Masuki

The story

Masuki in Hiroshima: Gault&Millau Recognized Chinese Kitchen with Time-Honored Soups

Roots in Yokohama and Hiroshima

Masuki opened on February 23, 2015, drawing on the owner's extensive training in Yokohama Chinatown to create a Chinese kitchen that transcends regional boundaries like Cantonese or Beijing styles. The cooking philosophy centers on soups that demand significant time and effort, paired with straightforward preparations designed to let high-quality ingredients shine. Every dish avoids chemical flavor enhancers and relies on fresh oil changed daily, ensuring a clean profile that resonates well with local palates. This commitment to clean cooking and slow-simmered broths contributed to a 14.5 score from Gault&Millau.

Signature Preparations and Soups

The menu highlights the yodare-dori, a chicken dish featured prominently in takeout sets and dine-in orders. Cooks prepare these plates using broths made from whole ingredients without artificial additives, adhering to a standard where oil is refreshed every day to prevent oxidation. Seasonal additions like shokai, small sardines, rotate based on availability. This approach results in a Chinese cuisine where the natural flavors of the protein and vegetables remain the focal point.

Furniture and Dining Ambience

Visitors navigate a narrow entrance at the base of the Fujita Building to reach the dining room, which features Danish Seven Chairs chosen for their comfort during extended meals. The space is illuminated by European fixtures including the Sky Garden overhead lamp and Orient pendants positioned above the counter. A single long table supports private reservations for up to six guests. The interior layout emphasizes a relaxed atmosphere where durable furniture encourages diners to stay and enjoy the service.

Drink Selection and Pairings

The bar serves Tsingtao Premium, a lager fermented longer and historically served to state guests, alongside a wide range of aged shaoxing wines. Diners can select from the Zenjo blend or jar-dashi bottles matured for up to ten years to accompany rich soups. Staff prepare Chinese cocktails using fruit liqueurs like lychee and apricot mixed with shaoxing and carbonated water. Rosé and sparkling wines complete the list, offering acidity that cuts through savory spice levels.