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.

Candice Chan Chao grew up in Hong Kong before leaving for college in the United States. Graduating summa cum laude with a B.F.A in Interior Design from Syracuse University, she spent her post-college years in New York, revitalizing a Broadway theatre, designing studios and offices for multi-national corporations and developing interiors for New York’s famed 92Y. After returning to Hong Kong in 2009, Candice headed her own professional firm, J. Candice Interior Architects, designing commercial interiors for notable brands like Oliver’s Super Sandwiches, Cafe de Coral, Bread and Butter, St. Regis and private clubs around town. In the short history of her professional career, Candice was recognized by the business community at home and abroad. In 2009, she received the Most Promising Female Award from Hong Kong Tatler Magazine, the Creative Entrepreneur Award in 2010 and subsequently, the Canadian Maple Leaf Silver Award in recognition of her works in North America’s shopping malls and the Hong Kong City Lady Award by Hong Kong City Lady Junior Chamber in recognition of her personal attributes and professional contribution to the community. More recently, she was again bestowed with the Golden Bund Award by Interior Design Magazine China.

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.