Masabaga is a unique sandwich concept from Sushi Chef Masa Sasaki of Sasaki SF and formerly Maruya (which received a Michelin Star under him). While Masabaga is casual, Chef Sasaki’s experience in fine dining is evident in the thoughtful and balanced ingredients in each sandwich.
Of the three sandwiches, the standout for me was the Saba sando, which features a Norwegian mackerel filet, skin on. I’m usually not a big of mackerel, but the brightness from the thinly sliced Meyer lemon, pickled daikon, and red onion balanced the strong fish well.
The namesake Masabaga burger is another winner, with a panko-crusted fried toro (tuna belly) patty and yuzu kosho mayo. I also really liked the fluffy and soft bun they used for this one.
Rounding out the trio is the Washugyu burger, which has an American wagyu patty, your typical lettuce and tomato on a sesame bun, and the option of American cheese. While I loved the delicious spin of the wasabi mayo and smoked sauce on an American-style burger, my patty was too well-done, dry, and the texture was a little strange. The bottom of the bun was also quite soggy on my to-go order. I didn’t experience any sogginess with the other two sandos.
Every sandwich comes with a side of the addictively crunchy black sesame tapioca cracker. The subtle lime chili seasoning on the cracker is delicious. For sides, the curry salt fries were my favorite seasoning, and the mixed salad was simple, but very fresh.
They are currently open for outdoor patio dining, or you can order pickup/delivery directly from their website.
