Sushi masa takayama biography
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Editors’ Note
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Restaurant Brief
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A trip to three-Michelin-starred Japanese restaurant Masa in New York City is not complete without digging into its decadent signature dish, which is known as Masa’s Toro Caviar. Even chef Masa Takayama is well aware of this.
The Nasu-born chef says: “This dish is always served as the second course in the Omakase menu because it prepares the guest for what’s to come. The interplay of flavours from the rich toro, which cut through the salty brine of the Osetra caviar, is very playful and indulgent on the tongue.”
To Masa Takayama, this dish represents the turning point of his culinary career when he left his highly acclaimed sushi restaurant, Ginza Sushiko, to open Masa and Bar Masa in 2004.
“Opening in New York City really opened my eyes to the world,” he reflects. “My customers are from so many different places and experiences, and I’ve so much to learn from them.” Today, Masa Toro Caviar is served at his four eateries in New York City, including Tetsu, a traditional Japanese robatayaki.
What was the inspiration behind the dish?
The Masa Toro Caviar dish came to me when I moved to Los Angeles from Tokyo to open my own place. It was a time when I went from feeling like I had made some mistakes to a place where I felt like I had
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Masa Takayama
Japanese chef
Masayoshi "Masa" Takayama (高山 雅氏, Takayama Masayoshi) (born 1 May 1954)[1] is a Japanese chef and restaurateur. He is the owner of Masa, a three-Michelin-starredJapanese and sushi restaurant in Manhattan, New York City.[2] He is also owner of Bar Masa, with two locations: one adjacent to his New York City restaurant, and one in the Aria Resort & Casino on the Las Vegas Strip in Paradise, Nevada.
Early years
[edit]Takayama was born in Kuroiso, Tochigi, a small town three hours north of Tokyo. His parents owned a fish shop and a catering business.[3] He began cutting fish as a child.[4] His brother and three sisters all helped in the store, loading the fish into the display cases before school. After school, Takayama would get on his bicycle and deliver sashimi his father had made. In the spring, which is wedding season in Japan, the family catered celebrations, typically five-course dinners for 200 guests where he would help all day at the expense of school.[3] In high school, he wanted to become a surgeon.
After high school, he apprenticed for eight years at the famous Sushiko in Tokyo's upscale Ginza district.[4] As per traditional culinary apprenticeship in Japan, h