Social Profile: 
✔️Dinner ✔️Dine in
… View more
Address and Contact Information
Address: 512 E Grand Ave, Des Moines, IA 50309
Phone: (515) 207-1570
Website: https://masao.restaurant/
Menu Photos
Related Web Results
MASAO
“Masao is an extraordinary place! We had a beautiful time with Chef … Masao. 512 East Grand Avenue, Des Moines, Iowa 50309, United States. 515-207 …
Masao | Des Moines IA – Facebook
Masao is in East Village, Des Moines, Iowa. Mar 7 . . ✨A few new plates for the weekend: •LAPIN: Bunny Meatloaf …
Masao – Des Moines, IA – Tock
Welcome to MASAO, a new dining destination in Des Moines built upon a legacy of quality and hospitality. Reopening the cherished former Miyabi space and …
Reviews
Lish Rosemeyer
Our evening at Masao wasn’t just a delicious dinner; it was a delightful experience on all levels. The ambience is welcoming and relaxed, the decor minimalistic but friendly – and depending on who’s running the radio in the back you might get some chill tunes or you might get Zeppelin…but it all fits together beautifully.
The menu is creative, and while they have some “ride or die” options that stick around, the rest of the menu changes up frequently based on the high-quality, fresh deliciouses they source and what’s available at the time. The knowledgeable staff are friendly and engaging, and it shines through in the food they create and the outstanding service they provide. If you get a chance, I highly recommend enjoying your meal at the sushi bar–it’s fun to see everybody in action, in their element, doing what they love–and what they’re damn good at.
Masao is the kind of place that would fit right in with some of the more upscale neighborhood restaurants here in southern Florida, but it works SO well in Des Moines. It’s a whole vibe of the best kind, and it’s now one of our all-time favorite restaurants. We look forward to returning as soon as we can the next time we’re in town.
Highly recommend:
Three-way Mushrooms
Tuna Lemon Roll (!!)
If they’re available:
Toro Cracker is a MUST
Parsnip & Ginger soup
Finish with the crêpes
Mocktail: Lemon Drop Martini
Have dinner there, go home happy. Come back ASAP. Wash, rinse, repeat. 🙂
… moreThe menu is creative, and while they have some “ride or die” options that stick around, the rest of the menu changes up frequently based on the high-quality, fresh deliciouses they source and what’s available at the time. The knowledgeable staff are friendly and engaging, and it shines through in the food they create and the outstanding service they provide. If you get a chance, I highly recommend enjoying your meal at the sushi bar–it’s fun to see everybody in action, in their element, doing what they love–and what they’re damn good at.
Masao is the kind of place that would fit right in with some of the more upscale neighborhood restaurants here in southern Florida, but it works SO well in Des Moines. It’s a whole vibe of the best kind, and it’s now one of our all-time favorite restaurants. We look forward to returning as soon as we can the next time we’re in town.
Highly recommend:
Three-way Mushrooms
Tuna Lemon Roll (!!)
If they’re available:
Toro Cracker is a MUST
Parsnip & Ginger soup
Finish with the crêpes
Mocktail: Lemon Drop Martini
Have dinner there, go home happy. Come back ASAP. Wash, rinse, repeat. 🙂
Hannah Sobaski
Masao, you were so good to us. This was our first time coming and celebrating Valentine’s Day a little early. Staff was very knowledgeable, and so kind. They made us feel so special. Pork Belly was !!! but our favorite was the mussels (and broth). Drinks came out fast and the bathrooms were so vibey! We don’t have anything bad to say other than I wish I took more photos! Oh and staff member Kong made us laugh- we will be back ♥️
… moreGannon Gremmel
Overall: WOW. 100/100.
My girlfriend took me here for my birthday, and it was hands down one of the best birthday experiences I’ve ever had. Absolutely unreal.
Nick, the chef, is the real deal. If you go, sit at the bar, no question. It’s the best possible experience and lets you truly appreciate the craft. After this visit, I plan on spending every birthday at Masao. It was that good.
Now let’s talk about the food.
This was the best-tasting food I’ve ever had in the Des Moines metro. Every bite was intentional, creative, and unforgettable. Nick deserves serious recognition as a chef, this is Michelin-level execution and experience.
The scallops?
Michelin-star caliber. An absolute experience on their own.
Completely blown away.
Thank you, Nick. Legend.
… moreMy girlfriend took me here for my birthday, and it was hands down one of the best birthday experiences I’ve ever had. Absolutely unreal.
Nick, the chef, is the real deal. If you go, sit at the bar, no question. It’s the best possible experience and lets you truly appreciate the craft. After this visit, I plan on spending every birthday at Masao. It was that good.
Now let’s talk about the food.
This was the best-tasting food I’ve ever had in the Des Moines metro. Every bite was intentional, creative, and unforgettable. Nick deserves serious recognition as a chef, this is Michelin-level execution and experience.
The scallops?
Michelin-star caliber. An absolute experience on their own.
Completely blown away.
Thank you, Nick. Legend.
Ashley Sinnorai
I was really excited to try Masao, but left feeling underwhelmed and disappointed. The atmosphere and service was very delightful, don’t get me wrong, but I just was not impressed with the dishes:
– I struggled to finish lemon drop martini mocktail because the lemon grass flavor was stronger than the rest
– OKONOMIYAKI (Cooked Cabbage|Pork Belly|Fish Flakes|Susho Sauce) was overpowered with cabbage, I don’t believe any of my friends caught any pork belly.
– The wagyu, scallops, and yellow tail were delicious. It was definitely the star of the show. Beautiful plating and amazing flavor.
– King Salmon was topped with miso vinegar. The cut of the salmon was delicious, but I thought the vinegar was a little much.
– J.PABLO was our specialty roll and it was decent but nothing remarkable.
– It is amazing that Des Moines has a restaurant like this and I love its location. I just might wait a few months before trying it again.
… more– I struggled to finish lemon drop martini mocktail because the lemon grass flavor was stronger than the rest
– OKONOMIYAKI (Cooked Cabbage|Pork Belly|Fish Flakes|Susho Sauce) was overpowered with cabbage, I don’t believe any of my friends caught any pork belly.
– The wagyu, scallops, and yellow tail were delicious. It was definitely the star of the show. Beautiful plating and amazing flavor.
– King Salmon was topped with miso vinegar. The cut of the salmon was delicious, but I thought the vinegar was a little much.
– J.PABLO was our specialty roll and it was decent but nothing remarkable.
– It is amazing that Des Moines has a restaurant like this and I love its location. I just might wait a few months before trying it again.
raj devan
Masao: East Village’s Posh Playground for the Brave Palate
Walking into Masao feels less like “just another dinner” and more like stepping into a fusion experiment where France and Japan decided to stop texting and finally move in together. The ambience is clean, minimalist, and elegant — subtle lighting, thoughtful details, and a space that whispers “classy” without trying too hard. Even the bathrooms got the memo: spotless, stylish, and more bougie than you’d expect (you know a restaurant cares when the bathroom makes you nod in approval).
The menu is bold and playful, changing daily, so you’re not here for comfort food — you’re here to taste things you probably haven’t tried before. Bring an open palate, because Masao isn’t pandering to the usual Midwest safe-zone.
The food highlights:
Vegetable Tempura ($10): Beautifully plated broccoli rabe tempura, but yeah — a little oily, like it lingered too long in the fryer. The dipping sauce saved the day.
Lavender Eggs ($18): French-style scrambled, soft as a cloud, kissed with lavender and topped with caviar. Half breakfast, half fine art.
Scallops ($28): Seared just right, resting on lemon beurre blanc with sautéed leeks. A bit salty solo, but mix it all together and it hits balance.
Salmon Sashimi:,($25) Clean, fresh, and plated so elegantly it almost felt rude to eat it.
Karaage Chicken ($25): The absolute rockstar. Soy and sesame marinated, fried golden, paired with Okinawa purple potato chips, and finished with a cheeky beet gel nail polish swipe on the plate. Crispy, juicy, and somehow luxurious. Fried chicken, but make it fashion.
The service takes Masao from “great” to “unforgettable.” The waiter knew every dish like they wrote the cookbook, offering non-alcoholic pairings that actually felt intentional. Then the chef himself came out, chatted like an old friend, and — plot twist — poured Hennessy VSOP shots into gold-rimmed glasses. That’s not dinner, that’s membership into the Masao inner circle.
And credit where it’s due — the owners are genuinely great people. They care about the community, support local, and it shows in how they treat their guests.
Final word: Masao is a must-visit for anyone who loves food with a side of adventure. Not every dish will be your thing, and that’s the point. Come with an open mind, a hungry stomach, and maybe a friend who appreciates fine plating and a good shot of Henny. This is East Village showing off, and it’s worth every bite.
… moreWalking into Masao feels less like “just another dinner” and more like stepping into a fusion experiment where France and Japan decided to stop texting and finally move in together. The ambience is clean, minimalist, and elegant — subtle lighting, thoughtful details, and a space that whispers “classy” without trying too hard. Even the bathrooms got the memo: spotless, stylish, and more bougie than you’d expect (you know a restaurant cares when the bathroom makes you nod in approval).
The menu is bold and playful, changing daily, so you’re not here for comfort food — you’re here to taste things you probably haven’t tried before. Bring an open palate, because Masao isn’t pandering to the usual Midwest safe-zone.
The food highlights:
Vegetable Tempura ($10): Beautifully plated broccoli rabe tempura, but yeah — a little oily, like it lingered too long in the fryer. The dipping sauce saved the day.
Lavender Eggs ($18): French-style scrambled, soft as a cloud, kissed with lavender and topped with caviar. Half breakfast, half fine art.
Scallops ($28): Seared just right, resting on lemon beurre blanc with sautéed leeks. A bit salty solo, but mix it all together and it hits balance.
Salmon Sashimi:,($25) Clean, fresh, and plated so elegantly it almost felt rude to eat it.
Karaage Chicken ($25): The absolute rockstar. Soy and sesame marinated, fried golden, paired with Okinawa purple potato chips, and finished with a cheeky beet gel nail polish swipe on the plate. Crispy, juicy, and somehow luxurious. Fried chicken, but make it fashion.
The service takes Masao from “great” to “unforgettable.” The waiter knew every dish like they wrote the cookbook, offering non-alcoholic pairings that actually felt intentional. Then the chef himself came out, chatted like an old friend, and — plot twist — poured Hennessy VSOP shots into gold-rimmed glasses. That’s not dinner, that’s membership into the Masao inner circle.
And credit where it’s due — the owners are genuinely great people. They care about the community, support local, and it shows in how they treat their guests.
Final word: Masao is a must-visit for anyone who loves food with a side of adventure. Not every dish will be your thing, and that’s the point. Come with an open mind, a hungry stomach, and maybe a friend who appreciates fine plating and a good shot of Henny. This is East Village showing off, and it’s worth every bite.
Chelsea McDougall
I hope you know what a gem you have, Des Moines! I had spicy tuna with lemon glaze and a yellow fin nigiri. It was all phenomenal! I sat at the bar, so had a nice show and chat with the chefs. Chef Nick treated me to some Japanese Wagyu and firefly squid. Simply exquisite! The service was unbeatable. A meal of this quality would have been twice as much in bigger cities. Watch this restaurant and this chef. I sense a James Beard coming. Don’t sleep on Masao!!!
… moreKyle Roeder
I wanted to like it so bad!
I’ll start by saying that the sushi was solid. The roll we ordered wanted to fall apart while we were eating it, but the flavors were there. Also ordered some fatty tuna, and the fish was prepared well.
Super unimpressed by the French food. It just didn’t mesh with the menu. Felt very much like two different restaurants were running out of the same facility and the sushi was far out shining it. Going for elevated French dining, you really have to nail it and our French small plates just weren’t doing it. One of the dishes was a seafood shepherds pie, and it was so smokey, you couldn’t taste the underlying flavors.
Service was a saving grace here. All of the wait staff were knowledgeable and approachable.
Atmosphere was rough. The vibe is cool. Table was classy but when I have nice cutlery, crystal glassware, and a linen table cloth, I don’t want to sit in a flimsy plastic chair. Also went on a cold evening, and the draft from the front door was hitting me pretty hard.
Ups and downs on our trip. Likely to be a one-time dine for us.
… moreI’ll start by saying that the sushi was solid. The roll we ordered wanted to fall apart while we were eating it, but the flavors were there. Also ordered some fatty tuna, and the fish was prepared well.
Super unimpressed by the French food. It just didn’t mesh with the menu. Felt very much like two different restaurants were running out of the same facility and the sushi was far out shining it. Going for elevated French dining, you really have to nail it and our French small plates just weren’t doing it. One of the dishes was a seafood shepherds pie, and it was so smokey, you couldn’t taste the underlying flavors.
Service was a saving grace here. All of the wait staff were knowledgeable and approachable.
Atmosphere was rough. The vibe is cool. Table was classy but when I have nice cutlery, crystal glassware, and a linen table cloth, I don’t want to sit in a flimsy plastic chair. Also went on a cold evening, and the draft from the front door was hitting me pretty hard.
Ups and downs on our trip. Likely to be a one-time dine for us.
Patrick Tape Fleming
Absolutely blown away by Masao. A friend and I lucked out and snagged two seats at the sushi bar on Saturday night after forgetting to make a reservation—pro tip: make a reservation, because this place fills up fast. Now I know exactly why.
Hands down, this was the best sushi I’ve ever had in my life—and I’ve had plenty from San Francisco to New York. The quality here? Next level. Every bite was impossibly fresh, artfully presented, and bursting with flavor.
As a vegan, I tried two of their mushroom-based rolls, and they were mind-blowingly good. My friend, who paired her white wine with a tuna roll, kept saying it was the best she’d ever had. So whether you’re plant-based or not, you’re in for something special.
Shout out to our server Maggie, who was a total delight, and to Nick, the owner, who personally presented our dishes and made the experience feel even more intimate and memorable.
Masao is a true gem—and who would’ve guessed it would be right here in Des Moines? Can’t wait to go back. Next time, I’ll be sure to book ahead.
… moreHands down, this was the best sushi I’ve ever had in my life—and I’ve had plenty from San Francisco to New York. The quality here? Next level. Every bite was impossibly fresh, artfully presented, and bursting with flavor.
As a vegan, I tried two of their mushroom-based rolls, and they were mind-blowingly good. My friend, who paired her white wine with a tuna roll, kept saying it was the best she’d ever had. So whether you’re plant-based or not, you’re in for something special.
Shout out to our server Maggie, who was a total delight, and to Nick, the owner, who personally presented our dishes and made the experience feel even more intimate and memorable.
Masao is a true gem—and who would’ve guessed it would be right here in Des Moines? Can’t wait to go back. Next time, I’ll be sure to book ahead.
Leigha Powers
Amazing service, drinks and atmosphere but some of the dishes were a tad disappointing. The Tuna Sashimi and Volcano Maki were the best dishes we ordered and we did enjoy the other sushi rolls. We thought the Duck Yakitori had good flavor but was chewy and needed a knife. The clam’s and scallops fell a little short for us. The sauce the clams came in was really yummy but you couldn’t really taste it with the clams and could’ve used a few slices of bread to be able to soak it up. The scallops had a really good sear and flavors were good but for the price, I expected more than two small pieces. I would go back but only for the sushi side of the menu and the white wine!
… moreLindsey Burrell
Checked out the new Masao restaurant in the East Village tonight, easily a new top favorite in the Des Moines Metro! These are just a few of the plates we ordered, but everything was fresh and delicious with top notch service and a fun dining experience.
Our favorite roll of the evening was the Tuna Lemon (not pictured) and our favorite appetizer were the Scallops.
Masao has been open for about two weeks now, a must try for sushi lovers and those who love supporting local! The staff were so nice. We went for a birthday dinner and they went above and beyond to make it special!
… moreOur favorite roll of the evening was the Tuna Lemon (not pictured) and our favorite appetizer were the Scallops.
Masao has been open for about two weeks now, a must try for sushi lovers and those who love supporting local! The staff were so nice. We went for a birthday dinner and they went above and beyond to make it special!