Pontocho Masuda

Mackerel kizushi is the dish that diners mention time and again when deciding what to order first at Pontocho Masuda. One visitor was struck by its gentle flavour: rather than the pronounced acidity of typical shime-saba, the mackerel was served with dashi lightly flavoured with vinegar. Another diner enjoyed it with ginger. It makes a good starting point, followed by a few other obanzai, or Kyoto-style small plates.

One diner wrote that the okara left a particularly deep impression. Duck roast, wakatake-ni (bamboo shoots simmered with wakame) and Kyoto aubergine simmered with dried shrimp also appear among the menu options. Pairing a fish dish with vegetables or simmered dishes lets you sample a range of flavours. A seasonal order of wakasagi nanban was described as packed with roe and so tender and well-seasoned that it recalled kanroni, a sweet-simmered dish. The bamboo shoot tempura ordered alongside it came in bite-sized pieces, offering a different way to enjoy the ingredient from the simmered version.

For a drink with the obanzai, diners have enjoyed Kamoizumi taru sake warmed to lukewarm, as well as chilled taru sake with summer dishes. Beer and wine are also available, so you can choose a small plate to suit your drink. One account describes the portions as delicately sized and says it was possible to try several dishes. This is better suited to a leisurely dinner of small plates and drinks than to a meal centred on large portions.

Visitors have described the dining room as quiet and easy to talk in, and the restaurant is also presented as suitable for solo dining. Dinner reservations are accepted, and booking is recommended. If you are planning a stop during a trip, it is worth reserving a seat in advance.