Masa: Upscale Sushi Restaurant in New York City

When world-renowned chef Masa Takayama was enticed to pack his bags and leave Los Angeles to open his eponymous restaurant at the Time Warner Center two years ago, even hardcore New York City foodies did a double-take upon hearing of his new concept. Masa does not have a menu. Instead, they only offer a $350 (not including tax, tip and drinks) prix-fixe omakase lunch or dinner, with the courses changing daily and carefully selected by the master chef depending on ingredients' availability or whichever food items were in season.

Curious like everyone else, it took the occasion of my brother's visit to finally spur me to splurge on a trip to Masa. Yes, Masa's outrageous price begs the question, "Can any meal be worth that much?". Luckily, I was able to snag a reservation at the 10-seat counter (recommended for enjoying the experience rather than the dimly lit tables on the side) to find out if Masa has the game to back up his audacity.

The place has a spare, lightly furnished feel to it. The brown walls were somber, and didn't detract any attention from the star attraction: Masa and two of his acolytes who were center stage, with all the sushi and other ingredients ready at hand. Our front row seats gave us a great view of the performance (which is what it really is): how the sushi was sliced into thin strips, how the sauces and garnishings were carefully put in place, and even how real wasabi was ground up (most restaurants use the fake stuff - the taste is incomparable).

Things started off with six courses of appetizers which included clams, caviar, and blowfish prepared two different ways. (If not mistaken, this highly toxic fish which is prized as a delicacy in Japan causes instantaneous death if the chefs do not prepare it in the proper manner - ah, the hazards one must endure). Another notable appetizer was uni (sea urchin) risotto, unfortunately the serving size left me craving for more. My personal favorite were the three pieces of hamachi (yellowtail) and two pieces of foie gras which were dipped in a boiling pot for the briefest of moments, and then dipped in sauce before putting into your mouth...quite superb.

The main course consisted simply of twenty pieces of sushi (I counted, and the chef confirmed it). The chef carefully prepared each one, put a small amount of soy sauce on the top, placed it in the plate in front of us, and then told us what type of fish it was. We were meant to eat it with our hands, no further dipping required. Each piece of sushi was of a different fish except for a few, for instance a raw sweet toro, and then cooked toro which was my favorite. Sea urchin sushi wrapped in leaves was another one that stood out.

The final verdict? Overall, a very special dining experience with uniquely prepared appetizers and sushi. Including the bottle of sake, Sapporo beer, standard twenty percent gratuity and taxes, the total damage came to just a little over a grand. Nothing to sneeze at. Highly recommended for sushi connoisseurs, those who want a once-in-a-lifetime experience, and those with too much money to spend.