Good Taste
THE FOOD I get at an omakase is typically very good. The experience on the whole though, not quite so. It’s not because the service is bad, but when you’re paying top dollar for a meal and front-row seat, it’s fair to expect more than just an artist slicing exotic fish.
Things are different at Sushi Masaaki. Its chef-owner is 47-year-old Masaaki Sakashita, who hails from Kyoto and Singapore’s Hashida
