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2006
TOP 40 RESTAURANTS IN THE U.S.

MASA
New York

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Just as the design of this temple expresses an appreciation for nature's inherent beauty, chef Masayoshi Takayama applies the same idea to his menu. Utilizing the concepts of shibui and umami, he creates dishes that feature the simplicity of each ingredient while maintaining their basic essences, including the exotic seafood flown in directly from Japan.

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