Everything You Need to Know About Bar Masa and Kappo Masa

1. Takayama remains active at the helm, as ever.

It can be hard to imagine now, in our current age of omakase counters that number in the hundreds, but there was a time in our fair city in which the concept was still relatively unfamiliar and new. Chef Takayama’s career in America began in Los Angeles at Ginza Sushi-Ko in Beverly Hills, where he stayed for years before moving to New York to open his namesake restaurant.

Masa opened in 2004, making Takayama one of the first chefs in the city to put a focus entirely on high-end, imported sushi omakase. Four years later, Masa became the first Japanese restaurant in America to earn three Michelin stars and received widespread recognition as one of the best sushi experiences in the world.

It’s impossible to divorce the Masa restaurants from Takayama, not only because they all bear his name, but also because he is a constant, consistent presence at each and every one. He spends most of his dinner service time at Masa behind the counter, but his team says that he frequently runs across Central Park to chat with the chefs at Kappo Masa about the menu or a new preparation, and that you’ll often find him eating at the bar at Bar Masa. He personally chooses the flowers for each restaurant, too — the staff jokes that he’s the in-house florist.

2. Bar Masa shares the same kitchen as Masa.

The team describes Bar Masa as a sort of “second home” to Masa. The two spots share a kitchen, but Bar Masa offers a menu that expands beyond the multi-course omakase offered at Masa’s 26-seat counter.

At Bar Masa, dishes like a still-sizzling jalapeño octopus, signature noodles made of seafood, and Peking duck tacos with foie gras make their way through the dining room. As the name suggests, there’s also a focus on the bar side of the menu, with a large variety of sake carafes and bottles in addition to mixed cocktails. The spot also offers smaller, seasonal sushi and sashimi tastings.

3. At Kappo Masa, you’ll find works of art and fresh presentations.

Kappo Masa, located across the park, is almost a hybrid of Masa and Bar Masa. Here, there’s a curved omakase counter at which they serve the same imported fish with different preparations. While Masa is focused entirely on courses that can come together right in front of the diners, Kappo Masa has the freedom to prepare dishes in their nearby open kitchen as well as at the counter, which means they have opportunities to branch out from the completely pescatarian menu at Masa.

It’s also the biggest restaurant of the family, with 85 seats total. In addition to the omakase counter, Kappo Masa serves an à la carte menu as well as a tasting menu at their tables, with dishes like miso butter cod, sukiyaki, and beef fried rice.

The restaurant sits beneath the Gagosian Gallery, which also provides priceless works of art for the walls from Larry Gagosian’s personal collection. Paintings are sometimes switched out without warning, which lends a sense of surprise to the experience. Guests are also known to comment on how convincing the replicas of the Warhols and Twomblys are on the wall, only to be told by staff that what they’re seeing isn’t a replica at all, but an original through and through.

4. Loyalty is the word at these restaurants.

Loyalty is in no short supply at the Masa family of restaurants, both in the dining room and behind the scenes. There are several bartenders at Bar Masa who have been there since the restaurant opened more than 20 years ago, and a chef who worked his way up from being a dishwasher. At Kappo Masa, the same message holds true, with tenured staff behind the bar, too.

Maybe it’s this sense of regularity that draws people back to the restaurant again and again, and it’s not uncommon to see regulars who have been coming to the restaurants since they opened, and who now bring their children and grandchildren.

5. A little advice never hurt anyone, either.

We had to get you all hot tips about dining at both Kappo Masa and Bar Masa. Here goes.

● Neither of the restaurants have a formal dress code, but you may want to dress up anyway. You’re dining underneath priceless art or at the hands of a master, after all.
● All of the Masa restaurants are ideal for solo diners, especially at the counter.
● Ask for help with the sake list; it’s long and can be a bit overwhelming, with bottles ranging in price from $150 to $25,000.
● Order the toro tartare with caviar, one of chef Masa’s signature dishes, at both restaurants — it’s worth the splurge.

Bar Masa is open Tuesday through Saturday for lunch and dinner. Kappo Masa is open for lunch Monday through Friday, and for dinner Monday through Saturday.

Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X. Follow Resy, too.