The atmosphere at Masa is intentionally designed to focus the diners' attention on the purity of the food and the chefs’ skills. There are no distractions from décor, background music, or even too much conversation. The experience is meant to be meditative, allowing patrons to fully immerse themselves in the sensory journey of each dish. The lighting is soft, to draw attention to what is important. Everything about the space, from the considered seating arrangement to the quiet attentiveness of the staff, is designed to elevate the dining experience to an artform.
Takayama, the culinary genius behind Masa, was born in Kuroiso, Japan, where his early experiences in the family fish market laid the foundation for his deep appreciation and understanding of seafood. His path to becoming one of the world’s leading sushi chefs began at the prestigious Ginza Sushi-ko in Tokyo, where he apprenticed under renowned master sushi chef Sugiyama Toshiaki.
Eventually, Takayama followed a boyhood dream and moved to the US to pursue his culinary ambitions. He opened a Beverly Hills restaurant with an omakase menu served at a nine-seat counter which he named after Ginza Sushi-ko. His work in LA built him a formidable reputation which he then used in relocating to New York to open Masa in 2004.
Takayama is renowned for his philosophical approach to sushi, where the emphasis is on the harmony between the freshest ingredients and the seasonality of each dish. His preparation style is rooted in tradition, yet he is known for his ability to elevate classic sushi into something utterly unique and extraordinary. His artistry lies not just in the technical precision of his knifework or the sourcing of rare ingredients, but in his deep understanding of how to balance flavors, textures, and the subtleties of each element on the plate. This mastery has earned him accolades from culinary peers and critics, solidifying his status as one of the most influential figures in modern Japanese cuisine.
Masa has received numerous accolades since its opening, including three Michelin stars. The restaurant has also received critical acclaim from various culinary publications and food critics. It is often included in lists of the world’s best restaurants and is a regular on the New York Times’ list of top dining destinations. The restaurant's commitment to excellence, from the careful selection of ingredients to the meticulous preparation of each dish, has garnered a worldwide reputation and a loyal following of clientele.
Takayama has been celebrated for his contributions to the culinary world, with awards and recognition highlighting his influence on global cuisine. His dedication to preserving the purity of traditional sushi while pushing the boundaries of what is possible in fine dining continues to inspire both chefs and food lovers around the world. Masa is not just a restaurant but a testament to the pursuit of culinary perfection.
