Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. I ask about muscle memory, the way a great ballerina must study for years to perfect her pirouettes. Bourdain, upon finding out that Takayama would practice his saxophone in the bathroom at the restaurant: You were a very unusual man., 11. Starting in April, a prized bar seat at the restaurant will jump by $150 to $950, according to the venues reservations page. Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. By submitting your email, you agree to our, Why a Former Masa Apprentice Doesnt Serve Sushi, Follow Eater on YouTube to watch more videos, Like Eater on Facebook so you never miss a video. New York has seen the rise of $5 slice pizza and $100 mains for one. Michelin rolls out 2011 NYC restaurant guide, Food From a Perfectionist Does Not Come Cheap, or Easy, Any Way You Slice It, Masayoshi Takayama's Sushi Eatery Is L.A.'s Priciest Restaurant, Masa's $1,000 Meals Earn 3 Michelin Stars; Ko Gets 2, Masa Takayama brings Bar Masa and Shaboo to Las Vegas, Masas $500 Shaboo Hot-Pot Meal Seduces Lonely Diner in Vegas, Masa Takayamas New House Has Lots of Room for Dinner Guests, https://en.wikipedia.org/w/index.php?title=Masa_Takayama&oldid=1131772152, Japanese expatriates in the United States, Head chefs of Michelin starred restaurants, Articles containing Japanese-language text, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 5 January 2023, at 17:58. For $35,000, Chef Masa Takayama Will Cook for You and Your Friends in a Private Mountain Suite The Michelin three-star chef is heading west to Jackson Hole. The journey starts off in Omi-cho Market in Kanazawa, a place thats famous for its arts, crafts, and aesthetics as well as the seafood. A second Bar Masa opened in the Aria Resort & Casino in CityCenter on the Las Vegas Strip in December 2009. [3], He lives on the Upper West Side of Manhattan in New York City.[14]. [10], Two a la carte offshoots of the flagship in New York followed, Bar Masa and Kappo Masa. All net worths are calculated using data drawn from public sources. Web35.2k Followers, 271 Following, 188 Posts - See Instagram photos and videos from Masayoshi Takayama (@chefmasanyc) Not long after, Schlosser became an apprentice under Masa Takayama. So get hungry.Subscribe to our YouTube Channel now! We talk about trainingeight years is no small chunk of time, especially when you dont even get to touch rice for the first three. The chef, Masa Takayama, accompanied Anthony Bourdain during an episode of Parts Unknown, and has appeared on Late Night with Seth Meyers. He is known for Anthony Bourdain: Parts Unknown (2013), CBS Saturday Morning (2012) and Late Night with Seth Meyers (2014). The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. Something went wrong. Traverse the cuisine of Latin America, beware of the coffee, and avoid beach clichs. Enamored, Kim shifted gears. The opulent Columbus Circle institution will hike its menu price by up to $150 in April. WebLegendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. Masa Takayama net worth: Masa Takayama is a Japanese chef and entrepreneur who has a net worth of $10 million. The Congo is a place where everything is fineuntil it isnt.. He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. I ask him if they talk shop. [3][4] In 1990, the average bill without alcohol, depending on the amount eaten by a customer and the fluctuating price of fish, ranged from $125 to $150 per person. WebMasayoshi Masa Takayama was raised a country boy in the rural farming community of Nasushiobara, Japan. What was it about him that set him apart, took him from a rather bleak farming community in rural Japan to become first the toast of Los Angeles and later the king of New York? Bourdain, on Takayamas Kendo bout with a middle schooler: Hes trying to psych the kid, but I dont think its going to work, frankly., 19. While we work diligently to ensure that our numbers are as accurate as possible, unless otherwise indicated they are only estimates. Bourdain, on Takayamas meetings with his design friends who live in Yamanaka Onsen: They get together, cook, eat, drink large quantities of unfiltered, slightly chunky sake, and enjoy the country life., 7. WebChef Masa is also chef/owner of Bar Masa (located next door to Masa), and is the chef at Kappo Masa (located at 976 Madison Avenue) in partnership with famed art gallerist Larry Gagosian. Think rare lacquers made from tree sap, crafted by traditional Japanese methodsnatural materials designed to harmonize with the cuisine. This is the essence of the trip a lot of drinking and eating outstandingly fresh seafood at some of Takayamas favorite haunts. Masa replies, Some fish are cured, some are raw, some are fatty, some have no fat, this rice is supposed to go with all different ingredients nicely, perfectly., The lesson continues, Soft water makes fluffier rice than hard water, and then after that, the thing is the right time for dunking it in the big, wood barrel and quickly cutting the sushi rice with vinegar, thats a very difficult taskevery single grain must catch the same amount of vinegar. The pair dish on their favorite pho spot, bookstore, and more. Same thing, start singing. Discover Masa Takayama's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Now, that wild number almost seems quaint. (For instance, the sushi pieces are eaten by hand, not with chopsticks.) During his tenure in California, Chef Masa used to fly to Japan on the weekends to select and bring back the weeks product for his restaurant. [4] His brother and three sisters all helped in the store, loading the fish into the display cases before school. Chef Masa apprenticed under the direction of sushi master, Sugiyama Toshiaki, at Tokyos well-respected Ginza Sushi-ko. At Masa, the staff does a presentation on how to maximize enjoyment of the meal before service begins. Takayama, renowned chef and owner of the Michelin three-star sushi restaurant Masa in Manhattan, talked through tears as he reflected on Bourdains life in an interview with BBC. Yes, he says, little by little. Before, customers would say all of the time, I dont eat squid, I dont eat octopus, I dont eat sea urchin. It was always, theyre thinking, the squid is chewy, but it is very soft and sweet. Very gently. The restaurant itself received a maximum grant of $5 million from the Restaurant Revitalization Fund last spring, a pandemic-era program that most New York culinary establishments were shut out from. Ginza Sushiko garnered some celebrity attention. He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. In this weeks episode of CNNs award-winning travelogue Parts Unknown, globetrotting chef Anthony Bourdain returns to Japan to visit the former stomping grounds of renowned chef Masa Takayama. Birdsongs Chris Bleidorn shares favorite bites from his historic New England hometown. And a lot have that fish case in front of them, cannot see what chef do. After school, Takayama would get on his bicycle and deliver sashimi his father had made. Takayama who also owns crosstown sushi mecca Masa told us that he started sketching the airy, 82-seat subterranean space below Gagosians store and galleries within 10 minutes of seeing it. Raised in Nasu, a small town north of Tokyo, chef Masa spent his youth (? WebMasayoshi Takayama's appreciation for food started at a young age, growing up working for his familys fish market in a town of Tochigi Prefecture, Japan. After that, its important for the person to catch up and know what the point is. He continues, saying that people learn basics, but after that, they must have their own style and that each piece must be perfect. Learn How rich is He in this year and how He spends money? (Photo courtesy of Toki Tokyo.). Bourdain, questioning Takayama about the handmade ceramics at his restaurant: When do you make the drawings for the ceramics that you want? Takayama replies: When were drinking., 5. 2023 Cable News Network. By high school, his interest in sushi and restaurants had led to dishwashing and later sushi making at Tokyos renowned Ginza Sushi-ko, known for its 130-year heritage and strict legacy of training young talents.In 1980, Takayama moved to Los Angeles and opened Saba-ya (renamed to Ginza Sushi-ko in 1987) during a time when sushi meant little more to Hollywoods glitterati than a drab California roll coming out of a restaurant at the edge of a strip mall. (Photo courtesy of Japan Quest Journeys. And lately, more and more options for the hip and budget-friendly have joined the scene as well. Born in Kuroiso, Tochigi, a small town three hours north of Tokyo, Takayama's parents owned a fish shop and a catering business. His first United States restaurant Saba-ya was opened in Los Angeles in 1980 and his second was Ginza Sushiko. WebMasayoshi Takayama's appreciation for food started at a young age, growing up working for his familys fish market in a town of Tochigi Prefecture, Japan. Together Takayama and Bourdain stroll through the market eating urchin roe, fresh snow crab, grilled eel livers, and oysters at the stalls. But when they relax, they really do it well. This is all why so many ambitious omakase spots dont even offer table seating setups where rice can turn cold, where nori can fall limp, and where patrons dont get to observe all the nuanced craft. Masayoshi "Masa" Takayama ( , Takayama Masayoshi) (born 1 May 1954)[1] is a Japanese chef and restauranteur. The restaurant introduced a new reservations system in 2021, charging diners a premium for a promised seat at the smooth hinoki counter, where patrons can watch the chefs methodically craft pristine bites of sushi. Learn How rich is He in this year and how He spends money? There are a lot of trails for hiking [on and around] Tateyama, especially during the spring and summer months. [4], After eight years at its original location, it moved in 1992 to more fashionable and upscale Rodeo Drive in Beverly Hills. Takayamas mother on the meal: This is better than Masas sushi. Bourdain says: Bold words. Takayama concedes: Maybe better., 16. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. The idea for the location came from fellow chef and admirer Thomas Keller, who was opening his own restaurant, Per Se, in the complex. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. Chef Masayoshi Takayama, aka chef Masa and owner of the three-MICHELIN-starred restaurant of the same name in New York City, is one of Americas most celebrated Japanese chefsalongside household names like Masaharu Morimoto and Nobu Matsuhisa. The chef, Masa Takayama, accompanied Anthony Bourdain during an episode of Parts Unknown, and has appeared on Late Night with Seth Meyers. Im so upset. Rising food and supply chain costs, along with strong consumer demand, have pushed the cost of a luxe sushi dinner into the $400 per person range at no fewer than seven venues across Manhattan. Bourdain again, on those beautiful shellfish: Wow, just one oyster is a meal. Not only a ceramicist, calligrapher, painter and lacquer artist, but also a restaurateur, Rosanjin was not unlike chef Masa himself. [3] The 12-seat restaurant cemented its status as L.A.'s most expensive and exclusive sushi restaurant. We talk a lot, she sends me pictures and asks me to look. It is a drab, featureless place not unlike the town where another creative powerhouse, the Spanish chef and innovator Ferran Adri, grew up in its seeming total absence of stimuli. After high school, he apprenticed for eight years at the famous Sushiko in Tokyo's upscale Ginza district. Im so upset. The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. Its been a quiet, lovely afternoon, and preparation is underway for the dinner service. Bourdain on the geisha (or geiko) profession: Wearing elaborate kimonos and makeup, geikos are paid to entertain by singing, dancing, drinking basically making older men generally feel good and welcome for an hour, maybe two., 4. Famed chef Masa Takayama shares his favorite gems from this coastal sake and seafood haven. ?) [11] The restaurant also included Shaboo, an upscale omakase-style shabu-shabu dining room that charges approximately $500 per person without drinks.[12]. His Bara Masa in Las Vegas included the upscale shabu-shabu dining room Shaboo which charges about $500 per person without drinks. To be fair: bar patrons also get an extra wagyu-truffle appetizer. The Masa I meet today is in chef regalia, a gentle yet commanding presence behind his famous sushi bar. The Highest-Grossing Restaurant Of The Year Is In Las Vegas Again. Publicity Listings Masa begins by grating wasabithe real stuff, the prohibitively expensive and difficult to grow stuffnot the powder found in many restaurants. So there you have it. Oops. Something went wrong. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. My job the same as carpenter. We talk a lot, she sends me pictures and asks me to look. Masa says, The thing is, at the very beginning, people dont know anything, right? One has to wonder whether and when others will follow. This fish from there, This very expensive. Discover Masa Takayama's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Takayama who also owns crosstown sushi mecca Masa told us that he started sketching the airy, 82-seat subterranean space below Gagosians store and galleries within 10 minutes of seeing it. We talk a lot, she sends me pictures and asks me to look. Bourdain asking the owner of Ginza Sushiko about Takayama: Wait. Japan. Located in recently constructed Time Warner Center, it had a 26-seat dining area. They are better than anybody., 22. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations. Simple. Bourdain on the fresh oysters at Omi-cho Market in Kanazawa: These are the size of freakin clown shoes., 2. For inspiration when hes not working on pieces, Takayama spends time in the regions outdoors. Visiting here is an incredible experience, he says, and its only about an hour and a half from [both] Tokyo and Kyoto. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. Before, sea urchin was not popular, but now the last five years they love it. He travels around the country finding people who specialize in different things like cast iron, porcelain, certain types of ceramicsright now hes working with someone in Kyoto who makes a very traditional, very elegant type of ceramic porcelain called kiyomizu. As a Japanese ambassador of haute sushi cuisine, chef Masa helped spark L.A.s decades-long sushi craze, expertly demonstrating kaisekia notion of natural balance in taste, texture, appearance and colorthat lives on in haute sushi today.Today, chef Masa is the proud owner of a robust Masa empire: including, but not limited to his aforementioned three-Michelin-starred omakase restaurant and adjacent Bar Masa, Kappo Masa (a collaboration with gallery owner Larry Gagosian) on the Upper East Side, and the late-night Japanese robatayaki and burger destination Tetsu in TriBeCa. Masas answer is predictably charming: I think sushi or any other cuisineit is like a ballerina, you knowthat sense of feeling, presenting the sushi or dishes, thats a very important thing. Something went wrong. Very much today people will eat everything unless they have an allergy.. And Masa is the only stateside sushi-ya with three Michelin-stars, an accolade reserved for establishments so impressive that they merit, in the words of the Red Guide inspectors, a special journey. Its the type of place that would theoretically justify a trans-Atlantic voyage. From there it was on to an eight-year-long apprenticeship at Ginza Sushi-Ko in Tokyo (still the place he recommends for a truly great sushi meal when you are in town). Thats not a point to be overlooked: Part of the pleasure of sushi comes from watching a master turn raw fish and rice into edible art. WebMasa Takayama was born on May 1, 1954 in Kuroiso, Japan. But it was during a trip to France that Kim read the LA Times review of Masa Takayamas Ginza Sushi-Ko. Not long after, Schlosser became an apprentice under Masa Takayama. Bourdain, comparing Takayamas home with where he is today: They say you can take the boy out of the country, but you cant take the country out of the boy. Bourdain to Takayama while sitting in an outdoor sulphur pool: It is Suntory time, my friend. Bourdain, on Takayamas interest in America in high school: You werent dressed up like John Wayne or anything, no cowboy boots?, 26. WebMasayoshi Masa Takayama was raised a country boy in the rural farming community of Nasushiobara, Japan. This became impractical in New York, so the company was born to ensure Masa receives the highest quality seafood possible. In Kanazawa, the pair visit one of the regions last remaining geisha-run tea houses where Takayama says he learned to be more sophisticated. However, it quietly gained a reputation as the most expensive restaurant in Los Angeles, and a place for food purists. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. Raised in Nasu, a small town north of Tokyo, chef Masa spent his youth It sets the standard for whats to come after you were to leave somebody like him, and it teaches you passion and heart. For Schlosser, passion and focus are what propel Masa to that higher level while there are thousands of sushi chefs around the world. Prep perfectly, serve perfectly, present perfectlythat is what we are trying to do.. Im here to learn about sushiand Im pretty sure theres nowhere better to learn. After graduating high school Takayama served an eight year apprenticeship at Sushiko in Tokyo. (3 children). [Other] Japanese restaurants mix in some other style of food and call it influence, right? Originally aimed at Japanese diners, it did not advertise and had an unlisted telephone number. This afternoon, I will taste toro, shima aji, ika, sweet shrimp, saba, sayori, shiitake, and a hauntingly aromatic concoction of black truffle, parmesan, truffle paste, and salt. Masa designs the ceramics but works with different artists from all over Japan. This 1,000-year-old Umbrian castle hotel reflects the artistic vision of one man. First, I watch. Sometimes, people come for a celebration and we allow a photo, but not for each dish, no. Much has been written about the delicate hinoki wood of the bar at Masaits true, it glows. Masa Takayama was born on May 1, 1954 in Kuroiso, Japan. Is he any good at saxophone?, 10. Most of the fish comes from Japan, but Masa also imports from Norway and California. The shinkansen (high speed train) is also set to open next year, so when it does it should only be about 40 minutes from [Kyoto].Best known for its seafood and sake, Kanazawa is a haven for food and spirit lovers worldwide. Having a good teacher is pretty much everything, says chef David Schlosser. This commitment to quality is likely borne of a lifetime spent in and around food. In Japanese sushi restaurants, a lot of sushi chefs talk too much. In the spring, which is wedding season in Japan, the family catered celebrations, typically five-course dinners for 200 guests where he would help all day at the expense of school. On this Wikipedia the language links are at the top of the page across from the article title. So nicely, gently, hold the sushi the way you would hold a bird in your hand. Its time to relax., 23. He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. Its, like, as big as a steak. WebTakayama married Hisako Ishii, a Japanese native studying English he met at an Orange County sushi bar where he worked, in 1979. In Tokyo, Takayama introduces Bourdain to the chef at Ginza Sushiko, the 130-year-old restaurant and training ground for young sushi chefs and the place where the Masa founder practiced his skills. But with so many capable competitors serving intricate sushi meals in serene environments a reality that didnt exist in 2004 when Takayama helped jumpstart the citys fledgling omakase scene one wonders how much added value or luxury Masa brings at twice the price of its peers. Skip to main content Due to a planned power outage on Friday, 1/14, between 8am-1pm PST, some services may be impacted. Sometimes, too, I change the vinegar ratio, this is very delicate, maybe the most important thing., Softness is important, I ask? The pair also travel to Takayamas hometown in the countryside to meet his mom, daughter (a pastry chef at the French Laundry), and brother (also a sushi chef). 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The pair also travel to Takayamas hometown in the countryside to meet his mom, daughter (a pastry chef at the French Laundry), and brother (also a sushi chef). The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. Patrons choosing to sit at one of the tables will pay $750, a $100 increase. It is a drab, featureless place not unlike the town where another creative powerhouse, the Spanish chef and innovator Ferran Adri, grew up in its seeming total absence of stimuli. Kombu is known as a healthy food that is essential for Japanese cuisine, but did you know that it also supports the natural environment in the ocean? He would have most of his fish flown in from the Tsukiji fish market in Tokyo. Bourdain, to Takayama in a great back-and-forth: Is umami a flavor or a sensation? Takayama explains: Umami is essence, strong essence. Bourdain: So its a mysterious force? Takayama: Yeah. Also learn how He earned most of networth at the age of 66 years old? He says the palate has changed immensely over the years. Not long after, Schlosser became an apprentice under Masa Takayama. Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. Bourdain on the difficulties of commissioning from a distance: So when youre in New York and the ceramics come, do you ever go, What the! Takayama laughs as replies: It happened. Quietly, and orderly, employees are showing up. I do that all the time., 14. Masa speaks passionately about people ruining their sushi with wasabi and soy sauce. I cant taste it, but I advise her. Im not sure if thats true, but New York City, in Masa Takayamas case, seems far, far away from the little town he grew up in., The freshest news from the food world every day. I ask him if they talk shop. NEW YORK -- Legendary sushi chef Masa Takayama grew up in rural Japan working at his parents' fish market. The human mouth is very delicate. Bourdain, on the meal at Takayamas mothers house: Comfort food is one thing, and damn its wonderful, but Masa being Masa youll notice theres a mountain of decidedly luxurious sashimi brought out from Tsukiji Fish Market in Tokyo this morning., 13. [4][5] As per traditional culinary apprenticeship in Japan, he spent many of those years working on the mundane tasks of dishwasher and bathroom cleaner before rising to the level of sushi chef. Kim decamped from Masa in 2009 to start what would soon become Neta; once it was properly established, Nick followed suit and joined the team at Neta. Im so upset. In November 2017 Masa opened a second branch of Tetsu in New York City's Tribeca neighborhood. WebLegendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. Bourdain on the high-quality fare: Typical Japanese meal: Champagne, Sancerre, country cooking at its best., 17. Please enter a valid email and try again. In 2012 Shaboo was replaced by Tetsu, with a Yakitori-based menu emphasizing grilled fare, and featuring both a la carte and Omakase menus. We talk a lot, she sends me pictures and asks me to look. Below, find a collection of the top hotels in Tokyo. [Hes] best known for developing a theory on the aesthetic relationship between food and ceramic design, chef Masa explains, so you can say I got great inspiration from his work for my Masa Designs pieces and my general philosophy towards the way I cook.Some of chef Masas artist friends also live in Kanazawa, and the creative tradition continues. Sometimes, in high schoolwe did weddings, a hundred people, two hundred peoplesometimes Id take three or four days off of school, to help and prep, he remembers. Even amid Manhattans competitive fine dining scene, no other venue even comes close in price with the exception of an over-the-top menu offering at Per Se, conveniently located next door to Masa at the Deutsche Bank Center. [3] He began cutting fish as a child. In the early aughts, a time of gilded, sometimes Marie Antoinette-style opulence in the New York dining world, a solo meal at the sushi den used to run an unthinkable $500 or thereabouts. Thanks! Takayama, on how his sushi master would react if he did a bad job: He didnt slap, but [there was a] lot of punishment. Bourdain says: You dont go home feeling good. Takayama adds: Yelling., 9. Skip to main content Due to a planned power outage on Friday, 1/14, between 8am-1pm PST, some services may be impacted. To call him Americas most respected sushi chef would be an injustice, as he is more than that much more, Bourdain says. Its time for me to go back to the real world, where nothing is as perfect as Masas sushi. If youve seen the Parts Unknown episode that features Masa, you got to see him relaxing with family, with Anthony Bourdain, shopping, cooking at home. Enamored, Kim shifted gears. I love to visit them and work on new [ceramic] pieces, he says. Official Sites, View agent, publicist, legal and company contact details on IMDbPro, Hisako Takayama He just started an amazing show, amazing stuff, Takayama says in the video, weeping. He planned to eventually open a restaurant that would be closer to what was available in Japan, a plan that he felt he fulfilled with his second restaurant, Ginza Sushiko.[4]. newsletter. Masa, alas, is different. MICHELIN Guide Hotel experts share their most exciting discoveries for the week of February 27. He just started an amazing show, amazing stuff, Takayama says in the video, weeping. [2] He is also owner of Bar Masa, with two locations: one adjacent to his New York City restaurant, and one in the Aria Resort & Casino on the Las Vegas Strip in Paradise, Nevada. For the last seven years, hes been importing the fish destined to become one of his creative dishes. Its very clear and fresh, chef Masa explains.For restaurants, one of Takayamas favorite places to eat is Kawaguchi, a seafood restaurant that is very homey, a kappo-style(generally smaller and more intimate) restaurant. Ask locals for the exact location (a Google search is spotty), and aim to order one of the following of chef Masa's recommendations: whole grilled snow crab, grilled Akamutsu aka Japanese ruby snapper and blowfish in the winter; [or] rock oysters, Hamo fish and eel [if] its summer.. Check out our best deals on through January 30. Raised in Nasu, a small town north of Tokyo, chef Masa spent his youth hauling fish into the window display case of his familys seafood shop and delivering his fathers sashimi via bicycle. Enamored, Kim shifted gears. Lucy Lieberman on the remorse of removing hotels from our selection, and her favorite MICHELIN Guide hotels for the new year. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954.