items among the fresh, creative pan-Asian menu at Masamoto aren’t excellent. From fluke sashimi to tuna belly, it’s hard to go wrong. But it’s chef-owner Johnny Cai’s original rolls and the way he plays with texture and color that put Masamoto sushi leagues beyond most in the region. A Vietnamese Roll sprinkles tempura flakes over kani, avocado and spicy tuna, mixes in a little spring salad, then wraps everything in rice paper. It’s a mouthful, but it’s so, so worth it.