masa: yeah, i agree with that. older brother, they can take over family business. i gotta do something. went to tokyo, then realized, wow, this is a different world. what can i do? anthony: yeah. masa: second brother maybe. anthony: second brother syndrome. masa: right. maybe, yeah. anthony: this was awesome. masa: [ speaking japanese ] good to see you again. i know you want to leave me for schwab,
anthony: mm. masa: that s why you gotta eat quickly. if 30 second, one minute anthony: it s dying. masa: ki is leaving somewhere. masa: also, the fish, sushis arrive moving. swimming. very fast. done. amazing. this momentum is ended right there. it s very important. 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
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. so many times, huh? izakura: yeah, yeah. anthony: eating and drinking. and drawing. masa: yeah, always. he teaches me a lot of stuff. anthony: so, when you re in new york, and the ceramics come, do you ever go, what the masa: what happened. anthony: i don t remember. masa: i get pissed. anthony: your design, man. masa: exactly. anthony: 90 minutes southeast of kanazawa is a mountainous region known as yamanaka onsen, and it looks unlike any place i ve ever been in japan. masa s good friend and art
there s a mountain of decidedly luxurious sashimi brought up from tsukiji market in tokyo this morning. masa: this we do all the time, you know. pretty simple. easy. anthony: oh yeah. that s just a nice, big pile of incredible beautiful uni like that. i do that all the time. 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 ] eastbound and down. loaded up and truckin . are we gonna do what they say can t be done? we ve got a long way to go
when you first went to the u.s., how old were you? masa: 27. yaeko: 27? [ speaking japanese ] masa: yeah. yeah. anthony: did you have a job when you went? masa: no. for play golf. [ laughter ] anthony: no way. masa: yeah. the thing is, when i was a kid you know, art class? the teacher told me that american kids, they when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. anthony: that s true. masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. that s my, you know, dream, you know? anthony: grilled rockfish made houraku style, steamed in smoking wormwood. masa: good fish, right? anthony: very good. bamboo shoots and wagyu beef prepared tableside with soy sauce and mirin. masa: mmm! anthony: oh, that s