"To taste what may be the continent’s best sushi, experience the quiet, contemplative and very exclusive ceremony of Chef Masa Takayama’s omakase. Everything here carries a certain weight, beginning with the heavy wooden door and carrying through to the bill. The room of course is as unchanging and calming as a river stone, set amid blonde hinoki wood and a gargantuan forsythia tree. Yes, you’ll forget it’s on the fourth floor of a mall." - Michelin

Masayoshi Takayama's (Masa's Chef and Owner) appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hundreds of fish courses to cater weddings in high school, his relationship with food has always been a way of life.

MASA IS SHIBUI:
Refined beauty that isn’t affected by time or social changes. Shibui is never complicated or contrived. Purity of being, of living, of sensing is inherent in all elements of the Masa experience.