The recent drop in Masa’s Michelin star rating from three to two has ignited discussions among food lovers about the restaurant’s future. Meanwhile, real estate experts are left pondering if the Deutsche Bank Center Restaurant Collection can reclaim its previous acclaim, which was largely founded on its two distinctive three-star dining venues.
The shopping and dining hub at the old Time Warner Center has witnessed a revolving door of restaurants, including V Steakhouse, Café Grey, and A Voce, culminating in the recent closure of the steakhouse Porter House. Despite this turnover, the enduring presence of Masa and Thomas Keller’s Per Se on the fourth floor has crafted a complex culinary identity, even among locals who typically shy away from malls.
On the third floor, lively spots like Bad Roman and Twin Tails continue to draw diners, but the closure of Porter House and Center Bar after Labor Day cast a shadow over the previously vibrant fourth floor.
Related Companies, the entity behind the mall, opted not to comment on the situation. However, officials hinted that Center Bar might reopen soon under new management.
As for Masa, opinions among industry insiders suggest that the sushi restaurant is facing uncertain days ahead. Chef Masayoshi Takayama’s intimate 26-seat spot could see a significant downturn—predictions point to at least a 25% drop in business if its existing reservations dry up. One restaurateur reflected on the potential ramifications, saying that while Michelin stars might not weigh as heavily for New Yorkers, they are crucial for many European and Asian visitors who rely on the guide for dining choices.
Since its debut in 2009, Masa has staunchly held its position as a premier sushi haven. However, the most recent edition of the New York City Guide has seen the relatively new restaurant Shushu Shaw ascend from two to three stars, which has only intensified the competition.
On another note, Sushi Sho’s starting price is $450 per person, making Masa’s $750 entry fee seem even steeper. This top-tier establishment has increasingly faced competition from other upscale omakase restaurants that feature premium ingredients sourced from Japan.
Moreover, the rise in popularity of omakase has led to the emergence of numerous more affordable options. For example, a newly opened shop called “Sushi Akira” just replaced a dry cleaner on the reporter’s East 75th Street block.
Lizzie Grubman, a spokesperson and avid omakase enthusiast, remarked, “There are now many excellent places where you can enjoy a meal without shelling out hundreds. Many wonderful spots offer a great dining experience for less than $100, whether at the counter or at a table.”
