Sitting down to sushi from Chef Masa Takamaya is something that is deeply enjoyable- a pleasure I found myself in for the second time, last week. The Time Warner building setting would lend thoughts of kitschy American dining, but tucked within is a gold mine- between Landmarc, Masa and Bouchon Bakery.We sipped on Fiji still water and mulled over the wine list. My dining partner selected a dry white Italian wine- to follow suit with our chefs choice of selections. The service proved impeccable, if not overbearing- and the fish gorgeously presented. New York Magazine highlights the seasonal menus, as well the magazine's food writer Adam Platt has rung bells of praise for the experience.
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