things about culture, life and, presumably, about women. [ applause ] masa: nice, beautiful, huh? anthony: beautiful. this is a hard thing to do. masa: oh yeah, yeah. anthony: a lot of masa: they need to learn a lot of stuff. thanks. anthony: play music, tell stories masa: dance. yaeko: [ speaking japanese ] masa: [ speaking japanese ] yaeko: that s ok. anthony: a lot of work. masa: a lot of work. cheers. anthony: so what brought you here first? masa: when i was young, i didn t know this kind of world color-wise, artist, beautiful i ve never seen that kind of stuff. big kind, kind of shock. i was a country boy, here is very sophisticated. people are sophisticated. i learned from her culture, what the secret is, spiritual-wise. they teach me, you know? that s why the kanzawa city, this is my second country.
izakura: [ speaking japanese ] masa: then i come all the way here to talk with mr. izakura. [ speaking japanese ] izakura: [ speaking japanese ] maza: [ speaking japanese ] that passion makes me change. [ speaking japanese ] izakura: [ speaking japanese ] masa: yeah, that s it. good. yeah, beautiful. done. anthony: when do you make the drawings for the ceramic that you want? masa: when you re drinking. anthony: when you re drinking? masa: yeah, right.
anthony: anago, or sea eel, a handroll in fresh, crackling seaweed. mm, oh man. wow. sugyiyama: [ speaking japanese ] masa: his father told me that, i did a great job for this. anthony: this is very difficult. masa: yeah. sugyiyama: [ speaking japanese ] masa: please teach my son, what he said. anthony: oh, wow look at that. masa: this has lots of shrimp eggs, those eggs, and the fish paste is in. anthony: really. masa: very special stuff.
it s going to work, frankly. eh, on the other hand teacher: [ speaking japanese ] teacher: [ speaking japanese ] [ applause ] anthony: you still got it, man. looking good. masa: thank you. ah. whoo. ah. [ speaking japanese ] [ speaking japanese ] anthony: awesome, man, fast! an inspiration.
masa: [ speaking japanese ] students: [ speaking japanese ] [ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo, stayed. he s been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could serve this at the french laundry. right? [ laughter ]