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Sushi Legend Masa Takayama on the Power of Fish

Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater's Kat Odell scored a seat at his bar to taste through America's best omakase.

Chef Masayoshi Takayama is known by fans simply as "Masa," also the name of his eponymous three Michelin starred sushi bar in New York's Time Warner Center. And after more than three decades of cutting fish and serving as a pivotal figure in shaping and refining America's sushi culture, it's a mononymous moniker well-deserved.

Toro with caviar, blowfish, and a ball of rice stuck with black truffle and Parmesan are just a few of the luxe, near-perfect, yet extremely pricey dishes that have earned Chef countless accolades. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. While dishes many not always be entirely traditional, the service, energy and overall thought behind the meal is highly Japanese.

On very few occasions does chef Masa allow cameras into his restaurant and, in fact, he's notorious for a no photography policy. Regardless, Eater's Kat Odell scored a prime seat to experience what many believe to be the best sushi in the country.


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