How America’s First 3 Star Michelin Sushi Chef Serves His Fish
How Americas First 3 Star Michelin Sushi Chef Serves His Fish

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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. Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as "Masa," also the name of his eponymous restaurant in New York's Time Warner Center. And after three decades of cutting fish and helping to shape (and refine) America's sushi culture, it's a moniker well-deserved. At Masa, the show is sushi, and it's one that has received countless accolades for Chef's near-perfect, and extremely pricey fish. 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 totally Japanese. On very few occasions does chef Masa allow cameras into his restaurant and, in fact, he's notorious for his no photography policy. Regardless, Eater's Kat Odell scored a prime seat to experience the best sushi in this country. 7 Sushi Rules You're Probably Breaking ►►►► After Ten Years of Masa, a Sushi Legend Surveys His Kingdom ►►►► "'I'm not a snob,' says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. 'Just, the thing is my ingredients. I don't think they have equals."" -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it's the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: Check out more on Eater: Eater on Twitter: Kat Odell on Twitter: Like Eater on Facebook: Like Eater LA on Facebook: View our full video catalog: Visit our playlists: Follow on Pinterest: More at Eater Los Angeles: More at Eater New York: More at Eater Chicago: Our Video Crew:


Dracula : The cringe is real. And I'm talking about the girl.

Lygar X : I can feel my wallet dying.

Ward Huyskes : Where can I apply for her job?

Hoang Nguyen : Girl: I am not going to die right? Chef: I hope you will

Vaibhav Shah : Every food critic ever: It's so rich... and creamy and the (insert unique ingredient which they would not have realized if they never saw it being put in) brings that tinge of complexity *rubs fingers together* such suave much umami

Fa Tee : he did 1000 sushi rolls and fillets for 3 years and all his hair fell out. 😂

SamYung0 : "The 'Madonna' of the sushi world." Never before have I heard of an insult this savage to the entire 12 Centuries-worth of Japanese Heritage.

Nurul Austin : idk why but I find her irritating

Rebuild of Eva is shit watch the original instead : This girl has one of the most "webmedia" way to speak that I've seen. Don't know why but it irks me

MrMeiryou : Gosh don't say stupid things like " a hint of complexity". Wth is wrong with you can't you be humble and just say how you feel about it. This whole tasting video looks like you pretend you care about it.

Chris Legaspi : Why do people that are not even nearly as adequate as the chef explain the dish to the chef? Obviously he knows what the dish tastes like.

TwistTheWrist : She seems like the kind of girl who friendzones everybody.

p j : Atleast get someone else who's less limited with their reaction, I can easily tell this person just recycles every common comment about food too often

JessifurC : "I'm not going to die, right"? Ouch. Terrible delivery of a meaningless joke. Sarcasm is a risky move with non-native speakers, let alone of the creation from a 3-star Michelin chef.

Kwaniichan : very smooth, creamy, delicate, sweet... it's like i've heard it before? oh right, she says it in every video.. -_-

Sup Bruh : Once she said "very aesthetic" I unliked this video

Chrisbajs : He doesn't seem intimidating at all :-) He seems really nice :-)

son dang : so complex, so rich and creamy and smooth that's all you can say.

Roving Punster : Much respect for Masa Takayama, but I have a tip to share with diners who daydream about having a truly stellar omakase experience ... you dont need to make a pilgrimage to a major city and pay an arm and a leg to a celebrity chef, because celebrity comes at a premium price. My advice for ferreting out decent omakase is to visit a lot of different restaurants in your region on slow days, during off peak hours, when the chefs are not in the weeds during the height of service ... go when it's relatively quiet, and then discreetly make some light conversation with the chefs behind the counter (provided they're friendly and amenable). Sometimes you'll gain traction and often you wont, but after a while you'll eventually find a place that you like, with a friendly chef that you resonate with, whose culinary style matches your dining preferences, and who actually loves their craft rather than simply going though the motions. Chefs who care are the ones who like to keep things changing (to stave off boredom), and who always have something seasonal and/or off-menu squirreled away to spring on their interested and respectful regulars. Once you find and establish a rapport with a chef like that, your omakase lifeline is pretty much secured. The bottom line is that although there are a lot of burned out chefs out there who simply go though the motions of mindlessly making endless maki rolls and sushi a/b for the hoi polloi during lunch and dinner rush, there are still some special people out there to be found who do not yet command celebrity prices, who truly love their craft and are happy to make the acquaintance of people who understand and appreciate same ... if you put in the effort to find them, the reward is worth it. It also helps to educate yourself - learn knife technique, learn the different fish and try cooking each of them, learn the history of sushi and it's different styles. The more you know, the easier it is to spot and appreciate quality and skill when you see it.

Z 23 : The whole video "OH MY GOOOOOD SO GOOD omg i can taste the flavor😂 so goooood"

Agamemnon : ive seen her in so many videos and she uses the exact same words to describe food

sameysane : The only one who's better at carving than this man is the man who shaves his head!

Amiin Elkey : Very smooth and creamy .. Wtf ... I could do this job

Chris Lee : I love his laugh. So natural and warm

Christian Nicholas : _" P R E T T Y A E S T H E T I C "_

Nephast Gweiz : He's charismatic.

Jayee : From their website: *RESERVATIONS* A reservation must be confirmed with a valid credit card. Any cancellations must be made prior to 48 hour of reservation to avoid a $200 charge per person. This policy also applies if you need to reduce the number of guests in your party. A party of five or more requires a deposit of $200 per person one week prior to the reservation. Please allow approximately two hours of your time for the dining experience. The dress code is casual and comfortable. Effective March 1st, gratuities will no longer be expected or accepted at Masa. Reflecting the Japanese custom, exceptional hospitality is an integral part of the Masa dining experience and is provided to every guest. The price for dinner at Masa will be $595 per person, not including beverages and tax. Both cash and credit card gratuities will be respectfully declined.

Kayla : Wow she's annoying

celegaming : "im not gonna die, right?" "maybe"

Silas Wu : His English and accent is quite good!

You Gotta Ride Jimin Before You Park Jimin : All I need to say is......ONE PUUUHHHNNNCHH. Saitama is a chef. He kills those fish himself with one...wait for it...punch. I have issues.

Webberjo : Just a quick tip for the future, when thanking someone formally in Japanese you're supposed to say "arigatou gozaimasu" like Masa does. Leaving out the "gozaimasu" is what you would do when thanking close friends in informal situations. It's like a verbal way to show respect.

Mamoru Daichi : shes such a boring judge omg

Tien Yueh Chang : 1:15 when you heard something a million times already but still have to act appreciative.

Morpher Paulner : Oh god... example of how not to act or what not to say when served personally by a 3 michelin star chef.

ETD : WOW I hate her so much for being there

singleT314 : When Masa puts food on your plate. You eat it. Before he can blink XD.

arick s : whatever it, you should eat nasi padang

aaron yuan : something about her mannerism irritates me tremendously.

laurent marvel joy : stop talking! , my masterpiece is starting to get warm!

Robstar : i like funny chefs....btw parmesan is giving the umami taste ;)

GreyException : Smooth, creamy, delicate. Smooth, creamy, tender. Smooth, creamy, soooo good.

Sony : theres passion behind his voice. thats what i want to be.

Trielectify : I really don't like sushi but watching him do his art is nice

Parminder Jaura : this chick sucks at expressing her experience at eating expensive sushi.

TELESCOPE : I can't front I watch this and enjoy how the sushi chef loves his job. It's art. i guess.

Chris Jayson : And then they say money doesnt bring happiness

Chiura Raimu : this channel needs more subscription =D

Susan Ellis : Sushi and serving it on bare volcanic rocks. Is the perfect banquet.