Sushi and Sashimi bars are found all over the world and across America, but there is one which seems to stand out above the others. Masa is named for its now legendary chef, Masa Takayama. Raised by parents who owned a fish shop and who were also professional caterers, it is perhaps not surprising to find that Chef Masa Takayama's passion runs deep and all the way back to his childhood.

While his New York Restaurants, Masa and the neighboring Bar Masa, have earned a place in the collective history of New York Restaurants, the rare magic of Chef Takayama's culinary delights first came to light when he opened his Los Angeles eatery.

Almost two decades later he found his way from the west coast to the east and set about creating the finest Japanese dining experience of any New York Restaurant, and probably one of the most singularly delightful meals to be had in all the world. Traditional philosophies are part of what separates Masa and Bar Masa from its inferior cousins.

The venue, created by observing the notion of shibui, is almost an extension of the food. Shibui is a philosophy of simplicity which, by its very nature, eschews the unnecessary in respect of the most honest incarnation of materials. Combined with umami, a diligent attention and reverence for the essential quality and flavor of each separate ingredient, these traditional notions are less guiding principles than culinary dogma.

While this esteemed Japanese New York Restaurant does offer various options for those intent on savoring the best Japanese food this side of Tokyo, the full experience really happens at the bar. Here diners are tended by the master chef himself as he and his authoritative team prepare, with near surgical prowess and a hint of ritualistic beauty, the little perfect morsels and mouthfuls which makes up the omakase menu.

The omakase menu is the way to go, relent, hand yourself over the chef and let him take you on a culinary adventure par none. Watching the master at work seems to have an effect on the palate. This is probably the reason why diners are more than content to hand over the minimum $400 for the omakase menu. The price excludes all extras, like sake and wine and the gratuity, but it is a price that the savvy diners who frequent New York Restaurants as a matter of routine are happy to pay. The magical flavors and perfect creations which Masa takes such pains to ensure are worth far more than mere money.

Those who would rather test the waters or just want to get their lips around a favored creation, Bar Masa is right next door and offers the same delicacies without the show, though at a much reduced cost. Perfect for anyone hoping to load up on the sake and spend an informal evening with a good friend or two.

If you want the full magic of Masa's manifold marvels, booking opens for a week at the beginning of every month for the following month. Whether you're an incorrigible sushi addict, want to mark a special occasion with the astounding, or simply expect the best as a matter of course, Masa is the New York Restaurant which will delight every time.