W
hile diners debate Masa’s drop from three to two Michelin stars, investors question whether the Deutsche Bank Center’s Restaurant Collection can regain its former prestige, once anchored by the twin three‑star venues. The mall, housed in the former Time Warner Center, has seen a revolving door of restaurants—V Steakhouse, Cafe Gray, Landmarc, A Voce, Bluebird London, and most recently Porter House—yet the fourth‑floor pair, Masa and Thomas Keller’s Per Se, sustained the complex’s culinary reputation, even among mall‑skeptical New Yorkers.
The third floor remains vibrant with Quality Branded’s Bad Roman and Twin Tails, but the fourth floor feels the sting of Porter House and Center Bar’s post‑Labor Day closures. A Related Companies spokesperson declined to comment, though a source hinted Center Bar might reopen next month under new management. Masa’s future is equally uncertain. Chef Masayoshi Takayama’s 26‑seat omakase restaurant could lose at least a quarter of its clientele once the current reservation list is exhausted, according to an industry insider familiar with the financial impact of a Michelin downgrade.
“Stars don’t vanish overnight, but the loss will hurt,” the insider said. While New Yorkers often rely on local critics and social‑media buzz, many European and Asian diners still treat the Michelin guide as the ultimate authority, basing their New York choices on it.
Masa has dominated the sushi scene since 2009, but the 2026 guide elevated the 18‑month‑old Sushi Sho to three stars, taking a spot from Masa. Sushi Sho’s menu starts at $450 per person, compared with Masa’s $750 minimum. The rise of other high‑priced omakase spots and a wave of more affordable options—such as Sushi Akira, which replaced a dry cleaner on East 75th Street—has eroded Masa’s edge. Publicist Lizzie Grubman notes that many excellent counter‑style restaurants now cost under $100.
In short, the loss of a Michelin star threatens Masa’s dominance and the Deutsche Bank Center’s culinary standing, as the mall’s fourth floor struggles to maintain its former glory amid shifting dining trends.
