Masaya Kimachi
comek.bsky.social
Masaya Kimachi
@comek.bsky.social
CEO & Creative Director 🇯🇵
Telling stories of rural Japan — life, culture, quiet moments
Based in Fukushima
Pinned
At the end of 2024, I moved from Tokyo to Fukushima.
As a creative director and CEO, I could work anywhere. I chose here.
I'm still figuring out what I can build—and what I can contribute.
This is where I share what I see: the food, the people, the quiet moments that don't make it into guidebooks.
Reposted by Masaya Kimachi
Takada Foods (高田食品店) in Fukushima — a sozaiya selling homemade dishes.
So many choices lined up, I couldn't decide.
The owner gently suggested today’s best pick.
That small conversation is why I keep coming back.
Cash only. No English menu. Just point and smile.
10 min walk from Fukushima Station.
February 13, 2026 at 12:11 PM
Reposted by Masaya Kimachi
Hi everyone! 👋
I am Norbert, a Data Architect and #photography enthusiast living in #Tokyo. I will post my photography, musings about learning Japanese, impressions from Tokyo cafés, and other random things. よろしくお願いします。
All the photos below were shot on film with a Mamiya 6 medium-format camera.
November 18, 2024 at 4:09 AM
Reposted by Masaya Kimachi
Setagaya, Tokyo

The neighborhood around Gotukuji Temple is filled with Lucky Neko cats on pretty much everything.

#Coloraday #RedWed #Tokyo #TravelAddicts #Japan #Photography #Travel #EastCoastKin
January 28, 2026 at 7:47 PM
Reposted by Masaya Kimachi
Views from the ticket counter of the aquarium, a bike passing by a Denny's.

Fujisawa, Japan

#UrbanGaze #HumansOfBlueSky #Japan #Travel #TravelAddicts #Photography #EastCoastKin
February 5, 2026 at 8:52 PM
Taishōrō, Koriyama.
A local friend brought me here about a year ago. Since then, I keep coming back.
I always mean to try something new — and I always end up with the grilled liver set meal.
Some habits are just too good to break.
#Fukushima #JapaneseFood #LocalEats
February 7, 2026 at 2:38 AM
At the end of 2024, I moved from Tokyo to Fukushima.
As a creative director and CEO, I could work anywhere. I chose here.
I'm still figuring out what I can build—and what I can contribute.
This is where I share what I see: the food, the people, the quiet moments that don't make it into guidebooks.
February 7, 2026 at 2:32 AM