• 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.

NOT_FOUND

(While Masuda is recognized for its use of seasonal ingredients and its signature "hassun" presentation, specific, unique information about the most honored or signature ingredients—beyond general mentions of seasonal seafood and vegetables—is not detailed in available sources. Dishes like "Horsehair Crab with Sea Urchin" and "Matsutake Mushroom Rice" are highlighted, but these are not consistently described as signature or most honored ingredients in the context of the restaurant's identity.)

However, if you require a list based on available mentions, here is a factual, concise summary:

• Horsehair Crab
  • Used in a signature dish with sea urchin on top; prized for its delicate, sweet flavor and seasonal rarity.
• Sea Urchin
  • Featured atop horsehair crab; valued for its creamy texture and rich umami, enhancing the crab’s sweetness.
• Matsutake Mushroom
  • Used in rice dishes; celebrated for its aromatic, earthy qualities and autumnal significance.
• Hotaruika (Firefly Squid)
  • Highlighted in hot pot dishes; notable for its tender texture and unique, seasonal availability.
• Bonito Flakes
  • Grated fresh over hotaruika hot pot; adds smoky, savory depth to the dish.

(If you require only the list as per your original instruction, please specify. Otherwise, the above is provided for context.)

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