This article introduces why Masumasu Masuda chose Nishijin, Kyoto as the home of our restaurant, and what makes this historic neighborhood so special to us.
We share our thoughts on Nishijin, its textile heritage, Kyoto’s food culture, and the connection between our restaurant and this unique part of the city.
For travelers who want to discover not only Kyoto’s famous tourist attractions but also the history, craftsmanship, and everyday atmosphere of the city, we hope this article gives you another reason to visit Nishijin.
Kyoto is home to many famous areas, including Gion, Kawaramachi, Pontocho, and Arashiyama.
Among these places, we chose Nishijin as the home of Masumasu Masuda.
Nishijin is located in central Kyoto, yet it has a different atmosphere from the city’s most famous tourist districts.
Here, you can still encounter traditional townhouses, craftsmen, small local shops, historic streets, and the everyday life of Kyoto.
We feel that this quieter, deeply traditional character suits Masumasu Masuda perfectly.
When people hear the name Nishijin, many think of Nishijin-ori, one of Kyoto’s most famous traditional textile crafts.
Nishijin has a long history as a center of Japanese textile production.
Beautiful fabrics are created through many detailed processes, often requiring considerable time, patience, and craftsmanship.
We see a strong connection between this tradition and Japanese cooking.
A single dish may appear simple when it arrives at the table.
But behind that dish are many steps:
Selecting ingredients.
Preparing them.
Making dashi.
Controlling the heat.
Choosing the right tableware.
And finally, arranging the dish.
Like traditional textile craftsmanship, Japanese cuisine is built through many small details.
For us, cooking in Nishijin means working in a neighborhood where this spirit of craftsmanship has been part of daily life for generations.
Kyoto has many extraordinary tourist attractions.
Kiyomizu-dera, Kinkaku-ji, Fushimi Inari Taisha, Nijo Castle, and Kyoto Imperial Palace are just a few examples.
These places are an essential part of experiencing Kyoto.
But there is another side of the city that we hope visitors will discover.
Traditional machiya houses.
Craft workshops.
Small neighborhood stores.
Local residents going about their daily lives.
And cultural traditions that have been passed down through generations.
Nishijin offers an opportunity to experience this quieter, everyday side of Kyoto.
Our restaurant is located inside a traditional Kyoto machiya.
A machiya has a character that is very different from a modern restaurant.
The atmosphere when you first enter.
The intimate sense of space.
The changing light and air throughout the seasons.
And, of course, the aroma of food being prepared.
Masumasu Masuda is a small restaurant centered around counter seating.
Because of this intimate setting, guests can watch the chef prepare each dish directly in front of them.
We believe that this closeness creates an important part of the dining experience.
The chef was born and raised in Nikko, Tochigi Prefecture, but came to Kyoto to study Japanese cuisine.
Through his training in Kyoto, he learned the importance of seasonality, selecting ingredients carefully, preparing dashi, and considering everything from cooking techniques to tableware and presentation.
That experience led him to want to establish his own restaurant in Kyoto.
And when the time came to choose a location, Nishijin felt like the right place.
Our cuisine is not limited to Kyoto.
The chef was born in Nikko, Tochigi Prefecture, and his hometown remains an important part of his cooking.
He has longstanding connections with people involved in food production in Tochigi, including childhood friends and local producers.
Through these relationships, we are able to use ingredients such as Itadakimasu Trout from Nikko and Tochigi Wagyu—ingredients that the chef personally trusts and wants to share with guests.
These ingredients from Tochigi are combined with the Japanese culinary techniques and experience he developed in Kyoto.
This connection between Kyoto and Tochigi is one of the defining characteristics of Masumasu Masuda.
We also want our guests to discover Nishijin through more than just our location.
For example, we offer Nishi-gin, a gin connected to the culture of Nishijin.
Nishijin is historically known for its textile industry and silk weaving.
Silk threads are produced by silkworms, and silkworms feed on mulberry leaves.
Mulberry leaves are incorporated into Nishi-gin, creating an interesting connection between the drink and Nishijin’s textile heritage.
We love the idea that something as simple as a glass of gin can introduce a guest to the history of the neighborhood.
Nishijin is also a wonderful area to explore while visiting other famous sites in Kyoto.
You can combine a visit to Nishijin with places such as Seimei Shrine, Nijo Castle, or Kyoto Imperial Palace.
Walking through Nishijin, you may notice details that are easy to miss when following a typical sightseeing route.
Traditional houses.
Quiet streets.
Craftsmanship.
Small local businesses.
And the atmosphere of everyday Kyoto.
Then, in the evening, you can settle into a traditional machiya and enjoy a seasonal Japanese dinner.
For us, this is one of the most enjoyable ways to experience Kyoto.
For us, Nishijin is more than simply the address of our restaurant.
It is where our different backgrounds come together.
The chef, who was born in Tochigi and trained in Kyoto.
Our hostess, who has deep experience with Kyoto’s traditional culture.
And our connection to Nikko and Tochigi.
These different stories come together to create Masumasu Masuda.
In this historic neighborhood, we can express Kyoto’s seasons through Japanese cuisine while also sharing ingredients from Tochigi and stories from our own lives.
That is why Nishijin is so important to us.
Kyoto has many wonderful restaurants.
At Masumasu Masuda, however, we hope to offer something more than simply delicious food.
We want our guests to experience:
The seasons of Kyoto.
The traditions of Japanese cuisine.
The history of Nishijin.
The ingredients of Tochigi.
The atmosphere of a traditional machiya.
And conversations with the people behind the restaurant.
If you visit Kyoto, we encourage you to take a little time to walk through Nishijin.
It may offer you a different view of Kyoto—one shaped not only by famous temples and tourist attractions, but also by craftsmanship, local life, and traditions that continue today.
And if your journey brings you to Nishijin, we would be delighted to welcome you to our small machiya restaurant and share a seasonal Japanese meal with you.
Masumasu Masuda — Nishijin, Kyoto.
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
