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The white rounds that decorate the outer walls of Jean Georges Steakhouse represent bone rounds. 

Talent

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그저 보기 좋은 요리만으로는 부족하십니까?

미슐랭 가이드 별점 3점을 받은 셰프가 쇼트 립을 직접 서빙해 드립니다. 186명의 세계 정상급 마스터 소믈리에들이 추천하는 카베르네 와인을 곁들여 리소토의 풍미를 격상시키고, 싱싱한 조개관자 요리를 드신 후 전문가들이 준비한 압셍트로 마무리하세요.

ARIA 맞춤 요리는 전문 요리사와 수상 경력 그 이상을 의미합니다. 직접 경험하세요.

Chef Masa Takayama

EXECUTIVE CHEF, barMASA, Tetsu

Hometown:

Kuroiso, Japan

Years as a Chef:

40

Favorite Dish:

Grilled fish

Chef Masa Takayama | Bio

Masa Takayama may well be the most famous sushi chef in the United States. He has impressed diners on both coasts with his four-star menus, unassuming charm and artistic dexterity. Now he brings his renowned charisma and cuisine to Las Vegas, joining the impressive restaurant line-up at ARIA Resort & Casino with barMASA and Tetsu.

After graduating from high school, he moved to Tokyo and was hired by a reputable sushi restaurant, Ginza Sushi-ko, as a dishwasher. Intrigued by the genuine joy he perceived in diners, he began to develop an equally genuine interest in the restaurant and its culinary craft. Before long, he moved his way up to sushi chef.

Eight years later, Takayama visited Los Angeles, intent on seeing expanses of flat land entirely antithetical to Japan’s island mountains. He worked at a number of small Japanese restaurants before opening his own Ginza Sushi-ko in Beverly Hills in 1983. Small and intimate – and located in an unglamorous mini-mall – Ginza Sushi-ko quickly attracted a cult-like following and a rare four-star review from The Los Angeles Times. Takayama became famous for sourcing the very best ingredients available and, in the early years, would fly to the Tsukiji Fish Market in Tokyo himself each Saturday.

Soon after the turn of the millennium, Takayama received an offer to open a restaurant in New York City’s newly built Time Warner Center. Encouraged by Thomas Keller, along with a strong economy and the excitement of an even bigger food city, Takayama opened Masa in 2004. The restaurant soon won four stars from The New York Times (the only Japanese restaurant to do so in 20 years) with respected food critic Frank Bruni declaring, “Masa engineers discrete moments of pure elation that few if any other restaurants can match.” A Mobil five-star rating and Michelin’s top rating of three stars soon followed.

Now, five years later, Takayama returns west to join the culinary explosion taking place in the unprecedented ARIA in Las Vegas. barMASA and Tetsu, sister properties to his New York establishments, have enabled him to return to his loyal West Coast clientele, as well as express the shabu-shabu concept he has been developing for some time