At Our Table is a place for sharing a passion for food with others. It is fun and personal, and hands-on. At Our Table is a place where simple, fresh ingredients reflect the seasons and extend to make a healthy lifestyle.
Masako has always had a passion for cooking and baking. From her earliest memories of sitting on her mother’s kitchen counter in Tokyo while she prepared her family’s meals, Masako has developed her own sense and skills over the years. After moving to Los Angeles in the late 1990s, she was exposed to a wide array of tastes reflective of the diversity of peoples living there. After several years working with Sumi Chang at Europane Bakery, Masako decided to go out on her own with At Our Table.
In addition, Masako pursues her joy of cooking and baking in a variety of other venues. Her new venture involves collaborations with other culinary professionals to make events that bring people together around the table for sharing and exchange.
As a guest chef at the Japanese American Culture Center (JACCC) in downtown LA, she has prepared special meals for invited guests. Masako also regularly works with Chef Wes Whitsell at Hatchet Hall as a pastry chef.