this is going to be good. masa: yeah, more, more, more, more, more. more, more, more, more, more, more, more yeah, yeah. good, good, good. anthony: nice eggs. masa: beautiful eggs. so good. see? that s what i like. outside, especially outside it tastes better, much better. anthony: everything tastes better outside. masa: exactly, exactly. anthony: so how long have you known these guys? masa: uh, since, since high school. anthony: high school. masa: high school, yeah, which is what? 44 years. anthony: 44 years. masa: yeah, it s a long time. huh? [ laughter ] anthony: how does he remember you in high school? who was the best student, who was the worst student here? masa: he s the best student. anthony: best student. masa: these guys, the three guys, the three of us were the worst. anthony: the three of you were bad students. masa: ah, really good. anthony: so you do this when you were kids? build a fire? cook something? drink sake? masa: always, al
anthony: and if you get that right, eventually, maybe, just maybe, the master will begin to teach you the next phase, how to stand next to him as a wakita, slicing the fish, eventually, eventually, creating pieces of nigiri for guests at the bar. of the dozen young men who work here, not all will make it to become a sushi shokunin. masa: oh, it s been a long time. anthony: to achieve that status of truly becoming a master chef. how many years? seven years to learn, right? masa: yeah. anthony: that s a lot of time. masa: a lot of time. anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? masa: his father was very tough. anthony: yeah? masa: very tough. at that time, his grandfather was here too. very tough. anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family
anthony: the japanese often bear a heavy burden of responsibilities societal expectations, family obligations, tradition, work. but when they relax, they really do it well. they are better at it than anybody. it s good man. soak in an outdoor onsen natural sulfur baths in the mountains, for instance. oh, awesome. masa: oh, man. so good, huh? anthony: yeah. i feel healthier already. masa: yeah. where s the beer? cheers. anthony: it is suntory time my friend.
Guided by chef Masa Takayama, Anthony s trip to Japan begins with a tour of outdoor food markets, followed by a conversation with an ex-geisha at her teahouse,.
moment, we appreciate, respect each other, enjoy this moment. anthony: [ speaking japanese ] masa: never again. anthony: never again. masa: yeah, exactly. i love to help people understand the world through their lens and invest accordingly. you can call us christmas eve at four o clock in the morning. we re gonna always make sure that you have all of the financial tools and support to secure your financial future. that means a lot for my community and for every community. i m a vegas hotel. i know what you re thinking - it s cool, i don t want anything too serious either. just a fun, spontaneous thing.