#kappomasa

I was so excited to taste the newest NYC Sushi Restaurant by Larry Gagosian + Masa Takayama.  A larger space than Masa (26 seats) this beautifully designed basement sanctuary is the newest home for this collaboration with 96 seats. We sat in the Omakase “section” in lieu of a sushi counter (our typical request) and began our experience.  Below is a recap of our 22 courses.  Most photos are my own and some are from other articles as the lighting was a bit sparse.  

Course 1: Nakaochi - which is tuna scraped off the bone, this preparation was mixed with wasabi and scallion.

Couse 2: Toro + Caviar with Japanese toast (above)

Course 3: Trigger Fish + Ponzu Sauce (not shown)

Course 4: Unagi Eel Tempura with Tempura (above)

Course 5: Norwegian King Crab + Ginger + Scallion (above)

Course 6: Sea brim + Julianne white truffle + micro greens (above)

Course 7 - 9:  Sushi: Shima-Aji (Mackerel) + Fluke and Daikon Radish + Toro (above)

Course 10 - 11: Thai Seabrim + Kinmedai (Golden Eye Snapper) (above)

Served with: Ken Saki (dry and sharp like a sword)

Course 12-14: Eel + Toro Sushi + Jack Fish (above)

Course 15: Shitake Mushroom (above)

Course 16: Negi Toro  ( Toro + Scallion + rice hand roll)

Course 17: Crispy Eel + Cucumber (above)

Course 18: Shiso Palate Cleanser (above)

Course 19: Miso Soup (above)