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Pete Well Review “Masa’s Chef Comes Out From Behind the Truffles at Tetsu,”

New York City College of Technology, CUNY

Department of Hospitality Management

Najja Hennix Dining Room

 

MEMORANDUM

To: Prof. Goodlad, Director of Service From: Najja Hennix, Student Date: Feb. 28, 2018 Re: Weekly Restaurant Review Reaction The reader can tell that Pete Wells’ energy and mood is totally different than in his previous review. That review entitled “A Chinatown Noodle Dynasty Returns in Style” by Pete Wells took the reader through a colorful and humorous journey. I could tell that Pete Wells had a lot of respect for Sichuan-born chef, Yu Fa Tang. In this review “Masa’s Chef Comes Out From Behind the Truffles at Tetsu,” Wells does not seem to be the biggest fan of Masayoshi Takayama but still gives a very honest and slightly shady review. The title of the article is the first hint of shade as Wells says, “New York has a chance to see just how good Mr. Takayama is when he isn’t hiding behind truffles and caviar.” Michelin Award-winning Masayoshi Takayama is a Japanese American chef. Takayama brought one of his Las Vegas restaurants, Tetsu, to Tribeca. Wells does not seem extremely excited by this, sarcastically stating that the Tetsu opening in New York this past November “has nothing to do with” the closing of the Tetsu Nevada location happening in April 2018. Wells talks about the appearance of the restaurant. It has iron columns; steel seats, brick walls, and wood floorboards giving the place the look of an after-hours downtown lounge from a few years ago. Wells seems surprised that the prices are reasonable because Takayama seems to be known for high prices. Takayama collected $595 a person, before tax for dinner at Masa (his expensive sushi emporium in the Time Warner Center) and has been known to charge $60 to $80 for a dish. Only a handful of items on the two-page dinner menu at this new Tetsu cost more than $20 so that is impressive. Wells does commend Takayama on the fact that he can make expensive seafood taste as precious as sturgeon roe. Wells enjoyed the tasty scallops with skinny lengths of asparagus and garlic-anchovy oil and lime juice, simmering in a hot bowl. He also enjoyed the slaw salad which has fresh kale and fried burdock in an unexpectedly Southeast Asian lemongrass dressing, and a mayonnaise with orange and vinegar. Wells did not think the sushi was anything special. He believes the kitchen may need more practice on the skinny fries and he would never order the burger again. Yet Wells gave the Tetsu two stars (very good). This sounds like a nice restaurant. Because I enjoy really enjoy baking, I like that Pete Wells briefly talks about the dessert menu. I do not see myself attending this restaurant but I am always up for new things.