Masa Reservations

Masayoshi Takayama apprenticed under a sushi master in Tokyo's Ginza before opening in Los Angeles in 1987 and arriving in New York in 2004 on the advice of Thomas Keller. Three Michelin stars. The hinoki counter is sanded daily. The plateware is designed by Takayama himself. The omakase moves through seasonal ingredients in their purest state: foie gras nigiri, meltingly tender abalone, Osetra caviar, white and black truffle. It is the most expensive restaurant in America and one of the most singular experiences in it. Tock drops on the first of the month for two months out.