We visited as usual as a couple. We started with an appetizer course, which included steamed abalone with sea urchin, kelp with roe, shrimp, and persimmon and crab salad. It all felt like perfect accompaniments for sake. Next was a steamed dish with matsutake mushrooms, conger eel, shrimp, and yuba. The sashimi course featured bonito. It had a slightly smoked flavor. Then we had very fine somen noodles as a palate cleanser. Next was a sushi course with alfonsino and sea urchin. It was delicious. Following that was grilled belt fish with karasumi. Then we had fried ginkgo nuts and dried sardines. Finally, we enjoyed a dish of white radish, winter melon, and hairy crab. The meal ended with crab rice. We were full. For dessert, we had a fruit jelly medley. It was also delicious.

I visited the Michelin one-star restaurant "Kaiseki Cuisine Masuda" in Shinsaibashi, which has been awarded a star every year. The restaurant has a warm atmosphere with a large single-piece hinoki counter that can seat about 10 people. There are also private rooms in the back. The meal started with a dish of ginkgo nuts. The steamed hairy crab was delicious with a fragrant broth. The soup with conger eel and matsutake mushrooms had a nice aroma. The sashimi course included seared bonito and sea urchin. The hassun course featured luxurious ingredients such as eel, abalone, and kelp with roe. The grilled fish was fatty and delicious blackthroat seaperch. The special dish was a pear with hairy crab and salmon roe in a thick starchy sauce, which I tried for the first time and found it to be a great combination. The meal ended with ginger-infused rice and dessert, leaving me feeling satisfied. Thank you for the wonderful meal!

The restaurant is located in a building off the main street, making it a bit hard to find. Inside, there is a lively atmosphere with young chefs working efficiently. I tried the evening course, which included tempura of young ayu fish cooked perfectly. The seasonal firefly squid hot pot with fresh bonito flakes was also delicious and really captured the essence of the season. I would love to visit this restaurant again when the seasons change.

Every year to year and a half, I visit this restaurant regularly. I always forget to take various photos. The long 8-inch plate is always impressive but hard to capture in a photo! This time, I enjoyed the seasonal dishes. The lunch menu is really a great deal ❤️ The only thing I wish for is a soup with the rice dishes. I wonder if I can order it as an extra. I'll ask about it next time. The private room has been renovated and now has chairs instead of tatami mats. It's a very cozy space, but with fewer seats, it may become even more difficult to reserve a private room for lunch. Thank you for the delicious meal!

I tried to make a reservation three times online but it didn't work out... They called me and offered a time on this date... So, I visited for dinner on December 9, 2022, at 19:30. It has been a long time since I last visited when they first opened. I can use a premium meal voucher. - Chef's choice ×1. - Tottori Matsuba crab with a special tag. - Soup: Sesame tofu with karasumi, grated turnip, and a lid shaped like a snowflake. When I opened the lid, there was a cute Santa Claus inside. It was a special soup that changes with the seasons. - Sashimi: Tuna from Miyagi, sea bream, swordtip squid. - Hot rolled omelette sandwich ×2. - Appetizer plate: Saba sushi with kelp, fresh bonito, freshly grilled shirasu, a lot of children - kazu no ko, large purple beans, ichida persimmon, butter. - Snow crab. Early in the season, they serve seko crab with apple and vinegar gelée, grated cucumber. - Duck hot pot: Duck hot pot with duck meatballs, Iwazu green onions, fresh yuba, fried tofu. - Rice dish: Kujyo green onion and scallop kamameshi. They made it into onigiri for me. - Miso soup with wakame and Matsuyama fried tofu. - Pickles: Paprika, tomato, lightly pickled vegetables, Xmas tree, snowflake. - Roasted green tea. - Dessert: Matcha ice cream with sweet red bean, fruit - Amaou strawberries, Shine Muscat grapes, Anpo persimmon, red Madonna persimmon from Ehime with gelée. - Roasted green tea. At first, the counter was full, but they made it wider for me after some customers left. They used glass dividers instead of acrylic, which was nice. The staff was very friendly and the chef's cooking was elegant and delicious, served in beautiful dishes. It was a truly happy time. The chef even came to see me off at the front of the restaurant. I would love to visit again.

I made a reservation for the chef's choice course. Each dish was meticulously prepared and had thoughtful touches that made them even more delicious, with a playful twist. The dishes were served in beautiful plates. The colorful hassun plate left a lasting impression. The choice of sake was also great. I would love to go back again. PS: Lunch reservations seem to be difficult to make.

This is my first time visiting in November. The noren curtain has faded to a reddish color. Once again, the sashimi of sea bream was served with pickled kelp instead of soy sauce. The soup dish was a steamed pot of matsutake mushrooms, which had a delicious flavor. Today's sake was a Junmai Ginjo Turquoise Blue from Akita. Next visit will be on June 24th.

Kaiseki cuisine Masuda-san, omakase course. It's been 4 months since my last visit. The new ginkgo nuts were soft and moist, and I could have eaten them endlessly. The Hokkaido Hakodate hairy crab and Hokkaido sea urchin were incredibly delicious. The rich and sweet crab paired with the super sweet sea urchin melted in my mouth and was absolutely amazing. The meal included a variety of dishes such as thinly sliced Awaji Island red snapper, Iwate Ishikage shellfish, Wakayama horse mackerel with shiso leaves, simmered conger eel and matsutake mushrooms, abalone simmered in soy sauce, and more. The dessert was homemade warabi mochi with peach, raspberry, Shine Muscat, and mango sauce. It was a delightful meal. Looking forward to my next reservation in March. Can't wait! ★☆★

Great atmosphere! I reserved a mini kaiseki course x2, wine x2, and beer x1 for about 12,000 yen. It took about half a year to get a reservation. They pay a lot of attention to the presentation of the dishes, and they were very beautiful. You can have unlimited rice refills, but the mini kaiseki courses won't fill you up completely, haha. But it was delicious!

Visited Masuda, a kaiseki restaurant with a one-year wait for lunch reservations. Dinner reservations are relatively easier to get. Traditional kaiseki cuisine. Enjoyed a single cup of sake, reminiscing about my youth and feeling nostalgic. Next lunch reservation was about 8 months away, so had to pass this time. [Menu] - Appetizer: Yoro tofu with shrimp sauce - Soup: Conger eel with arrowroot starch dumpling, arrowroot paste, egg tofu, asparagus, yuzu - Cold dish: Octopus, turban shell, shrimp, okra, grated yam, wasabi - Assorted dishes: Edamame, lemon simmered dish, shrimp and glass noodle tempura, squid, boiled octopus, clams with soy sauce, cream cheese wonton, purple flower beans, corn, thick omelette - Grilled dish: Grilled ayu fish with fresh ginger, pickled cucumber - Simmered dish: Fresh yuba (tofu skin), luffa, dragon head morocco beans, wood sorrel, myoga - Rice: Rice cooked in clay pot, pickles, miso soup - Dessert: Seasonal fruits, arrowroot starch jelly, banana sauce

It's been a while since I last visited Masuda-san. I've only been there for lunch, so I'd like to try going at night. But I already know the cost performance of their lunch, so it's hard to go for dinner, haha. The portions are really good and it has a nice atmosphere. I felt happy having some sake in the afternoon. It was delicious like a "Katsukoma" feeling.

This is my second visit in May. The last time was in 2019. Instead of soy sauce, I had the red snapper sashimi with pickled kelp. The bamboo shoot soup is as delicious as always. Today's sake is GANGI from Yamaguchi. Next visit will be on November 5th.

It's been a while since I last visited. I had a quick mini kaiseki meal. It was delicious, especially the kombu cut into cherry blossom shapes. The egg tofu in the soup was probably mixed with kudzu, giving it a nice chewy texture. The 8-inch dish had a fantastic presentation. The main dish seemed to be yuba, followed by a closing dish of yukari rice. It was tasty, but somehow the yuba didn't feel filling enough, leaving me a bit unsatisfied. Maybe if they had skipped the yuba and served a mini rice bowl instead, it would have been more satisfying. I ended up eating two cakes afterwards, haha.

I visited the restaurant in December for the first time since 2018. The curtain was a deep red color. The chopstick rests, bowls, hand towels, and room decorations all had a Christmas theme. The soup with taro and water eggplant was truly delicious, and just having that alone was worth it. [Today's drink] I enjoyed it with Tenmankiriko. Azumaiichi, polished to 49%, Yamadanishiki Junmai Daiginjo, Saga Gomachida Sake Brewery. Next visit will be on May 14th.

I received a reservation that someone else couldn't make. The restaurant, which was said to have a one-year waiting list, seems to have become slightly easier to book. The menu I received included dishes such as boiled crab meat with sea urchin on top, large snow crab legs, shiitake mushrooms, homemade squid ink, and yam soup. There was also a sashimi platter with crab, squid, and yellowtail with soy sauce, mackerel wrapped in seaweed, simmered sweetfish with roe, shrimp and taro in crab sauce, matsutake mushroom rice, and red miso soup. The traditional Japanese cuisine had a touch of playfulness, making for a wonderful dining experience. Unlike other famous traditional Japanese restaurants, there was no tension, allowing guests to purely enjoy their meal.

Regular visit. There are many occasions where I forgot to take photos of the famous large plate dishes, etc. The lunch portion is just right for a middle-aged women's gathering. As always, the dashi broth is delicious. Had my first matsutake mushroom of the year. Enjoyed it in a classic style with steamed in a pot. It made me feel warm and happy. I'm glad to be alive. I hope we can gather like this again. Made a reservation for next year before leaving the restaurant. Everyone, stay healthy until then.

I was lucky to get a last-minute cancellation and was able to dine at this restaurant for a reasonable price of 3500 yen (excluding tax). The menu included dishes like shrimp with yuba and red bean paste, steamed anguilla with matsutake mushrooms and yuba, octopus simmered until tender, and various other appetizers and desserts. The seasonal and diverse selection of dishes was delightful and easy to enjoy. The only downside was that the pace of the meal felt a bit rushed, and I wished the staff provided more detailed explanations of the dishes. Despite this, I would definitely like to visit again if given the chance.

This is my first time visiting in July. I visited last month after a 6-week gap. The noren curtain was white this time. The dish of taro and water eggplant was delicious as always. The eight-dish meal, served in a small dish resembling a morning glory, had a seasonal touch. We were served Japanese sake this time, the "Mimuro Sugi" from Nara (Junmai Ginjo). Next visit will be on December 18th.

Indulge in the bliss of Japanese cuisine at Tokimeku, where authentic Japanese dishes are prepared right in front of you. The meticulous calculations and the sizzling presentation of each dish, along with the chef's professional care, make dining here a truly delightful experience. It's a place where you can feel grateful to have been born in Japan. Every dish is superb, and it's hard to pick a favorite. A must-visit renowned restaurant in Kansai. Tokimeku Restaurant #tokimeku #restaurant #Osaka #kaiseki #Masuda

I've always wanted to go to Masuda-san♡ Lunch was difficult to reserve, so I called way in advance and waited patiently. It's located right in the heart of Minami, in a building that makes you think, "Huh? This place?" but inside, it was packed with customers. There were mostly older ladies. The presentation of the first dish, jun-sai, was beautiful. The arrangement of the Hassun was also impressive. The dashi was well utilized throughout, and the seasoning was spot on. The chefs were working hard at the counter, while the head chef supervised. I used to prefer when the head chef made my food, but I was satisfied with the delicious meal. I want to go again♡

In June, I visited the restaurant and they were taking thorough measures against COVID-19. The screens were stylishly made. Due to the state of emergency, alcohol was not served. I had the first taste of pike conger this year in a soup dish, which was delicious as always. This year, they included sashimi in the course after the soup dish. Instead of soy sauce, we had it with pickled kelp. The next visit will be on July 24th.