Masuya Restaurant first opened on June 16, 1993. After working in construction and finance in Japan, our founder Ken moved to Australia in search of a new challenge.

He began his culinary journey in Sydney as a kitchen hand and later worked at the Hyatt Hotel, where he met Kenji Ogawa from Hotel Okura Tokyo. After gaining experience across international cuisines, Ken opened his first curry restaurant before fulfilling his dream of opening Masuya.

For over 25 years, Ken visited the Sydney Fish Market daily to source seasonal seafood and create new menus. He also partnered with Vic’s Meat to help introduce premium Japanese wagyu — including Kobe, Omi, Miyazaki, and Iwate — to Australia.

Between 2010 and 2012, Ken visited more than 30 sake breweries in Japan and began importing quality sake. Although now semi-retired, our chefs continue his tradition of daily market visits and seasonal cooking. Led by Executive Chef Mr. Kawaguchi at the sushi bar, Masuya and Izakaya Masuya remain dedicated to delivering one of Sydney’s most loved Japanese dining experiences.