i. Biography
The Route
Restraint is the working discipline in Masataka Fujisawa’s sushi: fewer gestures, tighter control, and no cover for weak timing. Early work as chef at Sushi Masataka in Wan Chai, Hong Kong, placed that discipline at the counter, where precision is visible in the cut, the rice temperature, the hand pressure, and the pace of service. Sushi technique at that level is a chain of small decisions. At Sushi Masataka, Fujisawa’s work was shaped by temperature, texture, timing, and the brief point at which rice and fish meet. The approach was clean and focused: ingredients handled with enough confidence to avoid excess handling, and enough restraint to avoid unnecessary embellishment. The Executive Chef role at Masa Hong Kong, held by Masataka Fujisawa since 2021, carries that Wan Chai foundation into a broader omakase format. The cooking is organised around sourcing, seasonality, and precision rather than spectacle: raw fish, seasoned rice, wasabi, and umami handled as working variables, not decorative effects.
The Work Today
Fish freshness and aging are central to the current work, including dry-aging raw sashimi to enhance umami and tenderness. In Fujisawa’s practice, aging functions as a measured intervention: time used to adjust texture, deepen savour, and lengthen the finish of the fish. Ingredient sourcing gives the omakase its frame. Raw ingredients come mainly from Tokyo’s Toyosu; spring water and wasabi come from Shizuoka Prefecture; Year 1854 Maruyama Nori laver comes from Tsukiji, Tokyo. These sources connect the Hong Kong counter to specific Japanese supply lines without turning provenance into ornament. Rice is treated as a primary material. Fujisawa uses a blend of four vinegars for sushi rice and prepares two types: Haenuki rice from Sakata City and Hokkaido sushi rice. The choice between them depends on the fat content of the fish, tying grain, vinegar, and flesh into one calibrated bite. The omakase reads as a sequence rather than a set of isolated pieces. Toyosu raw ingredients, Shizuoka water and wasabi, Tsukiji nori, dual rice preparations, and aging all serve balance. Fujisawa’s style is legible in those adjustments: deliberate, restrained, and built for the immediacy of sushi served across the counter.
Recognition
Recognition is clearest in the named signatures attached to Sushi Masataka. At Sushi Masataka, three thin sliced fatty tuna sushi and steamed abalone with liver sauce were listed as signature dishes, alongside the omakase set menu. The craft values are direct: precision of cut, control of richness, and enough restraint to let depth register without overworking it. The omakase at Masa Hong Kong is framed by Toyosu raw ingredients, Shizuoka water and wasabi, Tsukiji nori, dual rice preparations, and patient aging for sashimi. Within that frame, Fujisawa’s work is defined by small corrections made at the right moment rather than by excess.
Profile updated July 2026
FAQ
Asked of Masataka
What is Masataka Fujisawa's current role?
Masataka Fujisawa is Executive Chef at Masa Hong Kong.
Where did Masataka Fujisawa work before?
Earlier in their career, Masataka Fujisawa worked at Sushi Masataka.
What is Masataka Fujisawa known for?
Omakase.
