Why Our Chef Became a Japanese Chef — And Why He Chose Kyoto | 和食は京都府、京都市のますます増田 | ブログ

Our chef was born and raised in Nikko, Tochigi Prefecture, where his family has operated a traditional Japanese ryokan (inn) for six generations.

From an early age, hospitality was simply part of everyday life.

As a child, he helped wash dishes in the kitchen, assisted with plating meals, delivered food to guests’ rooms, cleaned the inn, and even helped prepare futons for overnight guests.

Looking back, these experiences became the foundation of who he is today.

While helping at the family ryokan, one thing left the strongest impression on him.

The smiles of satisfied guests.

Hearing words such as “Thank you” or “The meal was wonderful” showed him how food and hospitality could bring happiness to others.

His parents worked long hours managing the ryokan, so there were many occasions when he prepared meals for himself and his family.

Each time someone enjoyed the food he had cooked, he realized that cooking was about much more than preparing meals—it was about caring for people.

That is when he decided he wanted to become a chef.

When it came time to study Japanese cuisine, he visited culinary schools in both Tokyo and Kyoto.

While visiting each city, he also dined at several Japanese restaurants he had long admired.

Those experiences changed everything.

The cuisine he discovered in Kyoto—the delicate dashi, the deep respect for seasonal ingredients, the elegant presentation, and the harmony between food and nature—felt exactly like the kind of Japanese cuisine he wanted to learn.

At that moment, he knew his future belonged in Kyoto.

Training in Kyoto taught him much more than cooking techniques.

He learned the importance of respecting the seasons, appreciating every ingredient, and creating harmony between food, tableware, and atmosphere.

He also discovered something that many people never see.

The relationship between chefs, markets, and producers.

In Kyoto, exceptional ingredients cannot simply be purchased with money.

They are built on years of trust, mutual respect, and lasting relationships.

Those lessons continue to shape every dish served at Masumasu Masuda today.

Kyoto also brought another life-changing encounter.

It was here that he met his wife.

She was a Geisha—known in Kyoto as a Geiko, while apprentices are called Maiko.

As a Geiko, she devoted herself to Kyoto’s traditional arts, hospitality, dance, and culture.

Today, she also serves as a Tourism Ambassador for Tochigi Prefecture, creating a unique connection between Kyoto and the chef’s hometown.

Together, they share a passion for Japanese hospitality that extends far beyond food.

 longer our chef trained in Kyoto, the more he fell in love with the city’s culture.

People travel from across Japan and around the world to experience authentic Japanese cuisine here.

Kyoto is not only a city of beautiful temples and gardens—it is a place where history, craftsmanship, hospitality, and culinary traditions continue to thrive.

Our chef wanted to create a restaurant that combines everything he learned in Kyoto with the exceptional ingredients and producers of Tochigi.

That vision became Masumasu Masuda.

Today, every course at Masumasu Masuda reflects the chef’s journey.

The hospitality he learned at his family’s ryokan.

The culinary traditions he mastered in Kyoto.

The exceptional ingredients from his hometown of Tochigi.

And the belief that food has the power to bring people together.

We hope that when you dine with us, you will experience not only Japanese cuisine, but also the story behind every dish and the passion that inspired our restaurant.

We look forward to welcoming you to Kyoto.