2005

TOP 40 RESTAURANTS IN THE U.S.

MASA New York Click here to read the review & check the rating Just as the design of this temple expresses an appreciation for nature's inherent beauty, so too does chef Masayoshi Takayama apply this 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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(Date published: 10/26/05)