woman: [ speaking japanese ] [ speaking non-english ] i took a walk in this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la-la-la sha, la, la, la-la sha, la, la, la, la-la-la this is the restaurant masa in new york city tucked away fourth floor of the time warner center on columbus circle. it america s most expensive restaurant. dinner here costs around $600 per person, before sake or extra pieces of the most outrageously high-quality tuna on the planet. the raw ingredients are unparalleled often flown in from japan or grown specially to this man s specifications. this is masa takayama. to call him america s top sushi chef is an injustice as he is much more than that. what is it about him that set him apart took him from a bleak farming community in rural japan to become first the toast of los angeles, and later the king of new york? it is a fascinating st
know, the thing is a lot of punishment. anthony: yeah, you don t go home feeling good. masa: yelling. yelling. anthony: yelling. masa: yelling. anthony: how does he remember you? good guy, bad guy? pain in the ass? masa: [ speaking japanese ] sugyiyama: [ speaking japanese ] anthony: saxophone. sugyiyama: [ speaking japanese ] anthony: wait. is he any good at saxophone? [ laughter ] sugyiyama: good. good. very good. masa: i love jazz. i didn t know anything about it til i started working here. on a sunday, day off, taking classes a little bit, then playing here in the bathroom. anthony: here? masa: after work. i put the cloth in the bell, then play it like that. anthony: oh my god, they wanted to kill you. you re a very unusual man.
it s time to relax. masa: beautiful color, huh? anthony: looking good. masa: right? anthony: get together with some friends and cook up some al fresco, mountain style sukiyaki, bitches. maybe a little tempura made from foraged wild asparagus and fukinoto. yep. masa: beautiful. anthony: and when it s sukiyaki time, after a whole lot of, shall we say, home brewed sake you just kick back, stir in the maitakes and the shiitakes and some tochigi beef and enjoy the day. masa: this is what i do. beautiful, right? anthony: oh yeah.
he s my maestro. teacher, so. tony, try this. strong, very, right? anthony: but you re right, umami. it s deep. masa: this is umami. anthony: among izukura-san s many skills, apparently, is a shocking proficiency at making soba noodles. tonight, the soba is paired up with slices of tender duck and green onion grilled over the irori. masa: nice, al dente. anthony: mhm. masa: this soba s the best soba. anthony: perfect. then topped by a warm dashi sauce made of soy, mirin, and a touch of sugar. masa: i m so glad we can share with this moment with my old friend, you know? anthony: mm. masa: [ speaking japanese ] you know what that word is? anthony: no tell me. masa: once in life, this
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. masa: good, huh? anthony: fantastic. ishi: [ speaking japanese ] anthony: bold words. masa: maybe better. anthony: typical japanese meal. champagne, sancerre. masa: that s what we do. anthony: country cooking at its best, right? [ laughter ]