[upbeat rorock music]] both: i took a a walk ththrough thisis beaeautiful wororld felt ththe cool raiain on m my shoulderer fouound somethihing good in thihis beautifulul world i i felt the e rain gegetting coldlder - la, laa - sha l la, la, la,a, la sha la, l la, la, laa shaha la, la, l la - sha l la, la, la,a, la shaha la, la, l la, la, laa [dramatic c instrumentntal musi] - - this is ththe restaurat mamasa in new w york city. tuckcked away on thehe fourth flfloor of t the time wawarner center onon columbus s circle. itit is americica s most expenensive restataura. dinnnner here cocosts around $60600 per persrson befofore sake oror extra pieis of the mosost ououtrageouslyly high-qualaly tutuna on the e planet. the e raw ingrededients are unpaparalleled,, often n flown in f from japan or g grown specicially to thihis man s specififications.. thisis is masa t takayama. to call l him americica s most respepected sushihi chef woululd be
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
masa: yeah, that s it. good. yeah, beautiful. done. anthony: when do you make the drawings for the ceramic that you want? masa: when you re drinking. anthony: when you re drinking? 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
catherine: she s saying he probably works more here, than at the restaurant. [ laughter ] anthony: oh man, nice wasabi. masa: this is great flavor, so you have to scrape first. have to scrape, then go this way. ooh! anthony: yeah, nice. wow, look at that. comfort food is one thing, and damn, it s wonderful, but masa being masa, you ll notice there s a mountain of decidedly luxurious sashimi brought up from tsukiji market in tokyo this morning. masa: this we do all the time, you know. pretty simple. easy. anthony: oh yeah. that s just a nice, big pile of incredible beautiful uni like that. i do that all the time. some sea urchin roe, or uni, and some high-test otoro tuna that any new york sushi enthusiast would cheerfully cut their best friend s throat for.
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