you on what you should think. republicans, democrats, independents on the show, saw it repeatedly with james comer, getting a tough but share shot. and auv strong ratings reflect the audience was here for it. to my team, you are rock stars. just wish ow viewers could see the amount of hard work and dedication you put into every single show to make it as compelling and accurate as possible, make sure everything goes smoothly. you're amazing. i am just a small part of this large team of around 20 people putting showing together every weekend. so even though i'm leaving this chair on weekend evening, the superb quality of our broadcast will continue as my very capable colleague jim acosta takes over starting next weekend. thank you to you all, and don't forget. send me your tips. investigating now. thank you so much for joining me this evening. have a great night.

♪ >> woman: [ speaking japanese ] ♪ [ speaking non-english ] ♪ i took a walk in this beautiful world ♪ felt the cool rain on my shoulder ♪ found something good in this

beautiful world ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la-la-la ♪ sha, la, la, la-la ♪ sha, la, la, la, la-la-la ♪ ♪ this is the restaurant masa in new york city tucked away fourth floor of the time warner center on columbus circle. it america's most expensive restaurant. dinner here costs around $600 per person, before sake or extra pieces of the most outrageously high-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 top sushi chef is an injustice as he is much more than that. what is it about him that set him apart took him from a 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. this is the capital of ishikawa prefecture on the west coast of honshu island along the sea of japan known for untouched by time traditional districts. one of the few cities in japan left relatively intact throughout the war. its famous for its crafts, for its beautiful ceramics in particular, but also it's artistic sensibility. the way it always valued

beautiful things, traditions. it's a city that helped masa get to a crossroads and discover a whole new world of grace, aesthetics, of style that affected him deeply. for most, however, this is simply a place with great seafood. >> kitchen of the city. yeah. >> ooh, look at that. yes, a lot of crab. >> yeah. shrimp, sardines. it's all there. >> okay. >> look at that. >> reporter: sea urchin bun of my absolute favorite things, a limited season from japan, september to april and tastiest in april. >> from here? [ speaking non-english ]. >> good deal. >> reporter: another terribly currently at or near it's best. snow crab. juicy and sweet -- and delicious. >> oh, man.

that is good. >> really good. sweet. very. >> very. >> yeah! [ laughter ] >> just a little. >> good. >> real good. thank you. >> thank you. very good. ♪ >> let's eat this one. >> reporter: grilled on a stick. >> ah -- ♪ >> oysters. these are the size of freakin' clown shoes. >> where are these from? >> another prefecture. >> wow. looks like big as steak. >> yes. thank you. >> french style. wow! >> oh -- oh-oh.

right? the best. >> wow. that's good. and tender for a big oyster. >> thank you. [ speaking non-english ]. >> ooh. [ laughter ] ♪ ♪ >> reporter: the geeisha gained widespread popularity in the last 18th century wearing elaborate costumes paid to entertain by singing, dancing, drinking. basically making older men generally feel good for an hour,

maybe two. this is owner of this teahouse. one of only 15 or so left in kan kanazawa. ♪ >> reporter: these teahouses at one time numbered in the hundreds provide a stage for the gako, of which there are only 50 left working in the city. a retired geisha and old friend who credits teaching him many things an life, culture and presumably about women. >> ah, it's beautiful. >> a hard thing to do. >> learn a lot of stuff. >> music, stories, dance. >> all woman.

woman, hard work. >> hard work. >> so what brought you here first? >> when i was young. i didn't know this world. color-wise, artist, beautiful. i'd never seen that. big, kind of shock. i was a country boy. people sophisticated. i learn from her culture. they teach me. that's why this my second country. ♪ >> reporter: owned and run by four generations within the same family, a traditional stlaunt dates back to 1890. this is a multicourse meal with an tierly new men you're every

few weeks in exchange for the seasons and seasonality of the products available in the region. everything is considered the taste of course. how to best prepare a particular fish at its peak. presentation even ceramic dishes on which each dish is served changes constantly. leaves, elements from nature invoke the season. first of eight dishes preserved in a tightly wrapped bamboo leaf intendered to resemble a sword. served over rice slightly sweetened by soy sauce, sugar and sesame. >> beautiful. >> hmm. >> when you first went to the u.s., how old were you? >> 27. yeah. >> did you have a job when you went? >> no. play golf. >> no way? >> yes. but when i was kid, teacher told

me. american kids when they draw outside, just flat, straight line. house. tree. huge. huge land. japanese, just long and fast, justice -- i go to u.s. to see huge land. why i, you know, dream. >> reporter: real rockfish steamed in smoking wormwood. >> good? >> very good. >> reporter: bamboo shoots provided with table saws. >> fantastic. really good. >> reporter: today's course is cod salted and pressed between leaves of kelp two hours coated with cod fish. next to it flounder. skin gently rubbed with grilled tomato the day before. finally, a super luxurious clam

hot pocket. rice steamed with clam and a broth then topped with plump plum and man ju clams as well as sea urchin and a blossom for good measure. simple but perfect. >> wow! awesome. >> poured into the rice. >> right. so i want to know. this stereotypical japanese mentality nap the salary man, you join the company. you stay with the company? >> for something go that way. >> most go this way, yes. they choose security. >> yeah, maybe. >> an unusual way of thinking. i have to make my own way. >> i agree. older brother can take over family business. i got to do something. visit tokyo and realize, wow. a different world. what could i do? >> yeah. >> second brother, maybe. >> second brother say, no? >> say, maybe. yeah. >> awesome.

>> you see again. ♪

♪ >> masa: ishikawa prefecture. it's a very rich country. great seafood. a lot of good vegetables. i came here to learn. this place totally changed me. mr. izakura, he is my mentor. >> izakura: [ speaking japanese ] >> masa: his is an artist, great artist. >> izakura: [ speaking japanese ] >> masa: gave me a lot of idea. >> izakura: [ speaking japanese ] >> masa: more than 40 years he's doing this kind of art. >> izakura: [ speaking japanese ] >> masa: i learned that simple, clean line.

>> izakura: [ speaking japanese ] >> masa: then we became great friends. >> izakura: [ speaking japanese ] >> masa: then i started designing, too. i have an image in my head, i start drawing. [ speaking japanese ] >> izakura: [ speaking japanese ] >> masa: then, i come all the way here to talk with mr. izakura. [ speaking japanese ] >> izakura: [ speaking japanese ] ♪ >> maza: [ speaking japanese ] that passion makes me change. [ speaking japanese ] >> izakura: [ speaking japanese ]

>> masa: yeah, that's it. good. yeah, beautiful. done. >> anthony: when do you make the drawings for the ceramic that you want? >> masa: when you're drinking. >> anthony: when you're drinking? >> masa: yeah, right. so many times, huh? >> izakura: yeah, yeah. >> anthony: eating and drinking. and drawing. >> masa: yeah, always. he teaches me a lot of stuff. >> anthony: so, when you're in new york, and the ceramics come, do you ever go, "what the --" >> masa: what happened. >> anthony: i don't remember. >> masa: i get pissed. >> anthony: your design, man. >> masa: exactly. >> anthony: 90 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 120-year-old traditional kominka style home built around an irori -- a sunken hearth in the middle of the living room. it's wild getting up here, the

snow, the rocks in the road. >> masa: yeah, right? >> anthony: man, it's -- >> masa: yeah. >> anthony: ooh, pretty. not only does the irori heat the entire house, it becomes the gathering place on nights like these. >> masa: arigato, cheers. >> anthony: konbai. they get together -- cook, eat, drink large quantities of unfiltered, slightly chunky sake, and enjoy the country life. lookin' 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. >> masa: yeah. >> anthony: so how long have you all known each other? how many years? >> masa: 30 years. right? we know each other. i love this kind of cooking, you know? it's the way i like. >> anthony: wow. >> masa: be careful, though. it's hot, though.

>> anthony: oh, yeah. >> masa: mm! >> anthony: wow, it's sweet. >> masa: [ speaking japanese ] >> konishi: [ speaking japanese ] >> anthony: izura, freshly caught local quail, is rubbed with olive oil, sprinkled with salt and lightly glazed with that homemade soy. >> masa: [ speaking japanese ] >> anthony: oh, wow. >> masa: how is it, good? >> anthony: that is good. mm. >> masa: this kind of charcoal slow cooking gives this kind of flavor, soft, juicy. how's the fish? >> konishi: [ speaking japanese ] [ laughter ] >> masa: you know what he said? "before fish, i'm gonna burn up." >> anthony: so him first. [ laughter ] >> masa: don't hurry. good food takes long time. >> anthony: so this big argument with the spanish. big argument. is umami a flavor or a sensation? >> masa: umami is essence. strong essence. >> anthony: so it's a mysterious

force. >> masa: yeah, much bigger than the universe. >> anthony: bigger than flavor? >> masa: of course. this vegetable is called fukinoto. under the ground, covered in snow. cold. then, little by little, it opens up like that. this is first sign of spring. we appreciate that. >> anthony: how do you cook this? >> masa: grill, fried, or braise it. i'm gonna grill it, little bit of oil, then a little bit of salt. this is so happy, the phases. so happy. they're going to be cooked this way. their blood is bitterness, very bitter. you need bitterness to grow. >> anthony: this is italian. agro dolce, at the end of an italian meal. >> masa: exactly. >> anthony: sweet, fat, sweet, fat, at the end of the meal, something bitter to remind you of the sadness. >> masa: this is the umami, too. that kind of sense building, i didn't know that. he taught me this kind of delicacy.

he's my maestro. teacher, so. tony, try this. strong, very, right? >> anthony: but you're right, umami. it's deep. >> masa: this is umami. ♪ >> anthony: among izukura-san's many skills, apparently, is a shocking proficiency at making soba noodles. tonight, the soba is paired up with slices of tender duck and green onion grilled over the irori. >> masa: nice, al dente. >> anthony: mhm. >> masa: this soba's the best soba. >> anthony: perfect. then topped by a warm dashi sauce made of soy, mirin, and a touch of sugar. >> masa: i'm so glad we can share with this moment with my old friend, you know? >> anthony: mm. >> masa: [ speaking japanese ] you know what that word is? >> anthony: no tell me. >> masa: once in life, this

moment, we appreciate, respect each other, enjoy this moment. >> anthony: [ speaking japanese ] >> masa: never again. >> anthony: never again. >> masa: yeah, exactly. ♪ i love to help people understand the world through their lens and invest accordingly. you can call us christmas eve at four o'clock in the morning. we're gonna always make sure that you have all of the financial tools and support to secure your financial future. that means a lot for my community and for every community. i'm a vegas hotel. i know what you're thinking - it's cool, i don't want anything too serious either. just a fun, spontaneous thing.

i'm looking for someone who will let loose. dress up a little. see a show. order the steak and the lobster. some people say i'm excessive, but who cares. i'm just looking for a saturday to remember, and a sunday by the pool. think you can keep up?

♪ every search you make ♪ ♪ every click you take ♪ ♪ i'll be watching you ♪ - [narrator] the internet doesn't have to be so creepy, the duckduckgo app, lets you search and browse pria blocking most trackers all forf your search history is never tracked, so it can't be shared. and when you leave search, duckduckgo helps keep companies from watching you as you brows. join tens of millions of people making the easy switch

by downloading the app today. duckduckgo, privacy simplified. (upbeat music) ♪

>> anthony: sushi. and not just sushi. sushi made at 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. 130 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. >> masa: cleaning bathroom, making sake for customers. >> anthony: right. >> masa: dishwasher. everything. >> anthony: for how long? >> masa: first two years. >> anthony: only in the third year, the rice. >> masa: [ speaking japanese ]

>> anthony: 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. >> masa: oh, it's been a long time. >> anthony: to achieve that status of truly becoming a master chef. how many years? seven years to learn, right? >> masa: yeah. >> anthony: that's a lot of time. >> masa: a lot of time. >> anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? >> masa: his father was very tough. >> anthony: yeah? >> masa: very tough. at that time, his grandfather was here too. very tough. >> anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family

tradition. >> sugyiyama: [ speaking japanese ] >> anthony: some things should stay the same. >> masa: exactly, yes. >> sugyiyama: [ speaking japanese ] >> masa: aji. >> sugyiyama: [ speaking japanese ] >> masa: mix. >> anthony: seared horse mackerel over green onion and ginger drizzled with house-made soy. >> masa: yeah, i love this kind of stuff. very simple, right? >> anthony: oh, that's fantastic. >> masa: [ speaking japanese ] >> anthony: love it. >> masa: [ speaking japanese ] see here's one that marinated in soy sauce. very old style. >> anthony: man, that looks good. >> masa: yeah. ♪ >> anthony: maguro, bluefin tuna prepared in classic zuke style. that's so beautiful. >> masa: yeah. >> anthony: what happened if you did a bad job? >> masa: he didn't slap, but you

know, the thing is -- a lot of punishment. >> anthony: yeah, you don't go home feeling good. >> masa: yelling. yelling. >> anthony: yelling. >> masa: yelling. >> anthony: how does he remember you? good guy, bad guy? pain in the ass? >> masa: [ speaking japanese ] >> sugyiyama: [ speaking japanese ] >> anthony: saxophone. >> sugyiyama: [ speaking japanese ] >> anthony: wait. is he any good at saxophone? [ laughter ] >> sugyiyama: good. good. very good. >> masa: i love jazz. i didn't know anything about it 'til i started working here. on a sunday, day off, taking classes a little bit, then playing here in the bathroom. >> anthony: here? >> masa: after work. i put the cloth in the bell, then play it like that. >> anthony: oh my god, they wanted to kill you. you're a very unusual man. ♪

>> masa: sushi is the best meal. we can enjoy every single small piece, different fish. we can see the chef, right there, he's slicing, wasabi, make it, put it right here, eat. >> anthony: right. >> sugyiyama: [ speaking japanese ] >> anthony: japanese tiger prawn, octopus, and fluke sashimi. >> masa: japanese cooking, we care very much about the ki, which is fighting spirits. like this, right? >> anthony: mm-hmm. striped jack brushed with soy and sake. >> sugyiyama: [ speaking japanese ] >> masa: this moment, do not miss this. then, grab it, right? you eat. see? >> anthony: mm. >> masa: that's why you gotta eat quickly. if 30 second, one minute -- >> anthony: it's dying. >> masa: ki is leaving somewhere. ♪ >> masa: also, the fish, sushis

arrive moving. swimming. very fast. done. amazing. this momentum is ended right there. it's very important. >> anthony: anago, or sea eel, a handroll in fresh, crackling seaweed. mm, oh man. wow. >> sugyiyama: [ speaking japanese ] >> masa: his father told me that, i did a great job for this. >> anthony: this is very difficult. >> masa: yeah. ♪ >> sugyiyama: [ speaking japanese ] >> masa: "please teach my son," what he said. >> anthony: oh, wow look at that.

>> masa: this has lots of shrimp eggs, those eggs, and the fish paste is in. >> anthony: really. >> masa: very special stuff. ♪ >> anthony: did he ever think back then that you would be a success in america? or did he think -- bad move? >> sugyiyama: [ speaking japanese ] >> anthony: ambitious. >> masa: exactly, ambitious. >> sugyiyama: [ speaking japanese ] >> masa: [ speaking japanese ] >> sugyiyama: [ speaking japanese ] >> masa: [ speaking japanese ] ♪

and i'm the founder of the stay beautiful foundation when i started in 2016 i would go to the post office and literally fill out each person's name on a label and now with shipstation we are shipping 500 beauty boxes a month it takes less than 5 minutes for me to get all of my labels and get beauty in the hands of women who are battling cancer so much quicker shipstation the #1 choice of online sellers

go to shipstation.com/tv and get 2 months free

♪

>> anthony: 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: [ speaking japanese ] >> anthony: 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 congressmen. this rather drab, featureless place is where masa was born and raised and could well have stayed. but then, everything would have been different. masa's dad, yoshio, recently passed. but his mom, ishi is still going strong, the center of the family.

>> masa: [ speaking japanese ] >> ishi: yeah. >> catherine: nice to meet you! >> ishi: [ speaking japanese ] >> masa: thank you! tony, tony. >> anthony: pleased to meet you. 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. >> masa: [ speaking japanese ] >> anthony: motsuni is a slow simmered stew of pork tripe, konnyaku, daikon, green onions, and miso. >> catherine: [ speaking japanese ] >> masa: very different food, right? this is the country food. [ laughter ] kanpai. welcome home! >> ishi: [ speaking japanese ] >> anthony: you don't get this in new york. >> masa: no. mm.

[ speaking japanese ] >> anthony: this is really good. i see why you love this. 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. >> anthony: you grew up sitting in the sushi bar. >> catherine: i did, yeah, sitting on a milk crate with a cheeseburger in front, and i'd watch my dad prepping, and i'd call out, "dad!" and he'd be like, "i'm not your dad here!" i was like [ gasps ]. >> anthony: oh, that's funny. what did you do for fun back there? >> catherine: i was eating. [ laughter ] >> anthony: well, your father was in the fish business. wholesale -- >> masa: fish business, yeah. no, no. retail. he'd make sashimi, right? >> anthony: mm-hmm. >> ishi: [ speaking japanese ] >> anthony: masa, his brother, and three sisters all worked for

the family business every day after school and on weekends. >> masa: nine, ten years old, we carried the sashimi dish and the special kind of container. and go to all the neighbors. >> anthony: yeah? >> masa: to deliver. >> anthony: you learned how to clean fish very early. how to cut it. >> masa: 10, 11, 12, that time already, i started to grill the fish. >> ishi: [ speaking japanese ] >> anthony: her opinion, were you a good student? [ laughter ] >> masa: i was, right? >> anthony: a good one? [ laughter ] >> masa: [ speaking japanese ] >> ishi: [ speaking japanese ] >> anthony: so, were you surprised that he became a big success in america? >> ishi: [ speaking japanese ]

>> anthony: you were not a lazy kid. you had dreams, and you wanted to do -- >> masa: that's right. i can't sit long. i gotta do something. >> ishi: [ speaking japanese ] >> catherine: she's saying he probably works more here, than at the restaurant. [ laughter ] ♪ >> anthony: oh man, nice wasabi. >> masa: this is great flavor, so you have to scrape first. have to scrape, then go this way. ooh! >> anthony: 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. >> masa: this we do all the time, you know. pretty simple. easy. >> anthony: oh yeah. that's just a nice, big pile of incredible beautiful uni like that. i do that all the time.

some sea urchin roe, or uni, and some high test otoro tuna that any new york sushi enthusiast would cheerfully cut their best friends throat for. >> masa: good, huh? >> anthony: fantastic. >> ishi: [ speaking japanese ] >> anthony: bold words. >> masa: maybe better. >> anthony: typical japanese meal. champagne, sancerre. >> masa: that's what we do. >> anthony: country cooking at its best, right? [ laughter ]

i'm managing my high blood pressure, but i'm still a target for chronic kidney disease. and my type 2 diabetes means i'm also a target. we are targets too. millions have chronic kidney disease and 90% don't know they have it. so ask for your kidney numbers and farxiga. ♪ far-xi-ga ♪ if you have chronic kidney disease, farxiga reduces the risk of kidney failure, which can lead to dialysis. farxiga can cause serious side effects including dehydration, urinary tract or genital yeast infections in women and men, and low blood sugar. ketoacidosis is a serious side effect that may lead to death. a rare, life-threatening bacterial infection in the skin of the perineum could occur. stop taking farxiga and call your doctor right away if you have symptoms of this bacterial infection,

an allergic reaction, or ketoacidosis. and don't take it if you are on dialysis. take aim at chronic kidney disease-- ask your doctor for your kidney numbers and ask for farxiga. if you can't afford your medication, astrazeneca may be able to help. ♪ far-xi-ga ♪

introducing the new sleep number climate360 smart bed. the only smart bed in the world that actively cools, warms and effortlessly responds to both of you. our smart sleepers get 28 minutes more restful sleep per night.

proven quality sleep. only from sleep number. ♪ ♪ >> anthony: high school rah, rah rah. high school, sis boom bah -- as the mc5 so notably sang.

♪ but school in japan is different. they didn't give up on physical education, as we seem to have. the 1,000-year-old martial art of kendo, or the way of the sword, is still widely taught. boys and girls alike compete with bamboo swords -- sensible stand-ins for actual samurai swords -- but the same thing, man. ♪ 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. >> masa: ha ha. [ applause ] they're fast, huh? >> anthony: 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.

♪ so it's no surprise that young masa once suited up for the same team at the same junior high school. ♪ i don't know if he's trying to psych the kid, but i don't think it's going to work frankly. eh, on the other hand -- >> teacher: [ speaking japanese ] [ applause ] >> anthony: you still got it, man.

looking good. >> masa: thank you. ah. whoo. ah. [ speaking japanese ] [ speaking japanese ] >> anthony: awesome, man, fast! an inspiration. >> masa: [ speaking japanese ] >> students: [ speaking japanese ] [ applause ] >> all: yay! >> anthony: masa takayama left

nasushiobara. his oldest brother, kazuo stayed. he's been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki -- eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. >> anthony: say, they could serve this at the french laundry. right? [ laughter ] >> catherine: i think we do. >> anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, "this guy's going to make something of himself?" >> chef kazuo: [ speaking japanese ] >> catherine: he's like, "no." >> anthony: 'cause your dad said he was a bad, he was not a good student. >> chef kazuo: [ speaking japanese ] >> catherine: it's when he went to high school and then he stopped studying. >> anthony: right, what was he doing instead of studying? >> chef kazuo: [ speaking japanese ] >> catherine: mahjong. mahjong.

>> catherine: oh, wow. >> anthony: wow, that is beautiful. >> chef kazuo: [ speaking japanese ] >> anthony: really good. of everyone in the family, how'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 sushiko," and he went to go check it out and he loved it. >> anthony: forgive me if i'm wrong -- that was a tremendous break for an aimless young man from the provinces. >> catherine: you know, my father, being the second son, he kinda had free range to do whatever he wanted. >> anthony: right. >> catherine: [ speaking japanese ]

>> chef kazuo: [ speaking japanese ] >> catherine: so, traditionally it's the oldest son who stays to take care of the parents. >> anthony: if he could live his life over again -- >> catherine: yeah. >> chef kazuo: [ speaking japanese ] >> anthony: a designer? of? >> chef kazuo: a fashion designer. >> anthony: fashion designer? >> catherine: fashion! really? >> chef kazuo: [ speaking japanese ] >> anthony: then hitusmabushi, eel steamed, dressed and grilled over rice. oh look at this. >> catherine: oh wow. there are a lot of components here. amazing. >> anthony: wow that's good. oishi. >> chef kazuo: thank you. >> catherine: i've never had unagi other than my uncle's unagi.

but -- >> anthony: really? >> catherine: yeah. oh! >> anthony: good sake. good food. >> catherine: yeah. [ speaking japanese ] ♪ she had a lot of questions when she came in. i watched my mother go through being a single mom. at the end of the day, my mom raised three children, including myself. and so once the client knew that she was heard. we were able to help her move forward. your client won't care how much you know until they know how much you care.

if your business kept on employees through the pandemic, getrefunds.com can see if it may qualify for a payroll tax refund of up to $26,000 per employee, even if it received ppp, and all it takes is eight minutes to get started. then we'll work with you to fill out your forms and submit the application; that easy. and if your business doesn't get paid, we don't get paid. getrefunds.com has helped businesses like yours claim over $2 billion but it's only available for a limited time. go to getrefunds.com, powered by innovation refunds.

♪ >> anthony: 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. it's good man. soak in an outdoor onsen -- natural sulfur baths in the mountains, for instance. oh, awesome. >> masa: oh, man. so good, huh? >> anthony: yeah. i feel healthier already. >> masa: yeah. where's the beer? cheers. >> anthony: it is suntory time my friend.

it's time to relax. ♪ >> masa: beautiful color, huh? >> anthony: looking good. >> masa: right? >> anthony: get together with some friends and cook up some al fresco, mountain style sukiyaki, bitches. maybe a little tempura made from foraged wild asparagus and fukinoto. yep. >> masa: beautiful. >> anthony: and when it's sukiyaki time, after a whole lot of, shall we say, home brewed sake -- you just kick back, stir in the maitakes and the shiitakes and some tochigi beef and enjoy the day. >> masa: this is what i do. beautiful, right? >> anthony: oh yeah.

this is going to be good. >> masa: yeah, more, more, more, more, more. more, more, more, more, more, more, more -- yeah, yeah. good, good, good. >> anthony: nice eggs. >> masa: beautiful eggs. so good. see? that's what i like. outside, especially outside it tastes better, much better. >> anthony: everything tastes better outside. >> masa: exactly, exactly. >> anthony: so how long have you known these guys? >> masa: uh, since, since high school. >> anthony: high school. >> masa: high school, yeah, which is what? 44 years. >> anthony: 44 years. >> masa: yeah, it's a long time. huh? [ laughter ] >> anthony: how does he remember you in high school? who was the best student, who was the worst student here? >> masa: he's the best student. >> anthony: best student. >> masa: these guys, the three guys, the three of us were the worst. >> anthony: the three of you were bad students. >> masa: ah, really good. >> anthony: so you do this when you were kids? build a fire? cook something? drink sake? >> masa: always, always we did that. smoked cigarettes. >> anthony: yeah. back then did everybody know that you were not going to 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 staying here." >> masa: yeah, we did that. [ speaking japanese ] yeah, i told them.

>> anthony: now, you weren't dressed up like john wayne or anything right, when you went to school? no cowboy boots. >> masa: no, no. no, no, no. no. ♪ >> anthony: 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 someplace, 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. ♪ ♪