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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 fascinat ....
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 ] catherine: i think we do. anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, this guy s going to make something of himself? chef kazuo: [ speaking japanese ] catherine: he s like, no. anthony: cause your dad said he was a bad, he was not a good student. chef kazuo: [ speaking japanese ] catherine: it s when he went to high school and then he stopped studying. anthony: right, what was he doing instead of studying? chef kazuo: [ speaking japanese ] catherine: mahjong. mahjong. ....
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 ] ....
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 ] catherine: i think we do. anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, this guy s going to make something of himself? chef kazuo: [ speaking japanese ] catherine: he s like, no. anthony: cause your dad said he was a bad, he was not a good student. chef kazuo: [ speaking japanese ] catherine: it s when he went to high school and then he stopped studying. anthony: right, what was he doing instead of studying? chef kazuo: [ speaking japanese ] catherine: mahjong. mahjong. ....
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