Masa’s Sushi and Robata Bar offers authentic Japanese sushi and other cuisine.[/caption]
Masa's Sushi and Robata Bar will celebrate 10 years in The Woodlands this summer, and owner Masa Nagashima continues to bring authentic Japanese flavors to local residents.
Nagashima said he opened his restaurant to bring traditional Japanese cooking to The Woodlands.
"I like to keep the traditional way; I don't like fusion because I am a very stubborn Japanese chef," Nagashima said. "When I opened up here the philosophy is if you go to Japan to eat or if you want to stay to eat here, it is the same taste."
Nagashima said sushi at his restaurant stands out because of the quality of the rice. When Nagashima was training in Osaka, Japan, he said was forbidden to touch fish for two years until he had perfected cooking rice.
"I like to maintain good fish and fresh qualities," Nagashima said. "The key is the rice. When you eat at another sushi bar, eat their rice and eat my rice. You will understand they are totally different."
Still, Nagashima continues to develop his menu and in December began to serve satsuma beef from Kagoshima, Japan, which he said is "better than Kobe beef."
"Most of the people say [they favor] Kobe beef," he said. "This is no Kobe beef. Starting in December we [began] slicing this [and] serving it to customers, and if they are not satisfied, OK, we can serve regular Black Angus. [Satsuma] is real nice beef."
In November Masa's Sushi and Robata Bar also hosted a charity golf tournament and dinner with proceeds donated to the Conroe ISD Culinary Arts Program.
Masa’s Sushi and Robata Bar offers authentic Japanese sushi and other cuisine.[/caption]
Masa's Sushi and Robata Bar will celebrate 10 years in The Woodlands this summer, and owner Masa Nagashima continues to bring authentic Japanese flavors to local residents.
Nagashima said he opened his restaurant to bring traditional Japanese cooking to The Woodlands.
"I like to keep the traditional way; I don't like fusion because I am a very stubborn Japanese chef," Nagashima said. "When I opened up here the philosophy is if you go to Japan to eat or if you want to stay to eat here, it is the same taste."
Nagashima said sushi at his restaurant stands out because of the quality of the rice. When Nagashima was training in Osaka, Japan, he said was forbidden to touch fish for two years until he had perfected cooking rice.
"I like to maintain good fish and fresh qualities," Nagashima said. "The key is the rice. When you eat at another sushi bar, eat their rice and eat my rice. You will understand they are totally different."
Still, Nagashima continues to develop his menu and in December began to serve satsuma beef from Kagoshima, Japan, which he said is "better than Kobe beef."
"Most of the people say [they favor] Kobe beef," he said. "This is no Kobe beef. Starting in December we [began] slicing this [and] serving it to customers, and if they are not satisfied, OK, we can serve regular Black Angus. [Satsuma] is real nice beef."
In November Masa's Sushi and Robata Bar also hosted a charity golf tournament and dinner with proceeds donated to the Conroe ISD Culinary Arts Program.
