From Nagano Prefecture. Soft, with a lingering finish. Perfect with Hikarimono.
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This sake which is exported should be about 55% rice polish, supposed to be using Miyamanishiki rice (according to Mutual Trading) but I suspect it’s more local Nagano prefecture sake rice (the brewery’s Japanese website tech specs doesn’t say exactly but doesn’t mention Miyamanishiki), and brewed with two types of proprietary yeast (the brewery came up with it themselves). The brewing water source (called Kokuyosui) has excellent minerality/composition (supposedly from the geographic region and the source nearing some volcanoes along with the natural filtering done by particular rock/stone formations before it trickles underground) and is super soft (hence JL’s comment of soft lingering finish). The brewery was already making sake during the Edo period and use low temperature for fermentation process.
Having had a few Nagano sake in Japan that are not exported, they can be a real treat on the senses especially with washoku. Perfect with richer flavored dishes, and of course grilled hikarimono. Don’t miss the chance to try any Nagano sake in Japan during the fall when they have hiyaroshi release (single pasteurized in the spring, then aged six months and released in the fall) with far more intensity and structure. One of the more famous breweries over there (Daishinshu) builds some really high class Daiginjo; lots of wonderful aroma, astringency and complex cascading finish… amazing stuff and drinking experiences.
Good to see FTCers explore regional jizake from places that offer it. I shudder every time some people bring Dassai and Kubota to a high end place (and pay corkage for them).
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Been eating a ton of kaisekis/omakases over the course of just the last few weeks (n/naka, Hayato, Inn Ann, Shiki, Sushi Tsujita, Nozawa bar) and finally made it over to Masakazu. Thanks to @J_L for calling this place out. I used to frequently come here for lunch when it was Masu. Turns out Chef Shin cooked at Masu for 3 years before he went to Mammoth Lakes. When the owner of Masu called him a year ago, and told him he was retiring, he bought up the place. Said it cost a lot to redo the interior, but he said it was necessary, since it was just so dirty before.
We called ahead and told them we wanted the full omakase. There was a walk in table but they were offered sushi-only, without some of the pre-prepared dishes. Sushi was flavorful and delicious. Here are some pics of the non-sushi dishes since the others on this thread have done a good job highlighting the sushi already.
Fish head in some type of sweet miso-like vinaigrette:
Abalone + abalone liver, strained ankimo, oyster:
Salad, Halibut, lotus root
Hard to beat the QPR for $120 on the West Side.
He said he’s looking at getting another chef in June because it’s just him right now, so he doesn’t actually want it to get busy because otherwise its too slow for the customers. I may have misunderstood him, but it sounds like Eater LA came and wanted to write an article, but he said not to because he didn’t want more customers right now. His focus was on making sure that everyone had a great experience.
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this is awesome. Masu was a great dude.
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ssssshhh
can we keep this place a secret between ourselves please!
Thank you so much.
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Welcome
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Two thumbs up from me!
Masakazu currently has two options: a 13-14 piece sushi-only omakase for $80, or that plus a few appetizers for $120.
I went with a friend and we got the $120 option (out of interest, but in part because I was relatively certain that 14 pieces of sushi wouldn’t be enough food).
The “appetizers” become more and more substantial as the meal goes on - my last interlude appeared to be an entire grilled filet (iirc, snapper). The other two were the same as the ones @petoketo received, except instead of the oyster we got sliced snapper sashimi, served tataki-style.
Nigiri highlights for me were the akami, binnaga, hotate, and saba.
Shin-san was more than happy to chat on a variety of subjects - his commentary was another highlight of the meal.
QPR is a steal, of course. Go while it’s still under the radar (relatively speaking) - they stop accepting reservations well under the physical capacity of the sushi bar, due to Shin-san’s desire to maintain a properly paced meal for all of his customers, and the unfortunate lack of a second itamae.
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Totally agree w/ everything that has been written here. Went several wks ago and thought that eveything was delicious. I don’t think anyone has commented on the incredible fish broth that is (or was to us, at least) served as an amuse bouche. It’s a tiny serving, but it’s one of the most amazing things I’ve ever tasted in my life. I asked Shin-san what fish were in it; he looked a bit puzzled as he thought about it and couldn’t quite remember them all (and I, unfortunately, don’t remember which specific fish he mentioned). At any rate, that little sip was a bite of the year for me. 
He offered uni as a supplement (@SpockSpork and I got the lower-price omakase). I couldn’t help but chuckle and think of @PorkyBelly and @Chowseeker1999 as I ate it. I don’t actually know if I’ve ever had uni before! And, after trying it, I get why people like it. Custardy, a bit sweet, a bit salty, and just a deliciously strange texture. Yum.
Only 6 people were there (incl us) during our meal, and it felt so quietly intimate and lovely.
This place is really a gem, IMHO. Manyy thanks to @J_L for letting us know about this place. Would happily eat here again and again (and w/ the higher-priced menu), if only my budget would allow for it!
Only 2 of my pics turned out. I assume the first is seared tuna?
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that broth is really good! he is a great host and easy to chat.
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Going here for the first time tomorrow and very excited!
Any updates on recent dishes/fish Shin-San has been serving?
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Went to masakazu a couple of weeks back. Our meal was very uneven. Long waits in between nigiri.
Shin-San seemed overwhelmed with six guests. Some of the neta were unevenly sliced and some of the rice was not well packed and I felt he was very heavy handed with some of the sauce preparations for the different fishes. However, overall the fish quality was quite good and it was a good deal for the price.
He was very friendly especially towards the end after the party of two had finished their dinner. The server mentioned that it was their one year anniversary of opening the restaurant and that shin-san wants to do homemade soba for lunch. Which I think definitely would be received well.
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I’d love that (esp since I’m now working close by).
He’s been saying he’ll make soba since he opened. I’ve been patiently waiting.
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Has he gotten help yet? There no way he’s going to be able to soba until he gets an assistant to help with dinner
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No assistant server mentioned they are having trouble finding one.
It’s become a pickup line. 
I’ll have another round of sushi while I wait 
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I had dinner here a few weeks ago. Mixed thoughts.
On the plus side, the technical execution was near flawless - everything about the shari (temperature, acidity, packing, etc) & neta was fantastic (except the uni, which was middling at best). The saba was extraordinary; easily the best I’ve had in a long time (incl. well before covid). My only minor quibble is that nearly everything had some sort of dressing/saucing (& was rarely nikiri). Nothing overbearing but if you’re looking for something more traditional you probably won’t find it here.
On the downside… there’s only one option in terms of sizing and it’s 15 pieces of sushi for $100. There aren’t really any “bonus rounds” to speak of. The pieces are small - it’s simply not enough food (at least for a substantial percentage of the population). Another 5 pieces would’ve been trivially accommodated; 10 probably wouldn’t be a stretch, either, though the pacing would need to speed up a bit to make it practical. But as it is it’s difficult to recommend it as a holistic experience given that you’re likely to leave hungry.
I think if they can weather the storm of the pandemic and introduce an extended menu - at the very least something like their pre-pandemic offering with a few “appetizers” to round things out - then it’ll be a fantastic option at this price point.
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