MASUKI (中国料理マスキ) Hiroshima

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【中国料理マスキ】

広島駅から歩いて10分ほど。京橋町の静かな一角に佇む中国料理店『中国料理マスキ』。

2015年2月23日の創業。店主は増木利兆氏。横浜中華街などで磨いた技術を土台に、広東や北京といったジャンルの境界線に縛られず、その時々の食材を少量多皿のコースへと仕立てる。中国料理らしい力強い旨味や香りをきちんと備えながら、火入れ、食感、盛り付けにはモダンな感覚が宿る。瀬戸内の魚介や東広島の地鶏といった広島のテロワールも随所に取り込み、伝統を踏まえつつ、皿の印象はどこか現代的。そのバランスこそが、この店の個性になっている。

最初は「天然蛤のスープ」。島根県益田市鴨島の天然蛤を使った一杯で、澄んだスープに浮かぶ身はぷっくり。噛めば柔らかな弾力とともに、潮の旨味がじゅわりと広がる。余計な装飾に頼らず、蛤とスープだけでコースの幕を開ける潔さ。静かな始まりだが、印象にはしっかり残る。

次は「すね肉の煮凝り」。鹿児島県鹿屋市「ふくどめ小牧場」の幸福豚、その前脚を使った一皿。端正に整えられた姿から、まずモダンな感覚が伝わってくる。口に運べば、冷たいゼラチン質が舌の温度でほどけ、遅れて豚肉の旨味がじわりと広がる。クラシックな料理を、見せ方まで含めて現代的に仕立てている。

続いて「白ミル貝と黄韮」。山口県産の白ミル貝は、こりっとした歯切れの良さが印象的。そこへ黄韮のやわらかな香りを重ね、醤のコクで全体をまとめる。貝の甘味、野菜の香味、発酵調味料の奥行き。それぞれの要素が明確で、シンプルな構成の中に中国料理らしい香りの立体感がある。

続いて「棒々鶏」。東広島こい地鶏は、しっとりとした火入れが印象的。肉には適度な弾力があり、噛むほどに旨味が膨らむ。そこへ胡麻の香りとコクを重ねながらも、鶏そのものの味わいはきちんと残す。棒々鶏らしい濃厚さと、端正な仕上がり。そのバランス感覚がいい。

「マナガツオと胡瓜の胡麻和え」は、火入れの妙が光る一皿。表面には高温で一気に仕上げた香ばしさ。内側には、ふわりとほどける繊細な質感を残す。このテクスチャーは、狙った温度帯を的確に通過させなければ生まれない。胡瓜の瑞々しさと胡麻のコクが魚の脂を受け止め、後味を整える。見た目は穏やかだが、口の中では温度と食感の変化が鮮やかだ。

「ピータン豆腐」は、ピータンのねっとりとしたコクに、豆腐の滑らかな口当たりを重ねる。胡麻油の香りが輪郭を与え、濃密でありながら重たさを残さない。親しみのある組み合わせだからこそ、濃度と香りの調整に料理人のセンスが出る。

「サドルバック豚の叉焼」は、厚み、柔らかさ、香りの三拍子。噛めば肉の繊維がほどけ、脂の甘味がじわりと広がる。表面の焼き香、中心部のしっとり感、最後に残る脂の余韻。その三段階の変化が楽しい。叉焼という定番料理の中にも、店の技術がきっちりと刻まれている。

「フカヒレと蓴菜」は、今回のコースでも特に印象に残った一皿。フカヒレに合わせるのは、濃厚な白湯ではなく澄んだスープ。蓴菜のつるりとした食感が加わり、ネギ油の香りが余韻を整える。フカヒレの繊維感を楽しませながら、味わいは最後までクリア。重厚感だけに頼らない発想がいい。

「瀬戸内のアコウ」は、ふっくらと火入れされた白身に、実山椒の刺激と万願寺唐辛子の青い香りを重ねる。アコウの上品な旨味を中心に据えながら、香辛料と野菜で味わいに高低差を作る。瀬戸内の魚介を中国料理の文法で表現する、この店らしさがよく現れている。

締めは「青柚子のラーメン」。澄んだスープに細麺を泳がせ、青柚子の爽やかな香りを立たせる。その奥には昆布の旨味があり、さらに椎茸のような深みまで感じたが、実際には椎茸は使っていないというから面白い。複数の旨味が重なった結果、存在しないはずのニュアンスまで想起させる。スープ作りの精度が、そのまま余韻の豊かさにつながっている。満腹のはずなのに、箸は止まらない。

最後は「杏仁豆腐」。滑らかな口当たりと杏仁の香りが、コースの余韻を穏やかに整える。力強い旨味と香りを重ねてきた流れの中で、最後はすっと着地。食後の印象まで、きれいにまとめている。

中国料理としての確かな骨格を保ちながら、食感や盛り付けには現代的な感覚を差し込む。瀬戸内の魚介や東広島の地鶏といった広島のテロワールも取り込みつつ、土地の食材だけに寄りかかることなく、その時々の素材を柔軟にコースへ落とし込む。伝統をなぞるだけでも、モダンさを追い求めるだけでもない。その両者を無理なく共存させるバランス感覚こそが、『中国料理マスキ』の魅力。次の季節には、また違う表情に出会えそうだ。ご馳走様でした。
#中国料理マスキ #広島 Less

Refreshing and delicious, this is my impression of the dishes at MASUKI.Despite being a Chinese restaurant where many dishes use oil, I never feel overwhelmed by greasiness and always want to eat more.Here’s the course I enjoyed today:1. Kamo Eggplant Soup - It warms the stomach and stimulates the appetite.2. Squid Shumai3. Chicken Salad with Koi Chicken (from Hiroshima)4. Shark Fin Spring Rolls5. Chili Sauce Prawns - Seasoned with ripe tomatoes and shrimp paste, offering a refreshing spiciness.6. Char Siu made from Saddleback Pork (a rare breed) - The fat melts in your mouth and has a delightful sweetness that I loved.7. Steamed Fish from Kyu-ei - The gelatinous skin is especially delicious.8. Sweet and Sour Pork - Crispy on the outside and tender on the inside, showcasing the delicious fat of the Saddleback.9. Mapo Tofu Rice Bowl10. Yuzu Ramen11. Almond Tofu Less

This is a famous Chinese restaurant in Hiroshima. Luckily, I was able to make a reservation.The location is a bit hard to find, and the hidden-gem interior has a nice vibe.I expected more creative dishes, but the food was prepared with care, showcasing classic Chinese cuisine.The duck broth soup at the beginning was very delicious.However, with the summer heat weakening my stomach, the oily dishes that followed became overwhelming, and I had to give up on the sweet and sour pork that I was looking forward to. Less

I had a sudden business trip to Hiroshima, so I decided to visit MASUKI in search of delicious food.The restaurant is just a few minutes' walk from the station, making it very convenient! However, the summer heat made me sweat even after a short walk.The interior is spacious, featuring both counter and table seating.The restaurant is run by a chef and a madam, both of whom were incredibly kind and welcoming!I started off by refreshing myself with a beer while eagerly awaiting the dishes to arrive!【Dishes I enjoyed today】■ Mushroom Soup ■ Chicken Salad with Cochin Chicken ■ Shumai & Sliced Sudachi ■ Century Egg Tofu ■ Char Siu ■ Chili Sauce with Sweet Shrimp 　Sweet Shrimp with Americain Sauce & Chuniang ■ Setouchi Tiger Fish with Scallion Sauce ■ Sweet and Sour Pork with Saddleback from Kagoshima ■ Shark Fin with Pork Bone White Soup ■ Yamaguchi Sea Urchin and Aonori Mixed Rice ■ Mapo Tofu ■ Yuzu Ramen ■ Almond Tofu I didn’t have an image of Chinese cuisine in Hiroshima, but every dish was incredibly delicious and satisfying! As I had heard, the variety of small plates was impressive, and it was clear that each dish was crafted with care.What stood out the most were the rich chili sauce with sweet shrimp, the crispy and fluffy sweet and sour pork, and the chicken salad made with Hiroshima's brand chicken! While these are classic Chinese dishes, the unique textures and flavors were a first for me, showcasing Chef Masuki's exceptional sense and dedication.I don’t often get the chance to visit Hiroshima, but I definitely want to return in a different season to this wonderful restaurant! There are so many great places in Hiroshima! Less

A representative Chinese restaurant in Hiroshima City. I've always loved this place for its refined small plates, and I felt an even greater level of sophistication this time. Perhaps I've become more refined myself. Each dish is delicious yet light. It started with a corn soup that set the tone, followed by meltingly tender century egg tofu. The chicken salad with local chicken was so good it made me want to bang on the counter in excitement. The soup with eel and mushrooms brought me back to balance, while the saddleback char siu was so delicious I felt like I wanted to backtrack before eating it. The shrimp with American sauce and Manji peppers was incredibly tasty, making the shrimp almost curl in delight. The tiger fish with cilantro was so good I couldn’t help but eat it mindlessly. The crispy sweet and sour pork was so tender it fell apart with chopsticks, warming my heart. I absolutely loved the shark fin soup and the surprisingly perfect pairing with sea urchin rice, reminiscent of the harmony between the Masuki couple. The mapo tofu had a stronger numbing spice than usual, making it exceptionally delicious. I wish they would open a specialty shop for my favorite yuzu ramen. Ending with my beloved almond tofu and Frangelico made everything feel just right. This is Chinese cuisine that truly resonates with Japanese people. Less

On this day, I started with a site inspection in Hiroshima City. After finishing that, I had a meeting for another project. Instead of heading straight back to Tokyo, I had a reservation at a restaurant in Hiroshima for dinner. I had been wanting to visit Chinese restaurant MASUKI after seeing it featured on the show "Watanabe's Gourmet Walk" by Watanabe from Anjasshu on Hulu.It seems they usually accept reservations for two or more, but if there’s availability, they will accommodate solo diners as well. If you’re interested, I highly recommend reaching out to them! Here’s what I had, in the order it was served:Drinks:- Small bottle of beer, ROCOCO Tokyo WHITE- Glass of white wine: CHÂTEAU DE TRACY Mademoiselle de "T" POUILLY-FUMÉ 2023- Glass of orange wine: TCHOTIASHVILI Kisi RCHEULI QVEVRI 20201. Clam Soup A soup made with "Kamojima Hamaguri" from Masuda City, Shimane Prefecture. The only ingredient is large clams. The seasoning is minimal, allowing the gentle flavor of the clams to shine through.2. Isidai (Sea Bream) Sashimi of Setouchi Sea Bream with Kujo green onion sauce. The sauce, infused with the aroma and sweetness of the green onions, is drizzled over the sashimi.3. Yodare Chicken Made with "Higashihiroshima Koi Chicken" from Higashihiroshima City, this dish features a slightly warm sauce that enhances the tender flavor of the chicken.4. Asparagus Rice Noodles The sweetness of the asparagus combined with the broth’s umami. Perhaps a bit of clam broth was added as well. It was so delicious that I finished it in no time!5. Char Siu "Saddleback" pork from Fukudome Farm in Kagoshima Prefecture. This felt like a pork sauté with char siu seasoning. It was grilled slowly over charcoal, rested, and cooked to perfection. With each bite, the juices burst in my mouth, and it was incredibly flavorful. The moisture content was higher than regular char siu. It was absolutely delicious!6. Shark Fin Soup A soup made with "Zunai" from Kurose Town, Higashihiroshima City, and shark fin. This soup is light rather than rich, featuring the smooth texture of the Zunai and the fibrous nature of the shark fin. The aroma of the scallion oil was delightful.7. Sweet and Sour Pork Tender pork that has been simmered until it falls apart, coated and served with black vinegar sauce. The outside is crispy while the inside is tender, creating a heavenly dish. It was the best!8. Bonito with Sansho Pepper Sauce Grilled Setouchi bonito cooked slowly over charcoal. The sauce, which highlights the refreshing flavor of sansho pepper, complements the bonito perfectly.9. Mapo Tofu Rice The aroma from the kitchen was intense. Could this be mapo? Yes, it surely is! They poured the sauce over a bowl of rice! And indeed, it was mapo tofu! It was spicy and numbing, with creamy tofu that created a wonderful contrast. The rice was cooked to perfection!10. Yuzu Ramen Next came a ramen infused with the fragrance of yuzu! The broth was incredibly delicious! Perfect for finishing off the meal!11. Almond Tofu This almond tofu had a very milky flavor. It felt more like Western cuisine than Chinese.This was a two-hour course that showcased the natural flavors of the ingredients, with dishes that highlighted their aromas in a unique way. It was fantastic! The couple running the restaurant were very pleasant. This is a must-visit spot in Hiroshima.I hope to find another opportunity to visit again. It was truly delicious! Thank you for the wonderful meal! Less

Course: JPY 22,000 (tax included)Shaoxing wineTotal?Located a 10-minute walk from Hiroshima Station, this Chinese restaurant is on the second floor of a building.Starting with "Clam Soup," the course includes 11 dishes. The clams from Kamishima are firm and rich in flavor.The standout dishes were the "Bang Bang Chicken" and "Yuzu Ramen.""Bang Bang Chicken"Made with local Hiroshima Koi Chicken. Hiroshima Koi Chicken is a brand of chicken bred from a cross between the Koda Chicken and Rhode Island Red. Previously, I had Koda Chicken at Seasonal Cuisine Nakashima, which was flavorful but a bit tough. Hiroshima Koi Chicken, on the other hand, retains its rich flavor while achieving a pleasant tenderness."Yuzu Ramen"The broth is made solely from chicken and kombu kelp, without any soy sauce or salt. The saltiness is just right, allowing the natural flavor of the chicken to shine through.This course features selected ingredients from Hiroshima and across the country. Each dish is delicious and crafted with care.It was a great meal.Course Menu:◯ Clam Soup◯ Braised Shank Meat Jelly◯ Milagai with Yellow Leek Kinpira◯ Koi Chicken Bang Bang Chicken with Fruit Tomato◯ Managatsuo with Cucumber in Sesame Sauce◯ Century Egg Tofu◯ Saddleback Pork Char Siu◯ Shark Fin and Jun-sai Soup◯ Akou with Manganji Pepper◯ Yuzu Ramen◯ Almond Tofu Less

Located about a 10-minute walk from Hiroshima Station, the Chinese restaurant "MASUKI" stands quietly in a corner of Kyobashi-cho.Founded on February 23, 2015, the owner, Toshiyoshi Masuki, has honed his skills in Yokohama's Chinatown. He crafts dishes that transcend the boundaries of Cantonese and Beijing cuisine, creating a multi-course experience with seasonal ingredients. While the dishes are rich in the robust flavors and aromas characteristic of Chinese cuisine, they also embody a modern sensibility in terms of cooking techniques, textures, and presentation. Incorporating local ingredients such as seafood from Setouchi and chicken from Higashi-Hiroshima, the restaurant balances tradition with a contemporary impression, which has become its unique identity.The meal begins with "Natural Clam Soup." This dish features natural clams from Kamojima in Masuda City, Shimane Prefecture, floating in a clear broth. The clam meat is plump, and with each bite, a gentle brininess spreads across the palate. The simplicity of relying solely on the clams and broth to open the course is refreshing. It may start quietly, but it leaves a lasting impression.Next is "Braised Pork Shank Jelly." This dish uses the front legs of the Happy Pig from Fukudome Farm in Kanoya City, Kagoshima Prefecture. The modern aesthetic is immediately apparent in its elegant presentation. Upon tasting, the cold gelatinous texture melts on the tongue, gradually releasing the rich flavor of the pork. This classic dish is presented in a contemporary manner, including its visual appeal.Following that is "White Clam and Yellow Chives." The white clams from Yamaguchi Prefecture are impressively crunchy. The soft aroma of yellow chives complements the dish, while the richness of soy sauce ties everything together. The sweetness of the clams, the fragrance of the vegetables, and the depth of the fermented seasoning are all distinct, creating a three-dimensional aroma typical of Chinese cuisine within a simple structure.Next is "Bang Bang Chicken." The chicken from Higashi-Hiroshima is cooked to a moist perfection. The meat has a pleasant firmness, and the flavor intensifies with each bite. While the sesame aroma and richness are layered on, the natural taste of the chicken remains intact. The dish strikes a perfect balance between richness and refinement.The "Mackerel and Cucumber with Sesame Dressing" showcases the chef's skill in cooking. The surface is finished with a high-temperature sear, while the inside retains a delicate texture that melts in the mouth. This texture can only be achieved by accurately passing through the desired temperature range. The refreshing cucumber and the richness of sesame balance the fish's fat, enhancing the aftertaste. While it appears mild, the changes in temperature and texture are vivid in the mouth."Century Egg Tofu" combines the rich, sticky flavor of century egg with the smooth texture of tofu. The aroma of sesame oil provides definition, creating a dish that is dense yet not heavy. Given the familiarity of this combination, the chef's sense is evident in the balance of density and aroma."Saddleback Pork Char Siu" features thickness, tenderness, and aroma in perfect harmony. As you bite into it, the meat fibers break apart, and the sweetness of the fat spreads. The roasted aroma on the surface, the moistness in the center, and the lingering fat create a delightful three-stage transformation. Even in this classic dish, the restaurant's technique is clearly evident."Shark Fin and Water Shield" was particularly memorable in this course. Instead of a rich white broth, it is paired with a clear soup. The slippery texture of the water shield adds to the dish, while the aroma of green onion oil enhances the aftertaste. Enjoying the fibrous texture of the shark fin, the flavor remains clear until the end. This innovative approach does not rely solely on heaviness."Setouchi's Akou" features perfectly cooked white fish, layered with the spice of Japanese pepper and the fresh aroma of Manji chili. While centering on the elegant umami of the Akou, spices and vegetables create a contrast in flavor. This expression of Setouchi seafood through the lens of Chinese cuisine is a hallmark of this restaurant.The meal concludes with "Yuzu Ramen." Thin noodles swim in a clear broth, highlighted by the refreshing aroma of yuzu. Beneath it lies the umami of kombu, with a depth reminiscent of shiitake mushrooms, even though shiitake is not actually used, which is intriguing. The layering of multiple umami flavors evokes nuances that shouldn’t exist. The precision in making the broth directly contributes to the richness of the aftertaste. Despite being full, I couldn't put down my chopsticks.Finally, we have "Almond Tofu." Its smooth texture and almond aroma gently round off the meal's aftertaste. Amidst the flow of strong flavors and aromas, it lands softly at the end, beautifully summarizing the dining experience.While maintaining a solid foundation as Chinese cuisine, MASUKI infuses modern sensibilities into textures and presentations. Incorporating local ingredients from Setouchi and Higashi-Hiroshima, it flexibly adapts seasonal produce into its courses without solely relying on local ingredients. It neither merely traces tradition nor solely pursues modernity. The ability to harmoniously coexist both elements is the charm of "MASUKI." I look forward to experiencing its different expressions in the next season. It was a great meal. Less

I had a meal at "Chinese Cuisine MASUKI" in Kyobashi, Naka Ward, with a super famous influencer friend from Nagoya.✨Tabelog Rating: 4.05 Tabelog Award 2026 Bronze Selected as one of the Top 100 Chinese Restaurants in WEST Japan by Tabelog 2026.For lunch, it seems we ate at "Chisou Suttaku Ittsu."We started with a toast using Koyoshi Ryuzan Choryu 8-Year.Since the 30-Year Kokujou was unavailable, we opted for the 20-Year bottle instead.- Natural clam soup from Kamojima, Masuda City, Shimane Prefecture.- Happiness pork from Fukudome Komaboku in Kanoya City, Kagoshima Prefecture, with braised front leg shank.- White milk clam and yellow garlic chives from Yamaguchi Prefecture.- Chicken salad with Koi chicken from Higashi-Hiroshima.- Tuna and cucumber with sesame dressing.- Century egg tofu.- Chashu from saddleback pork at Fukudome Komaboku.- Shark fin and black seaweed soup.- Akou fish and Man-gaji pepper from Setouchi, served with sansho sauce.- Yuzu ramen.- Almond tofu.It was a great meal!The Kamojima clams, which inhabit the area where the Takatsu River, known for its clear waters, meets the Sea of Japan, have a deep flavor. The saddleback chashu was also delicious, and the ramen made with just chicken and kombu broth had a clear taste.✨We finished eating before 8 PM, and my friend was off to the next place, "Toriyama Moto," for yakitori at 8:30 PM.As always, they have quite the appetite! Take care! Less