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
snow, the rocks in the road. masa: yeah, right? anthony: man, it s masa: yeah. anthony: ooh, pretty. not only does the irori heat the entire house, it becomes the gathering place on nights like these. masa: arigato, cheers. anthony: konbai. they get together cook, eat, drink large quantities of unfiltered, slightly chunky sake, and enjoy the country life. lookin good. the boys have laid out the makings of a pretty amazing feast iwana, or char, were caught today in a nearby mountain stream. enormous hokkaido scallops, pulled this morning from the sea of japan, sizzle and pucker in their shells over the fire in butter and lime juice and a touch of home-brewed soy sauce. wild japanese boar hangs above the coals, radiating its sweet aroma as it cooks. look at that. masa: yeah. anthony: so how long have you 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. ma
we did it 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 advisor haruo konishi has a family hideaway here. a beautiful 120-year-old traditional kominka style home built around an irori a sunken hearth in the middle of the living room. it s wild getting up here, the snow, the rocks in the road. masa: yeah, right? anthony: man, it s masa: yeah. anthony: ooh, pretty. not only does the irori heat the entire house, it becomes the gathering place on nights like these. masa: arigato, cheers. anthony: konba
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 advisor haruo konishi has a family hideaway here. a beautiful 120-year-old traditional kominka style home built around an irori a sunken hearth in the middle of the living room. it s wild getting up here, the snow, the rocks in the road. masa: yeah, right? anthony: man, it s masa: yeah. anthony: ooh, pretty. not only does the irori heat the entire house, it becomes the gathering place on nights like these. masa: arigato, cheers. ant
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