Chef Masa Takayama Reflects on Career and Global Growth
As his London outpost marks one year, the renowned sushi master adapts his operations to international markets.
Updated on Oct. 29, 2026 in Japanese Food
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In September 2026, Chef Masa Takayama celebrated the one-year anniversary of his London restaurant, Tobi Masa. The 72-year-old chef continues to manage a high-profile culinary empire across multiple continents.
Why it matters
Takayama adapts his traditional techniques to incorporate local ingredients, successfully navigating diverse supply chain regulations in New York and London. This strategic flexibility allows him to maintain his signature standard of quality despite varying international requirements.
Takayama charges a starting price of $495 for lunch and $950 for dinner at his flagship New York location. Meanwhile, his London restaurant Tobi Masa offers an omakase experience priced at £295.
The players
Masa Takayama
He is a renowned chef who pioneered high-end sushi dining in the United States and maintains a significant culinary presence in New York and London.
The details
While his New York locations rely on fresh fish imported from Tokyo via passenger flights, the London kitchen sources ingredients locally, such as Scottish scallops and Spanish tuna. This logistical shift is necessary as U.K. regulations strictly prohibit the importation of fresh fish directly from Japan.
Timeline
1980: Takayama opened his first U.S. sushi spot, Saba-ya.
1987: Takayama opened Ginza Sushiko in Los Angeles.
2002: Takayama sold Ginza Sushiko.
2025: Masa restaurant lost its third Michelin star.
September 2026: Takayama spoke at his London restaurant Tobi Masa.
Culture Shift
The global expansion of high-end Japanese dining is increasingly defined by the necessity of adapting to regional trade barriers rather than relying on globalized supply chains. By embracing local sourcing, chefs like Takayama move away from traditional reliance on Japanese markets in favor of regional ingredients.
Diners at his various locations should expect menu variations driven by available local sourcing rather than a uniform global menu. Prospective guests should also be prepared for significant price differences depending on whether they are dining in New York or London.
The takeaway
Maintaining a successful long-term culinary brand requires balancing strict traditional standards with the practical realities of local ingredient availability. Aspiring restaurateurs can learn from Takayama by prioritizing regional supply chain flexibility to ensure sustainability in new markets.
Further reading
Explore more industry insights in our Japanese Food section.
Source note: This article includes information reported by Observer.
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