Master Sushi & Oyster

FOOD

The menu centers around sushi, and the nigiri list provides the clearest way into it. Tuna, salmon, yellowtail, red snapper, halibut, eel and octopus are joined by dressed variations that make successive orders feel less repetitive. Garlic tuna, Cajun tuna, seared lemon salmon, garlic salmon and yuzu yellowtail take the basic fish-and-rice format in different directions without requiring a full specialty roll.

Salmon gets especially broad treatment. Alongside plain salmon are seared and seasoned versions such as Salmon Crazy and paprika-seared salmon, giving one fish several distinct stopping points. Albacore and escolar receive similar variations, while eel and mackerel bring richer flavors. Because nigiri arrives in small portions, it is easy to build a round around comparison rather than commitment.

The oysters are not merely decoration in the name. They form part of the restaurant’s premium-seafood identity alongside sashimi and fish-forward selections such as ikura. Some higher-cost items are limited by person or order, which changes strategy slightly: a premium choice is something to place deliberately, while the broader nigiri and roll list handles the repeated rounds that make up most of the meal.

Then the menu loosens its tie. Sushi Pizza brings rice, fish and toppings into a snack-like format, while the Super Hero Burrito pushes the same impulse into something larger and more playful. Korean Street Toast adds another detour. These dishes keep Master from becoming an exercise in ordering endless variations of the same roll; the menu is willing to interrupt sushi with something crisp, sauced, grilled or handheld.

The hot kitchen is deep enough to support an entire middle round. Gyoza, takoyaki, shrimp and vegetable tempura, corn cheese and agedashi tofu cover the familiar snack side, while soft-shell crab—listed as Spider-Man—gives the fried section a more substantial centerpiece. Korean fried chicken and spicy rice-cake skewers move toward Korean bar-food territory, dishes that fit naturally between cooler plates of fish.

Grilled foods provide another change of pace. Salmon collar and yellowtail collar bring browned, fatty edges that nigiri cannot, while LA kalbi rib, bulgogi and spicy pork make it possible to move well beyond seafood without leaving the AYCE format. Miso mackerel and teriyaki choices keep the grill connected to the Japanese side. Mini udon, mini ramen and fried rice are available when a warm bowl sounds better than another roll.

Dessert follows the same small-plate logic. Tempura ice cream turns the final order into a hot-and-cold contrast, while fried banana offers a simpler sweet finish. There is no need for a separate dessert station; sweets simply enter the same ordering sequence, arriving after the last savory plates have begun to disappear.

A sensible way through Master Sushi & Oyster is to resist trying to solve the whole menu at once. Start with nigiri and any limited premium item that matters, add one creative sushi dish, move through soft-shell crab or a grilled plate, then return to the fish that earned a second order. The tablet makes abundance look instantaneous. The meal works best when the meal is viewed more as a trip with interesting stops along the way.