Lakeside Guide to Lake Chapala, Ajijic, Mexico

Masayume Sushi

At a Glance

Delicious sushi, tempura, rice bowls & teriyaki — yes, smack in the heart of Mexico.

More Info

Sushi Chef Allan Brambila operated out of El Barco for eight years before opening at his own location in 2017.

If you’ve driven past this place on the highway and never stopped in, you don’t know what you’re missing. Sushi fans will be delighted to find a wide variety of delicious sushi; anyone who is not a fan will find plenty to choose from among the tempura, rice bowls, teriyaki and other dishes, such as the teppanyaki.

Street View

Address

Carretera Oriente #31-B

Ajijic

HoursClosed Now

Mon2:00pm -10:00pm
Tue2:00pm -10:00pm
Wed2:00pm -10:00pm
Thu2:00pm -10:00pm
Fri2:00pm -10:00pm
Sat2:00pm -10:00pm
Sun----

Phone

376-108-1889

Restaurant Menu

*Prices are in pesos & subject to change without notice

Photos of Masayume Sushi

A regular customer, originally from Japan, places a to-go order at Masayume Sushi in Ajijic.

A regular customer, originally from Japan, places a to-go order at Masayume Sushi in Ajijic.

Cook Rodrigo Blas starts making an order of sushi.

Cook Rodrigo Blas starts making an order of sushi.

The first step in making maki sushi is to fold the sheet of seaweed to the right size. Maki sushi is the type of sushi which is rolled with seaweed.

The first step in making maki sushi is to fold the sheet of seaweed to the right size. Maki sushi is the type of sushi which is rolled with seaweed.

Then you lay the sheet flat on the surface. A bamboo rolling mat goes underneath this cloth.

Then you lay the sheet flat on the surface. A bamboo rolling mat goes underneath this cloth.

Next, press the rice down into an even layer.

Next, press the rice down into an even layer.

Fine Art Photography of Lake Chapala

Ismael's Molcajete

Ismael’s Molcajete

Ismael Sánchez displays his well-worn molcajete in the kitchen of his Ajijic home.

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Purchase This Fine Art Print
Leave one-third of the seaweed empty to allow the sushi to be sealed together after it's rolled.

Leave one-third of the seaweed empty to allow the sushi to be sealed together after it's rolled.

Slicing up cucumber.

Slicing up cucumber.

For this variety of sushi, sliced avocado is carefully laid onto the rice.

For this variety of sushi, sliced avocado is carefully laid onto the rice.

The sushi is then flipped over and cucumber and fish are placed down the middle.

The sushi is then flipped over and cucumber and fish are placed down the middle.

Then the sushi chef begins the roll the close edge of the sushi away from him.

Then the sushi chef begins the roll the close edge of the sushi away from him....

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See this Photo Essay
...until it begins to form a roll.

...until it begins to form a roll.

Form the bamboo rolling mat around the emerging sushi roll.

Form the bamboo rolling mat around the emerging sushi roll.

Form the bamboo rolling mat around the emerging sushi roll.

Grip the rolling mat tightly.

And pull the bottom and top parts of the mat in opposite directions to apply pressure to the sushi, forming it into a complete roll.

And pull the bottom and top parts of the mat in opposite directions to apply pressure to the sushi, forming it into a complete roll.

And it's rolled.

And it's rolled.

Next, the sushi is cut into equally sized pieces.

Next, the sushi is cut into equally sized pieces.

And this tekkamaki sushi is placed into a container for a to-go order.

And this tekkamaki sushi is placed into a container for a to-go order.

Subarashi rolls with avaocado as the wrapper.

Subarashi rolls with avaocado as the wrapper.

Subarashi rolls being plated.

Subarashi rolls being plated.

The eel sauce is dripped on top of the subarashi sushi.

The eel sauce is dripped on top of the subarashi sushi.

Fine Art Photography of Lake Chapala

Dance of the Little Old Men

Dance of the Little Old Men

A dancer in Pátzcuaro, Michoacán, performs La Danza de los Viejitos, the Dance of the Little Old Men, a traditional dance from Michoacan.

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Purchase This Fine Art Print
Rolling a sake roll.

Making a sake roll.

Slicing a sake roll.

Slicing a sake roll.

Rolling tekkamaki sushi.

Rolling tekkamaki sushi.

San Cristóbal de las Casas, Chiapas

San Cristóbal de las Casas: Mexico’s Rebellious State in the South

See this Photo Essay
See this Photo Essay
Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel.

Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel.

Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel.

Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel. Octopus is not in season in Mexico between Aug 1 and Nov 30, and therefore the chef doesn't serve it during this period.

Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel.

Seafood in the glass cooler, including crab, tuna, salmon, octopus, and eel.

Teppanyaki is a plate of grilled vegetables, served as is or with meat (here with both beef and chicken).

Teppanyaki is a plate of grilled vegetables, served as is or with meat (here with both beef and chicken).

Teppanyaki with shrimp.

Teppanyaki with shrimp.

Teppanyaki with beef and chicken. The plate is served with yakimeshi.

Teppanyaki with beef and chicken. The plate is served with yakimeshi.

Yakimeshi is Japanese-style fried rice.

Yakimeshi is Japanese-style fried rice.

The rice is fried and combined with carrots, green onions, and other flavorful things.

The rice is fried and combined with carrots, green onions, and other flavorful things.

The rice can be combined with other ingredients such as chicken, beef, shrimp, or cashews with peanuts.

The rice can be combined with other ingredients such as chicken, beef, shrimp, or cashews with peanuts.

Yakimeshi with chicken.

Yakimeshi with chicken.

Accordion Player in Chapala

Traditional Mexican Music Genres

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See this Photo Essay
Yakimeshi with chicken, ready to serve.

Yakimeshi with chicken, ready to serve.

Shrimp and vegetable tempura.

Shrimp and vegetable tempura.

The cook mixes the tempura batter.

The cook mixes the tempura batter.

Preparing the shrimp for the tempura.

Preparing the shrimp for the tempura.

Slicing cucumber and bell peppers to make tempura.

Slicing cucumber and bell peppers to make tempura.

The shrimp or vegetables are floured.

The shrimp or vegetables are floured.

And then dipped in the batter and deep fried.

And then dipped in the batter and deep fried.

Vegetables going into the

Vegetables going into the "deep fryer."

They're fried until until crunchy.

They're fried until until crunchy.

Shrimp and vegetable tempura.

Shrimp and vegetable tempura.

Guelaguetza

Oaxaca’s Guelaguetza Dances Come to Chapala

See this Photo Essay
See this Photo Essay
Vegetable tempura.

Vegetable tempura.

Adrian Vázquez has been a waiter at restaurants in Ajijic for more than 25 years.

Adrian Vázquez has been a waiter at restaurants in Ajijic for more than 25 years.

A family clinks glasses before eating sushi at Masayume at Carretera Oriente #31-B in Ajijic. There is outdoor seating if you don't mind the noise from the highway.

A family clinks glasses before eating sushi at Masayume at Carretera Oriente #31-B in Ajijic. There is outdoor seating if you don't mind the noise from the highway.

The inside dining area at Masayume.

The inside dining area at Masayume.

Fine Art Photography of Lake Chapala

Ismael's Molcajete

Ismael’s Molcajete

Ismael Sánchez displays his well-worn molcajete in the kitchen of his Ajijic home.

Purchase This Fine Art Print
Purchase This Fine Art Print