EVENTSFor parties of 9-18 please call212-397-0404. Blue Ribbon Sushi Bar & Grill - New YorkLocated in the 6 Columbus Hotel at Columbus Circle, Blue Ribbon Sushi Bar & Grill is a great spot for a business lunch, an after work sake flight, a quick pre-theater meal, or a decadent night out on the town. The menu pairs authentic Japanese cuisine with Blue Ribbon signature dishes and a distinctive beverage program featuring sake and shochu cocktails. If ever there was a restaurant with something for everyone, the Bromberg Brothers and partner Toshi Ueki have ensured Blue Ribbon Sushi Bar & Grill is it.  Blue Ribbon Sushi Bar & Grill is open 7 days a week for breakfast, lunch and dinner.LOCATION & CONTACTColumbus Hotel308 W. 58th StreetNew York, NY 10019212-397-0404View mapHOURSBreakfast7 days a week: 7am - 10:30amLunch & DinnerMonday - Saturday: 12 Noon - 2amSunday: 12 Noon - MidnightMENUSBreakfastLunch & Dinner "I try to bring 100 percent of the essence of something, the umami to the outside—that is what I’m trying to do." —MasaChef Masa in a town of Tochigi Prefecture, JapanChef Masa apprenticed under the direction of sushi master, Sugiyama Toshiaki, at Tokyo’s well-respected Ginza Sushi-ko.

The intense training proved invaluable, inspiring his intimate relationship with food and dining as an all-inclusive experience.Always the dreamer, he followed a boyhood ambition to travel to the U.S. and started a small, casual kitchen serving both traditional Japanese dishes as well as more Americanized staples. where to buy sushi maker in singaporeHis next venture was  more true to his heart and training.buy sushi fish calgaryMasa named his next project after his mentor; buy japanese rice crackers ukGinza Sushi-ko opened in  Beverly Hills with an omakase menu served at a 9 seat counter. sushi online bestellen salzburg

In 2004 he opened his renowned Manhattan restaurants Masa and Bar Masa at the Time Warner Center. "You’ll be transported … to an ethereal realm where chef Masa creates one of the premier dining experiences in the world." —Travel + Leisure MagazineMasa is shibui:Refined beauty that isn’t affected by time or social changes. sushi in dubai mallShibui is never complicated or contrived.cooking sushi rice instructionsPurity of being, of living, of sensing is inherent in all elements of the Masa experience.sushi los angeles tripadvisorThe sushi counter made of a solid piece of Hinoki is sanded daily to a soft, porous state providing both visual and sensual satisfaction the moment one enters. The branches of seasonal plants are arranged daily to highlight the beautiful imperfections mother nature produces, offering a unique perspective from all angles.

The otherwise simple décor is intentionally sparse to act as a blank canvas on which the food will be allotted space to shine. The courses build on seasonal properties utilized only in their freshest most delicious state. Each dish is composed to ensure that the most basic, innate character of the ingredients persists. A fundamental respect of the distinctiveness, which is naturally occurring, is observed with each act of slicing, shaving, and sprinkling. The food is prepared quickly, and plated for guests as soon as ready to preserve the idea that each dish is still in a living, being state. In essence, with essence, is essence–Masa is shibui. ReservationsA reservation must be confirmed with a valid credit card. Any cancellations must be made prior to 48 hour of reservation to avoid a $200 charge per person. This policy also applies if you need to reduce the number of guests in your party. A party of five or more requires a deposit of $200 per person one week prior to the reservation.

Please allow approximately two hours of your time for the dining experience. The dress code is casual and comfortable.Effective March 1st, gratuities will no longer be expected or accepted at Masa.  Reflecting the Japanese custom, exceptional hospitality is an integral part of the Masa dining experience and is provided to every guest.The price for dinner at Masa will be $595 per person, not including beverages and tax.  Both cash and credit card gratuities will be respectfully declined. “The portion is huge and the the daikon and shitake mushrooms balance out the greasy taste of bone marrow really well.” “Whether it be in Soho, Lower East Side, or midtown at 6 Columbus Hotel, the quality if my ISE Ebi Sashimi remains the same.” “We ordered the ankimo, toro tataki, two portions of Hokkaido uni (they didn't have Santa Barbara uni that day), and of course the ox tail rice.” "4 stars for food, 3 stars for service. I guess staff is not motivated because this restaurant compensates their employees so there is no need for tipping.

This is how it should be, why is paying your employee…" "We stumbled upon this plays for lunch at 1:30, and really weren't sure if the food was good, but after looking up the Yelp reviews and also finding a Groupon, our decision was easily made for us. "Back in the day, which is actually just a couple of months ago, it was difficult to make reservations for Tanoshi. But yet just a month ago, securing a reservation for 2 was quite simple and they even had…" "My boyfriend and I stopped by since we were intrigued by the "sushi burrito" sign having just spent a weekend in DC and passing by a restaurant with a line out the door called Buredo. In 2004, legendary chef Masa Takayama, opened his renowned three-star Michelin restaurant, Masa, to international acclaim. Chef Masa describes the omakase dining experience at Masa as "shibui" – an expression of subtle beauty and timeless refinement. Restaurant seating requires reservation by phone One of America’s most celebrated Japanese chefs, three Michelin-starred chef Masayoshi Takayama, Masa, continues to set high standards, consistently delivering memorable dining experiences while pursuing new directions for Japanese dining in America.

Chef Masayoshi Takayama grew up in Nasu, a small town north of Tokyo, where his parents owned a fish shop and catering business. When he and his siblings were not in school, they loaded fish into the shop’s display case and delivered their father’s sashimi to customers by bicycle. Masa began cooking in his teens, and during these years, he was drawn to creative activities like drawing, painting, modeling clay and sculpting wood—anything that involved the micro-rhythms of his hands. Today, sketching and sculpture remain central to Masa’s creative process, as does the design of the ceramics used in his restaurants. After graduating from high school, Masa moved to Tokyo, where he was hired by a well- known sushi restaurant, Ginza Sushi-ko, as a dishwasher. Intrigued by the genuine joy he perceived in diners at the restaurant, he began to develop an interest in the culinary craft. Before long, he had worked his way up to sushi chef. Soon after, he relocated to Los Angeles, where he worked at a number of small Japanese restaurants before opening his own Ginza Sushi-ko in 1983.

Ginza Sushi-ko quickly attracted a devoted following and a rare four-star review from Los Angeles Times. Masa became famous for sourcing the very best ingredients available and, in the early years, would fly to Tokyo’s Tsukiji Fish Market himself after dinner service each Saturday night in the winter season. For 20 years, Ginza Sushi-ko remained Los Angeles’ premier sushi destination. Soon after the turn of the millennium, Masa received an offer to open a restaurant in New York City’s newly built Time Warner Center and he left Los Angeles to open Masa and Bar Masa in 2004. Masa soon garnered four stars from The New York Times (the only Japanese restaurant to do so in 20 years) and Three Michelin stars soon followed. In 2014, Masa opened Kappo Masa, the contemporary Japanese restaurant from legendary Japanese chef Masayoshi Takayama (Masa) and internationally renowned art dealer Larry Gagosian, on Manhattan’s Upper East Side, adjacent to Gagosian Gallery on Madison Avenue.