coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. masa: [ speaking japanese ] anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. simple. perfect. wow. anthony: uni? masa: uni. anthony: awesome. masa: oh the umami hold into the rice. right? anthony: right. so, i wanna know the stereotypical japanese mentality. the, the salaryman. you join the company, you stay with the company. masa: well, some people go that way. anthony: most people go this way, yes. they, they choose security. masa: yeah, yeah. maybe. anthony: it s an unusual way of thinking. i have to make my own way. masa: yeah, i agree with that. older brother, they can take over family business. i gotta do something.
all known each other? how many years? masa: 30 years. right? we know each other. i love this kind of cooking, you know? it s the way i like. anthony: wow. masa: be careful, though. it s hot, though. anthony: oh, yeah. masa: mm! anthony: wow, it s sweet. izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. oh, wow. masa: how is it, good? anthony: that is good. mm. masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how s the fish? masa: you know what he said? before fish, i m gonna burn up. anthony: so him first. masa: don t hurry. good food takes long time. anthony: so this big argument with the spanish. big argument.
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 moment, we appreciate, respect each other, enjoy this moment. anthony: [ speaking japanese ] masa: never again. anthony: never again. masa: yeah, exactly. exciting, everything that i m gonna do in my life never let a day go by where i don t try and i ve been dreaming dreaming bout places and things in my mind cause i ve been growing wings now i m ready to fly and i know i m always ready for whatever i could take over the world believe that
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 ] 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. anthony: owned and run by four generations within the same
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. masa: sushi is the best meal. we can enjoy every single small piece, different fish. we can see the chef, right there, he s slicing, wasabi, make it, put it right here, eat. anthony: right. sugyiyama: [ speaking japanese ] anthony: japanese tiger prawn, octopus, and fluke sashimi. masa: japanese cooking, we care very much about the ki, which is fighting spirits. like this, right? anthony: mm-hmm. striped jack brushed with soy and sake. sugyiyama: [ speaking japanese ] masa: this moment, do not miss this. then, grab it, right? you eat. see? anthony: mm.