In 2015, Masashi Kijima launched the “Tachikawa Tabearuki-tai” (“Foodie Explorers”), a vibrant community that shares tips about great eateries in Tachikawa and organizes meetups. Today, the group boasts over 7,500 members, who bond over their favorite restaurants, discover hidden gems around the city, and enjoy a rich and fulfilling urban life.
The area around Tachikawa Station and the redevelopment of the former Tachikawa Airfield are bustling hubs of activity, featuring commercial centers and attractions like the Showa Commemorative National Park which draws around 4 million visitors annually. For those commuting or shopping from nearby cities, Tachikawa offers the convenience of a self-sufficient urban area where there’s little need to venture into the 23 wards of Tokyo. Masashi, the leader of the Tachikawa Tabearuki-tai, reflects on how food connects people and enriches life in Tachikawa.
--Is Tachikawa your hometown?
Masashi Kijima (MK): Not quite. I grew up in Chiba Prefecture, but my family had roots in Aoyagi, Kunitachi, so I often visited Tachikawa as a child. My grandfather worked for Tachikawa Airfield before the war, joining the company in 1940 and leaving when it dissolved after World War II ended, on August 15, 1945.
As a young engineer working in the 23 wards, I appreciated the opportunities the city offered, especially early in my career. And at just 24, I bought a condominium in Minato Ward and became interested in urban development. Living there, I saw how residents worked to enhance their neighborhoods—landscape improvements, signage installation, and other projects to boost property values. I realized that communities could shape their own identity, and the more I engaged with the people around me, the more I discovered.
--What led you to move to Tachikawa?
MK: Organizing meetups in places like Shinjuku or Ikebukuro was convenient, attracting friends from the prefectures of Kanagawa, Saitama, and Chiba. But I realized that these gatherings didn’t leave a lasting mark on the city itself. Central Tokyo is too neutral, too universal, to foster a true sense of community. I wanted a place where local ties could naturally form. Cities like Kashiwa (Chiba Prefecture) or Omiya (Saitama Prefecture) were possibilities, but I remembered Tachikawa and its personal significance to me. The 2011 Tohoku earthquake made me rethink where I wanted to live. In 2015, I moved to Tachikawa, selling my condominium in the 23 wards.
--Do you enjoy interacting with people?
MK: Absolutely. But I also understand that not every encounter will be with someone I click with. When that happens, I remind myself, “So this is the kind of person they are,” and approach it as a learning experience. My goal is to figure out how to work with different people to achieve results. If they happen to be like-minded, that’s great. Otherwise, I treat it as a kind of practice or even a challenge, welcoming the opportunity.
--What’s your take on “wasting time”?
MK: It depends on the timeframe. If you judge an effort after just three months, it might seem fruitless, but it could bear fruit five years down the line. You won’t know until later, so I think it’s best to reserve judgment. However, I do want each endeavor to be something that builds upon itself and leads to the next step.
--How do you balance work and rest?
MK: I don’t separate them sharply. Instead of having a strict divide, I see “on” and “off” as a gradient. A paradigm shift changed my perspective. I’ve climbed Mount Fuji nine times, and on one trip, a friend barely took breaks, instead supporting others along the way. When I asked, “Don’t you need to rest?” he replied, “I don’t need to stop. When I ease my pace, that’s my rest.”
Before that, I thought hiking was all about pushing yourself and resting when tired. But his words changed my mindset. Now I think of moments when I’m working at a relaxed pace as my rest. I don’t feel the need to carve out complete breaks; instead, I let rest and work coexist fluidly.
The Dialogue Between Tachikawa and Dumpling
--What’s the story behind the T-shirt you’re wearing today?
MK: During the pandemic, after the period when we were actively running the Tachikawa Tabearuki-tai, I wanted to support the restaurants that had brought us so much joy. But masks made it hard to express that support out loud. So, I made a T-shirt—a simple way to show love for local dining. Even from home, it helped people feel connected.
--Is that how the idea for the “Freestyle Gyoza Festival” was born?
MK: Once the T-shirts were made, it felt natural to create opportunities for everyone to come together wearing them. But instead of keeping it just for ourselves, we wanted something that would attract people from outside Tachikawa.
As we explored themes that might draw interest—like curry or Chinese cuisine—we realized that many of Tachikawa’s renowned eateries have distinct styles. Choosing one theme would exclude other types of restaurants, which wasn’t ideal. We needed a menu item that could transcend boundaries and bring everyone together. Eventually, we narrowed it down to gyoza and pizza.
--What made you ultimately choose gyoza?
MK: Gyoza offers versatility. Unlike pizza, which often requires specialized ovens, gyoza can be prepared in many ways—pan-fried, boiled, deep-fried, or steamed—and filled with various ingredients. The freedom to experiment made it the perfect choice. We decided on “freestyle gyoza,” inviting each restaurant to encapsulate its unique character within a gyoza.
--Why focus on gyoza in Tachikawa?
MK: Tachikawa is home to many old-school Chinese diners, with a rich history. For example, Fukurai Ken, believed to be Japan’s oldest Chinese diner, opened in 1912. Other long-standing establishments, like Yotsukado Hanten, Chuka Soba Kuruma, and Gojuuban, have been around for over 50 years. Both the restaurant owners and we, their patrons, have grown up enjoying their food. We deeply respect these old-school diners and their gyoza.
Tachikawa’s history—from an airfield to a U.S. base, then to Showa Commemorative National Park, and developments like the monorail and GREEN SPRINGS—resonates with the concept of “freestyle gyoza.” This fusion of old and new reflects the city’s dynamic spirit, constantly transforming while staying true to its roots. Showcasing Tachikawa’s character through gyoza felt like the perfect way to tell its story.
--It sounds like so much fun.
MK: To establish the distinct identity of “freestyle gyoza,” we initially decided to step away traditional Chinese diners, despite our respect for them. Instead, we approached businesses that don’t usually serve gyoza—like pizzerias, ramen shops, oyster bars, and even apple pie vendors. The idea was to create gyoza that could only be enjoyed at the festival. It must have been challenging for the participating restaurants, but their enthusiasm and willingness to collaborate made it a success. I’m incredibly grateful to all the establishments that joined us.
--Do you plan to keep hosting events in the future?
MK: We’ve been producing T-shirts every two years—our first in 2021, the second in 2023. This year, we plan to release our third. Each time, we feature 30 restaurants on the back print. When we were preparing for the second edition, the owners from the first batch told us, “The purpose of this project is to promote Tachikawa’s dining scene. It’s better to feature new establishments instead of repeating the same ones.” Realizing how much local restaurant owners understand and support our vision made me appreciate just how special the Tachikawa community is.
--What’s unique about Tachikawa’s dining scene?
MK: The strength of independent restaurants lies in their unique atmosphere, concepts, and values. Tachikawa is known as a tough market for chain stores—so much so that some even call it a “challenging market” for chain establishments because of the loyal customer base supporting independent eateries. The Tachikawa Tabearuki-tai is also made up of passionate individuals who want to support these local, independent businesses.

Discovering Me-Time with Him in Tachikawa
--What makes GALERA TACHIKAWA unique?
MK: It’s a collection of 10 popular restaurants, mostly based in Tachikawa, covering a variety of cuisines. This diversity makes it easy for visitors to pick what they feel like eating that day. Seven of the restaurants are local Tachikawa favorites, while three are from along the Chuo Line train route. This setup serves as a great entry point for people to discover and get interested in the local dining scene.
It’s an excellent starting point, and from here, the network of restaurants can expand, including their other branches. Back in the day, there was a group in Tachikawa called Gyaku Ryu Kai.
--What was Gyaku Ryu Kai?
MK: It was a group of restaurant owners with the slogan, “Let’s reverse the flow of people heading from Tachikawa to the city center.” GALERA TACHIKAWA embodies the same spirit—a gathering of like-minded individuals who want to make Tachikawa an appealing place. I deeply resonate with their desire to enhance the city. Tachikawa is already vibrant, and I hope it continues to grow as a dining hub for the Tama area.
--What’s your favorite spot in Tachikawa?
MK: The Negawa Greenery Road in spring, when the cherry blossoms are in full bloom—it’s absolutely stunning. People who don’t know about it are truly missing out. Another favorite is Sun Sun Road, a rare pedestrian-friendly main street that also serves as an event space. This is a huge asset for Tachikawa. Tachikawa has a reputation for being open to new ideas, and I feel that myself. The city’s welcoming nature makes it possible to take on all sorts of challenges.
--What brings you joy?
MK: Experiencing excitement and thrill—doing things I haven’t done before. It’s easy to stick to work that’s an extension of what you’ve done in the past, and it often leads to steady earnings. But I find it more fulfilling to explore new possibilities while I still have the energy. There are so many people in West Tama district who are coming up with fascinating ideas, and I want to connect with them and learn more—while enjoying delicious food, of course!
Masashi Kijima, Founder of Tachikawa Tabearuki-tai, producer for the Tachikawa Tourism Convention Association
Masashi was born in 1981. A graduate of Chuo University. Founded Tachikawa Tabearuki-tai in 2015 and serves as its representative. Through food-centric initiatives, Masashi contributes to community revitalization.
About Tachikawa
Tachikawa is known for its history as the site of a U.S. military base, which brought significant changes to the area, spurring infrastructure development and economic growth after the war. After the base was later returned to Japan, Tachikawa actively engaged in urban redevelopment. Today, Tachikawa flourishes as the gateway to Tama. As a tourist destination, Tachikawa is home to the Showa Commemorative National Park and has recently gained popularity as a mecca for anime and manga fans.