Question: Tetsu was conceived by a chef born on which day ?

full_context: Document 1: Masashi Nakayama: Masashi Nakayama (中山 雅史 , Nakayama Masashi , born 23 September 1967) is a Japanese football player. Born in Shizuoka, Gon Nakayama attended Fujieda Higashi High School and University of Tsukuba before he joined Yamaha Motors (currently; Júbilo Iwata) of the Japan Soccer League, a precursor to the J1 League, which consisted of company sponsored teams. He retired in December 2012 at age 45 after playing 3 seasons for Consadole Sapporo, then he came back almost three years later with Azul Claro Numazu in Japan Football League.
Document 2: Tom Valenti: Tom Valenti is the former Executive Chef of Le Cirque Restaurant in Midtown Manhattan, in New York City. Previously, he was Executive Chef and co-owner of Ouest Restaurant on the Upper West Side of Manhattan which shuttered in 2015. The recipient of many awards for his comfortable cooking style, Valenti is best known for his salmon gravlax and slow-cooked meats, particularly braised lamb shanks. On October 28, 2008, he opened a new restaurant, named The West Branch, just a few blocks south of his flagship location. Additionally, Valenti released his third cookbook, "You Don't Have to be Diabetic to Love This Cookbook", in June 2009, dedicated to recipes for diabetic diets. Valenti was the driving force behind the creation of the Windows of Hope Family Relief Fund, established to benefit the surviving family members of foodservice-related victims of the September 11, 2001 attacks.
Document 3: Japanese cuisine: Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食 , washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since.
Document 4: Feinstein's/54 Below: Feinstein's/54 Below is a cabaret and restaurant in New York City owned by Broadway producers Steve Baruch, Richard Frankel, Marc Routh and Tom Viertel. It has hosted shows by such notable performers as Patti LuPone, Ben Vereen, Marilyn Maye and Barbara Cook. It is located in the basement of Studio 54.
Document 5: Masa Takayama: Masayoshi "Masa" Takayama (高山 雅氏 , Takayama Masayoshi ) (born 1 May 1954 in Kuroiso, Tochigi, Japan) is the chef and owner of Masa, a three-Michelin-starred Japanese and sushi restaurant in Manhattan, New York City. He is also owner of Bar Masa, with two locations: one adjacent to his New York City restaurant, and one in the Aria Resort & Casino on the Las Vegas Strip in Paradise, Nevada.
Document 6: Joël Robuchon (Las Vegas restaurant): Joël Robuchon is the signature, flagship French gourmet restaurant of French chef and restaurateur Joël Robuchon. The restaurant, located at the MGM Grand Las Vegas in Las Vegas, Nevada, has been rated 3 stars by the Michelin Guide, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world. It was ranked as one of the Top 5 best restaurants in the United States by Gourmet magazine.
Document 7: Massaya TV: Massaya TV (Arabic قناة مسايا الفضائية) is a private Syrian satellite television station based in Damascus and in Dubai. It is specializing in broadcasting events, concerts and weddings particular in Syria and the Arab World. Massaya TV offers also interviews with specialists in beauty and make-up and also specialists in art lighting and photography.
Document 8: So Matsuyama: Takashi Matsuyama (松山　崇 , Matsuyama Takashi (Sō), September 22, 1908 - July 14, 1977 ) , a.k.a. Sō Matsuda and Sō Matsuyama, was a Japanese production designer and art director. He was nominated twice for the Academy Award for Best Art Direction: the first time for his work in "Rashomon" (1950), and the second time for his work in "Seven Samurai" (1954). In 1950 he won the award for Best Art Direction at the Mainichi Film Concours for Stray Dog, directed by Akira Kurosawa.
Document 9: Per Se (restaurant): Per Se is a New American and French restaurant located on the fourth floor of the Time Warner Center at 10 Columbus Circle (at West 60th Street and Broadway) in Manhattan in New York City, owned by chef Thomas Keller. In 2011, it was called the best restaurant in New York City by "The New York Times". The chef is Eli Kaimeh. Per Se is currently the third most expensive restaurant in the world after Sublimotion and Urasawa with an average guest spending approximately $851.
Document 10: Michi Takahashi: Michi Takahashi (real name: Michiyo Takahashi, Christian name: Saint Mary Chiara, maiden name: Yoshimura, born July 22, 1963) is a teddy bear artist in Japan. She is well known in the teddy bear industry in the world as the pioneer teddy bear artist in Japan, who enhanced the charm of teddy bear as an art, not just a stuffed toy . One of her masterpieces “Look Here Bees! I’m Good Boy Takuya!” was nominated for TOBY ® awards in 1996¸ and won the highest praise from teddy bear fans in the world. She depicted the art of Takuya Kimura, whom she admires.
Document 11: Keith McNally: Keith McNally is a New York City restaurateur. "The New York Times" has referred to him as "The Restaurateur Who Invented Downtown." McNally has been active in the New York City restaurant scene since the 1980s. In that time, he has opened several restaurants: Odeon (in Tribeca), Cafe Luxembourg (Upper West Side), Lucky Strike, Nell's (Meatpacking District), Pravda (SoHo), Balthazar (SoHo), Pastis (Meatpacking District), Schiller's (Lower East Side), Morandi (West Village), Minetta Tavern (West Village), and Cherche Midi (Lower East Side).
Document 12: Mantra (restaurant): Mantra was a French–Indian Fusion cuisine restaurant located in Temple Place of the Ladder District of Boston, Massachusetts designed by Monica Ponce de Leon and Nader Tehrani. It was cited as a factor in the transformation of the Ladder District into a more appealing part of the city of Boston. The restaurant featured an avant-garde style design. The food served was compared to Nouvelle cuisine. The restaurant also featured a hookah bar. They began selling high-end Voss bottled water after opening in 2001. Voss was a new brand at that time and Mantra offered it in part to draw attention to their unusual selections.
Document 13: Laurent Manrique: Laurent Manrique (born March 30, 1966) is a French restaurateur and Michelin-starred chef. Currently overseeing projects in New York and San Francisco, Laurent has extensive professional experience in both locales. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. For several years, he has overseen the Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as two wine bars: Blanc et Rouge and Rouge and Blanc. In New York, he recently opened Millesime, a seafood brasserie in the Carlton Hotel.
Document 14: Windows on the World: Windows on the World was a complex of venues on the top floors (106th and 107th) of the North Tower (Building One) of the original World Trade Center complex in Lower Manhattan that included a restaurant called Windows on the World, a smaller restaurant called Wild Blue, a bar called The Greatest Bar on Earth, and rooms for private functions. Developed by restaurateur Joe Baum and designed initially by Warren Platner, Windows on the World occupied 50,000 square feet (4,600 m²) of space in the North Tower. The restaurants operated from April 19, 1976, until 2001 when they were destroyed in the September 11 attacks.
Document 15: Tetsu (restaurant): Tetsu is a modern Japanese restaurant located in the Tribeca neighborhood of New York City. Conceived by Michelin-starred chef Masa Takayama, Tetsu serves a Yakitori-based menu with an emphasis upon grilled fare. Similar to Takayama’s other restaurant ventures, Tetsu features both a la carte and Omakase menus. The restaurant will feature two floors, with a casual ground floor space featuring cocktails and small plates, and a cellar space which will feature a twenty-course tasting menu.
ground_truth: 1 May 1954