Visit Information Date: Monday (Holiday), around 12 PM Reservation: Yes (63 days in advance, TableCheck) Wait: None Number of Guests: 1 Seating: Counter Frequency: First Visit Duration: 1 hour 50 minutes Payment: Credit Card (VISA) Food Menu ☆Lunch Course: JPY 14,300 (tax included) ☆Yosano Rice "Ki" ☆Horse Mackerel ☆Conger Eel ☆Sweet Corn ☆Greens ◎Spanish Mackerel ☆Wagyu Beef ◎Watermelon ☆White Peach & Hojicha ◎Herb Petit Fours Drink Menu ◎Pairing: JPY 11,000 (tax included) ◎Le Brun Servenay, Vieilles Vignes Extra Brut Champagne Grand Cru 'Avize' ◎Grape Republic, Anfora Bianco, 2023 ☆Thomas Puéchavy, Chenin Demi-Sec, 2020 ☆Cassis Beer ◎Nature Cider ◎Gin and Tonic ◎David Butterfield, Saint-Romain, 2022 ◎Case Corini - Corino Lorenzo, Achille, 2021 ○Water for Alcoholic Beverages: JPY 1,100 (tax included) Expenses, Discounts, Others ・Service Charge (10%): JPY 2,640 (tax included) Good Points ・Exciting innovative blend of Japanese and French cuisine Bad Points ・I might want to drink a bit more wine Other Notes ・The Tabelog Award Bronze: 2026 ・Creative Cuisine & Innovative Top 100: 2025 ・Michelin Guide Kyoto ★☆☆: 2024-2026 ・Goûts et Saveurs 3 Tocks: 2024-2026 Impressions This is the 11th installment of the Kumamoto sightings during the Gion Festival. After having a late breakfast at "Tsuku Moudon Shio Koji Honten", I strolled around Kyoto Station for a bit before taking the Karasuma Line to Karasuma Oike. I visited "MASHIRO" located on Rokkaku Street. I made a reservation via TableCheck two months ago. Upon opening the entrance door on the second floor of the building, I was greeted by a Western male staff member. I was guided to the front of the straight wooden counter. Other guests included a father-son duo, two pairs of men and women, and a solo female diner. The background music was Jazz. The team consisted of Chef Koshimo, Sommelier Kobayashi, the aforementioned Western staff member, and a female staff member, totaling four people. The service was very pleasant. For lunch, they only serve the Lunch Course. I requested this along with the Pairing and still mineral water. The mineral water was Water for Alcoholic Beverages. The first drink in the pairing was Le Brun Servenay, Vieilles Vignes Extra Brut Champagne Grand Cru 'Avize'. It had a strong mineral taste, was a bit astringent, and crisp. The first dish of the course was a risotto made with squid and green bamboo titled Yosano Rice "Ki". It was garnished with sansho leaves and bound with olive oil. The second drink was Grape Republic, Anfora Bianco, 2023. The label had a Japanese aesthetic. It’s a natural wine from Yamanashi made with Delaware grapes. This one was also quite astringent. The next dish was Horse Mackerel from Nagasaki. It was salted and smoked with straw. The soup was made by filtering tomato juice, and the acidity and sweetness were delightful. The horse mackerel was tender. The third drink was Thomas Puéchavy, Chenin Demi-Sec, 2020. It had a strong effervescence and a sweet finish. The next dish was Conger Eel. It was a fritter from Awaji. It was paired with grated okra and Western wasabi, topped with okra leaves. The crispy and sweet conger eel contrasted nicely with the slightly bitter okra. The fourth drink was a Cassis Beer made by combining cassis liqueur with Asahi black beer. It was bubbly and rich with a sweet finish. The next dish was Sweet Corn. They only used a brand of sweet corn called Kyoto Mai Corn. It was dipped in espresso cream and garnished with marigold. I love the moment when the sweetness of the corn mixes with the espresso. The next drink was the Nature Cider from Senkin. It was bubbly and sweet. The dish paired with it was not listed on the menu. It was Romaine Lettuce and Hirako Sardine Confit. It was sandwiched with tomato and Iberico pork salami, eaten in one bite. Next was a Gin and Tonic made with Nikka's cafe gin. The unusual pairings continued. The specialty here is Greens. It features various green vegetables such as cucumber, green pepper, green beans, green tomatoes, and kiwi, prepared in different ways. It was finished with a sprinkle of matcha. The sauce was also delicious. At this point, a hot Rye Bread was served. This was also delicious. The seventh drink returned to wine, a Burgundy Chardonnay, David Butterfield, Saint-Romain, 2022. It was quite refreshing. The Spanish Mackerel was served with purple daikon, balsamic rosé, green onion oil, and water shield. The skin was crispy, and the flesh was fluffy, reminiscent of eel. The main pairing was Case Corini - Corino Lorenzo, Achille, 2021. It was a robust Italian red with earthy notes. The Wagyu Beef was from Tajima, specifically the top sirloin. The sauce was based on red wine and beef. It was accompanied by shallots, water eggplant, and figs, with cheese shaped like the black cow. The meat had a firm texture and a rich flavor. Next was a refreshing dessert of Watermelon. It was flavored with coconut and mint, providing a very refreshing taste. Then came the main dessert featuring White Peach & Hojicha. It combined white peach compote, white peach sauce, fromage blanc, and hojicha mousse for a complex flavor. Finally, the Herb Petit Fours consisted of a blended tea using seven types of herbs. It included lemongrass, mojito mint, pineapple mint, and rosemary. I couldn’t remember the last three types. The petit fours included macarons, lavender mousse, and freshly baked financiers to finish. After enjoying a leisurely two hours, it was time for the bill. JPY 29,040 I paid with a credit card. It was a great meal. Wow, that was interesting. Next time, I’d like to come back at night when the season changes. Now, I’ll stroll around the area a bit more.
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