Sushi Masa



Cuisine

Asian, Japanese, Sushi



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone



Address



Website

sushimasaus.com



Cuisine

Asian, Japanese, Sushi



Meal Periods

Dinner, Lunch



Dining Format

Tableside AYCE



Phone



Address



Website

sushimasaus.com

EXPERIENCE

Sushi Masa leaves a pleasant amount of room for disagreement about sushi. One person can favor salmon nigiri, another the roll with spicy crawfish and cream cheese, and both can keep ordering from the all-you-can-eat menu. This Japanese restaurant group combines handmade sushi with a substantial kitchen offering, bringing dishes to your table as you order them. The choice between a simple piece of fish and a thoroughly dressed roll is yours to make more than once.

The brand dates its beginnings to 2010 and now has restaurants in Texas, Louisiana and Florida, including Houston’s Westheimer Road. Its menu has a few regional references of its own: I-10, 225 and Bon Temps are among the roll names. Alongside tuna and yellowtail, there’s room for crawfish, sweet potato tempura, mango and several applications of spicy mayonnaise. The menu has plenty for someone who likes sushi with a little extra going on.

The dining rooms have individual character, too. Individual locations have their own buildings and interiors, some with large murals and distinct lighting. The shared attraction is a seated, made-to-order meal with the freedom to explore. You can bring a friend who prefers cooked food and still give the sushi selection your full attention: teriyaki, dumplings and tempura are part of the conversation.

Lunch offers a broad introduction, while dinner expands the selection, particularly for sashimi and seafood appetizers. Exact menus, lunch availability and included drinks depend on the location and meal, so choose your restaurant’s AYCE menu before settling your heart on a particular dish. Dinner is worth considering when the fish selection matters as much as the rolls.

FOOD

Tuna and salmon appear as nigiri at lunch, while the broader dinner menus offer sushi or sashimi, with yellowtail, scallop, octopus and surf clam joining the choices. Nigiri brings fish and rice together; sashimi leaves the rice out. Cooked shrimp, eel and tamago egg also belong in this discussion, especially if your interest in sushi extends beyond raw fish.

The sushi-bar appetizers offer more composed preparations. Pepper Tuna is seared with a pepper crust, while yellowtail jalapeño pairs sliced fish with the chile. Mango Salmon wraps salmon around mango, giving that fruit a more direct role than a decorative slice beside dinner. These are useful alternatives when you want fish with seasoning or an accompaniment rather than another rice-filled roll. Dinner provides the wider appetizer selection.

Then consider the rolls with a little more going on. The I-10 puts mango and mango sauce over a filling the menu calls krab delight and crunch. Shaggy Dog combines shrimp tempura and avocado with kani, spicy mayonnaise and eel sauce. One makes fruit part of the appeal; the other builds around fried shrimp and a generous finish.

The 225 adds spicy crawfish and cream cheese to shrimp tempura, with spicy kani and sauces over the top. Bon Temps gives eel enthusiasts another possibility: spicy kani and fried fish inside, baked eel and avocado above. White fish or red snapper appears in that filling depending on the menu.

Sweet potato gets two quite different treatments. A regular sweet potato roll keeps the idea straightforward; Lucky Buddha brings together cream cheese, pickled jalapeño and avocado, then adds sweet potato tempura and several sauces. The pickled pepper makes it worth considering if sweet potato alone sounds a little too mild. Cucumber and avocado rolls offer simpler choices, while the Rainbow Roll combines a California-roll base with fish and avocado on top.

The kitchen contributes more than a few fried accompaniments. Pork gyoza and shrimp shumai provide dumpling choices, and dinner menus can add takoyaki, fried calamari and spicy shrimp skewers. Shrimp tempura has vegetable company, including sweet potato, mushroom, broccoli and eggplant. These give you a chance to enjoy the shrimp or vegetables with their batter rather than as a filling beneath a roll’s sauces.

Teriyaki ranges from tofu and chicken to dinner’s salmon and steak, with chicken or fish katsu providing cutlet options. Fried rice and noodles make the kitchen selection substantial enough for a cooked-food meal. Salmon skin salad pairs fried skin with marinated cucumber, masago and sesame seeds, offering another seafood preparation altogether. These are representative choices across the group: individual menus differ, and separate à la carte listings extend beyond the unlimited selection.

Lunch can finish with ice cream, including flavors such as green tea and red bean. Dinner menus can add banana tempura, tempura cheesecake and fried Oreos. A little curiosity about dessert is entirely appropriate after a menu this fond of a fried finish.

FOOD HIGHLIGHTS

♛ Dinner Sashimi — tuna and salmon alongside yellowtail, scallop and surf clam.

♛ Pepper Tuna — seared tuna with a pepper-crusted preparation.

♛ I-10 Roll — mango tops the krab delight and crunch filling.

♛ Shaggy Dog Roll — shrimp tempura and avocado with kani and sauces.

♛ 225 Roll — spicy crawfish and cream cheese join shrimp tempura.

♛ Bon Temps Roll — fried fish beneath baked eel and avocado.

♛ Lucky Buddha Roll — sweet potato tempura, pickled jalapeño and avocado.

♛ Takoyaki — among dinner’s expanded selection from the kitchen.

♛ Banana Tempura — a fried-fruit option on the broader dinner menu.

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