Michelin Star Power: Masa and the Carefully Crafted Art of Sushi

Every sushi lover worth their sea salt knows that Masa has three Michelin stars (one of only six three-starred restaurants in all of New York City, ahem). But did you know it’s the only three-starred sushi restaurant in the entire country.

How has Japanese luminary Masayoshi Takayama maintained those stars for the past seven years? And, let’s get right to it, at a fixed price of $595 including tip, what makes the cost worth it?

First, Chef Masa spares no expense to fly in the fish straight from Tokyo’s legendary Tsukiji market, the largest wholesale fish and seafood market in the world. This is melt-on-your-taste-buds seafood, plucked from the ocean and airlifted to your plate in a matter of hours. Literally, the best in the world today, gone tomorrow.

Second, it’s simply about the food. According to Michelin spokesperson Tony Fouladpour, “it’s not about how fancy the silverware or the napkin is… it’s about the food on the plate; and if it’s great, it receives a star.”  Masa has three stars.  Three.