Masa Miyake

The Work Today

In Manhattan, New York, the disciplined pace of a macrobiotic kitchen shaped Masa Miyake early, through work as a macrobiotic kitchen worker at macrobiotic kitchen. That kind of environment leaves its mark less through spectacle than through method: exacting prep, attention to process, and a habit of restraint that keeps ingredients at the center. Two Portland, Maine restaurants now carry that approach forward: Miyake and Pai Men Miyake, both with Masa Miyake as chef/owner. The role is one of authorship, but also one of maintenance — holding standards across two kitchens while keeping the work anchored in the same basic seriousness.

In Their Words “Right now, it would be Sayori, also known as ‘needle fish.’ Not only is the flavor outstanding, but it is also very difficult to cut this fish properly – making it rewarding for everyone involved.” The choice of Sayori, also known as “needle fish,” says a lot about the values behind the plate. The ingredient is prized for flavor, but also for the precision it demands. In Masa Miyake’s account, reward comes from difficulty handled cleanly: a fish that asks for skill, and a cut that proves it. The sentence is short, but it carries the practical weight that often sits behind restaurant work. Family, place, and the demands of the profession are not separate problems; they are part of the same calculation.

Acclaim

On the plate, Masa Miyake points to Sayori, also known as "needle fish": "Right now, it would be Sayori, also known as ‘needle fish.’ Not only is the flavor outstanding, but it is also very difficult to cut this fish properly – making it rewarding for everyone involved." That is less a trophy statement than a working definition of what matters: an ingredient with clear flavor, real technical demand, and the kind of result that only comes from careful handling. For a craft audience, Sayori, also known as “needle fish,” reads as a benchmark — not for ornament, but for precision.