Born in the 50’s in Tochigi Prefecture, Japan, Masayoshi Takayama's immersion in the culinary world began at a young age. Growing up in a family that owned a fish shop and catering business, he was actively involved in the operations, from delivering fresh sashimi to neighbors on his bicycle to assisting in the preparation of elaborate multi-course meals for weddings during high school.
Initially aspiring to become a surgeon, Takayama shifted his focus to the culinary arts. After high school, he apprenticed for eight years at the renowned Ginza Sushiko in Tokyo, a period that involved rigorous training in traditional Japanese culinary techniques.
In 1978, Takayama visited Los Angeles, which led to his decision to move to the United States in 1980. He opened his first restaurant, Saba-ya, followed by Ginza Sushiko in Beverly Hills. The latter quickly gained a reputation as one of Los Angeles's most expensive dining establishments, offering an omakase experience that attracted discerning patrons.
In 2004, Takayama opened his eponymous restaurant, Masa, in the Time Warner Center at Columbus Circle in New York City. The restaurant's intimate 26-seat setting and exclusive omakase menu garnered immediate acclaim. Masa was the first Japanese restaurant in the U.S. to receive three Michelin stars, a testament to Takayama's commitment to excellence.
Building on his success, Takayama expanded his culinary footprint with the opening of Bar Masa, adjacent to Masa on the fourth floor.
In 2014, he partnered with art dealer Larry Gagosian to open Kappo Masa located in Manhattan's Upper East Side. This venture aimed to offer a more casual dining experience while maintaining the high standards associated with
his brand. The menu at Kappo Masa complements the Chef’s tasting journey while maintaining the same level of precision and artistry.
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