i. Biography
The sushi at Takuzushi is built around selection, handling, and restraint. In Masaya Miyashita’s work, local ingredients are used at their peak, then shaped through refined technique rather than covered by garnish or excess. The central material remains the natural flavor of each piece: the cut, the rice, the seafood, the temperature, and the point at which those parts meet.
Coming Up
The Executive Chef role at Takuzushi places Masaya Miyashita inside a discipline where control matters more than display. The kitchen’s register is measured: seasoning is judged closely, ingredients are not crowded, and the final piece depends on precision rather than volume. At Takuzushi, sushi is treated as a sequence of decisions. Freshness, rice texture, temperature, sweetness, brine, firmness, softness, and finish are all part of the same calculation. The result is composed work: refined without weight, detailed without unnecessary display.
Where They Are Now
The style is built on local ingredients at their peak while blending traditional techniques with a refined approach. In practical terms, the craft note is clear: sushi is not treated as decoration, but as a way to make freshness, cut, temperature, and balance visible on the plate. Place and method define the work at Takuzushi. Hokkaido supplies the seafood; Masaya Miyashita and the team give each piece its focus through natural flavor, detail, and an understated visual finish. Locality is carried through ingredient purity and restraint, not announcement. The seafood stays vivid, the handling exact, and the presentation deliberate. The margins are where the sushi is made. A piece can read as spare, but its success depends on a chain of choices: when the ingredient is at its best, how it is cut, how it meets the rice, and how long it rests before reaching the guest. At Takuzushi, Miyashita’s cooking keeps flavor close to its source and lets nuance carry the work.
Honors
Masaya's honors include Opinionated About Dining Japan: Takuzushi ranked #386 (2025), Opinionated About Dining Japan: Takuzushi ranked #350 (2024), and Opinionated About Dining Japan: Highly Recommended listing for Takuzushi (2023).
Profile updated July 2026
FAQ
Asked of Masaya
What recognition has Masaya Miyashita received?
Opinionated About Dining Japan: Takuzushi ranked #386 (2025).
What is Masaya Miyashita known for?
Sushi.
