This article shares the philosophy behind the monthly changing omakase course at Masumasu Masuda, including our approach to seasonal ingredients, Japanese culinary traditions, and creating a memorable dining experience.
We hope it helps you understand the thoughts and craftsmanship behind each dish before your visit to Kyoto.
One of the greatest pleasures of Japanese cuisine is experiencing the seasons.
Japan has four distinct seasons, and each season brings ingredients with their own unique flavors, aromas, and qualities.
Spring has delicate fragrances and fresh beginnings.
Summer brings ingredients that create a feeling of freshness and coolness.
Autumn offers rich flavors from the harvest.
Winter brings comforting dishes that warm both body and heart.
At Masumasu Masuda, our omakase course changes every month so that we can carefully select the ingredients that are at their very best during that particular season.
Rather than following a fixed menu, we believe Japanese cuisine should move together with nature.
Kaiseki cuisine is not only about the taste of each individual dish.
It is about the harmony of the entire experience.
Our monthly omakase course consists of approximately 10 dishes, and we carefully consider the balance of the entire meal.
We think about:
From the first dish to the final dessert, our goal is to create a course that feels satisfying yet comfortable.
We want our guests to finish their meal feeling fulfilled, not overwhelmed.
One of the foundations of Japanese cuisine is dashi, a traditional broth made from ingredients such as kombu kelp and bonito.
Dashi does not overpower ingredients.
Instead, it enhances their natural flavors and brings out their hidden depth.
We also place great importance on vegetables.
Japanese cuisine has long valued the natural sweetness, aroma, texture, and beauty of seasonal vegetables.
By incorporating vegetables throughout our course, we aim to create cuisine that is both refined and nourishing.
Our ideal is:
A meal that leaves you satisfied, but never heavy.
A dining experience where you feel full while still feeling comfortable.
We always ask ourselves:
“What kind of Japanese cuisine can only we create?”
Our answer comes from our unique background.
The chef was born and raised in Nikko, Tochigi Prefecture, and has strong relationships with local producers.
We carefully select ingredients that carry both quality and personal connections.
For example:
Tochigi Wagyu, sourced from a butcher shop operated by the chef’s childhood friend.
Itadakimasu Trout, raised in the clear waters of Nikko using a semi-natural aquaculture method.
These ingredients are combined with the techniques and philosophy the chef learned in Kyoto.
This connection between Kyoto and Tochigi is one of the unique identities of Masumasu Masuda.
One of our signature dishes is Masumasu Trout Sushi.
The trout we use is raised in the clear rivers of Nikko, where the changing seasons naturally influence the fish.
Because the richness, texture, and flavor of the trout change throughout the year, we do not prepare it in exactly the same way every month.
We adjust the preparation, seasoning, and accompanying seasonal ingredients according to the condition of the fish at that moment.
Each serving represents the season in which it is created.
Japanese cuisine is not only about what is served on the plate.
It is also about the experience surrounding the meal.
The conversation at the counter.
Watching the chef carefully prepare each dish.
Learning about the ingredients and the culture behind them.
At Masumasu Masuda, we hope our guests enjoy not only the flavors of the cuisine but also the stories and conversations that make the experience memorable.
We welcome guests to enjoy conversations with both the chef and our hostess while experiencing the atmosphere of a Kyoto machiya.
The omakase course at Masumasu Masuda is not simply a collection of expensive ingredients.
Each dish contains:
In our quiet Kyoto machiya in Nishijin, we invite you to experience Japanese cuisine that can only be enjoyed in that moment, in that season.
We look forward to welcoming you.
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
