MACHIYA LOCALS Exclusive

11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients

30,000 yen / per person (service charge & tax incl.)

Enjoy an 11-course kaiseki dinner in Kyoto’s Nishijin district that brings together the flavors of Kyoto’s four seasons with specialty ingredients from Tochigi Prefecture. The menu features signature masu sushi, seasonal dishes, and Tochigi Wagyu beef, known for its exceptional marbling and richness.

A message from the Chef

11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients

My wife and I are both from Tochigi Prefecture, and we opened this restaurant with the hope of sharing the charm of our hometown here in Kyoto through our cooking. She brings the spirit of hospitality she learned during her training as a maiko, and I pour the skills I have refined as a chef into each course.

By combining seasonal Kyoto vegetables with ingredients from Nikko City (Tochigi Prefecture), we aim to create comforting Japanese cuisine that is easy on the body. As a small, family-run restaurant, we hope to offer a warm and peaceful time that only a home-style setting can provide.

About

Masumasu Masuda is a reservation-only Japanese restaurant nestled within a quiet residential pocket of Kyoto’s Nishijin district, housed in a beautifully renovated traditional machiya townhouse. The restaurant is run by three family members: the chef, originally from Nikko; his wife, a former maiko of the Gion Kobu district; and his mother, who previously worked as a ryokan proprietress.

Guests can enjoy the warmth of a family-run restaurant while watching the chef finish each dish right in front of them. The kaiseki menu highlights a distinctive “Kyoto × Tochigi” style, combining Kyoto’s seasonal flavors with ingredients from Tochigi.

The interior blends simplicity and refinement, featuring natural materials such as Nikko cedar benches and warm wooden finishes. At the back of the dining room, guests can see a traditional hearth and a small tsuboniwa garden, adding to the calm and authentic Kyoto atmosphere.

Gallery

11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients 11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients 11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients 11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients 11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients

*All images shown are examples and may slightly differ from the menu served.

Course Menu

11-Course Kaiseki with Wagyu, Sashimi, and Seasonal Kyoto × Tochigi Ingredients(30,000 yen / per person)

  • Sakizuke – A small appetizer to begin the meal.
  • Otsukuri – Fresh sashimi selected by the chef.
  • Yakimono – Grilled seasonal specialty.
  • MasuMasu Sushi – The restaurant’s signature trout sushi made with Tochigi-sourced trout.
  • Owan – A delicate soup.
  • Agemono – Lightly fried seasonal dish.
  • Sunomono – A refreshing vinegared dish.
  • Tochigi Wagyu Beef – A seasonal preparation of Tochigi Wagyu beef, showcasing its rich flavor and tenderness. Tochigi Prefecture is known for its high-quality Wagyu thanks to its pristine water, fertile farmland, and cattle-raising methods that produce beautifully marbled meat.
  • Gohan – Rice
  • Gyoza – Handmade dumpling prepared in the chef’s signature style.
  • Dessert – A seasonal sweet to finish the course.

*Not all ingredients are listed. Please alert the restaurant if you have any food allergies. All menu items are subject to change according to seasonality and availability.

Ingredients & Dining Philosophy

The cuisine at Masumasu Masuda focuses on vegetables as a central theme, using a wide variety of seasonal produce sourced directly from farmers in Tochigi, local Kyoto vegetables, and select ingredients from the Kanto region. Each dish highlights the natural flavor and freshness of the vegetables through thoughtful preparation techniques. Guests will find delicate vinegared dishes, gently seasoned ohitashi, and a signature dish featuring Hakushaku pumpkin infused with dashi before lightly frying, all expressing depth through simplicity.

A highlight of the course is the restaurant’s signature Masumasu Trout Sushi, made with a premium brand of trout raised by one of the chef’s childhood friends in Tochigi. The fish is lightly cured using Kyoto vinegar and grape juice from Coco Farm & Winery in Ashikaga, giving it a clean, refreshing finish. The sushi rice incorporates yuba simmered in dashi along with seasonal ingredients, resulting in a flavor that reflects the time of year.

The seasonal kaiseki menu also features Tochigi Wagyu Beef, showcasing the chef’s unique perspective shaped by his upbringing in Nikko and training in Kyoto.

Seating

Counter Seating ◎
Table Seating –
Japanese-style Tatami Seating –
Private Rooms –

Dining Details

Vegetarian/Vegan Menu ◎
Gluten-Free Menu ◎
Food Allergies ◎
Additional À la carte Menu ×
Children Under 13 ×
Smoking ×
Private Room ×

Hours

6PM~10PM (Last Entry 8PM)

Closed: Sundays

Additional Information

・No Smoking Allowed
・Guests must be 18 years of age or older
・Guests within the same group must order the same course
・Please contact the restaurant directly if you expect to be late. If you arrive significantly past your reservation time, your reservation may be canceled, and a 100% cancellation fee will apply.

 

The restaurant asks that all guests within the same group select the same kaiseki dinner course. This is to ensure that all guests are able to enjoy each dish in its freshest state, and, as each dish is prepared one-by-one, everyone is able to savor the dinner together.

Restaurant Name

Masumasu Masuda (ますます増田)

Location

Address

187-1 Hisashi-cho, Kamigyo Ward, Kyoto

'Kaiseki' Menu