The wooden counter is owner-chef Yoshichika Masuda’s stage. Like a skilled conjurer revealing his tricks, Masuda demonstrates the techniques and traditions of Japanese cuisine he honed during his days at a ryotei. The hassun is especially attention-grabbing. The sculptured beauty formed by ingredients from land and sea is a study in the coexistence of light and shade. The attentive service and the sight of his training his apprentice shines a light on the future of Japanese cuisine.

• Masuda's Kaiseki Experience Tailored for Women
  Unlike typical kaiseki restaurants, Masuda specifically designs its dining experience with a female audience in mind, offering a comfortable and aesthetically pleasing space that combines seasonal ingredients with visually elegant presentations, such as small servings arranged on long plates.

• Innovative Communal Hassun Presentation Inspired by Wide-Screen TVs
  Masuda transformed the traditional hassun course—usually an individual serving—into a shared experience by presenting a single, artfully arranged rectangular tray for the whole table. This horizontal plating style was inspired by the shift from square to wide-screen TVs in Japan, creating a striking visual impact and fostering communal enjoyment.

• Use of Bespoke Traditional Pottery by Renowned Artists
  Chef Yoshichika Masuda favors simple, traditional Japanese pottery styles like Shigaraki, Oribe, and Bizen, often commissioning artists to create custom pieces. This bespoke tableware enhances the presentation and connects diners with Japanese ceramic artistry.

Kaiseki Cuisine Masuda Menu

Courses

• 12,000 yen course: ¥13,200
• 15,000 yen course: ¥16,500
• 18,000 yen course: ¥19,800

Budget

• JPY 7,000 - JPY 26,000