masa takayama daughter

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three-MICHELIN-starred restaurant of the same name, Castello di Reschio Is a Medieval Masterwork, Our Hotel Director Selects Her Top Hotels for 2023, Book a MICHELIN Guide Hotel for a Mid-Winter Escape, Alexandre Mazzia exploring the vegetable and herbaceous side of Japanese green teas (AM, Marseille, France), Where Chefs (and Sisters) Katia and Tatiana Levha Go in Paris, Visit These Food Museums Around the World. Todays ryokans are putting a modern spin on a dependable format, helping carry it forward into yet another millennium. So get hungry.Subscribe to our YouTube Channel now! Masas answer is predictably charming: I think sushi or any other cuisineit is like a ballerina, you knowthat sense of feeling, presenting the sushi or dishes, thats a very important thing. I ask him if they talk shop. Bourdain on bullet trains: Why dont we have these in America, by the way? In the early aughts, a time of gilded, sometimes Marie Antoinette-style opulence in the New York dining world, a solo meal at the sushi den used to run an unthinkable $500 or thereabouts. Chef Shay Lavi shares his recipe for whitefish cooked in a spicy tomato sauce. Of all the places hes traveled toand eaten inhis favorite is Kanazawa, a steadily-growing city on the western border of Japan in the Ishikawa Prefecture. Placing the plate the right way; there are so many ways to slice, and that can change the whole experience., After training at Ginza Sushi-Ko, it was on to Los Angeles where he recalls, his patrons were more Japanese than at his later restaurant in Beverly Hills. It is a fascinating story.. Customers sitting at the tables, in turn, would pay less. Marguerite Imbert writes about restaurants and global food trends for the MICHELIN Guide website and elsewhere. Oops. Grab a burrito and stroll around the railroad yards, restaurants, and groovy art installations of Santa Fe. He is the owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. Tender for a big oyster., 3. But with so many capable competitors serving intricate sushi meals in serene environments a reality that didnt exist in 2004 when Takayama helped jumpstart the citys fledgling omakase scene one wonders how much added value or luxury Masa brings at twice the price of its peers. Is he any good at saxophone?, 10. An extravagant counter meal of wagyu beef, caviar-crowned toro, and white truffle ice cream will soon cost at least $1,000 per person, and thats before a single drop of wine or sake is poured. (separated) So, of course, they dont touch rice, they dont touch fish because they dont know how to cut the rice or the fish. After graduating high school Takayama served an eight year apprenticeship at Sushiko in Tokyo. [4], After eight years at its original location, it moved in 1992 to more fashionable and upscale Rodeo Drive in Beverly Hills. This fish from there, This very expensive. I don't think they have equals.\"\"--------------------------Eater is the one-stop-shop for food and restaurant obsessives across the country. What was it about him that set him apart, took him from a rather bleak farming community in rural Japan to become first the toast of Los Angeles and later the king of New York? So nicely, gently, hold the sushi the way you would hold a bird in your hand. They are better than anybody., 22. Takayama, renowned chef and owner of the Michelin three-star sushi restaurant Masa in Manhattan, talked through tears as he reflected on Bourdains life in an interview with BBC. For the last seven years, hes been importing the fish destined to become one of his creative dishes. This is all why so many ambitious omakase spots dont even offer table seating setups where rice can turn cold, where nori can fall limp, and where patrons dont get to observe all the nuanced craft. Masa replies, Some fish are cured, some are raw, some are fatty, some have no fat, this rice is supposed to go with all different ingredients nicely, perfectly., The lesson continues, Soft water makes fluffier rice than hard water, and then after that, the thing is the right time for dunking it in the big, wood barrel and quickly cutting the sushi rice with vinegar, thats a very difficult taskevery single grain must catch the same amount of vinegar. No small amount of joy also comes from consuming the fish at its peak; nigiri sushi and maki rolls are often best eaten when a chef hands them to you personally, seconds after theyve finished preparing them. Very much today people will eat everything unless they have an allergy.. Very gently. Bourdain on whats served at the simple, easy lunch: Some sea urchin roe or uni and some high-test otoro tuna that any New York sushi enthusiast would cheerfully cut their best friends throat for., 15. Originally aimed at Japanese diners, it did not advertise and had an unlisted telephone number. Its a quiet Saturday afternoon in the Time Warner Center in New York City. And a lot have that fish case in front of them, cannot see what chef do. From there it was on to an eight-year-long apprenticeship at Ginza Sushi-Ko in Tokyo (still the place he recommends for a truly great sushi meal when you are in town). Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. Bourdain, to Takayama in a great back-and-forth: Is umami a flavor or a sensation? Takayama explains: Umami is essence, strong essence. Bourdain: So its a mysterious force? Takayama: Yeah. Bourdain, comparing Takayamas home with where he is today: They say you can take the boy out of the country, but you cant take the country out of the boy. For such an inspiring and prolific individual, its no wonder that travel has played a significant role in Takayamas development. Kim decamped from Masa in 2009 to start what would soon become Neta; once it was properly established, Nick followed suit and joined the team at Neta. The idea for the location came from fellow chef and admirer Thomas Keller, who was opening his own restaurant, Per Se, in the complex. By high school, his interest in sushi and restaurants had led to dishwashing and later sushi making at Tokyos renowned Ginza Sushi-ko, known for its 130-year heritage and strict legacy of training young talents.In 1980, Takayama moved to Los Angeles and opened Saba-ya (renamed to Ginza Sushi-ko in 1987) during a time when sushi meant little more to Hollywoods glitterati than a drab California roll coming out of a restaurant at the edge of a strip mall. WebChef Masa is also chef/owner of Bar Masa (located next door to Masa), and is the chef at Kappo Masa (located at 976 Madison Avenue) in partnership with famed art gallerist Larry Gagosian. Japan. Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations. 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. They get to know what the reason is, why we make the sushi rice this way, watch and steal ideas, techniques. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. For $35,000, Chef Masa Takayama Will Cook for You and Your Friends in a Private Mountain Suite The Michelin three-star chef is heading west to Jackson Hole. He planned to eventually open a restaurant that would be closer to what was available in Japan, a plan that he felt he fulfilled with his second restaurant, Ginza Sushiko.[4]. Just two hours west of the great Mount Tate (Tateyama)one of Japans three holiest mountains, along with Hakusan and FujiKanazawa produces some of the best sake in the world, using water straight from the mountain. 'Just, the thing is my ingredients. For $35,000, Chef Masa Takayama Will Cook for You and Your Friends in a Private Mountain Suite The Michelin three-star chef is heading west to Jackson Hole. Not long after, Schlosser became an apprentice under Masa Takayama. Much bigger than the universe. Bourdain: Bigger than flavor? Takayama: Of course., 8. (Photo courtesy of Toki Tokyo.). [3][4] In 1990, the average bill without alcohol, depending on the amount eaten by a customer and the fluctuating price of fish, ranged from $125 to $150 per person. Not long after, Schlosser became an apprentice under Masa Takayama. 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. If youve seen the Parts Unknown episode that features Masa, you got to see him relaxing with family, with Anthony Bourdain, shopping, cooking at home. Sometimes I tell her, too much stuff, too fancy! If youve ever been lucky enough to dine at Masa, youll know that clean and natural are the reigning aesthetics at play. And Masa is the only stateside sushi-ya with three Michelin-stars, an accolade reserved for establishments so impressive that they merit, in the words of the Red Guide inspectors, a special journey. Its the type of place that would theoretically justify a trans-Atlantic voyage. Together they had three children before they separated, one of whom, Catherine Takayama, is a pastry chef at The French Laundry. The pair also travel to Takayamas hometown in the countryside to meet his mom, daughter (a pastry chef at the French Laundry), and brother (also a sushi chef). Learn How rich is He in this year and how He spends money? 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. Simple. Masa, it should be noted, is not an obscure private club for yacht owners. Born in Kuroiso, Tochigi, a small town three hours north of Tokyo, Takayama's parents owned a fish shop and a catering business. Quietly, and orderly, employees are showing up. Think rare lacquers made from tree sap, crafted by traditional Japanese methodsnatural materials designed to harmonize with the cuisine. No pictures. ), Most personal to chef Masa is the regions affiliation to the well-known Japanese artist Kitaoji Rosanjin, who lived and worked in Kanazawa in the early 1900s. The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. Thats not a point to be overlooked: Part of the pleasure of sushi comes from watching a master turn raw fish and rice into edible art. WebTakayama married Hisako Ishii, a Japanese native studying English he met at an Orange County sushi bar where he worked, in 1979. Bourdain, on middle-school students practicing the Japanese martial art of Kendo at school: Boys and girls alike compete with bamboo swords sensible stand-ins for actual samurai swords, but the same thing, man., 18. The globe-trotting host gets an epic tour from sushi legend Masa Takayama, How does one become the chef at Americas most expensive restaurant? What kind of house you want to build? Birdsongs Chris Bleidorn shares favorite bites from his historic New England hometown. Discover Masa Takayama's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. The fish are from a dizzying array of locations, the sushi rice, cooked at what I learn is the perfect temperature, doused lightly with accents like soyMasa prefers light soy because the fish is the main characterand shavings of sudachi, a Japanese citrus that is not eaten as a fruit, but used as food flavoring in place of lemon or lime. Ask your congressman., 12. That moment is very enjoyable, thats why we do this every single day. In 2004, Takayama opened his eponymous restaurant, Masa, in New York City. Sometimes, too, I change the vinegar ratio, this is very delicate, maybe the most important thing., Softness is important, I ask? The New Yorker and foodie enjoys writing and testing recipes and encourages everyone to cook without them. Masa, alas, is different. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. Masa in Midtown has long held the title of the countrys most expensive restaurant, a distinction it doesnt appear to be in danger of losing thanks to a new eye-popping set of prices. Please enter a valid email and try again. Im here to learn about sushiand Im pretty sure theres nowhere better to learn. [4] His brother and three sisters all helped in the store, loading the fish into the display cases before school. He would have most of his fish flown in from the Tsukiji fish market in Tokyo. NEW YORK -- Legendary sushi chef Masa Takayama grew up in rural Japan working at his parents' fish market. [3] In high school, he wanted to become a surgeon. [3] Continuing the ideas he developed in Los Angeles, Masa continued to serve only an omakase menu, tracking his customers' meals and reactions, and sourced 90% of his fish from Tokyo's Tsukiji fish market. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. Takayamas mother on the meal: This is better than Masas sushi. Bourdain says: Bold words. Takayama concedes: Maybe better., 16. Kim decamped from Masa in 2009 to start what would soon become Neta; once it was properly established, Nick followed suit and joined the team at Neta. Takayama married Hisako Ishii, a Japanese native studying English he met at an Orange County sushi bar where he worked, in 1979. The chef, Masa Takayama, accompanied Anthony Bourdain during an episode of Parts Unknown, and has appeared on Late Night with Seth Meyers. Same thing, start singing. Finally, Bourdain and Takayama wind down Japanese-style after a difficult vacation eating more expensive seafood than most of we laymen will ever enjoy in our lifetimes. His first United States restaurant Saba-ya was opened in Los Angeles in 1980 and his second was Ginza Sushiko. [3], He lives on the Upper West Side of Manhattan in New York City.[14]. NEW YORK -- Legendary sushi chef Masa Takayama grew up in rural Japan working at his parents' fish market. He began by cutting fish for his parents' fish shop and catering business. First, I watch. Also learn how He earned most of networth at the age of 66 years old? Takayama, on the meal: This is what we do all the time. Also learn how He earned most of networth at the age of 66 years old? After school, Takayama would get on his bicycle and deliver sashimi his father had made. I ask about muscle memory, the way a great ballerina must study for years to perfect her pirouettes. For $35,000, Chef Masa Takayama Will Cook for You and Your Friends in a Private Mountain Suite The Michelin three-star chef is heading west to Jackson Hole. I cant taste it, but I advise her. WebMasa Takayama was born on May 1, 1954 in Kuroiso, Japan. Still, at Schlossers Los Angeles restaurant Shibumi, diners wont find sushi. Takayama also owns Bar Masa in New York City and at the Aria Resort & Casino in Las Vegas. Famed chef Masa Takayama shares his favorite gems from this coastal sake and seafood haven. 2023 Cable News Network. I ask Masa a clumsy questionwhat does he enjoy most about his job? and receive a disproportionately elegant and gracious answer: The great moment in this kind of job or any other job, is when the audience, the customer, they enjoy and they love it. WebRarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. [4], In 1980, Takayama opened his first restaurant in Los Angeles, Saba-ya. But it was during a trip to France that Kim read the LA Times review of Masa Takayamas Ginza Sushi-Ko. Takayama who also owns crosstown sushi mecca Masa told us that he started sketching the airy, 82-seat subterranean space below Gagosians store and galleries within 10 minutes of seeing it. We talk a lot, she sends me pictures and asks me to look. [3], Restaurant Masa garnered the Michelin Guide's highest rating starting in the 2009 edition and was the first Japanese restaurant in the U.S. to do so. Im so upset. By submitting your email, you agree to our, Why a Former Masa Apprentice Doesnt Serve Sushi, Follow Eater on YouTube to watch more videos, Like Eater on Facebook so you never miss a video. Marlon Brando, who would frequently visit the restaurant after hours with his family, was the only customer to whom Takayama would deliver food. Bourdain to Takayama while sitting in an outdoor sulphur pool: It is Suntory time, my friend. I'm not going to hide anything, right? Bourdain on the difficulties of commissioning from a distance: So when youre in New York and the ceramics come, do you ever go, What the! Takayama laughs as replies: It happened. At Masa, the staff does a presentation on how to maximize enjoyment of the meal before service begins. The Masa I meet today is in chef regalia, a gentle yet commanding presence behind his famous sushi bar. While we work diligently to ensure that our numbers are as accurate as possible, unless otherwise indicated they are only estimates. WebMasayoshi Takayama's appreciation for food started at a young age, growing up working for his familys fish market in a town of Tochigi Prefecture, Japan. Its, like, as big as a steak. Chicagos daring chef Iliana Regan provides an unexpected take on this Caribbean hotspot. A spokesperson did not respond to an Eater inquiry about the new pricing. Masa says, The thing is, at the very beginning, people dont know anything, right? Prep perfectly, serve perfectly, present perfectlythat is what we are trying to do.. | Its a lot of work but the staff says he really enjoys it. Sometimes, people come for a celebration and we allow a photo, but not for each dish, no. Much has been written about the delicate hinoki wood of the bar at Masaits true, it glows. Tokyos hotels are in a class of their own often set high above the city, their high-end offerings have long been the envy of the world. We welcome all corrections and feedback using the button below. | Chef Masayoshi Takayama, aka chef Masa and owner of the three-MICHELIN-starred restaurant of the same name in New York City, is one of Americas most celebrated Japanese chefsalongside household names like Masaharu Morimoto and Nobu Matsuhisa. Before, customers would say all of the time, I dont eat squid, I dont eat octopus, I dont eat sea urchin. It was always, theyre thinking, the squid is chewy, but it is very soft and sweet. WebTakayama married Hisako Ishii, a Japanese native studying English he met at an Orange County sushi bar where he worked, in 1979. Its time to relax., 23. By submitting your email, you agree to our, The freshest news from the local food world, Masa, Already Americas Priciest Sushi Bar, Now Starts at $1,000 Per Person, Sign up for the Masa begins by grating wasabithe real stuff, the prohibitively expensive and difficult to grow stuffnot the powder found in many restaurants. Even amid Manhattans competitive fine dining scene, no other venue even comes close in price with the exception of an over-the-top menu offering at Per Se, conveniently located next door to Masa at the Deutsche Bank Center. Takayama, renowned chef and owner of the Michelin three-star sushi restaurant Masa in Manhattan, talked through tears as he reflected on Bourdains life in an interview with BBC. WebWe would like to show you a description here but the site wont allow us. You think your ingredients, your structure. I don't like that. WebTakayama married Hisako Ishii, a Japanese native studying English he met at an Orange County sushi bar where he worked, in 1979. WebChef Masa is also chef/owner of Bar Masa (located next door to Masa), and is the chef at Kappo Masa (located at 976 Madison Avenue) in partnership with famed art gallerist Larry Gagosian. WebMasa Takayama was born on 1 May, 1954 in Kuroiso, Tochigi, Japan. However, it quietly gained a reputation as the most expensive restaurant in Los Angeles, and a place for food purists. And when its sukiyaki time after a whole lot of, shall we say, homebrewed sake, you just kick back, stir in the maitakes and the shiitakes and some Tochigi beef and enjoy the day., 24. One of Chicagos celebrated chef duos visits the foothills of the Great Smoky Mountains for inspiration. He says the palate has changed immensely over the years. And whenever I [travel to Kanazawa], I love to go river and ocean fishing.While the climate is temperate year round, locals say the two best times to visit Kanazawa are September to mid-November and March through May.Pack your bags. He is known for Anthony Bourdain: Parts Unknown (2013), CBS Saturday Morning (2012) and Late Night with Seth Meyers (2014). ?) - WebWe would like to show you a description here but the site wont allow us. His Bara Masa in Las Vegas included the upscale shabu-shabu dining room Shaboo which charges about $500 per person without drinks. This is the temperature of the rice, the fluff, the vinegar, the vinegar with the salt, a little sweetness, a balance. Foolishly, I ask why. I ask him if they talk shop. Despite hosting a constantly full house and overseeing a growing empire, Masa says he still makes sushi at home for his family. On this Wikipedia the language links are at the top of the page across from the article title. Sometimes, in high schoolwe did weddings, a hundred people, two hundred peoplesometimes Id take three or four days off of school, to help and prep, he remembers. Bourdain, on chilling out Japanese-style: The Japanese often bear a heavy burden of responsibilities, societal expectations, family obligations, tradition, work. The pair also travel to Takayamas hometown in the countryside to meet his mom, daughter (a pastry chef at the French Laundry), and brother (also a sushi chef). The passion for food runs in the family: Catherine Takayama, Masas daughter, is the pastry chef at the French Laundry. The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. Thanks! The pair dish on their favorite pho spot, bookstore, and more. Please enter a valid email and try again. Eat your way through Modena and Emilia-Romagna with New York-based chef Stefano Secchi. I ask him if they talk shop. Chef David Schlossers Michelin-starred omakase tackles moray eel and sea cucumbers. WebMasa Takayama was born in Kuroiso, Tochigi, Japan in May 1954. Web35.2k Followers, 271 Following, 188 Posts - See Instagram photos and videos from Masayoshi Takayama (@chefmasanyc) All Rights Reserved. Bourdain, on the meal at Takayamas mothers house: Comfort food is one thing, and damn its wonderful, but Masa being Masa youll notice theres a mountain of decidedly luxurious sashimi brought out from Tsukiji Fish Market in Tokyo this morning., 13. Bourdain, upon finding out that Takayama would practice his saxophone in the bathroom at the restaurant: You were a very unusual man., 11. We chat as he works, turning out beautiful pieces of sushi, works of art in miniature. One has to wonder whether and when others will follow. 2023 Celebrity Net Worth / All Rights Reserved. Located in recently constructed Time Warner Center, it had a 26-seat dining area. Masas family used to own a fish company, and he learned the business on the ground. When provided, we also incorporate private tips and feedback received from the celebrities or their representatives. Something went wrong. Yes, he says, little by little. My job the same as carpenter. Skip to main content Due to a planned power outage on Friday, 1/14, between 8am-1pm PST, some services may be impacted. Patrons choosing to sit at one of the tables will pay $750, a $100 increase. I love to visit them and work on new [ceramic] pieces, he says. In November 2017 Masa opened a second branch of Tetsu in New York City's Tribeca neighborhood. Bourdain after Takayama wins the match: You still got it, man., 20. Also learn how He earned most of networth at the age of 66 years old? Then again, perhaps part of that added value isnt culinary expertise or service, but rather privacy. Something went wrong. WebMasayoshi Masa Takayama was raised a country boy in the rural farming community of Nasushiobara, Japan. Legendary sushi chef Masa Takayama was the first Japanese chef to helm a restaurant that was awarded three Michelin stars in the US. Not long after, Schlosser became an apprentice under Masa Takayama. Visiting here is an incredible experience, he says, and its only about an hour and a half from [both] Tokyo and Kyoto. With features, explainers, animations, recipes, and more it's the most indulgent food content around. Masayoshi "Masa" Takayama ( , Takayama Masayoshi) (born 1 May 1954)[1] is a Japanese chef and restauranteur. Masa speaks passionately about people ruining their sushi with wasabi and soy sauce. Takayama would keep a careful record of each customer, the date he or she dined at the restaurant, how many were in the party, what they drank and what they ate so that he could offer them something new on their next visit. In this weeks episode of CNNs award-winning travelogue Parts Unknown, globetrotting chef Anthony Bourdain returns to Japan to visit the former stomping grounds of renowned chef Masa Takayama. Something went wrong. We talk a lot, she sends me pictures and asks me to look. The pair also travel to Takayamas hometown in the countryside to meet his mom, daughter (a pastry chef at the French Laundry), and brother (also a sushi chef). He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. Chef Masa's favorite 'ryokans' are in the Kaga Onsen, a revered collection of four hot spring towns south of Kanazawa, not far from Hakusan. At these prices, it can feel less like an effort to provide the best sushi to everyone, and more of an exercise in squeezing the wealthy in exchange for better seats. Add on tax and the omakase service will run $1,034. Chef Masa apprenticed under the direction of sushi master, Sugiyama Toshiaki, at Tokyos well-respected Ginza Sushi-ko. Not only a ceramicist, calligrapher, painter and lacquer artist, but also a restaurateur, Rosanjin was not unlike chef Masa himself. But when they relax, they really do it well. Bourdain, on another method of relaxation: Get together with some friends and cook up some al fresco mountain-style sukiyaki bitches, maybe a little tempura made from foraged wild asparagus and fukinoto [a kind of green leafy shoot]. Im so upset. Amid our Instagram-everything era, Masa is the only haute sushi spot I know of that explicitly bans photography. The importance of having somebody like Masa early on [in your career] does a couple things to you, says Schlosser. Too soft is not good, either. Bourdain again, on those beautiful shellfish: Wow, just one oyster is a meal. He is the owner and chef of the three-Michelin-starred Japanese and sushi restaurant Masa in Manhattan, New York City. As a Japanese ambassador of haute sushi cuisine, chef Masa helped spark L.A.s decades-long sushi craze, expertly demonstrating kaisekia notion of natural balance in taste, texture, appearance and colorthat lives on in haute sushi today.Today, chef Masa is the proud owner of a robust Masa empire: including, but not limited to his aforementioned three-Michelin-starred omakase restaurant and adjacent Bar Masa, Kappo Masa (a collaboration with gallery owner Larry Gagosian) on the Upper East Side, and the late-night Japanese robatayaki and burger destination Tetsu in TriBeCa. Before, sea urchin was not popular, but now the last five years they love it. I get pissed. Bourdain shakes his head, adding: Your design man. Takayama says: Exactly., 6. : http://goo.gl/hGwtF0Check out more on Eater: http://www.eater.com/Eater on Twitter: https://twitter.com/eaterKat Odell on Twitter: https://twitter.com/katodellLike Eater on Facebook: http://goo.gl/TA4UsdLike Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=pView our full video catalog: http://goo.gl/plZhhcVisit our playlists: http://goo.gl/I7tTMOFollow on Pinterest: http://goo.gl/Gyr7XLMore at Eater Los Angeles: http://la.eater.com/More at Eater New York: http://ny.eater.com/More at Eater Chicago: http://chicago.eater.com/Our Video Crew: https://www.eater.com/pages/masthead-video Takayama who also owns crosstown sushi mecca Masa told us that he started sketching the airy, 82-seat subterranean space below Gagosians store and galleries within 10 minutes of seeing it.

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