(Photo courtesy of Japan Quest Journeys. Chef Masa is obviously committed to qualityhe has his own import company to source the fish for his restaurants. Not long after, Schlosser became an apprentice under Masa Takayama. Still, at Schlossers Los Angeles restaurant Shibumi, diners wont find sushi. Masa, alas, is different. First, I watch. Birdsongs Chris Bleidorn shares favorite bites from his historic New England hometown. newsletter. Please enter a valid email and try again. 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. NEW YORK -- Legendary sushi chef Masa Takayama grew up in rural Japan working at his parents' fish market. Starting in April, a prized bar seat at the restaurant will jump by $150 to $950, according to the venues reservations page. The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. (? 2023 Cable News Network. Its a lot of work but the staff says he really enjoys it. This commitment to quality is likely borne of a lifetime spent in and around food. Im so upset. However, it quietly gained a reputation as the most expensive restaurant in Los Angeles, and a place for food purists. Bourdain, on middle-school students practicing the Japanese martial art of Kendo at school: Boys and girls alike compete with bamboo swords sensible stand-ins for actual samurai swords, but the same thing, man., 18. In Japanese sushi restaurants, a lot of sushi chefs talk too much. I ask him if they talk shop. After graduating high school Takayama served an eight year apprenticeship at Sushiko in Tokyo. Need a break? Now we have the $1,000 meal for one. Enamored, Kim shifted gears. [11] The restaurant also included Shaboo, an upscale omakase-style shabu-shabu dining room that charges approximately $500 per person without drinks.[12]. Very gently. Its time to relax., 23. An extravagant counter meal of wagyu beef, caviar-crowned toro, and white truffle ice cream will soon cost at least $1,000 per person, and thats before a single drop of wine or sake is poured. 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). 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. WebLegendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. 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.. | Is he any good at saxophone?, 10. [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. Think rare lacquers made from tree sap, crafted by traditional Japanese methodsnatural materials designed to harmonize with the cuisine. Having a good teacher is pretty much everything, says chef David Schlosser. newsletter, Sign up for the 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. Located in recently constructed Time Warner Center, it had a 26-seat dining area. What kind of house you want to build? We do too. ?) [3] In 1978, a vacation to Los Angeles convinced him to move to the United States. But when they relax, they really do it well. The pair dine at a kaiseki restaurant and visit the sushi legends ceramics craftsman in Yamanaka Onsen. The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. WebRarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. Enamored, Kim shifted gears. 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. Also learn how He earned most of networth at the age of 66 years old? 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. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. So nicely, gently, hold the sushi the way you would hold a bird in your hand. 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. 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? They are better than anybody., 22. Same thing, start singing. What I do is very simple, plain, right? We talk a lot, she sends me pictures and asks me to look. Now, that wild number almost seems quaint. Masa designs the ceramics but works with different artists from all over Japan. Masa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. Todays ryokans are putting a modern spin on a dependable format, helping carry it forward into yet another millennium. Masas pricing has long trended in an exclusionary direction, but a meal for two that will likely run close to $2,500 after beverages telegraphs even more aristocratic energy, something to the effect of: If you have to compare the cost of a dinner with what you spend on monthly rent or an entire vacation, maybe this place isnt for you. 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. You think your ingredients, your structure. Lucy Lieberman on the remorse of removing hotels from our selection, and her favorite MICHELIN Guide hotels for the new year. The idea for the location came from fellow chef and admirer Thomas Keller, who was opening his own restaurant, Per Se, in the complex. Im so upset. Because you really are a subject of your environment. Schlosser was lucky enough to land alongside restaurateur Georges Blanc at his three-Michelin-star restaurant in Vonnas, France. In November 2017 Masa opened a second branch of Tetsu in New York City's Tribeca neighborhood. For the last seven years, hes been importing the fish destined to become one of his creative dishes. After high school, he apprenticed for eight years at the famous Sushiko in Tokyo's upscale Ginza district. 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. (Photo courtesy of Toki Tokyo.). Oops. At Masa, the staff does a presentation on how to maximize enjoyment of the meal before service begins. Dive deep into the history of your favorite things to eat and drink at these food museums around the world. Yes, he says, little by little. 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. NEW YORK -- Legendary sushi chef Masa Takayama grew up in rural Japan working at his parents' fish market. Just two hours west of the great Mount Tate (Tateyama)one of Japans three holiest mountains, along with Hakusan and FujiKanazawa produces some of the best sake in the world, using water straight from the mountain. Masa, it should be noted, is not an obscure private club for yacht owners. 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. 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. Learn How rich is He in this year and how He spends money? Something went wrong. For inspiration when hes not working on pieces, Takayama spends time in the regions outdoors. This fish from there, This very expensive. After school, Takayama would get on his bicycle and deliver sashimi his father had made. The pair dish on their favorite pho spot, bookstore, and more. [3] He began cutting fish as a child. Placing the plate the right way; there are so many ways to slice, and that can change the whole experience., After training at Ginza Sushi-Ko, it was on to Los Angeles where he recalls, his patrons were more Japanese than at his later restaurant in Beverly Hills. Of all the places hes traveled toand eaten inhis favorite is Kanazawa, a steadily-growing city on the western border of Japan in the Ishikawa Prefecture. 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. 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. 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. There are a lot of trails for hiking [on and around] Tateyama, especially during the spring and summer months. He is the owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. The opulent Columbus Circle institution will hike its menu price by up to $150 in April. Anthony Bourdain visits Paraguay in search of his long-lost great-great-grandfather. But Eater's Kat Odell scored a seat at his bar to taste through America's best omakase.Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as \"Masa,\" also the name of his eponymous restaurant in New York's Time Warner Center. The urban farmer talks about food justice in Detroit. This is what Im here to find outthe crux of the lesson. [4], In 1980, Takayama opened his first restaurant in Los Angeles, Saba-ya. We welcome all corrections and feedback using the button below. You know, sometimes, you get a kind of sushi that is very hard; the rice and fish have been squeezed too hard. And when its sukiyaki time after a whole lot of, shall we say, homebrewed sake, you just kick back, stir in the maitakes and the shiitakes and some Tochigi beef and enjoy the day., 24. For such an inspiring and prolific individual, its no wonder that travel has played a significant role in Takayamas development. Official Sites, View agent, publicist, legal and company contact details on IMDbPro, Hisako Takayama All net worths are calculated using data drawn from public sources. Customers sitting at the tables, in turn, would pay less. 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. [3], He lives on the Upper West Side of Manhattan in New York City.[14]. 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? Chef Masa apprenticed under the direction of sushi master, Sugiyama Toshiaki, at Tokyos well-respected Ginza Sushi-ko. I'm not going to hide anything, right? Born in Kuroiso, Tochigi, a small town three hours north of Tokyo, Takayama's parents owned a fish shop and a catering business. They must learn little by little. I ask if this is achieved through watching. Visiting here is an incredible experience, he says, and its only about an hour and a half from [both] Tokyo and Kyoto. Learn How rich is He in this year and how He spends money? Masa Takayama was born on May 1, 1954 in Kuroiso, Japan. Takayama, on the meal: This is what we do all the time. I love to visit them and work on new [ceramic] pieces, he says. He began by cutting fish for his parents' fish shop and catering business. Bourdain on the grilled unagi at Takayamas brothers restaurant: They could serve this at the French Laundry, right?, 21. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. And lately, more and more options for the hip and budget-friendly have joined the scene as well. Masa says, The thing is, at the very beginning, people dont know anything, right? 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. Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. 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. We talk a lot, she sends me pictures and asks me to look. Please enter a valid email and try again. - Masas family used to own a fish company, and he learned the business on the ground. And whenever I [travel to Kanazawa], I love to go river and ocean fishing.While the climate is temperate year round, locals say the two best times to visit Kanazawa are September to mid-November and March through May.Pack your bags. 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). Takayamas mother on the meal: This is better than Masas sushi. Bourdain says: Bold words. Takayama concedes: Maybe better., 16. Amid our Instagram-everything era, Masa is the only haute sushi spot I know of that explicitly bans photography. Marlon Brando, who would frequently visit the restaurant after hours with his family, was the only customer to whom Takayama would deliver food. Raised in Nasu, a small town north of Tokyo, chef Masa spent his youth I ask him if they talk shop. [10], Two a la carte offshoots of the flagship in New York followed, Bar Masa and Kappo Masa. 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. In Kanazawa, the pair visit one of the regions last remaining geisha-run tea houses where Takayama says he learned to be more sophisticated. Band of Bohemias executive chef recommends the Cream City for essential culinary inspiration. 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. Not long after, Schlosser became an apprentice under Masa Takayama. 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 where to stay, chef Masa likes ryokans, traditional Japanese inns typically featuring tatami-matted rooms, communal baths and other public areas where visitors can relax in yukata (casual Japanese kimonos) and chat with the local innkeeper. 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. Prep perfectly, serve perfectly, present perfectlythat is what we are trying to do.. The Highest-Grossing Restaurant Of The Year Is In Las Vegas Again. Most of the fish comes from Japan, but Masa also imports from Norway and California. In the meantime, Masas reservation books are wide open. [4] His brother and three sisters all helped in the store, loading the fish into the display cases before school. His Bara Masa in Las Vegas included the upscale shabu-shabu dining room Shaboo which charges about $500 per person without drinks. In 2004, Takayama opened his eponymous restaurant, Masa, in New York City. Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. Japan. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. What kind of food you want to make? Submit a correction suggestion and help us fix it! Finally, Bourdain and Takayama wind down Japanese-style after a difficult vacation eating more expensive seafood than most of we laymen will ever enjoy in our lifetimes. Eat your way through Modena and Emilia-Romagna with New York-based chef Stefano Secchi. 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. 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). 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. And a lot have that fish case in front of them, cannot see what chef do. Bourdain on whats served at the simple, easy lunch: Some sea urchin roe or uni and some high-test otoro tuna that any New York sushi enthusiast would cheerfully cut their best friends throat for., 15. We talk a lot, she sends me pictures and asks me to look. The Congo is a place where everything is fineuntil it isnt.. WebMasayoshi Masa Takayama was raised a country boy in the rural farming community of Nasushiobara, Japan. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. 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. Not long after, Schlosser became an apprentice under Masa Takayama. Masa speaks passionately about people ruining their sushi with wasabi and soy sauce. Bourdain, on Takayamas interest in America in high school: You werent dressed up like John Wayne or anything, no cowboy boots?, 26. He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. There, he says, The customers were eighty percent local and mostly American, so I changed some dishesnot Americanized, but some dishes are very difficult to eat for American people, so I just created ways to make them easier., Intrigued by this, I ask Masa about the changing attitudes toward sushi, as he has seen it from his years behind the counter. Very simple, easy. Bourdain, facetiously: Yeah, just a nice big pile of incredible beautiful uni like that. 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. Together they had three children before they separated,[3][4] one of whom, Catherine Takayama, is a pastry chef at The French Laundry. Here now are the 26 best quips and quotes from Bourdain and Takayama: 1. Copyright 2023 MICHELIN Guide. 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. Patrons choosing to sit at one of the tables will pay $750, a $100 increase. 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. [9] It has also received five out of five stars in the Forbes Travel Guide (formerly known as the Mobil Guide). Bourdain to Takayama while sitting in an outdoor sulphur pool: It is Suntory time, my friend. His first United States restaurant Saba-ya was opened in Los Angeles in 1980 and his second was Ginza Sushiko. I cant taste it, but I advise her. (For instance, the sushi pieces are eaten by hand, not with chopsticks.) 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. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. Sometimes I tell her, too much stuff, too fancy! If youve ever been lucky enough to dine at Masa, youll know that clean and natural are the reigning aesthetics at play. Bourdain on bullet trains: Why dont we have these in America, by the way? 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. Masa in Midtown has long held the title of the countrys most expensive restaurant, a distinction it doesnt appear to be in danger of losing thanks to a new eye-popping set of prices. WebMasa Takayama was born on May 1, 1954 in Kuroiso, Japan. When you put it in the mouth, the rice should be slightly warm, the fish chilled cold enough, you want it to be a gentle mix of all of the senses.. The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. I ask him if they talk shop. We took a close look at the mystery of how kombu protects the planet. Learn How rich is He in this year and how He spends money? The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. Something went wrong. Now, he's going to show you how he cooks at home by using one fish to make three dishes. 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. Takayamas hike is just the latest in the wake of upward price moves throughout New Yorks high-end Japanese scene. Well, the Time Warner Center isnt quiet, but if youre lucky enough to be inside of famed sushi restaurant Masaand in the presence of the master Masa Takayama himselfyoull find yourself in a hush, punctuated by the occasional flash and stroke of Masas knives. 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. In 2012 Shaboo was replaced by Tetsu, with a Yakitori-based menu emphasizing grilled fare, and featuring both a la carte and Omakase menus. 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). New York has seen the rise of $5 slice pizza and $100 mains for one. Web35.2k Followers, 271 Following, 188 Posts - See Instagram photos and videos from Masayoshi Takayama (@chefmasanyc) Simple. Most surprisingly, chef Masa is also the creative owner of a hand-crafted ceramic design company,Masa Designs, whose dishware is featured in his many restaurants. Bourdain asking the owner of Ginza Sushiko about Takayama: Wait. Marguerite Imbert writes about restaurants and global food trends for the MICHELIN Guide website and elsewhere. Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. Below, find a collection of the top hotels in Tokyo. With features, explainers, animations, recipes, and more it's the most indulgent food content around. Thanks! (3 children). Skip to main content Due to a planned power outage on Friday, 1/14, between 8am-1pm PST, some services may be impacted. Its also worth noting that Masa had just raised its prices earlier last year. | This is the temperature of the rice, the fluff, the vinegar, the vinegar with the salt, a little sweetness, a balance. Foolishly, I ask why. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. 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. Sometimes, too, I change the vinegar ratio, this is very delicate, maybe the most important thing., Softness is important, I ask? Where Chefs Go 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. Castello di Reschio will never be mistaken for a Disneyfied fantasyland. He is known for Anthony Bourdain: Parts Unknown (2013), CBS Saturday Morning (2012) and Late Night with Seth Meyers (2014). WebWe would like to show you a description here but the site wont allow us. Chef Masa apprenticed under the direction of sushi master, Sugiyama Toshiaki, at Tokyos well-respected Ginza Sushi-ko. Legendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. One of Chicagos celebrated chef duos visits the foothills of the Great Smoky Mountains for inspiration. This is the essence of the trip a lot of drinking and eating outstandingly fresh seafood at some of Takayamas favorite haunts. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. 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. So get hungry.Subscribe to our YouTube Channel now! 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. One has to wonder whether and when others will follow. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. Web35.2k Followers, 271 Following, 188 Posts - See Instagram photos and videos from Masayoshi Takayama (@chefmasanyc) He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. I ask Masa a clumsy questionwhat does he enjoy most about his job? and receive a disproportionately elegant and gracious answer: The great moment in this kind of job or any other job, is when the audience, the customer, they enjoy and they love it. WebMasayoshi Masa Takayama was raised a country boy in the rural farming community of Nasushiobara, Japan. Originally aimed at Japanese diners, it did not advertise and had an unlisted telephone number. All rights reserved. When provided, we also incorporate private tips and feedback received from the celebrities or their representatives. All Rights Reserved. WebRarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant.
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