This article reflects on our recognition as a Michelin Guide Selected Restaurant and shares the philosophy that guides our cuisine and hospitality every day.
We hope that understanding our story will make your experience at Masumasu Masuda even more meaningful.
Masumasu Masuda was honored to be included as a Michelin Guide Kyoto & Osaka Selected Restaurant in both the 2025 and 2026 editions.
For a restaurant that had only recently opened, this recognition was both an incredible honor and a reminder of the responsibility we carry as chefs.
However, we have never cooked with the goal of receiving awards.
Our goal has always been much simpler:
To create an unforgettable experience for every guest who walks through our doors.
We believe this recognition is the result of continuing to do that, one guest and one meal at a time.
For us, Japanese cuisine is about much more than making delicious dishes.
Every plate should tell a story.
Why is this ingredient enjoyed during this season?
Why has this cooking technique been passed down for generations?
Why was this particular bowl or plate chosen?
Japanese cuisine reflects the rhythm of nature, the passing of the seasons, and the wisdom accumulated over hundreds of years.
When guests understand the story behind each course, the dining experience becomes far richer than simply enjoying a meal.
That is what we hope to share every day.
Whenever possible, we explain not only what we are serving, but also why it is served.
In summer, dishes are designed to bring a sense of coolness through ingredients, flavors, presentation, and tableware.
In winter, we create courses that offer warmth and comfort.
Seasonality is one of the foundations of Japanese cuisine.
Every month, our omakase course changes to reflect the finest ingredients available at that moment.
No two seasons—and no two visits—are exactly the same.
Our chef grew up in Nikko, Tochigi Prefecture, but chose Kyoto to study Japanese cuisine.
In Kyoto, he learned far more than cooking techniques.
He discovered the importance of respecting the seasons, selecting the right tableware, preparing delicate dashi, and creating harmony between food, space, and hospitality.
He also learned something that many people never see.
Exceptional ingredients are built on trust.
The relationships between chefs, producers, and the local market are developed over many years.
These partnerships are one of the reasons Kyoto has remained one of the world’s great culinary cities.
Our cuisine combines seasonal ingredients from Kyoto with specialties from Tochigi Prefecture, the chef’s hometown.
Signature ingredients such as Itadakimasu Trout from Nikko and Tochigi Wagyu are served alongside carefully selected seasonal ingredients sourced from across Japan—from Hokkaido in the north to Nagasaki in the south.
Our philosophy is simple:
We do not choose ingredients because of where they come from.
We choose them because they represent the very best of Japan at that particular moment in the season.
Many of our guests travel from overseas to experience authentic Japanese cuisine.
Although we are not native English speakers, we do our best to explain our dishes and share the traditions behind them.
We also provide a detailed English menu book introducing each course, its ingredients, and the cultural history that inspired it.
Our hope is that guests leave not only saying,
“The food was delicious.”
But also,
“Now I understand Japanese cuisine a little better.”
Being recognized by the Michelin Guide is an incredible honor.
But for us, it is not the finish line.
Every day we continue asking ourselves:
How can today’s meal be better than yesterday’s?
How can we express the beauty of the season more clearly?
How can we help guests discover something new about Japan through food?
These questions inspire us every time we prepare a meal.
Japanese cuisine is one of Japan’s greatest cultural treasures.
It reflects gratitude toward nature, respect for ingredients, appreciation for the changing seasons, and deep relationships between producers, chefs, and guests.
At Masumasu Masuda, we believe it is our responsibility not only to preserve these traditions but also to share them with people from around the world.
Our hope is that every guest leaves with more than a memorable meal.
We hope you leave with a deeper understanding of Japan, its culture, and its people.
If that happens, then we believe we have truly succeeded.
We look forward to welcoming you to Kyoto and sharing our story through every dish we serve.
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
