Since feudal times in Japan, Masu was a wooden box used to measure rice, enough to find one person for the day. The owner of the restaurant wish to evolve this concept to provide their customer with true taste of Japan for one meal. Shedding all unnecessary flourished, Masu's chef Kazuya Nemoto emphasised on using only the freshest local and regional ingredients, with traditional japanese cooking techniques including Kobatayaki, sushi and other specialities.