 Continuing the ideas he developed in Los Angeles, Masa continued to serve only an omakase menu, tracking his customers' meals and reactions, and sourced 90% of his fish from Tokyo's Tsukiji fish market.Restaurant Masa garnered the Michelin Guide's highest rating starting in the 2009 edition and was the first Japanese restaurant in the U.S. to do so.It was one of the few restaurants in New York City to hold a four out of four star rating by "The New York Times", but was downgraded to 3 stars in 2011.