Live Breaking News & Updates on Masa Kakubo|Page 12
Stay updated with breaking news from Masa kakubo. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
[ speaking japanese ] anthony: this is really good. i see why you love this. catherine, by the way, is a pastry chef at the great restaurant, the french laundry, in the napa valley. so high level cooking seems to run in the family. anthony: you grew up sitting in the sushi bar. catherine: i did, yeah, sitting on a milk crate with a cheeseburger in front, and i d watch my dad prepping, and i d call out, dad! and he d be like, i m not your dad here! i was like [ gasps ]. anthony: oh, that s funny. what did you do for fun back there? catherine: i was eating. [ laughter ] anthony: well, your father was in the fish business. wholesale masa: fish business, yeah. no, no. retail. he d make sashimi, right? anthony: mm-hmm. ishi: [ speaking japanese ] anthony: masa, his brother, and three sisters all worked for ....
Anything right, when you went to school? no cowboy boots. masa: no, no. no, no, no. no. anthony: they say you can take the boy out of the country, but you can t take the country out of the boy. i don t know if that s true. we all come from someplace, that s for sure. but, new york city, in masa takayama s case, seems far, far away from the little town he grew up in. ....
anthony: oh, yeah. masa: mm! anthony: wow, it s sweet. masa: [ speaking japanese ] konishi: [ speaking japanese ] anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. masa: [ speaking japanese ] anthony: 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? konishi: [ speaking japanese ] [ laughter ] masa: you know what he said? before fish, i m gonna burn up. anthony: so him first. [ laughter ] masa: don t hurry. good food takes long time. anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? masa: umami is essence. strong essence. anthony: so it s a mysterious ....
izakura: [ speaking japanese ] masa: then we became great friends. izakura: [ speaking japanese ] masa: then i started designing, too. i have an image in my head, i start drawing. [ speaking japanese ] izakura: [ speaking japanese ] masa: then, i come all the way here to talk with mr. izakura. [ speaking japanese ] izakura: [ speaking japanese ] maza: [ speaking japanese ] that passion makes me change. [ speaking japanese ] izakura: [ speaking japanese ] ....
Beautiful things, traditions. it s a city that helped masa get to a crossroads and discover a whole new world of grace, aesthetics, of style that affected him deeply. for most, however, this is simply a place with great seafood. kitchen of the city. yeah. ooh, look at that. yes, a lot of crab. yeah. shrimp, sardines. it s all there. okay. look at that. reporter: sea urchin bun of my absolute favorite things, a limited season from japan, september to april and tastiest in april. from here? [ speaking non-english ]. good deal. reporter: another terribly currently at or near it s best. snow crab. juicy and sweet and delicious. oh, man. ....