Masa

This modest family-run restaurant just past Tom Ugly's Bridge serves Japanese cuisine prepared by master sushi chef Shinji Tani. The portions may not be huge, but value is in the freshness and clarity of the seafood. Masa maki is a giant sushi roll of deftly sliced tuna, salmon, kingfish and snapper, with enoki mushrooms and avocado bound together by nori. Yellowtail sashimi, speared and twisted to reveal its delicate flesh, is a showcase for chef Tani's knife and presentation skills. Cuttlefish sushi, served with lemon and salt, is a refreshing textural delight, while beef negimaki shows refined balance, each bite of tender wagyu offset by the snap of crisp spring onions.