Nostalgic eatery

Jun 6, 2019 UPDATE


The days go back to the 1960s when Takehiro Seki, the first owner, trained at the sushi restaurant “Edokko” on […]

The days go back to the 1960s when Takehiro Seki, the first owner, trained at the sushi restaurant “Edokko” on Shinkyogoku street. At that time, Western food was so popular in the area that the foods had become fashionable. That’s why the master at the restaurant where Takehiro trained said to him suddenly, “Tomorrow we will start cooking Western food, and I leave it up to you.” Because diligence was Takehiro’s strong suit, he solely mastered how to cook western food by trial and error. The head-chef would cheer up him by saying, “Cooking western food is easier than mastering sushi, and it could be beneficial for you in the future.” Through such experiences, Takehiro’s western food became so popular that he managed to open his own restaurant at its current location in 1977. His appreciation to his wife with whom he has shared joy and sorrow is expressed in the restaurant’s name “Masuya” – her name. Further, the tried and true recipes were inherited by Yuji, Takahiro’s son and current owner.

The Western food recipes at Masuya, which were Takehiro’s gifts of effort, amount to almost nothing without the correct techniques behind them. Thus, Takehiro’s son, Yuji, had to learn how to cook by watching from around his father’s back. In the beginning, Takehiro started his career as a sushi chef, so he unusually stuck to cooking rice. “Rice must be gently loosened up. The time needed for steaming rice is measured through intuition. After the rice is cooked, it is gently loosened up again to add some air to it. It is really rewarding to cook rice for fifty people at one time,” says Yuji. Yuji tosses his frying pan in the kitchen today as well, saying that in all aspects he has yet to exceed his father.

The hamburger steak, which is very simply cooked but really juicy and tender, and the deep fried shrimp, which is crispy by lifted at the best timing, are served with mouth-watering pan-fried pork piccata. B lunch: 700yen. Roast ham, beef, shrimp, onions, and eggs are put into a frying pan, then all those materials and rice are stirred fried with margarine purposely. Yakimeshi: 450yen. Order it, and you are already one of our joren, regular customers.


265 Sugiyacho, Matubara Agaru, takakura-dori,Shimogyo-ku, Kyoto
Approx. 10 min. walk from Karasuma Station on the Hankyu Kyoto line, Shijo Station on the Kyoto Manicipal Subway Karasuma line.
Open 11:00am to 18:30pm (saturday to 17:00pm)
Sundays and Public Holiday

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