With the arrival of Masa at New York's Time Warner Center in 2004, sushi reached new heights of originality—and cost. But Masa is not the only gourmet Japanese restaurant charging exorbitant prices for some of the world's most sought-after ingredients. The chefs at Wasabi, in Mumbai and New Delhi, train under famed "Iron Chef" Masaharu Morimoto before expertly preparing his signature dishes like New Zealand oysters with seared foie gras, and prized Waghu beef served teppanyaki style ($250; tajhotels.com). Taro's by Mikuni in Sacramento, California, makes a $200 Ferrari Jewel Bako roll with Kobe beef, Beluga caviar, smoked salmon and gold flakes (mikunisushi.com). But nothing can beat the Koi Las Vegas's Highroller sushi roll. Made from truffles, caviar, foie gras, langoustine, vanilla-bean butter and 100-year-old balsamic vinegar, the off-menu roll costs $1,000. It's best enjoyed in the Fountain Room, where diners can watch the Bellagio fountains through floor-to-ceiling glass (koirestaurant.com).