In Sunday nighttime’s episode of “Parts Unknown,” Anthony Bourdain centered much less on the place and more on man or woman. The man or woman in question became Masa Takayama, a Michelin-starred sushi chef with restaurants in The big apple and Las Vegas.

Takayama rose to prominence after moving to America, quickly becoming known for his modern and creative mixtures in sushi. He uses components like foie gras and risotto and a time-venerated Eastern approach to creating absolutely unique (and quite expensive) dishes My general.


After high faculty, Takayama left his provincial fatherland of Nasushiobara to look at the well-known Ginza Sushi-ko in Tokyo. The prolonged direction is rigorous, annoying, and far from glamorous; Apprentices need to spend two years running inside the kitchen—generally starting washing dishes—before they may even be allowed to touch the rice.

Once they have mastered the rice, apprentices may then move directly to cutting the fish. They’ll start making nigiri to serve visitors at the bar. Ultimately, the sushi chef will train them in a way to collect the proper sushi. The whole schooling takes a minimum of seven years, and plenty of do now not finish.

Takayama retook Bourdain to Ginza Sushi-ko to relive his glory days, wherein it turned into revealed that Takayama’s innovative impulses extend some distance beyond the kitchen. Throughout the episode, he is pictured as a person of many capabilities: operating with artisans to create the dishware for his restaurant, gambling the saxophone, or even beating a high schooler in a Kendo (Eastern fencing) opposition.

Whilst still in high school, Takayama and his friends might make bonfires, cook fresh fish and talk. They recreated this and reminisced on their youths. During that time, Takayama might tell his buddies that he was going to leave and visit America. He Sooner or later did, making a successful career for himself.

But, it might be wrong to mention that Takayama looks back to his u . S . A . and his fatherland. For the renowned sushi chef, lifestyle is present in every innovation. His two homes and two lives—a revered master chef in Big apple City and a boy who grew up delivering sashimi on his bicycle in Japan—are the same.

“We all come from somewhere,” Bourdain commented within the episode. Even though Takayama left Japan, its traditions have in no way left him.