Japanese Cuisine Yoshiwaka
A chef from Matsuyama with 17 years of experience in Japanese cuisine returns home.
"Japanese Cuisine Yoshiwaka"—an intimate, six-seat restaurant—opens on October 8 in Chifune-machi, Matsuyama City. At a counter made from a single slab of cypress (hinoki) measuring approximately six meters, the chef presents ingredients at their peak, a perspective gained through his experience in agriculture.
Six seats at a counter made from a single slab of cypress, approximately six meters long. A small Japanese restaurant where guests savor the changing seasons.
Japanese Cuisine Yoshiwaka (Representative: Masayoshi Kitagaito; located in Chifune-machi, Matsuyama City, Ehime Prefecture) will open on Thursday, October 8, 2026. The restaurant operates on a reservation-only basis with a simultaneous start time for all guests and features just six counter seats.
The seating is limited to six counter seats to ensure that the temperature, aroma, and condition of each dish are delivered to every guest in the best possible state. A counter made from a single slab of cypress, spanning approximately six meters, serves as the centerpiece of the restaurant.
Representative Masayoshi Kitagaito is a native of Matsuyama City. He spent 17 years honing his skills at Japanese restaurants in Aichi and Osaka, eventually serving as head chef. After spending about a year cultivating tomatoes in Kumakogen Town, he decided to open his own restaurant in his hometown.
Striking out on his own in his hometown of Matsuyama, inspired by his father's words.
Kitagaito was inspired to become a chef by a single remark from his father. The passing of his father three years ago prompted him to reflect deeply on the kind of chef he wanted to be moving forward.
He wanted to bring the skills he had cultivated in Osaka and Aichi back to Ehime, the place where he was born and raised. He also wished to establish his own restaurant in Matsuyama—his hometown and his father's final resting place. Driven by these sentiments, he decided to return home to launch his business.
From agricultural experience to a culinary approach that focuses on the ingredient's "moment."
Through his experience in agriculture in Kumakogen Town, Kitagaito learned the importance of looking beyond an ingredient's name or region of origin to observe its actual condition at that specific time of year and moment in the season.
“Rather than relying solely on the calendar to determine what is in season, I select ingredients by seeing, touching, and tasting them myself. I adjust the day's menu based on the condition of the ingredients I have sourced. The sensibilities I cultivated through farming form the foundation of my cooking today.”
Koshihikari rice and greenhouse-grown tomatoes from Kuma Kogen Town
“My dishes incorporate rice grown by my older brother in Kuma Kogen Town and seafood from the Seto Inland Sea sourced at the Mitsu market.”
“I use Tobe-yaki pottery for the tableware and woodwork crafted by artisans from Uchiko Town for the interior decor; from the ingredients to the furnishings, I choose items from Ehime.”
Soup: Autumn pike eel, winter melon, oyster mushrooms, yuzu citrus
Charcoal-grilled dish: Butterfish (Managatsuo) marinated in miso and yuzu (Yuan-yaki style), peanuts
The meaning behind the name "Yoshiwaka"
"Yoshiwaka is the name of my grandfather.”
“I also inherited the character "Gi" (meaning righteousness or justice) from his name, Masayoshi.”
“I wanted to preserve my grandfather's name if I ever opened my own restaurant. I chose this name to reflect my desire to remain rooted in this land without forgetting my origins as a chef, and to create a restaurant that leaves a lasting impression on the hearts of those who visit.”
Representative / Chef
Masayoshi Kitagaito
Born in Matsuyama City, Ehime Prefecture. Graduated from the Culinary Arts Course at Matsuyama Jonan High School (currently Matsuyama Gakuin High School).
“I want guests to experience the exact moment when a dish is at its most delicious.”
“Driven by this desire, I opened the Japanese restaurant Yoshiwaka in my hometown of Matsuyama.”
“I cherish the ingredients, temperature, aroma, and atmosphere, serving each dish with heart and dedication.”
“I hope that through the food, you will enjoy a memorable time.”
“My goal is to create a restaurant where guests can experience Ehime’s ingredients, local culture, and craftsmanship through the cuisine.”
Information for the Press (Interviews and Filming)
We welcome requests for filming inside the restaurant—including food preparation, cooking, and the dishes themselves—as well as interviews with the representative, Masayoshi Kitagaito. We will coordinate the date and time individually based on reservation availability, focusing on times when other guests are not present.
If you wish to photograph the dining experience, please consult us in advance so we can make arrangements after obtaining consent from the individuals being photographed.
Store Overview
Item | Details
Store Name Japanese Cuisine Yoshiwaka
Representative Masayoshi Kitagaito
Address 2-2-7 Chifune-machi, Matsuyama City, Ehime Prefecture 790-0011
Opening Date Thursday, October 8, 2026
Seating Capacity 6 counter seats
Service Style Reservation-only; simultaneous start for all guests
Business Hours Dinner starts at 18:30
Course Menu Omakase (Chef's Choice) course: 16,000 JPY (excl. tax)
Closed Irregular holidays
Website https://yoshiwaka.jp
Reservation Site https://www.tablecheck.com/ja/yoshiwaka/reserve
Instagram https://www.instagram.com/yoshiwaka.jp
PDF Download:
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Japanese Cuisine Yoshiwaka
Savoring the changing seasons—an intimate Japanese restaurant
We are a reservation-only Japanese restaurant featuring just six counter seats.
Dining begins simultaneously for all guests.
Our philosophy is to serve every dish at its absolute peak of flavor.
We pay meticulous attention to ingredients, preparation, aroma, and temperature, ensuring each dish is served freshly made.
Media Inquiries
Japanese Cuisine Yoshiwaka
Contact: Masayoshi Kitagaito, Hitomi Kitagaito
Email: info@yoshiwaka.jp
Phone: 080-8000-5276 (10:00–18:00)