Masa just lost a Michelin star-and NYC is stunned

"Chef Masayoshi Takayama opened Masa more than 20 years ago, bringing rigorously precise and deeply personal Japanese food to the then-Time Warner Center. The restaurant earned two Michelin stars-an assessment some critics at the time considered overly conservative-and received its third star the following year, becoming the first Japanese restaurant in the U.S. to do so. For years, it also reigned as the most expensive dining experience in the country: today, the counter-only omakase runs well over $1,000 per person."

"Michelin gave no specific explanation for the downgrade, sticking to a familiar script in its statement. "The Michelin Guide maintains its role of providing fair and qualitative recommendations to consumers, with its team of expert Inspectors, following its global methodology," reads the statement. "It fully acknowledges the impact of its decisions on the establishments it honors." The announcement comes on the tail end of a chaotic week for the Guide, after stars for the Southern ceremony were erroneously published the morning of."

"Takayama released a statement addressing Masa's demotion. "For 15 years, we've been honored to stand among extraordinary company and I'm so grateful to our guests for their enduring trust, loyalty and friendship," he said. "I am deeply proud of the hard work our team puts in day-in and day-out and as always, we will continue to strive for excellence.""

Masa, the Columbus Circle omakase by Chef Masayoshi Takayama, was downgraded from three Michelin stars ahead of the Northeast Cities ceremony. The guide offered no specific explanation, issuing a statement about its global methodology and acknowledging the impact of its decisions. Masa opened more than 20 years ago and became the first Japanese restaurant in the U.S. to earn three Michelin stars after initially receiving two. The counter-only omakase is among the country's most expensive dining experiences, regularly costing over $1,000 per person. Takayama expressed gratitude for guests and pride in his team's ongoing pursuit of excellence.

Read at Time Out New York