Masa

Masa Takayama opened his spellbinding restaurant in New York in 2004 – and it broke into the World’s 50 Best Restaurants in 2007.

It has a reputation as a minimalist temple where Japanese culinary heritage meets western techniques and ideas.

Risotto is folded with Sea Urchin and truffles, slabs of foie gras are paired with perilous blowfish liver, cooked by the diners themselves in a shabu-shabu pot.