Masato's: Press

Press

September 97' --- Masato's is one big wasabi rush

For the uninitiated, wasabi is Japanese for "wake up". This green, horseradish paste is the principal condiment for sushi, and a sure cure for sinus congestion.

It's also purported to be a potent aphrodisiac, but of course the founding fathers of sushi though everything was an aphrodisiac.

For many folds, eating raw fish is a daring adventure, but now-a-days, it's safer than hamburger. At Masato's Japanese Restaurant and sushi Bar in Avon, they make it an unyielding priority to use top quality fresh fish that's shipped and stored at specific temperatures, depending on the fat content of the fish. They also make a real effort to de-mystify the foreign culture of sushi.

Masato Okamoto, the owner of Masato's said, "We like to explain the history and traditions of sushi so the customer can appreciate and enjoy the food more."

This user friendly approach is a welcome change to the typical sushi bar.

My first sushi experience was in Los Angeles, about 15 years ago when sushi was just becoming popular. At that time, sushi bars were nouveau exotica- a trendy way to spend lots of money real quick. The problem was, they were all so foreign and intolerant. More than once, I've placed my order with a sushi chef who barely acknowledged my existence. Then, the chef would shout back at me a long string of indecipherable Japanese words, like John Belushi in a Samurai Swordsman skit, and all of a sudden the whole kitchen staff would burst out laughing. I wasn't sure if they were laughing at my haircut or I inadvertently ordered the smoked monkey meat tofu.

At Masato's, this would never happen. Even if you've never had sushi before, the wait staff and the counter chefs are friendly and patient. They're happy to explain every rice roll and chop stick. I asked about the funny little serving trays used at the sushi bar and was told they were called Greta(s), named after those peculiar Japanese wooden flip-flops.

It's so easy to be amused if only you try.

Masato Okamoto was born and raised in Japan, and he's been making sushi for 22 years. He opened his restaurant in the winter of 1995 and has built a loyal following of local clientele.

Aside from offering traditional sushi rolls at the sushi bar, Masato's also serves a full range of Japanese cuisine including kaiseki. Okamoto explained that kaiseki is a multi-course meal that was originally meant to accompany the formal tea ceremonies in Japan. Here in America, the Kaiseki is a little less formal, and more like a traditional European-style meal with soup, salad and an entree of grilled fish or chicken teriyaki served with a side of vegetable tempura.

Last week, I sat at Masato's sushi bar and sampled both the kaiseki and the sushi. Okamoto first asked me how many times I've eaten sushi before, and based on my response he created a whole menu.

I was partially fond of the stuffed mushrooms, filled with scallop, squid and a spicy Asian Chile paste. The salmon belly sushi, made with fat belly flesh was sweet and tender. I also like the caterpillar roll- a giant sushi roll made with eel, cucumber and rice, wrapped in thin slices of avocado. It looks like a huge caterpillar, and is a perfect match with soy and wasabi.

Between the sushi menu, daily specials, and the kaiseki, Masato's offers nearly 100 different items. And still, Okamoto is happy to prepare special requests, or design a special menu just for you.

Return to the press selection page

BeaverCreek/Avon Location: 970.949.0330
In Chapel Square center, next to Office Depot.
Lunch - M-F 11:30am-2:00pm
Dinner - Nightly 5:30pm-10:00pm. Reservations are recommended.

Dillon Location: 970.262.6600
Next to Pier 1 Imports, in the City Market Center
Lunch - W-F 11:30am-2:00pm
Dinner - Nightly 5:00pm-10:00pm. Reservations are recommended.