Sushi Masuda — Restaurant in Kyoto

My son and I went here as we were staying nearby. He is 11 and experiencing Japan for the first time-his concept of sushi is a salmon roll. Masuda-san has been in the sushi biz for 54 years. His shop is an old one. While you won’t find trendy ambiance and a selection of the most $$$ sushi, you will find an experience worth the time. He speaks reasonable English and is happy to chat and very curious. He seems to run the shop by himself. I noted to him that he is quite unique on Google maps with a 4.8 rating-he seemed aware and replied “my shop is a middle level sushi shop”and laughed. The sushi was good, the character of the shop and man behind it-excellent. Upon leaving, he took a picture and pulled out an old map where he obviously marks his customers home cities. I was not the first from Austin, Texas. His map was well marked. I explained to my son that he got to experience something old school-Masuda has been making sushi longer than I’ve been alive. His comment was that Masuda was so friendly and welcoming in the old school shop that it had to be 5...

Once in a lifetime experience. Thank you Mr Masuda for everything, we went there 2 different times, we had lunch and dinner. It was one of the best experiences I have in my whole life and I hope that everyone can experience this.

Mr Masuda was a great host, we talked and he prepared us different pieces of sushi… one better than the other. I had the chance to try food that Ive never tried before. Also, we shared lunch at the same time that his older customer… someone who is a regular from 1993!

We felt the real japanese sushi experience from Mr Masuda and his 52 years of experience, if you are around Tokyo please go there and say HI from his friend Federico from Argentina.

I wish you a long and prosperous life, you made our trip memorable.

Cheers from your Argentinians friends, Fede & Paula. I hope to have the chance to come here again...

Tucked away in an unassuming corner, this small, hidden restaurant has been serving patrons for decades, perhaps even longer. The interior is furnished with well-worn, everyday pieces, giving the space an authentic charm rather than a curated aesthetic. The chef, a long-time resident of Japan, has never ventured beyond its borders and remains dedicated to his craft and restaurant. His demeanor is sharp yet welcoming, occasionally stepping away to enjoy a cigarette or watch TV with his guests, but always maintaining a keen focus on preparing exquisite sushi. One notable feature of the restaurant is a world map, proudly displaying the origins of his diverse clientele.

During my visit, I had the pleasure of trying hamo, a delicate eel used for sushi exclusive in Osaka and Kyoto, for the first time. It was a truly unforgettable...