Azabu Miami

Description

Growing up with a love of food, he yearned to understand where the ingredients came from and how the food was made. This culinary curiosity led him to Italy, where he spent three months learning the roots of Italian cuisine from local chefs at a variety of restaurants. At 25, Masa joined Plan Do See and became the youngest Chef De Cuisine in the company's history, and has since opened multiple successful restaurants with the company. As head chef master at an extremely traditional Japanese restaurant with over 400 years of history, he spearheaded Kaiseki style cuisine in a Ryotei setting. His diverse background in traditional Italian and Japanese techniques will ignite a new wave of Japanese cuisine in Miami, that balances authenticity and approachability.