Mashita began as a curiosity, and as a means of exploring my cultural identity, first as a dinner party in the 2000s, then as a food truck in 2013, and then as a restaurant, bar, and caterer for the last six or so years. I’ve poured most of my heart and soul into this business to share a bit about my culture, my experience, and my memories while providing an opportunity for like-minded people to come together in my dining rooms and in my kitchens. Is the food authentic? It is to me. It’s a reflection of who I am, where I’ve been, and what I’ve experienced. Is it Korean? My cooking is inspired by Korean flavors and a Korean identity that wasn’t handed to me by my parents but was built through self-learning. Mashita has spent years creating unique dishes and finding a way that suits our tastes, and we hope that whatever we have cooking is indeed delicious.
Mikey Reisenberg – owner/chef
So What’s New?
In the Fall 2025, I have decided to change directions for the sake of my wife and kids. Mashita will be ending table service after November 1st, 2025 and will be moving towards a self order model and a hot bar service style in order to streamline operations and reduce operational costs. Diners will still be able to enjoy meals on site, but the decision has been made in order to expand our cooking class programs for children, teens, and adults. Watch for guest instructors and seasonal events, as well! Look for more information about cooking classes on our website under the Cooking Classes tab!
Meet The Chef
Our chef and owner, Mikey Reisenberg, grew up in the Shenandoah Valley and attended Turner Ashby High School before earning a degree in History from James Madison University. Raised in a family of entrepreneurs, Mikey grew up working for their various businesses, where he learned the importance of community, relationships, and hard work. It came as little surprise to friends and family when he developed a business plan to start something of his own.
Mikey credits his mother and father for his passion, work ethic, foundational cooking knowledge and belief that food nourishes the body and soul. He was first introduced to the culinary arts through home-cooked meals; family dinners and reunions were rooted in a friendly competition for the tastiest dish, and any opportunity to try something new was embraced. He learned his craft from family, culinary literature, and talented chefs who shared their knowledge. An avid home chef, Mikey would prepare extravagant meals for friends and family, practicing different techniques and recipes. He continues to learn, teach, and produce dishes inspired by all forms of memory and experience.
Mikey opened the Mashita food truck on September 10, 2013, earning multiple awards since its inception. Now, Mashita has expanded into a full-service restaurant located in downtown Harrisonburg, with the hopes of growing their reputation for serving delicious Korean-inspired foods.
Our Story
The Mashita food truck was born on September 10, 2013 as the product of Mikey’s desire to create a unique new dining option that stressed high-quality food in a fast-casual environment. The initial focus revolved around a specialized menu of items prepared from scratch, with an emphasis on steamed buns and Korean lettuce wraps called ssam. Many ingredients were, and still are, sourced locally, which inspired creative ways to utilize local ingredients while staying true to Korean flavors.
“Mashita embraces many French influences, whether through technique or process, blended with Korean flavors for a more refined and inspired experience.”
– Mikey Reisenberg
Mashita has established its identity as an award-winning eatery and caterer, voted Best Food Truck by the readers of the Daily News Record, Rocktown Weekly, and Virginia Living Magazine. After six years in business, Mashita’s restaurant space opened its doors for the first time on October 1, 2019. A unique and cozy space, the initial, smaller dining room was filled with local lumber from Black Forest Sawmill in Crimora, VA, including the unique tabletops built by Mikey himself; wall decor featuring the work of talented local artists and a colorful mural completed by Mike Arellano; succulents from Port Farm line the windowsills; with custom shelving installed by local woodworker Scott Flora.
In December of 2021, Mashita expanded their dining room to include more seating, a private patio with graffiti work by local artists, live-edge bar handcrafted by Brad at Knoched VA, and free multi-cade games.
The menu includes classic staple items from the food truck, incorporates a wider range of options to satisfy diverse tastes, while continuing the tradition of using local ingredients and made-from-scratch recipes. Specials are regularly featured, including unique and delicious dessert options.
Fall 2025: QSR PIVOT
Mashita has decided to shift gears and eliminate table service at our restaurant location. Diners will still be able to dine inside with many of the same options available, but orders will be placed through self serve kiosks or through their own mobile devices in order to streamline operations, reduce operational expenses, and increase our ability to expand cooking class programs as a new direction for the business. Cooking classes will be organized for children, teens, and adults, and we will be open to partnerships and collaborations with groups or organizations. Cooking class information can be found on our website under the Cooking Class tab!
Additional goals:
We hope to add a hot bar and retail section soon! Stay tuned for more updates!