Masa Takayama

Masa Takayama
Born	(1954-05-01) May 1, 1954 Kuroiso, Tochigi, Japan
Occupation(s)	Chef, entrepreneur
Years active	1980–present
Known for	Proprietor of Masa and Bar Masa restaurants

(born 1 May 1954) is a renowned Japanese chef and entrepreneur in the culinary industry. He is the proprietor of Masa, a distinguished Japanese and sushi establishment in Manhattan, New York City, acclaimed with three Michelin stars. In addition, he manages Bar Masa, which has venues adjacent to his New York restaurant as well as at the Aria Resort & Casino located on the Las Vegas Strip in Paradise, Nevada.

Early years

Takayama’s origins trace back to Kuroiso, Tochigi, situated north of Tokyo. Raised in a family that operated both a fish market and a catering service, he was introduced to fish preparation during his childhood. Throughout his high school years, he was involved in delivering sashimi and supporting large-scale wedding banquet catering. Although originally intending to pursue a medical career as a surgeon, he redirected his ambitions after completing high school.

He underwent an eight-year apprenticeship at Sushiko, a prestigious sushi restaurant in Tokyo’s affluent Ginza district. There, he advanced through traditional roles, starting with basic duties and eventually becoming a sushi chef. A visit to Los Angeles in 1978 motivated him to relocate to the United States.

In 1980, Takayama established his first restaurant in Los Angeles named Saba-ya. Subsequently, he opened Ginza Sushiko with the goal of providing an authentic Japanese culinary experience reminiscent of what he knew from Japan.

Ginza Sushiko

Launched in 1987 on Wilshire Boulevard near Saba-ya, Ginza Sushiko initially catered primarily to Japanese clientele and operated discreetly without advertising or a public phone listing. It earned recognition as Los Angeles’ priciest dining spot, offering exclusively omakase menus that spanned two to three hours. Takayama kept detailed records of patrons’ preferences for personalized service on return visits and sourced most seafood directly from Tokyo’s Tsukiji market. By 1990, the average check per guest was between $125 and $150 before beverages. The establishment attracted notable figures such as Marlon Brando, who even received private after-hours deliveries.

In 1992, Ginza Sushiko moved to Beverly Hills’ prestigious Rodeo Drive while preserving its intimate 12-seat arrangement and status as the city’s most expensive sushi destination. After operating for ten years at this location, Takayama sold the restaurant to his sous-chef, who renamed it Urasawa.

Restaurants

In 2004, Takayama inaugurated his namesake restaurant, Masa, situated in New York City’s Time Warner Center with seating for 26 guests. Drawing inspiration from Thomas Keller’s nearby Per Se, Masa continued with an omakase-only format and procured approximately 90% of its seafood from Tokyo’s Tsukiji market.

Starting in 2009, Masa received Michelin’s top honor—the first Japanese restaurant in the United States to achieve this—and held a rare four-star rating from The New York Times before being adjusted to three stars in 2011. Furthermore, it earned five stars from the Forbes Travel Guide.

Following this success, two additional venues were introduced: Bar Masa and Kappo Masa. In 2009, a second Bar Masa opened within the Aria Resort & Casino on the Las Vegas Strip. This location included Shaboo, an upscale shabu-shabu dining room offering an omakase-style experience priced around $500 per person prior to drinks.

In 2012, Shaboo was replaced by Tetsu, which focused on yakitori dishes with both à la carte and omakase selections available. November 2017 marked the opening of a second Tetsu site located in Tribeca, New York City.

Personal life

In 1979, Takayama wed Hisako Ishii, a native of Japan whom he encountered while working at a sushi restaurant in Orange County. The couple had three children prior to their separation, one of whom is Catherine Takayama, a pastry chef employed at The French Laundry. His personal interests include playing golf, running in marathons, and practicing pottery. He also creates designs for Masa’s wooden and bamboo plates and sake cups.

He currently lives in New York City’s Upper West Side neighborhood of Manhattan.