Anthony Bourdain: Parts Unknown (2013–2018): Season 8, Episode 6 - Japan with Masa - full transcript
Anthony Bourdain tours Japan with legendary sushi chef Masa Takayama.
[woman] I think I need
more momentum. Power.
That's why I'm creating
all the time.
I have a little bit
of a crazy side.
That's why I keep moving.
I keep doing something.
I can't sit still
in the same place.
I have to move.
And still, I am learning.
[Lanegan and Homme]
♪ I took a walk ♪
♪ Through this
beautiful world ♪
♪ Felt the cool rain ♪
♪ On my shoulder ♪
♪ Found something good ♪
♪ In this beautiful world ♪
♪ I felt the rain ♪
♪ Getting colder ♪
-[man] ♪ La, la ♪
-[man] ♪ Sha la, la, la, la ♪
-[man] ♪ Sha la, la, la ♪
-[man] ♪ Sha la, la, la, la ♪
[man]
♪ Sha la, la, la, la, la ♪
♪ Sha la, la, la, la, la ♪
♪ ♪
[Bourdain]
This is the restaurant,
Masa in New York City.
Tucked away on the fourth floor
of the Time Warner Center
on Columbus Circle.
It is America's
most expensive restaurant.
Dinner here costs around
$600 per person
before sake or extra pieces
of the most outrageous
quality tuna
on the planet.
The raw ingredients
are unparalleled,
often flown in from Japan
or grown specially
to this man's specifications.
This is Masa Takayama.
To call him America's
most respected sushi chef
would be an injustice,
as he is more than that,
much more.
What was it about him
that set him apart,
took him from a rather
bleak farming community
in rural Japan
to become first,
the toast of Los Angeles
and later,
the king of New York.
It is a fascinating story.
Kanazawa is the capital
of Ishikawa Prefecture
on the west coast
of Honshu Island
along the Sea of Japan.
It's known for its
untouched-by-time
traditional districts,
one of the few cities in Japan
left relatively intact
throughout the war.
It's famous for its crafts,
for its beautiful ceramics
in particular,
but also, its artistic
sensibility.
The way it always valued
beautiful things,
traditions.
It's a city that helped Masa,
then at a crossroads,
to discover a whole new world
of grace, of aesthetics,
of style,
that affected him deeply.
For most, however,
Kanazawa is simply a place
with great sea food.
[Takayama] It is the kitchen
of the--of Kanazawa City.
-Yeah?
-This market is.
-[Bourdain] Ooh, look at that.
-[Takayama] Yes.
-[Bourdain] A lot of crab.
-[Takayama] Yeah.
Sea shrimp, sardine.
Let's go there.
[Bourdain] Okay.
Ooh, look at that, uni.
Sea urchin, one of my
absolute favorite things,
has a limited season
in Japan,
from September to April.
And it's tastiest in winter.
-Good.
-[laughs]
From here?
[speaks Japanese]
-[man] Hokkaido.
-[Takayama] Hokkado.
Hokkaido. Good deal.
Another seasonal
specialty currently at
or near its best,
kanogani,
or snow crab,
juicy, and sweet,
and delicious.
Oh, man, that is good.
[Takayama] Really good.
Sweet. Oh.
-Very.
-We need a sake, huh?
[laughs]
-Yeah.
-[both laugh]
-You want some?
-[woman speaks Japanese]
-Good.
-Good, really good.
-Thank you.
-[man] Thank you!
-Thank you.
-Very good.
♪ ♪
[Takayama] Oh,
let's eat this one.
Can we get those?
-Liver?
-Yeah.
[Bourdain] Eel livers
grilled on a stick.
-[Takayama] Unagi?
-[man] Unagi, yeah.
Yeah. Ooh, hot. [laughs]
Good, huh?
♪ ♪
[Bourdain] Oysters.
These are the size
of freaking clown shoes.
[Takayama] Could you open
the big ones.
[Bourdain]
Where are these from?
[Takayama] Shimane Prefecture.
[Bourdain] Wow.
Just one oyster is a meal.
It's, like, as big as a steak.
[Takayama]
Yeah, yeah. Thank you.
Just like that,
you hold it.
French style.
[laughs]
Wow.
[laughs] Good, huh?
Right? This is the best.
[Bourdain]
Wow, that's good,
and tender for a big oyster.
[Takayama]
Uh-huh. Thank you.
That was delicious!
Arigato.
It's so good, huh?
[laughs]
[Bourdain] Whoo.
♪ ♪
[Bourdain]
The geisha profession,
or geiko, as it's known
in Kanazawa
gained widespread popularity
in the late 18th century.
Wearing elaborate
kimono costumes
and makeup, geikos are paid
to entertain by singing,
dancing, drinking,
basically making older men,
generally,
feel good and welcome
for an hour, maybe two.
♪ ♪
[Bourdain] Yaeko is the owner
of the Fujinoya tea house.
One of only 15 or so
left in Kanazawa.
♪ ♪
[sings in Japanese]
[Bourdain] These tea houses
which at one time
numbered in the hundreds,
provide a stage for the geiko,
of which there are only about
50 left working in the city.
♪ ♪
[Bourdain]
Yaeko is a retired geiko
and an old friend of Masa
whom he credits
with teaching him
many things
about culture, life,
and presumably about women.
[clapping]
Nice, beautiful.
-[Bourdain] This is a hard thing
to do.
-[Takayama] Oh, yeah, yeah.
A lot of--they need to learn
a lot of stuff. Thanks.
[Bourdain]
Play music, tell stories.
-[Takayama] Dance.
-Thank you for my sake.
-[Takayama] Oh, I'm sorry.
-That's okay
-A lot of work.
-[Bourdain] Lot of work.
-[woman] Arigato.
-[Takayama] Cheers.
Hmm.
So, what brought
you here first?
[Takayama] When I was young,
I didn't know
this other world,
color-wise, artists,
beautiful.
I've never seen
that kind of stuff.
Big, kind of, shark.
I was a country boy.
Here is very sophisticated.
People are sophisticated.
I learned from her culture
what the secret is,
speech-wise.
They teach me, you know?
That's why Kanazawa City,
this is my second country.
♪ ♪
[Bourdain] Owned and run
by four generations
within the same family,
Yamanoo is a traditional
kaiseki restaurant
that dates back to 1890.
Kaiseki is a multi-course meal
with an entirely
new menu presented
every few weeks,
in response
to the changing seasons
and the seasonality
of the products available
in the region.
Everything is considered,
the taste, of course,
how to best prepare
a particular fish or plant
at its very peak.
Presentation.
Even the ceramic dishes
on which each dish
is served changes constantly.
Leaves, flowers,
elements from nature
evoke the season.
Wow, look at the package.
Incredible.
The first of eight dishes,
preserved in a tightly
wrapped bamboo leaf,
intended to resemble
a sword,
sea bream served chimaki-style
over rice slightly sweetened
by vinegar, soy sauce,
sugar, and sesame.
-[Takayama] Beautiful, huh,
Tony?
-[Bourdain] Beautiful.
Hmm.
[Bourdain] When you first
went to the US,
-how old were you?
-[Takayama] Twenty-seven.
27? Such a young age?
-Yeah.
-Did you have a job
-when you went?
-No. For play golf.
-No way.
-[Takayama] Yeah.
But the thing is,
when I was a kid
in art class,
the teacher told me
that American kids,
they--when they
draw outside,
just flat,
straight line.
House, tree, sun,
such a huge, huge land.
So, Japanese kid, well,
just mountain first
and the house,
right? The sun.
I wanted to go to US.
to see huge land.
That's my, you know,
dream, you know?
♪ ♪
[Bourdain] Grilled rockfish
made Horaku style
steamed and smoking wormwood.
-[Takayama] Good fish, right?
-[Bourdain] Very good.
[Bourdain] Bamboo shoots
and Wagyu beef
prepared table side
with soy sauce
and mirin.
[Takayama] Hmm.
Oh, that's fantastic.
That's really good.
Today's sashimi course is cod,
salted and pressed
between leaves of kelp
for two hours,
coated with sake-cured
codfish roe.
Next to it, flounder,
its skin gently rubbed
with grilled tomato
the day before.
-Interesting.
-[laughs]
[Bourdain]
Finally, a super-luxurious
clam hot pot.
Rice is steamed with clam
and a bonito broth,
then topped with plump
torigai, plum,
and Manju clams,
as well as creamy sea urchin
and a Japanese
broccolini blossom
for good measure.
Simple, perfect.
-Wow.
-[Masa speaks Japanese]
[Bourdain] Oh. Uni?
-[Takayama] Uni.
-[Bourdain] Awesome.
[Takayama] All the umami
holding to the rice, right?
[Bourdain] Right.
So, I wanna know.
The stereotypical
Japanese mentality,
the salary man.
You join the company.
You stay with the company.
[Takayama] Well, some people
just go that way.
[Bourdain] Most people
go this way, yes.
They choose security.
[Takayama] Yeah, maybe.
Yeah, yeah, maybe.
[Bourdain] It's an
unusual way of thinking,
"I have to make
my own way."
Yeah, I agree with that.
Older brother, they can take
over family business.
I got to do something.
Went to Tokyo,
then realized,
"Wow, this is
a different world."
What could I do?
Yeah.
Second brother, maybe.
Second brother syndrome.
Exactly. Maybe, yeah.
[Bourdain] This was awesome.
-It was tasty, wasn't it?
-[Yaeko speaks Japanese]
Good to see you again.
♪ ♪
♪ ♪
[Takayama] Ishikawa Prefecture
is very rich country.
Great seafood,
lot of good vegetable.
♪ ♪
[Takayama]
I came here to learn.
This place totally changed me.
Beautiful.
Mr. Izukura, he's my mentor.
This is called "Kiku-neri."
[Takayama] He's an artist,
great artist.
[Izukura] You hand clay hard
like this for pottery.
-Add some water.
-[Takayama] He gave me
-a lot of idea.
-[Izukura] Slowly. No rush.
[Takayama] More than 40 years,
he's doing this kind of art.
[Izukura] When the center
is off like this,
you have to correct
it again, like this.
[Takayama] I learned
that simple clean line.
[Izukura] Don't worry
about the bottom.
Just the top part is important.
[Takayama]
Then, we become great friend.
It's been a while too.
[both laugh]
[Takayama] Then,
I start designing, too.
I have an image in my head.
I start drawing.
I want to represent
roughness.
-It's all connected, right?
-Yes.
[Izukura] I see.
[Takayama] Then,
I come all the way here
to talk with Mr. Izukura.
It's a flat plate,
a long plate.
[Izukura] And dynamic.
-[Takayama] And it's not square.
-[Izukura] More diagonal.
[Takayama] Yeah.
♪ ♪
[Takayama]
I want something stronger.
That passion makes me change.
How much will it shrink?
[Izukura] About ten percent.
[Takayama] Good shape,
isn't it? Nice curve.
Yeah, that's it. Good.
Yeah, beautiful.
Concept, done.
[Bourdain] When do you make
the drawings for the ceramic
-that you want?
-[Takayama]
When you're drinking.
-[Bourdain]
While you're drinking?
-[Takayama] Yeah.
[Takayama] We go--right?
We did so many times, huh?
-[Izukura] Yeah, yeah.
-[Bourdain] Eating and drinking
-and drawing.
-[Takayama] Yeah, always.
[Takayama]
He teach me a lot of stuff.
[Bourdain] So,
when you're in New York...
And the ceramics come,
do you ever go,
"What the--
-Happened.
-[Bourdain] --I don't remember."
[Takayama] Happened.
I get pissed.
-[Bourdain] Your design, man.
-Exactly.
[Bourdain] Ninety minutes
southeast of Kanazawa
is a mountainous region
known as Yamanaka Onsen.
And it looks unlike any place
I've ever been in Japan.
Masa's good friend
and art advisor,
Haruo Konishi
has a family hideaway here.
A beautiful
hundred twenty-year-old
traditional kumiko-style home
built around an irori,
the sunken hearth
in the middle
of the living room.
It's wild getting up here,
the snow,
-the rocks in the road.
-[Konishi] Yeah, right.
-Man, it's--ooh, pretty.
Not only does the irori
heat the entire house,
it becomes the gathering place
on nights like these.
-[Takayama] Arigato. To cheers.
-[Bourdain] Kanpai.
They get together,
cook, eat,
drink large quantities
of unfiltered,
slightly chunky sake,
and enjoy the country life.
Looking good.
The boys have laid out
the makings
of a pretty amazing feast.
Iwana, or char,
were caught today
in a nearby mountain stream.
Enormous Hokkaido scallops
pulled this morning
from the Sea of Japan
sizzle and pucker
in their shells
over the fire in butter
and lime juice
and a touch of home-brewed
soy sauce.
Wild Japanese boar
hangs above the coals
radiating its sweet aroma
as it cooks.
-Look at that.
-Yeah.
[Bourdain] So, how long have
you all known each other?
-How many years?
-[Takayama] About 30 years, huh?
Right? We know each other?
I love this kind of
cooking, you know.
-That's the way I like.
-[Bourdain] Wow.
[Takayama]
Yeah, be careful, though.
-It's hot, though.
-[Bourdain] Yeah.
[Takayama]
The--ooh--hmm.
-[Bourdain] Wow.
-Yeah.
Sweet.
[Takayama] Where does
this quail come from?
[Konishi]
From a nearby mountain.
[Bourdain] Uzura,
freshly caught local quail--
is rubbed with olive oil,
sprinkled with salt,
and lightly glazed
with that homemade soy.
-[Takayama] Wonder how it is...
-[Bourdain] Yeah.
-Oh, wow.
-[Takayama] How is it?
-Good?
-That's good.
Uh-hmm.
[Takayama] This kind of
charcoal slow cooking
gives this
kind of flavor,
soft, juicy.
[Takayama speaks Japanese]
How's the fish?
[Konishi speaks Japanese]
[laughter]
[Takayama]
You know what he said?
Before fish,
I'm gonna burn out.
[laughter]
So, him first? Right.
[laughter]
[Takayama] Don't hurry.
Good food takes long time.
[Bourdain] So, this big
argument with the Spanish,
big argument.
Is umami a flavor
or a sensation?
[Takayama]
Umami is essence,
strong essence.
[Bourdain] So,
it's a mysterious force?
[Takayama] Yeah.
Much bigger than the universe.
-Bigger than flavor.
-Of course.
This vegetable
is called fukinoto.
Under the ground,
covered with snow, cold.
Then, little by little bit,
it opens up like that.
This is first sign
of the spring.
We appreciate that.
How do you cook this?
Grill, fried,
or braise it.
-I'm gonna grill it.
-Hmm.
Little bit oil,
then little bit salt.
This gets so happy,
the phases,
so happy.
They want to be
cooked this way.
Their blood
is bitterness,
very bitter.
Need bitterness
to grow.
[Bourdain]
This is Italian.
This--amaro dolce,
at the end
of an Italian meal.
-Exactly.
-Sweet, fat, sweet, fat.
At the end of the meal,
something bitter
to remind you
of the sadness.
This is the umami, too.
That kind of sensibility,
I didn't know that.
He taught me this
kind of delicacy.
He's my maestro,
teacher, you know?
Tony, try this.
Strong herb, right?
But you're right, umami,
it's deep.
There's umami.
♪ ♪
[Bourdain] Among Izukura-san's
many skills apparently
is a shocking proficiency
at making soba noodles.
♪ ♪
[Bourdain] Tonight,
the soba is paired up
with slices of tender duck
and green onion
grilled over the irori.
-[Takayama] Nice, al dente.
-[Bourdain] Uh-hmm.
-His soba is best soba.
-[Bourdain] Perfect.
Then, topped by a warm
dashi sauce
made of soy, mirin,
and a touch of sugar.
[Takayama] I'm so glad
we can share with this moment
with my old friend,
you know?
-[Bourdain] Hmm.
-Called ichi-go ichi-e.
-You know that word is?
-[Bourdain] No, tell me.
[Takayama]
Once in life this moment.
We appreciate,
respect each other,
enjoying this moment.
-[Bourdain] Ichi-go ichi-e.
-[Takayama] Never again.
-[Bourdain] Never again.
-[Takayama] Yeah. Exactly.
♪ ♪
[Bourdain] Sushi--
and not just sushi.
Sushi made one of the oldest,
most iconic, respected,
best establishments
in the world.
The place where it all began,
not just for Masa Takayama,
but generations of young,
predominantly male
sushi apprentices or deshis,
who went on to open
their own places
all over the world.
This is Ginza Sushi-ko
in Tokyo.
The original.
A hundred thirty years old.
And for all that time,
this, in one form or the other,
is how the day started,
scaling and gutting the fish,
prepping the kitchen.
-[Takayama] Cleaning bathroom.
-[Bourdain] Uh-hmm.
-Making sake for customer.
-Right.
-Dishwasher.
-[Bourdain] Uh-hmm.
-Everything.
-For how long?
First two years.
[Bourdain] Only in the third
year, the rice.
[Takayama]
The rice is very important.
[Bourdain]
And if you get that right,
eventually, maybe, just maybe,
the master will begin
to teach you
the next phase,
how to stand next to him
as a wakita,
slicing the fish,
eventually--eventually--
creating pieces of nigiri
for guests at the bar.
Of the dozen young men
who work here,
not all will make it
to become a sushi shokunin.
Oh, it's long time.
[Bourdain]
To achieve that status
of truly becoming
a master chef.
How many years?
Seven years to learn, right?
-[Takayama] Yeah.
-[Bourdain] That's a lot
of time.
-[Takayama] A lot of time.
-[Bourdain] A lot of work,
-a lot of pain.
-[Takayama] Exactly.
[Bourdain] What was it like
apprenticing here? Hard?
[Takayama]
His father was pretty tough.
-Yeah.
-Very tough. At that time,
his grandfather
was here, too,
very tough.
[Bourdain] Young Masa
was first hired here
as an apprentice
by shokunin Toshiaki Sugiyama.
This is his son,
Mamoru Sugiyama,
who runs Sushiko today.
The fourth generation
to uphold the standards
and family tradition.
[Sugiyama] Nothing much
has changed about what we do.
Nothing much.
[Bourdain]
Things should stay the same.
[Takayama] Yes.
This is aji.
-[Takayama] Aji.
-This is topped with ginger,
so please mix.
[Bourdain]
Seared horse mackerel
over green onion and ginger,
drizzled with house made soy.
[Takayama] You got to love
this kind of stuff, very simple,
-right?
-[Bourdain] Yeah,
it's fantastic.
-[Bourdain] Hmm.
-[Takayama] Delicious.
Love it.
I feel nostalgic.
See, he's going to marinate it
in soy sauce.
It's very old style.
[Bourdain]
Yeah, looks good. Yeah.
♪ ♪
[Bourdain]
Maguro--bluefin tuna,
prepared in classic zuke style.
That's so beautiful.
What happen if you do
a bad job?
He didn't slap,
but, you know,
the thing is,
louder punishment.
Yeah. You don't go home
feeling good.
Yelling, you know, yelling.
-[Bourdain] Yelling.
-Yelling.
♪ ♪
[Bourdain] How does he remember
you? Good guy, bad guy,
pain in the ass?
[Takayama]
Can you to tell them stories
from when I used to work
with you?
[laughter]
[Sugiyama] He used to play
the saxophone back in the day.
-[Bourdain] Saxophone?
-[Sugiyama] And he'd start
playing in the middle
of the night.
No one sleeps in Ginza,
so being loud is usually
not a problem.
But us, we were sleeping.
He was being loud
when we were trying to sleep.
Wait, is he any good
at saxophone?
-Good.
-[Takayama laughs]
I love jazz.
I didn't watch
anything about it
till I started working here.
When there's Sunday,
day off,
taking class a little bit.
I play in here
in the bathroom.
-Here?
-[Takayama] At work.
Yeah, I put the cloth in
the bell, then play like that.
My God. They probably
wanted to kill you.
You're a very
unusual man.
[laughter]
♪ ♪
[Takayama]
Sushi is the best meal.
We can enjoy every single
small piece,
different fish.
We can see the chef
right there.
He's slicing--
watch while
he makes it from right here.
-And eat.
-[Bourdain] Right.
[Sugiyama]
This is hirame.
♪ ♪
[Bourdain]
Japanese tiger prawn,
octopus,
and fluke sashimi.
[Takayama] Japanese cooking,
we care very much on the ki,
which is fighting spirits.
-Like this, right?
-Uh-hmm.
Striped jack
brushed with soy and sake.
[Sugiyami] It is indeed
about this, this moment.
[Takayama] This moment.
Do not miss this.
Then, grab it, right?
Then, eat. See?
-Hmm.
-[Takayama] That's why
you got to eat quickly.
If thirty second,
one minute--
-It's dying.
-Ki is leaving somewhere.
[laughs]
♪ ♪
[Takayama]
Almost like the fish,
the sushis arrive moving,
swimming.
Very fast.
Done.
Amazing.
This moment almost
ended right there.
It's very important.
[Bourdain] Anago or sea eel,
a hand roll in fresh
crackling seaweed.
[crunching]
Hmm, oh, man.
[both crunching]
Wow.
This is our famous tamago-yaki.
The recipe is exactly the same
as it was 100 years ago.
[Takayama]
His father told me that--
-[Bourdain] Right.
-[Takayama] --I did a great job
-for this.
-This is very difficult.
Yeah.
[Sugiyama] I learn
to make this from him.
[Takayama] Please teach
my son what he said.
Ah.
Wow, look at that.
♪ ♪
[Takayama]
This has lots of shrimp eggs,
all those eggs,
-and fish paste season.
-[Bourdain] Really?
[Takayama] Very special stuff.
♪ ♪
[Bourdain]
Did he ever think back then
that you would be
a success in America?
Or did he think,
"Bad move."?
[laughter]
You were rather...
aggressive, so to say.
-Ambitious.
-Exactly, ambitious.
[Sugiyama]
For example, I was going at it
with the mission to preserve...
and carry on the craft
of my father, right?
But in your case,
you've had to change the menu
and constantly
show your creativity.
And that's how you got to
where you are today.
You haven't changed much at all.
[Sugiyama] No, that's not true.
I'm getting old.
Life starts here.
From now on
is the good part.
From here on
you've got to have fun.
You and me both.
♪ ♪
♪ ♪
[Bourdain]
Nasushiobara is a town
like many others
in rural Japan.
The kind of Japanese town
we don't see much of
in movies or television.
A once-traditional
farming community,
slow-paced,
inward-looking,
the opposite end
of the universe,
culturally,
from New York and Tokyo,
even from Kanazawa.
[Ishi] It was rice fields
all around
and there were farmlands
in the back.
Though there was not even
trace of that anymore.
Since the bullet trained
started coming,
I became so lively.
[Bourdain] It used to be
a five-hour trip from Tokyo,
now reduced to two
by the Shinkansen bullet train.
Why don't we have these
in America, by the way?
Ask your congressman.
This rather drab,
featureless place
is where Masa
was born and raised
and could well have stayed.
But then, everything
would've been different.
Masa's dad,
Yoshio, recently passed.
But his mom, Ishi,
is still going strong,
the center of the family.
[Ishi] It's been while,
wasn't it?
Welcome home.
[Bourdain]
Nice to meet you.
♪ ♪
[Bourdain]
Catherine is Masa's daughter,
California-raised,
but a frequent visitor
to the family home.
She and her grandmother
are preparing
some familiar comfort foods
to celebrate
Masa's homecoming.
[Ishi and Takayama
speaks Japanese]
[Bourdain] Motsuni
is a slow-simmered stew
of pork tripe, konnyaku,
daikon, green onions,
and miso.
Ooh.
-What's that?
-[Bourdain] Lot of food, right?
[Takayama] This is
the country food. [laughs]
Kanpai.
Welcome home. [laughs]
Thank you very much,
it's a pleasure to meet you.
[Bourdain] Kanpai.
You don't get this
in New York.
[Takayama] No.
Hmm, hmm.
[Takayama speaks
in Japanese]
This is really good.
-I see why you love this.
-Uh-hmm.
[Bourdain] Catherine,
by the way, is a pastry chef
at the great restaurant
The French Laundry
in the Napa Valley.
So, high-level cooking seems
to run in the family.
So, you grew up sitting
in the sushi bar.
[Catherin] I did, yeah,
sitting on the milk crate
with a cheeseburger
in front.
And I'd watch my dad
prepping.
-Uh-hmm.
-And I'd call out, "Dad!"
And he'd be like,
"I'm not your Dad here."
-I was like... [gasps]
-Oh, that's funny.
What did you do
for fun back there?
-I was eating.
-[laughter]
[Bourdain] Your father was in
the fish business, wholesale?
[Takayama] Fisherman,
yeah. Oh, retail.
-He made sashimi, right?
-Uh-hmm.
♪ ♪
[Ishi] The way we started
the fish shop
was because of my parents
had a business.
When you had a lot of children
you needed to take care
of them...
at home while somehow
making a living.
Fish and dried goods,
and vegetables.
We also did catering.
[Bourdain] Masa, his brother,
and three sisters
all work for the family
business
every day after school
and on weekends.
[Takayama]
Nine, ten years old,
we carried the sashimi dish
in the special kind
of container.
We'd go all the neighbors.
-Yeah.
-To deliver.
[Bourdain] You learned
how to clean fish very early,
-how to cut it.
-[Takayama] Uh-hmm. Ten, elven,
twelve, that time already
I started to grill
the fish.
♪ ♪
[Ishi] Back then,
the children were small,
and then it was really tough.
But now all of them bring me
so many delicious things to eat.
So I'm very grateful these days.
[Bourdain]
In her opinion,
were you
a good student?
-I was, right?
-[Bourdain] A good one?
[laughter]
[Takayama] Was I a naughty kid?
[Ishi] Yes, troublesome.
[Bourdain] So, were you
surprised that he became
a big success in America?
[Ishi] Yes, I was.
Of course, it's because
Grandpa was strict
with the children,
I thinks that's why
your dad
worked for a sushi
restaurant.
There, he was a very
organized sushi master.
I think he tried
very hard,
You were not a lazy kid.
You had and dreams--
-And you wanted to--
-That's right.
I can't sit long,
you know?
I got to do something.
He seems to work
harder here than at work.
[Catherine] She's saying
he probably works more here
than he does abroad.
[laughter]
♪ ♪
[Bourdain] Oh, man, nice wasabi.
-[Takayama] See this?
-[Bourdain] Yeah.
[Takayama] That's a great
flavor. So, just scrape first,
start to scrape,
then go this way.
Whoo, ho-ho.
Yeah, nice.
Wow, look at that.
Comfort food is one thing,
and damn, it's wonderful.
But Masa being Masa,
you'll notice
there's a mountain
of decidedly
luxurious sashimi
brought up
from Tsukiji Market
in Tokyo this morning.
[Takayama] This we do all
the time, you know?
Very simple, easy.
[Bourdain] Oh, yeah,
that's just a nice big
pile of incredible,
beautiful uni
like that.
-I do that all the time.
-[laughter]
[Bourdain]
Some sea urchin roe, or uni,
and some high-test otoro tuna
that any New York
sushi enthusiast
would cheerfully cut their
best friend's throat for.
-[Bourdain] Hmm, hmm.
-[Takayama] Hmm.
-[Takayama] Good?
-Fantastic.
[Ishi] This is better than
Masa's sushi.
[laughter]
[Bourdain] Ooh, bold words.
[Takayama] Maybe better, huh?
[Bourdain]
Typical Japanese meal,
champagne, Sancerre.
[Takayama]
That's why we do it. [laughs]
[Bourdain] Country cooking
at its best, right?
[laughter]
♪ ♪
♪ ♪
[Bourdain]
High school, rah-rah-rah,
high school, sis bomba
as the MC5 so notably sang.
[yelling]
[Bourdain] But school
in Japan is different.
They didn't give up
on physical education
as we seem to have.
The thousand-year-old
martial art of kendo,
or "the way of the sword,"
is still widely taught.
[both yell]
[Bourdain] Boys and girls alike
compete with bamboo swords--
sensible stand-ins
for actual samurai swords,
but the same thing, man.
♪ ♪
[shouting]
Oh, ho.
[Bourdain] Kendo is scored
by strikes against the wrist,
head, torso, or throat,
each representing a blow
that would be bad news
if handling an actual blade.
Ha, ha.
They're fast, huh?
[Bourdain]
The concept of kaizen,
improvement,
central to the study
of any martial art,
it could be said also applies
to cooking at a high level.
♪ ♪
[Bourdain] So, it's no surprise
that young Masa once suited up
for the same team
at the same
junior high school.
♪ ♪
I think he's trying
to psych the kid,
but I don't think
it's gonna work frankly.
♪ ♪
Yeah, on the other hand.
[man]
Please step in.
Start.
[both shouting]
One point on the face!
[applause]
[man] Second hit!
♪ ♪
[man] One point for the wrist!
Game!
[Bourdain]
You still got it, man.
Looking good.
[Takayama]
Thanks. Oh.
Whoo.
Thank you very much.
Thank you.
[all speaks in Japanese]
Thank you very much.
Awesome, man. Fast.
Inspiration.
[Takayama] When I was 12 years
old, I started Kendo
I'm in the lowest rank of Kendo.
But for three years,
in this junior high school,
I practiced.
I used a bamboo sword...
for the first time
in 50 years.
I really enjoyed it.
Thank you very much.
Everyone,
please study hard.
Have a wonderful future.
Thank you.
[all speaks in Japanese]
[Takayama speaks in Japanese]
-Yeah!
-[all] Yeah!
♪ ♪
[Bourdain] Masa Takayama
left Nasushiobara.
♪ ♪
[Bourdain]
His oldest brother, Kazuo,
stayed.
♪ ♪
[Bourdain] He's been
the chef proprietor
of local restaurant Sugimura
for the last 30 years.
Kimoyaki, eel liver
dipped in a sauce of sake,
soy, and mirin,
then grilled low and slow
over charcoal.
[Bourdain] Say, they could serve
this at The French Laundry,
-right?
-[laughs]
I think we do.
[Bourdain] So, back in the
days of the family catering
-business...
-[Catherine] Uh-huh.
[Bourdain] When he looked
at his younger brother,
did he think,
"This guy's gonna make
something of himself?"
Not particularly.
[Catherine] He's like, "No."
[Bourdain] 'Cause your dad
said he was a bad--
he was not a good student.
When he started going
to high school.
[Catherine] It's when
he went to high school,
-[Kazuo] He stopped studying.
-[Catherine] And then
he stopped studying.
[Bourdain] Right. What was
he doing instead of studying?
I wonder Mahjong?
Mahjong. Mahjong is probably...
[laughter]
♪ ♪
[Bourdain] Next, this insanely
delicious custard of eel
and egg jacked with bean curd,
bonito broth, and kelp.
-[Catherine] Oh, wow.
-[Bourdain] Wow,
that is beautiful.
[Kazuo] This is called
umishi-tamago,
Hmm, really good.
Of everyone in the family,
why'd your dad
end up the weirdo?
[Catherine] So, after
he graduated high school,
he didn't have any idea
what he wanted to do.
My uncle, at the time,
he was already in Tokyo.
And he was like,
"Look, come out to Tokyo.
Work at Ginza Sushi-ko."
And he went to go
check it out, and he loved it.
Correct me if I'm wrong.
That was a tremendous break
for an aimless young man
from the provinces.
You know, my father,
being the second son,
he kind of had free range
to do whatever he wanted.
Uncle, did you always know that
you wanted to be a chef,
since you were a little?
[Kazuo] No, I didn't.
In Japan, the oldest son
has to be
the head of the household.
[Catherine] So, traditionally,
it's the oldest son
stays to take care
of the parents.
-If he could live
his life over again.
-Yeah.
I wanted to be
a designer originally.
-A designer of--
-Fashion designer.
-[Bourdain] Fashion designer.
-[Catherine] Fashion. Really?
[Kazuo] I figured
that in order to play
with a lot of colors.
Japanese cuisine
is perfect because
Japanese cooking
would let me present
different colors
inside each dish.
[Bourdain]
Then, hitsumabushi,
eel steamed, dressed,
and grilled over rice.
-[Bourdain] Oh, look at this.
-[Catherine]Oh, wow.
There are a lot
of components here.
♪ ♪
Amazing.
[Bourdain] Wow, that's good.
-[speaks Japanese]
-Thank you.
[Catherine] I've never had unagi
other than my uncle's unagi.
[Bourdain] Uh-hmm. Really?
Yeah. Oh.
-[Bourdain] Good sake.
Good food.
-Yeah.
-This is delicious, uncle.
-Thank you very much.
Thank you very much.
♪ ♪
♪ ♪
[Bourdain] The Japanese
often bear a heavy burden
of responsibilities.
Societal expectations,
family obligations,
tradition,
work.
But when they relax,
they really do it well.
They are better at it
than anybody.
[Takayama] Whoa-ho! Whoo.
[Bourdain]
It's good, man.
Soak in an outdoor onsen,
natural sulfur baths
in the mountains, for instance.
[Takayama]
Oh, man, so good, huh?
[Bourdain] Yeah.
I feel healthier already.
[Takayama]
Yeah. Where's the beer?
So to speak.
Thank you.
-It is Suntory time, my friend.
-Cheers. Kanpai.
-Suntory time.
-It's time to relax.
[laughs]
♪ ♪
-[Takayama] Beautiful color,
huh?
-[Bourdain] Looking good.
-[Takayama] Right?
[-Bourdain] Get together
with some friends
and cook off some al fresco
mountain-style
sukiyaki, bitches.
Maybe a little tempura
made from
foraged wild
asparagus and fukinoto.
[Takayama]
That's the way I like.
Hmm.
-Yeah.
-[Takayama] Beautiful.
[Bourdain]
And when it's sukiyaki time
after a whole lot of,
shall we say,
home-brewed sake...
Kanpai, Kanpai.
[Bourdain]
You just kick back,
stir in the maitakes
and the shitakes,
then some Tochigi beef,
and enjoy the day.
[Takayama] This is what I like.
-[Bourdain] Oh, yeah.
-[Takayama] Beautiful, right?
-This is gonna be good.
-[Takayama] Yeah, more, more,
more, more, more, more,
more, more, more, more,
more, more,
more, more, more.
Yeah, good,
good, good.
-[Bourdain] Nice eggs.
-[Takayama] Beautiful eggs.
♪ ♪
Hmm.
[Takayama] So good.
See, that's what
I like.
Outside, especially.
Outside it tastes better,
-much better than--
-[Bourdain] Everything
-tastes better outside.
-[Takayama] Exactly, exactly.
[Bourdain] So, how long
have you known these guys?
[Takayama] Oh, since--
since high school. Which is--
-[Bourdain] High school?
-[Takayama] High school, yeah,
-Which is, what, 44 years?
-[Bourdain] Forty four years?
Yeah, it's a long time,
huh? [laughs]
How does he remember you
in high school?
Who was the best student,
who was the worst
student here?
-This is the best student.
-[Bourdain] Best student?
These guys--the three guys,
the three of us is the worst.
[Bourdain] The three of you
were the bad students?
[Takayama] Ah, very good.
So, you do this
when you were kids?
Build a fire,
cook something?
Yeah, always.
Always we did that.
[Bourdain] Drink sake?
[Takayama] Smoke cigarette
outside.
[Bourdain] Back then,
did everybody know
that you were not
gonna stay?
Like, when you were
in high school,
did you talk about,
"When I get old enough,
I'm going to America.
-I'm not--I'm not staying here."
-Yeah, we did that.
I told you that I might
go to America
when we were in
high school, eh?
Yeah, yeah, yeah,
I told them.
[Bourdain] Now, you weren't
dressed up like John Wayne
or anything?
When you went to school?
No cowboy boots?
No, no, no, no, no.
♪ ♪
[Bourdain] They say you can
take the boy out of the country
but you can't take
the country out of the boy.
I don't know if that's true.
We all come from some place,
that's for sure.
But New York City,
in Masa Takayama's case,
seems far, far away
from the little town
he grew up in.
♪ ♪
more momentum. Power.
That's why I'm creating
all the time.
I have a little bit
of a crazy side.
That's why I keep moving.
I keep doing something.
I can't sit still
in the same place.
I have to move.
And still, I am learning.
[Lanegan and Homme]
♪ I took a walk ♪
♪ Through this
beautiful world ♪
♪ Felt the cool rain ♪
♪ On my shoulder ♪
♪ Found something good ♪
♪ In this beautiful world ♪
♪ I felt the rain ♪
♪ Getting colder ♪
-[man] ♪ La, la ♪
-[man] ♪ Sha la, la, la, la ♪
-[man] ♪ Sha la, la, la ♪
-[man] ♪ Sha la, la, la, la ♪
[man]
♪ Sha la, la, la, la, la ♪
♪ Sha la, la, la, la, la ♪
♪ ♪
[Bourdain]
This is the restaurant,
Masa in New York City.
Tucked away on the fourth floor
of the Time Warner Center
on Columbus Circle.
It is America's
most expensive restaurant.
Dinner here costs around
$600 per person
before sake or extra pieces
of the most outrageous
quality tuna
on the planet.
The raw ingredients
are unparalleled,
often flown in from Japan
or grown specially
to this man's specifications.
This is Masa Takayama.
To call him America's
most respected sushi chef
would be an injustice,
as he is more than that,
much more.
What was it about him
that set him apart,
took him from a rather
bleak farming community
in rural Japan
to become first,
the toast of Los Angeles
and later,
the king of New York.
It is a fascinating story.
Kanazawa is the capital
of Ishikawa Prefecture
on the west coast
of Honshu Island
along the Sea of Japan.
It's known for its
untouched-by-time
traditional districts,
one of the few cities in Japan
left relatively intact
throughout the war.
It's famous for its crafts,
for its beautiful ceramics
in particular,
but also, its artistic
sensibility.
The way it always valued
beautiful things,
traditions.
It's a city that helped Masa,
then at a crossroads,
to discover a whole new world
of grace, of aesthetics,
of style,
that affected him deeply.
For most, however,
Kanazawa is simply a place
with great sea food.
[Takayama] It is the kitchen
of the--of Kanazawa City.
-Yeah?
-This market is.
-[Bourdain] Ooh, look at that.
-[Takayama] Yes.
-[Bourdain] A lot of crab.
-[Takayama] Yeah.
Sea shrimp, sardine.
Let's go there.
[Bourdain] Okay.
Ooh, look at that, uni.
Sea urchin, one of my
absolute favorite things,
has a limited season
in Japan,
from September to April.
And it's tastiest in winter.
-Good.
-[laughs]
From here?
[speaks Japanese]
-[man] Hokkaido.
-[Takayama] Hokkado.
Hokkaido. Good deal.
Another seasonal
specialty currently at
or near its best,
kanogani,
or snow crab,
juicy, and sweet,
and delicious.
Oh, man, that is good.
[Takayama] Really good.
Sweet. Oh.
-Very.
-We need a sake, huh?
[laughs]
-Yeah.
-[both laugh]
-You want some?
-[woman speaks Japanese]
-Good.
-Good, really good.
-Thank you.
-[man] Thank you!
-Thank you.
-Very good.
♪ ♪
[Takayama] Oh,
let's eat this one.
Can we get those?
-Liver?
-Yeah.
[Bourdain] Eel livers
grilled on a stick.
-[Takayama] Unagi?
-[man] Unagi, yeah.
Yeah. Ooh, hot. [laughs]
Good, huh?
♪ ♪
[Bourdain] Oysters.
These are the size
of freaking clown shoes.
[Takayama] Could you open
the big ones.
[Bourdain]
Where are these from?
[Takayama] Shimane Prefecture.
[Bourdain] Wow.
Just one oyster is a meal.
It's, like, as big as a steak.
[Takayama]
Yeah, yeah. Thank you.
Just like that,
you hold it.
French style.
[laughs]
Wow.
[laughs] Good, huh?
Right? This is the best.
[Bourdain]
Wow, that's good,
and tender for a big oyster.
[Takayama]
Uh-huh. Thank you.
That was delicious!
Arigato.
It's so good, huh?
[laughs]
[Bourdain] Whoo.
♪ ♪
[Bourdain]
The geisha profession,
or geiko, as it's known
in Kanazawa
gained widespread popularity
in the late 18th century.
Wearing elaborate
kimono costumes
and makeup, geikos are paid
to entertain by singing,
dancing, drinking,
basically making older men,
generally,
feel good and welcome
for an hour, maybe two.
♪ ♪
[Bourdain] Yaeko is the owner
of the Fujinoya tea house.
One of only 15 or so
left in Kanazawa.
♪ ♪
[sings in Japanese]
[Bourdain] These tea houses
which at one time
numbered in the hundreds,
provide a stage for the geiko,
of which there are only about
50 left working in the city.
♪ ♪
[Bourdain]
Yaeko is a retired geiko
and an old friend of Masa
whom he credits
with teaching him
many things
about culture, life,
and presumably about women.
[clapping]
Nice, beautiful.
-[Bourdain] This is a hard thing
to do.
-[Takayama] Oh, yeah, yeah.
A lot of--they need to learn
a lot of stuff. Thanks.
[Bourdain]
Play music, tell stories.
-[Takayama] Dance.
-Thank you for my sake.
-[Takayama] Oh, I'm sorry.
-That's okay
-A lot of work.
-[Bourdain] Lot of work.
-[woman] Arigato.
-[Takayama] Cheers.
Hmm.
So, what brought
you here first?
[Takayama] When I was young,
I didn't know
this other world,
color-wise, artists,
beautiful.
I've never seen
that kind of stuff.
Big, kind of, shark.
I was a country boy.
Here is very sophisticated.
People are sophisticated.
I learned from her culture
what the secret is,
speech-wise.
They teach me, you know?
That's why Kanazawa City,
this is my second country.
♪ ♪
[Bourdain] Owned and run
by four generations
within the same family,
Yamanoo is a traditional
kaiseki restaurant
that dates back to 1890.
Kaiseki is a multi-course meal
with an entirely
new menu presented
every few weeks,
in response
to the changing seasons
and the seasonality
of the products available
in the region.
Everything is considered,
the taste, of course,
how to best prepare
a particular fish or plant
at its very peak.
Presentation.
Even the ceramic dishes
on which each dish
is served changes constantly.
Leaves, flowers,
elements from nature
evoke the season.
Wow, look at the package.
Incredible.
The first of eight dishes,
preserved in a tightly
wrapped bamboo leaf,
intended to resemble
a sword,
sea bream served chimaki-style
over rice slightly sweetened
by vinegar, soy sauce,
sugar, and sesame.
-[Takayama] Beautiful, huh,
Tony?
-[Bourdain] Beautiful.
Hmm.
[Bourdain] When you first
went to the US,
-how old were you?
-[Takayama] Twenty-seven.
27? Such a young age?
-Yeah.
-Did you have a job
-when you went?
-No. For play golf.
-No way.
-[Takayama] Yeah.
But the thing is,
when I was a kid
in art class,
the teacher told me
that American kids,
they--when they
draw outside,
just flat,
straight line.
House, tree, sun,
such a huge, huge land.
So, Japanese kid, well,
just mountain first
and the house,
right? The sun.
I wanted to go to US.
to see huge land.
That's my, you know,
dream, you know?
♪ ♪
[Bourdain] Grilled rockfish
made Horaku style
steamed and smoking wormwood.
-[Takayama] Good fish, right?
-[Bourdain] Very good.
[Bourdain] Bamboo shoots
and Wagyu beef
prepared table side
with soy sauce
and mirin.
[Takayama] Hmm.
Oh, that's fantastic.
That's really good.
Today's sashimi course is cod,
salted and pressed
between leaves of kelp
for two hours,
coated with sake-cured
codfish roe.
Next to it, flounder,
its skin gently rubbed
with grilled tomato
the day before.
-Interesting.
-[laughs]
[Bourdain]
Finally, a super-luxurious
clam hot pot.
Rice is steamed with clam
and a bonito broth,
then topped with plump
torigai, plum,
and Manju clams,
as well as creamy sea urchin
and a Japanese
broccolini blossom
for good measure.
Simple, perfect.
-Wow.
-[Masa speaks Japanese]
[Bourdain] Oh. Uni?
-[Takayama] Uni.
-[Bourdain] Awesome.
[Takayama] All the umami
holding to the rice, right?
[Bourdain] Right.
So, I wanna know.
The stereotypical
Japanese mentality,
the salary man.
You join the company.
You stay with the company.
[Takayama] Well, some people
just go that way.
[Bourdain] Most people
go this way, yes.
They choose security.
[Takayama] Yeah, maybe.
Yeah, yeah, maybe.
[Bourdain] It's an
unusual way of thinking,
"I have to make
my own way."
Yeah, I agree with that.
Older brother, they can take
over family business.
I got to do something.
Went to Tokyo,
then realized,
"Wow, this is
a different world."
What could I do?
Yeah.
Second brother, maybe.
Second brother syndrome.
Exactly. Maybe, yeah.
[Bourdain] This was awesome.
-It was tasty, wasn't it?
-[Yaeko speaks Japanese]
Good to see you again.
♪ ♪
♪ ♪
[Takayama] Ishikawa Prefecture
is very rich country.
Great seafood,
lot of good vegetable.
♪ ♪
[Takayama]
I came here to learn.
This place totally changed me.
Beautiful.
Mr. Izukura, he's my mentor.
This is called "Kiku-neri."
[Takayama] He's an artist,
great artist.
[Izukura] You hand clay hard
like this for pottery.
-Add some water.
-[Takayama] He gave me
-a lot of idea.
-[Izukura] Slowly. No rush.
[Takayama] More than 40 years,
he's doing this kind of art.
[Izukura] When the center
is off like this,
you have to correct
it again, like this.
[Takayama] I learned
that simple clean line.
[Izukura] Don't worry
about the bottom.
Just the top part is important.
[Takayama]
Then, we become great friend.
It's been a while too.
[both laugh]
[Takayama] Then,
I start designing, too.
I have an image in my head.
I start drawing.
I want to represent
roughness.
-It's all connected, right?
-Yes.
[Izukura] I see.
[Takayama] Then,
I come all the way here
to talk with Mr. Izukura.
It's a flat plate,
a long plate.
[Izukura] And dynamic.
-[Takayama] And it's not square.
-[Izukura] More diagonal.
[Takayama] Yeah.
♪ ♪
[Takayama]
I want something stronger.
That passion makes me change.
How much will it shrink?
[Izukura] About ten percent.
[Takayama] Good shape,
isn't it? Nice curve.
Yeah, that's it. Good.
Yeah, beautiful.
Concept, done.
[Bourdain] When do you make
the drawings for the ceramic
-that you want?
-[Takayama]
When you're drinking.
-[Bourdain]
While you're drinking?
-[Takayama] Yeah.
[Takayama] We go--right?
We did so many times, huh?
-[Izukura] Yeah, yeah.
-[Bourdain] Eating and drinking
-and drawing.
-[Takayama] Yeah, always.
[Takayama]
He teach me a lot of stuff.
[Bourdain] So,
when you're in New York...
And the ceramics come,
do you ever go,
"What the--
-Happened.
-[Bourdain] --I don't remember."
[Takayama] Happened.
I get pissed.
-[Bourdain] Your design, man.
-Exactly.
[Bourdain] Ninety minutes
southeast of Kanazawa
is a mountainous region
known as Yamanaka Onsen.
And it looks unlike any place
I've ever been in Japan.
Masa's good friend
and art advisor,
Haruo Konishi
has a family hideaway here.
A beautiful
hundred twenty-year-old
traditional kumiko-style home
built around an irori,
the sunken hearth
in the middle
of the living room.
It's wild getting up here,
the snow,
-the rocks in the road.
-[Konishi] Yeah, right.
-Man, it's--ooh, pretty.
Not only does the irori
heat the entire house,
it becomes the gathering place
on nights like these.
-[Takayama] Arigato. To cheers.
-[Bourdain] Kanpai.
They get together,
cook, eat,
drink large quantities
of unfiltered,
slightly chunky sake,
and enjoy the country life.
Looking good.
The boys have laid out
the makings
of a pretty amazing feast.
Iwana, or char,
were caught today
in a nearby mountain stream.
Enormous Hokkaido scallops
pulled this morning
from the Sea of Japan
sizzle and pucker
in their shells
over the fire in butter
and lime juice
and a touch of home-brewed
soy sauce.
Wild Japanese boar
hangs above the coals
radiating its sweet aroma
as it cooks.
-Look at that.
-Yeah.
[Bourdain] So, how long have
you all known each other?
-How many years?
-[Takayama] About 30 years, huh?
Right? We know each other?
I love this kind of
cooking, you know.
-That's the way I like.
-[Bourdain] Wow.
[Takayama]
Yeah, be careful, though.
-It's hot, though.
-[Bourdain] Yeah.
[Takayama]
The--ooh--hmm.
-[Bourdain] Wow.
-Yeah.
Sweet.
[Takayama] Where does
this quail come from?
[Konishi]
From a nearby mountain.
[Bourdain] Uzura,
freshly caught local quail--
is rubbed with olive oil,
sprinkled with salt,
and lightly glazed
with that homemade soy.
-[Takayama] Wonder how it is...
-[Bourdain] Yeah.
-Oh, wow.
-[Takayama] How is it?
-Good?
-That's good.
Uh-hmm.
[Takayama] This kind of
charcoal slow cooking
gives this
kind of flavor,
soft, juicy.
[Takayama speaks Japanese]
How's the fish?
[Konishi speaks Japanese]
[laughter]
[Takayama]
You know what he said?
Before fish,
I'm gonna burn out.
[laughter]
So, him first? Right.
[laughter]
[Takayama] Don't hurry.
Good food takes long time.
[Bourdain] So, this big
argument with the Spanish,
big argument.
Is umami a flavor
or a sensation?
[Takayama]
Umami is essence,
strong essence.
[Bourdain] So,
it's a mysterious force?
[Takayama] Yeah.
Much bigger than the universe.
-Bigger than flavor.
-Of course.
This vegetable
is called fukinoto.
Under the ground,
covered with snow, cold.
Then, little by little bit,
it opens up like that.
This is first sign
of the spring.
We appreciate that.
How do you cook this?
Grill, fried,
or braise it.
-I'm gonna grill it.
-Hmm.
Little bit oil,
then little bit salt.
This gets so happy,
the phases,
so happy.
They want to be
cooked this way.
Their blood
is bitterness,
very bitter.
Need bitterness
to grow.
[Bourdain]
This is Italian.
This--amaro dolce,
at the end
of an Italian meal.
-Exactly.
-Sweet, fat, sweet, fat.
At the end of the meal,
something bitter
to remind you
of the sadness.
This is the umami, too.
That kind of sensibility,
I didn't know that.
He taught me this
kind of delicacy.
He's my maestro,
teacher, you know?
Tony, try this.
Strong herb, right?
But you're right, umami,
it's deep.
There's umami.
♪ ♪
[Bourdain] Among Izukura-san's
many skills apparently
is a shocking proficiency
at making soba noodles.
♪ ♪
[Bourdain] Tonight,
the soba is paired up
with slices of tender duck
and green onion
grilled over the irori.
-[Takayama] Nice, al dente.
-[Bourdain] Uh-hmm.
-His soba is best soba.
-[Bourdain] Perfect.
Then, topped by a warm
dashi sauce
made of soy, mirin,
and a touch of sugar.
[Takayama] I'm so glad
we can share with this moment
with my old friend,
you know?
-[Bourdain] Hmm.
-Called ichi-go ichi-e.
-You know that word is?
-[Bourdain] No, tell me.
[Takayama]
Once in life this moment.
We appreciate,
respect each other,
enjoying this moment.
-[Bourdain] Ichi-go ichi-e.
-[Takayama] Never again.
-[Bourdain] Never again.
-[Takayama] Yeah. Exactly.
♪ ♪
[Bourdain] Sushi--
and not just sushi.
Sushi made one of the oldest,
most iconic, respected,
best establishments
in the world.
The place where it all began,
not just for Masa Takayama,
but generations of young,
predominantly male
sushi apprentices or deshis,
who went on to open
their own places
all over the world.
This is Ginza Sushi-ko
in Tokyo.
The original.
A hundred thirty years old.
And for all that time,
this, in one form or the other,
is how the day started,
scaling and gutting the fish,
prepping the kitchen.
-[Takayama] Cleaning bathroom.
-[Bourdain] Uh-hmm.
-Making sake for customer.
-Right.
-Dishwasher.
-[Bourdain] Uh-hmm.
-Everything.
-For how long?
First two years.
[Bourdain] Only in the third
year, the rice.
[Takayama]
The rice is very important.
[Bourdain]
And if you get that right,
eventually, maybe, just maybe,
the master will begin
to teach you
the next phase,
how to stand next to him
as a wakita,
slicing the fish,
eventually--eventually--
creating pieces of nigiri
for guests at the bar.
Of the dozen young men
who work here,
not all will make it
to become a sushi shokunin.
Oh, it's long time.
[Bourdain]
To achieve that status
of truly becoming
a master chef.
How many years?
Seven years to learn, right?
-[Takayama] Yeah.
-[Bourdain] That's a lot
of time.
-[Takayama] A lot of time.
-[Bourdain] A lot of work,
-a lot of pain.
-[Takayama] Exactly.
[Bourdain] What was it like
apprenticing here? Hard?
[Takayama]
His father was pretty tough.
-Yeah.
-Very tough. At that time,
his grandfather
was here, too,
very tough.
[Bourdain] Young Masa
was first hired here
as an apprentice
by shokunin Toshiaki Sugiyama.
This is his son,
Mamoru Sugiyama,
who runs Sushiko today.
The fourth generation
to uphold the standards
and family tradition.
[Sugiyama] Nothing much
has changed about what we do.
Nothing much.
[Bourdain]
Things should stay the same.
[Takayama] Yes.
This is aji.
-[Takayama] Aji.
-This is topped with ginger,
so please mix.
[Bourdain]
Seared horse mackerel
over green onion and ginger,
drizzled with house made soy.
[Takayama] You got to love
this kind of stuff, very simple,
-right?
-[Bourdain] Yeah,
it's fantastic.
-[Bourdain] Hmm.
-[Takayama] Delicious.
Love it.
I feel nostalgic.
See, he's going to marinate it
in soy sauce.
It's very old style.
[Bourdain]
Yeah, looks good. Yeah.
♪ ♪
[Bourdain]
Maguro--bluefin tuna,
prepared in classic zuke style.
That's so beautiful.
What happen if you do
a bad job?
He didn't slap,
but, you know,
the thing is,
louder punishment.
Yeah. You don't go home
feeling good.
Yelling, you know, yelling.
-[Bourdain] Yelling.
-Yelling.
♪ ♪
[Bourdain] How does he remember
you? Good guy, bad guy,
pain in the ass?
[Takayama]
Can you to tell them stories
from when I used to work
with you?
[laughter]
[Sugiyama] He used to play
the saxophone back in the day.
-[Bourdain] Saxophone?
-[Sugiyama] And he'd start
playing in the middle
of the night.
No one sleeps in Ginza,
so being loud is usually
not a problem.
But us, we were sleeping.
He was being loud
when we were trying to sleep.
Wait, is he any good
at saxophone?
-Good.
-[Takayama laughs]
I love jazz.
I didn't watch
anything about it
till I started working here.
When there's Sunday,
day off,
taking class a little bit.
I play in here
in the bathroom.
-Here?
-[Takayama] At work.
Yeah, I put the cloth in
the bell, then play like that.
My God. They probably
wanted to kill you.
You're a very
unusual man.
[laughter]
♪ ♪
[Takayama]
Sushi is the best meal.
We can enjoy every single
small piece,
different fish.
We can see the chef
right there.
He's slicing--
watch while
he makes it from right here.
-And eat.
-[Bourdain] Right.
[Sugiyama]
This is hirame.
♪ ♪
[Bourdain]
Japanese tiger prawn,
octopus,
and fluke sashimi.
[Takayama] Japanese cooking,
we care very much on the ki,
which is fighting spirits.
-Like this, right?
-Uh-hmm.
Striped jack
brushed with soy and sake.
[Sugiyami] It is indeed
about this, this moment.
[Takayama] This moment.
Do not miss this.
Then, grab it, right?
Then, eat. See?
-Hmm.
-[Takayama] That's why
you got to eat quickly.
If thirty second,
one minute--
-It's dying.
-Ki is leaving somewhere.
[laughs]
♪ ♪
[Takayama]
Almost like the fish,
the sushis arrive moving,
swimming.
Very fast.
Done.
Amazing.
This moment almost
ended right there.
It's very important.
[Bourdain] Anago or sea eel,
a hand roll in fresh
crackling seaweed.
[crunching]
Hmm, oh, man.
[both crunching]
Wow.
This is our famous tamago-yaki.
The recipe is exactly the same
as it was 100 years ago.
[Takayama]
His father told me that--
-[Bourdain] Right.
-[Takayama] --I did a great job
-for this.
-This is very difficult.
Yeah.
[Sugiyama] I learn
to make this from him.
[Takayama] Please teach
my son what he said.
Ah.
Wow, look at that.
♪ ♪
[Takayama]
This has lots of shrimp eggs,
all those eggs,
-and fish paste season.
-[Bourdain] Really?
[Takayama] Very special stuff.
♪ ♪
[Bourdain]
Did he ever think back then
that you would be
a success in America?
Or did he think,
"Bad move."?
[laughter]
You were rather...
aggressive, so to say.
-Ambitious.
-Exactly, ambitious.
[Sugiyama]
For example, I was going at it
with the mission to preserve...
and carry on the craft
of my father, right?
But in your case,
you've had to change the menu
and constantly
show your creativity.
And that's how you got to
where you are today.
You haven't changed much at all.
[Sugiyama] No, that's not true.
I'm getting old.
Life starts here.
From now on
is the good part.
From here on
you've got to have fun.
You and me both.
♪ ♪
♪ ♪
[Bourdain]
Nasushiobara is a town
like many others
in rural Japan.
The kind of Japanese town
we don't see much of
in movies or television.
A once-traditional
farming community,
slow-paced,
inward-looking,
the opposite end
of the universe,
culturally,
from New York and Tokyo,
even from Kanazawa.
[Ishi] It was rice fields
all around
and there were farmlands
in the back.
Though there was not even
trace of that anymore.
Since the bullet trained
started coming,
I became so lively.
[Bourdain] It used to be
a five-hour trip from Tokyo,
now reduced to two
by the Shinkansen bullet train.
Why don't we have these
in America, by the way?
Ask your congressman.
This rather drab,
featureless place
is where Masa
was born and raised
and could well have stayed.
But then, everything
would've been different.
Masa's dad,
Yoshio, recently passed.
But his mom, Ishi,
is still going strong,
the center of the family.
[Ishi] It's been while,
wasn't it?
Welcome home.
[Bourdain]
Nice to meet you.
♪ ♪
[Bourdain]
Catherine is Masa's daughter,
California-raised,
but a frequent visitor
to the family home.
She and her grandmother
are preparing
some familiar comfort foods
to celebrate
Masa's homecoming.
[Ishi and Takayama
speaks Japanese]
[Bourdain] Motsuni
is a slow-simmered stew
of pork tripe, konnyaku,
daikon, green onions,
and miso.
Ooh.
-What's that?
-[Bourdain] Lot of food, right?
[Takayama] This is
the country food. [laughs]
Kanpai.
Welcome home. [laughs]
Thank you very much,
it's a pleasure to meet you.
[Bourdain] Kanpai.
You don't get this
in New York.
[Takayama] No.
Hmm, hmm.
[Takayama speaks
in Japanese]
This is really good.
-I see why you love this.
-Uh-hmm.
[Bourdain] Catherine,
by the way, is a pastry chef
at the great restaurant
The French Laundry
in the Napa Valley.
So, high-level cooking seems
to run in the family.
So, you grew up sitting
in the sushi bar.
[Catherin] I did, yeah,
sitting on the milk crate
with a cheeseburger
in front.
And I'd watch my dad
prepping.
-Uh-hmm.
-And I'd call out, "Dad!"
And he'd be like,
"I'm not your Dad here."
-I was like... [gasps]
-Oh, that's funny.
What did you do
for fun back there?
-I was eating.
-[laughter]
[Bourdain] Your father was in
the fish business, wholesale?
[Takayama] Fisherman,
yeah. Oh, retail.
-He made sashimi, right?
-Uh-hmm.
♪ ♪
[Ishi] The way we started
the fish shop
was because of my parents
had a business.
When you had a lot of children
you needed to take care
of them...
at home while somehow
making a living.
Fish and dried goods,
and vegetables.
We also did catering.
[Bourdain] Masa, his brother,
and three sisters
all work for the family
business
every day after school
and on weekends.
[Takayama]
Nine, ten years old,
we carried the sashimi dish
in the special kind
of container.
We'd go all the neighbors.
-Yeah.
-To deliver.
[Bourdain] You learned
how to clean fish very early,
-how to cut it.
-[Takayama] Uh-hmm. Ten, elven,
twelve, that time already
I started to grill
the fish.
♪ ♪
[Ishi] Back then,
the children were small,
and then it was really tough.
But now all of them bring me
so many delicious things to eat.
So I'm very grateful these days.
[Bourdain]
In her opinion,
were you
a good student?
-I was, right?
-[Bourdain] A good one?
[laughter]
[Takayama] Was I a naughty kid?
[Ishi] Yes, troublesome.
[Bourdain] So, were you
surprised that he became
a big success in America?
[Ishi] Yes, I was.
Of course, it's because
Grandpa was strict
with the children,
I thinks that's why
your dad
worked for a sushi
restaurant.
There, he was a very
organized sushi master.
I think he tried
very hard,
You were not a lazy kid.
You had and dreams--
-And you wanted to--
-That's right.
I can't sit long,
you know?
I got to do something.
He seems to work
harder here than at work.
[Catherine] She's saying
he probably works more here
than he does abroad.
[laughter]
♪ ♪
[Bourdain] Oh, man, nice wasabi.
-[Takayama] See this?
-[Bourdain] Yeah.
[Takayama] That's a great
flavor. So, just scrape first,
start to scrape,
then go this way.
Whoo, ho-ho.
Yeah, nice.
Wow, look at that.
Comfort food is one thing,
and damn, it's wonderful.
But Masa being Masa,
you'll notice
there's a mountain
of decidedly
luxurious sashimi
brought up
from Tsukiji Market
in Tokyo this morning.
[Takayama] This we do all
the time, you know?
Very simple, easy.
[Bourdain] Oh, yeah,
that's just a nice big
pile of incredible,
beautiful uni
like that.
-I do that all the time.
-[laughter]
[Bourdain]
Some sea urchin roe, or uni,
and some high-test otoro tuna
that any New York
sushi enthusiast
would cheerfully cut their
best friend's throat for.
-[Bourdain] Hmm, hmm.
-[Takayama] Hmm.
-[Takayama] Good?
-Fantastic.
[Ishi] This is better than
Masa's sushi.
[laughter]
[Bourdain] Ooh, bold words.
[Takayama] Maybe better, huh?
[Bourdain]
Typical Japanese meal,
champagne, Sancerre.
[Takayama]
That's why we do it. [laughs]
[Bourdain] Country cooking
at its best, right?
[laughter]
♪ ♪
♪ ♪
[Bourdain]
High school, rah-rah-rah,
high school, sis bomba
as the MC5 so notably sang.
[yelling]
[Bourdain] But school
in Japan is different.
They didn't give up
on physical education
as we seem to have.
The thousand-year-old
martial art of kendo,
or "the way of the sword,"
is still widely taught.
[both yell]
[Bourdain] Boys and girls alike
compete with bamboo swords--
sensible stand-ins
for actual samurai swords,
but the same thing, man.
♪ ♪
[shouting]
Oh, ho.
[Bourdain] Kendo is scored
by strikes against the wrist,
head, torso, or throat,
each representing a blow
that would be bad news
if handling an actual blade.
Ha, ha.
They're fast, huh?
[Bourdain]
The concept of kaizen,
improvement,
central to the study
of any martial art,
it could be said also applies
to cooking at a high level.
♪ ♪
[Bourdain] So, it's no surprise
that young Masa once suited up
for the same team
at the same
junior high school.
♪ ♪
I think he's trying
to psych the kid,
but I don't think
it's gonna work frankly.
♪ ♪
Yeah, on the other hand.
[man]
Please step in.
Start.
[both shouting]
One point on the face!
[applause]
[man] Second hit!
♪ ♪
[man] One point for the wrist!
Game!
[Bourdain]
You still got it, man.
Looking good.
[Takayama]
Thanks. Oh.
Whoo.
Thank you very much.
Thank you.
[all speaks in Japanese]
Thank you very much.
Awesome, man. Fast.
Inspiration.
[Takayama] When I was 12 years
old, I started Kendo
I'm in the lowest rank of Kendo.
But for three years,
in this junior high school,
I practiced.
I used a bamboo sword...
for the first time
in 50 years.
I really enjoyed it.
Thank you very much.
Everyone,
please study hard.
Have a wonderful future.
Thank you.
[all speaks in Japanese]
[Takayama speaks in Japanese]
-Yeah!
-[all] Yeah!
♪ ♪
[Bourdain] Masa Takayama
left Nasushiobara.
♪ ♪
[Bourdain]
His oldest brother, Kazuo,
stayed.
♪ ♪
[Bourdain] He's been
the chef proprietor
of local restaurant Sugimura
for the last 30 years.
Kimoyaki, eel liver
dipped in a sauce of sake,
soy, and mirin,
then grilled low and slow
over charcoal.
[Bourdain] Say, they could serve
this at The French Laundry,
-right?
-[laughs]
I think we do.
[Bourdain] So, back in the
days of the family catering
-business...
-[Catherine] Uh-huh.
[Bourdain] When he looked
at his younger brother,
did he think,
"This guy's gonna make
something of himself?"
Not particularly.
[Catherine] He's like, "No."
[Bourdain] 'Cause your dad
said he was a bad--
he was not a good student.
When he started going
to high school.
[Catherine] It's when
he went to high school,
-[Kazuo] He stopped studying.
-[Catherine] And then
he stopped studying.
[Bourdain] Right. What was
he doing instead of studying?
I wonder Mahjong?
Mahjong. Mahjong is probably...
[laughter]
♪ ♪
[Bourdain] Next, this insanely
delicious custard of eel
and egg jacked with bean curd,
bonito broth, and kelp.
-[Catherine] Oh, wow.
-[Bourdain] Wow,
that is beautiful.
[Kazuo] This is called
umishi-tamago,
Hmm, really good.
Of everyone in the family,
why'd your dad
end up the weirdo?
[Catherine] So, after
he graduated high school,
he didn't have any idea
what he wanted to do.
My uncle, at the time,
he was already in Tokyo.
And he was like,
"Look, come out to Tokyo.
Work at Ginza Sushi-ko."
And he went to go
check it out, and he loved it.
Correct me if I'm wrong.
That was a tremendous break
for an aimless young man
from the provinces.
You know, my father,
being the second son,
he kind of had free range
to do whatever he wanted.
Uncle, did you always know that
you wanted to be a chef,
since you were a little?
[Kazuo] No, I didn't.
In Japan, the oldest son
has to be
the head of the household.
[Catherine] So, traditionally,
it's the oldest son
stays to take care
of the parents.
-If he could live
his life over again.
-Yeah.
I wanted to be
a designer originally.
-A designer of--
-Fashion designer.
-[Bourdain] Fashion designer.
-[Catherine] Fashion. Really?
[Kazuo] I figured
that in order to play
with a lot of colors.
Japanese cuisine
is perfect because
Japanese cooking
would let me present
different colors
inside each dish.
[Bourdain]
Then, hitsumabushi,
eel steamed, dressed,
and grilled over rice.
-[Bourdain] Oh, look at this.
-[Catherine]Oh, wow.
There are a lot
of components here.
♪ ♪
Amazing.
[Bourdain] Wow, that's good.
-[speaks Japanese]
-Thank you.
[Catherine] I've never had unagi
other than my uncle's unagi.
[Bourdain] Uh-hmm. Really?
Yeah. Oh.
-[Bourdain] Good sake.
Good food.
-Yeah.
-This is delicious, uncle.
-Thank you very much.
Thank you very much.
♪ ♪
♪ ♪
[Bourdain] The Japanese
often bear a heavy burden
of responsibilities.
Societal expectations,
family obligations,
tradition,
work.
But when they relax,
they really do it well.
They are better at it
than anybody.
[Takayama] Whoa-ho! Whoo.
[Bourdain]
It's good, man.
Soak in an outdoor onsen,
natural sulfur baths
in the mountains, for instance.
[Takayama]
Oh, man, so good, huh?
[Bourdain] Yeah.
I feel healthier already.
[Takayama]
Yeah. Where's the beer?
So to speak.
Thank you.
-It is Suntory time, my friend.
-Cheers. Kanpai.
-Suntory time.
-It's time to relax.
[laughs]
♪ ♪
-[Takayama] Beautiful color,
huh?
-[Bourdain] Looking good.
-[Takayama] Right?
[-Bourdain] Get together
with some friends
and cook off some al fresco
mountain-style
sukiyaki, bitches.
Maybe a little tempura
made from
foraged wild
asparagus and fukinoto.
[Takayama]
That's the way I like.
Hmm.
-Yeah.
-[Takayama] Beautiful.
[Bourdain]
And when it's sukiyaki time
after a whole lot of,
shall we say,
home-brewed sake...
Kanpai, Kanpai.
[Bourdain]
You just kick back,
stir in the maitakes
and the shitakes,
then some Tochigi beef,
and enjoy the day.
[Takayama] This is what I like.
-[Bourdain] Oh, yeah.
-[Takayama] Beautiful, right?
-This is gonna be good.
-[Takayama] Yeah, more, more,
more, more, more, more,
more, more, more, more,
more, more,
more, more, more.
Yeah, good,
good, good.
-[Bourdain] Nice eggs.
-[Takayama] Beautiful eggs.
♪ ♪
Hmm.
[Takayama] So good.
See, that's what
I like.
Outside, especially.
Outside it tastes better,
-much better than--
-[Bourdain] Everything
-tastes better outside.
-[Takayama] Exactly, exactly.
[Bourdain] So, how long
have you known these guys?
[Takayama] Oh, since--
since high school. Which is--
-[Bourdain] High school?
-[Takayama] High school, yeah,
-Which is, what, 44 years?
-[Bourdain] Forty four years?
Yeah, it's a long time,
huh? [laughs]
How does he remember you
in high school?
Who was the best student,
who was the worst
student here?
-This is the best student.
-[Bourdain] Best student?
These guys--the three guys,
the three of us is the worst.
[Bourdain] The three of you
were the bad students?
[Takayama] Ah, very good.
So, you do this
when you were kids?
Build a fire,
cook something?
Yeah, always.
Always we did that.
[Bourdain] Drink sake?
[Takayama] Smoke cigarette
outside.
[Bourdain] Back then,
did everybody know
that you were not
gonna stay?
Like, when you were
in high school,
did you talk about,
"When I get old enough,
I'm going to America.
-I'm not--I'm not staying here."
-Yeah, we did that.
I told you that I might
go to America
when we were in
high school, eh?
Yeah, yeah, yeah,
I told them.
[Bourdain] Now, you weren't
dressed up like John Wayne
or anything?
When you went to school?
No cowboy boots?
No, no, no, no, no.
♪ ♪
[Bourdain] They say you can
take the boy out of the country
but you can't take
the country out of the boy.
I don't know if that's true.
We all come from some place,
that's for sure.
But New York City,
in Masa Takayama's case,
seems far, far away
from the little town
he grew up in.
♪ ♪