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. anthony: did he ever think back then that you would be a success in america? or did he think bad move? sugyiyama: [ speaking japanese ] anthony: ambitious. masa: exactly, ambitious. sugyiyama: [ speaking japanese ] masa: [ speaking japanese ] sugyiyama: [ speaking japanese ] masa: [ speaking japanese ]
and enjoy the day. masa: this is what i do. beautiful, right? anthony: oh yeah. 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 ]
along the sea of japan. it s known for its untouched by time traditional districts one of the few cities in japan left relatively intact throughout the war. it s famous for its crafts, for its beautiful ceramics in particular, but also its artistic sensibility. the way it always valued beautiful things, traditions. it s a city that helped masa, then at a crossroads, to discover a whole new world of grace, of aesthetics, of style, that affected him deeply. for most, however, kanazawa is simply a place with great seafood. masa: this is the kitchen of the, uh, kanazawa city. anthony: yeah? masa: this market is. anthony: ooh, look at that. lot of crab. masa: yeah. sea shrimp, sardine, let s go over there. anthony: okay. ooh, look at that. ooh, uni? masa: yeah. anthony: sea urchin one of my absolute favorite things has a limited season in japan, from september to april, and it s tastiest in winter.
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 moment, we appreciate, respect each other, enjoy this moment. anthony: [ speaking japanese ] masa: never again. anthony: never again. masa: yeah, exactly. it has an amazing camera. and it comes in all those colors! so, when they join t-mobile, we give them the iphone xr? it s the holidays. we ve gotta go big. it s too much! i can t bear it! tell me you went with the bear head just for the pun? maybe. this weekend join t-mobile and get the iphone xr on us. bum bum bum bum bum they work togetherf doing important stuff. the hitch? like you, your cells get hungry. feed them. with centrum micronutrients.
anthony: masa, his brother, and three sisters all worked for the family business every day after school and on weekends. masa: nine, ten years old, we carried the sashimi dish and the special kind of container. and go to all the neighbors. anthony: yeah? masa: to deliver. anthony: you learned how to clean fish very early. how to cut it. masa: 10, 11, 12, that time already, i started to grill the fish. ishi: [ speaking japanese ] anthony: her opinion, were you a good student? [ laughter ] masa: i was, right? anthony: a good one? [ laughter ] masa: [ speaking japanese ] ishi: [ speaking japanese ]