This article explores why Masumasu Masuda combines the traditions of Kyoto and Tochigi while sharing insights into Japanese cuisine, Kyoto’s culture, and the chef’s philosophy. We hope it helps you better understand the story behind our restaurant before your visit.
One of the questions we are asked most often is:
“Why does a kaiseki restaurant in Kyoto use ingredients from Tochigi?”
The answer begins with our chef.
Our chef was born and raised in Nikko, Tochigi Prefecture, before moving to Kyoto to study traditional Japanese cuisine.
However, we do not use Tochigi ingredients simply because they come from his hometown.
We choose them because we genuinely believe they are among the finest ingredients Japan has to offer, and we are proud to introduce them to guests from around the world alongside Kyoto’s seasonal produce.
Growing up in Nikko allowed our chef to build lasting relationships with many local producers.
Some of his childhood friends now raise Itadakimasu Trout, while others operate butcher shops specializing in Tochigi Wagyu.
Because we know the people behind these ingredients, understand how they are produced, and share their passion for quality, we are confident serving them to our guests.
For us, Japanese cuisine begins with respect for the people who dedicate their lives to producing exceptional food.
One of our signature ingredients is Itadakimasu Trout, a premium trout raised in the clear waters of Nikko.
Its name comes from the Japanese expression “Itadakimasu,” which people say before every meal.
Although often translated as “Let’s eat,” the word carries a much deeper meaning.
It expresses gratitude to nature, the farmers and fishermen, the people who prepared the meal, and the lives that have been given so that we may eat.
We believe this philosophy represents the heart of Japanese cuisine.
Itadakimasu Trout is raised using fresh flowing river water in a semi-natural aquaculture system.
Because the fish grow in harmony with nature, their flavor and richness change throughout the year.
Rather than serving the same trout sushi every season, we adjust our preparation each month to match the condition of the fish.
The balance of the vinegar, the aging process, and the seasonal ingredients served alongside it are all carefully refined to express the best flavor at that particular time of year.
Another important ingredient at Masumasu Masuda is Tochigi Wagyu.
This exceptional wagyu has received Japan’s highest honors at national competitions and is known for its fine marbling, elegant flavor, and excellent balance between richness and lean meat.
The cattle are also fed rice as part of their carefully managed diet, contributing to their refined texture and clean finish.
Depending on the season, our chef prepares Tochigi Wagyu using different techniques, including charcoal grilling, steaming, or roasting, to highlight its best qualities.
Our restaurant reflects the lives of both the chef and our hostess.
The chef was born in Tochigi and trained in Kyoto.
Our hostess is a former Geisha—known in Kyoto as a Geiko, with apprentices called Maiko—and she currently serves as a Tourism Ambassador for Tochigi Prefecture.
Together, we have dedicated our careers to Japanese hospitality and cuisine in Kyoto while maintaining a deep connection with Tochigi.
That is why our restaurant is not simply “Kyoto-style” or “Tochigi-style.”
It is a unique expression of Kyoto × Tochigi, created through our own experiences and traditions.
The connection to Tochigi can also be seen throughout our restaurant.
Inside, you will find beautiful 500-year-old and 300-year-old Nikko cedar incorporated into the interior.
These remarkable pieces of wood have stood for centuries and now form part of the atmosphere in which we welcome our guests.
When you visit, we hope you will enjoy not only the cuisine but also the natural beauty and craftsmanship surrounding you.
Although Kyoto and Tochigi are at the heart of our identity, our philosophy is simple:
Great Japanese cuisine begins with great ingredients, wherever they come from.
Alongside Kyoto vegetables and Tochigi specialties, we carefully select outstanding seasonal ingredients from across Japan—from Hokkaido in the north to Nagasaki in the south.
Every month, we bring these ingredients together into a single seasonal omakase course that reflects the diversity and beauty of Japan.
Kyoto is a city of tradition, history, and refined culinary culture.
Tochigi is a region blessed with extraordinary nature and dedicated producers.
By bringing these two places together, while embracing the finest seasonal ingredients from throughout Japan, we hope to create an experience that cannot be found anywhere else.
At Masumasu Masuda, every dish tells a story.
We invite you to discover the unique harmony of Kyoto × Tochigi and experience Japanese cuisine through our eyes.
ますます増田
住所：京都府京都市上京区旧大宮通中立売上る庇町１８７−１
