Takayama’s passion for cooking ignited at a young age when he began preparing meals for his family, experimenting with different culinary styles and dishes. This early love for the kitchen guided him to Tokyo aged 18, where he pursued formal culinary training. Immersing himself in the city’s vibrant food scene, Takayama attended cooking school and, after completing his studies, gained hands-on experience in various restaurants. During this time, he refined his skills and developed a deep appreciation for the meticulous art of sushi. His dedication and talent eventually led him to Ginza Sushi-ko, one of Tokyo's most prestigious sushi establishments. There, Takayama perfected his technique and deepened his understanding of sushi as both a craft and an art form.
After eight years in Tokyo, Takayama relocated the restaurant to Rodeo Drive in Beverly Hills in 1992. With just 12 seats, it quickly earned a reputation as Los Angeles' most exclusive sushi destination. 10 years later, Takayama chose to seek a new environment and moved to New York, where Masa is today.
Restaurants
Takayama’s restaurant empire epitomizes luxury and precision in Japanese cuisine, with each establishment offering a distinctive experience. Masa, his flagship restaurant, located in Manhattan’s Time Warner Center, is the crown jewel. Opened in 2004, Masa has a coveted three Michelin stars and offers an omakase-only dining experience, with a minimalist setting and an unparalleled focus on ingredient quality—much of it flown in directly from Japan.
Next to Masa is Bar Masa, a more relaxed venue offering à la carte Japanese dishes, including sushi, sashimi, and seasonal plates. A second Bar Masa was launched at the Aria Resort & Casino in Las Vegas in 2009, bringing Takayama’s refined, ingredient-driven cuisine to a new audience.
In partnership with art dealer Larry Gagosian, Takayama opened Kappo Masa on Madison Avenue in 2014. This restaurant combines fine art with Japanese dining, offering inventive dishes in a sleek, gallery-like setting.
Masa’s restaurants are known for their culinary excellence and serene, understated interiors, reflecting Takayama’s philosophy of simplicity and elegance.
Recipes and dishes
Takayama is renowned for his meticulous attention to detail and reverence for traditional Japanese culinary techniques. His restaurant Masa in New York City is famous for its exquisite omakase experience, featuring dishes like toro tartare with caviar, and sushi crafted from the finest ingredients, The chef’s culinary philosophy is deeply rooted in simplicity and the purity of ingredients, often focusing on seasonal offerings that highlight the natural peak flavor of each component.
Takayama’s approach to cooking is often described as an art form, where each dish is a carefully crafted experience. He has developed dishes harmoniously blending traditional Japanese flavors with Western influences, reflecting his global culinary identity. For example, his use of ingredients like white truffle and wagyu beef in sushi and other dishes highlights his ability to merge luxury with tradition, and Eastern and Western approaches.
Takayama appears regularly on television sharing his expertise, knowledge, and culinary philosophy. He is admired and respected by his fellow chefs with Eric Ripert describing him as the greatest sushi chef, while the late Anthony Bourdain was an ardent admirer and personal friend. Marlon Brando was a regular customer who legend has it, was the only customer to whom Takayama’s restaurant would deliver food.
