The First Japanese Restaurant to Earn Three Michelin Stars in the US Is Demoted

"Chef Masayoshi Takayama opened Masa in 2004 in the Time Warner Center (now Deutsche Bank Center). In 2007, Masa earned two Michelin stars, one fewer than it deserved, according to then-New York Times critic Frank Bruni. It earned its third star in 2008 as the first Japanese restaurant in the U.S. to do so. By 2015, it was the most expensive restaurant in the United States, today running $1,000-plus per person for the counter omakase menu."

"Michelin confirmed the downgrade in a statement released on Wednesday, November 12, noting that Masa, along with Chicago's Alinea from Grant Achatz and Virginia's Inn at Little Washington from Patrick O'Connell, would each lose a star ahead of the Michelin Guide's regional ceremony on Tuesday, November 18, in Philadelphia. "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."

"The unusual move follows last week's Michelin drama when the winners were leaked ahead of the Michelin Guide South ceremony. In years past, Michelin typically revealed its full list of additions, deletions, and promotions at the ceremony. In breaking with tradition, a spokesperson from the guide said the chefs and their teams "have been informed ahead of the ceremony," emphasizing that "the Guide's recommendations are far from fixed and are reassessed each year.""

Masa, the high-end New York sushi restaurant opened by Chef Masayoshi Takayama in 2004, has been downgraded from three Michelin stars after 15 years. The restaurant earned two stars in 2007 and its third star in 2008 as the first Japanese restaurant in the U.S. to do so. By 2015 Masa became the most expensive U.S. restaurant and currently offers a $1,000-plus per person counter omakase menu. Michelin confirmed the downgrade alongside downgrades for Alinea and the Inn at Little Washington, saying its inspectors follow a global methodology and that recommendations are reassessed annually.

Read at Eater NY