MASHIRO (真白) Kyoto

From the very first dish, I was drawn into the world of this restaurant.The amuse-bouche featuring fresh sea urchin is like a bite that captures the essence of summer at the sea. Its unique preparation allows you to experience not only the fresh scent of the ocean but also the coolness and openness of the sea breeze. This dish serves as the restaurant's signature.Next comes the caviar, aptly named "Jewels." Housed in a diamond-shaped dish, the caviar is presented with a restrained saltiness that highlights its natural flavors. I was amazed by its perfection, even when enjoyed on its own.The third dish features a theatrical element where guests drop water droplets from a large leaf. Below, a plate reminiscent of a pond with red sea bream swimming unfolds, adorned with floating flower petals. Its beauty is akin to gazing at a garden, making it memorable not just for its taste but as an interactive culinary experience.However, the dish that captivated me the most that day was the conger eel.Wrapped in a light batter, this summer delicacy from Kyoto retains its rich flavors. Beneath it lies a vibrant wasabi sauce. Despite its serene appearance that evokes wabi-sabi, the taste explodes with layers of robust umami and aroma in the mouth. It’s rare to find a dish where tradition and innovation coexist so naturally.Another memorable dish was called "Tamago-suzume."It features "Mai Corn," a white corn with a fruity sweetness. By finishing the soup without any added sugar and pairing it with an espresso mousse, a delightful bitterness and depth emerge within the sweetness. I was so impressed by its deliciousness that I considered ordering Mai Corn on the spot, only to find out it would arrive three months later. Apparently, I wasn’t the only one.The surprises continued.In the dish named "Green," a variety of vegetables are perfectly cooked using various methods, creating a vibrant ensemble on the plate. Paired with a fragrant sansho pepper gin, the harmony among the plants is captivating, keeping each bite exciting until the very end.The pairings were also incredibly creative.The idea of combining cassis liqueur with dark beer is an unexpected pairing that surprisingly complements the dishes. I felt that this restaurant designs the entire course, including wine and spirits, as a cohesive experience.It’s not just about being delicious.It’s about surprise, participation, enjoying the aromas, and expressing the essence of Kyoto through the dishes. It was more than a meal; it was an experience of a singular work of art.The service was meticulous, and I can understand why they have maintained their Michelin star just one year after opening.In Kyoto, I’ve gained yet another beautiful memory. Less

This is a French restaurant that has been on my must-visit list for a while, representing Kyoto's culinary scene. I finally managed to make a reservation for lunch and had my long-awaited first visit.Since it was a weekday lunch, we were the only guests that day. The atmosphere was incredibly quiet, almost like a luxurious private reservation, allowing us to enjoy our meal at a leisurely pace.Each dish showcased meticulous craftsmanship, with delicate presentations resembling works of art. The flavors, aromas, textures, and colors were all thoughtfully balanced, leading to new discoveries with each course. The surprising combinations of ingredients were remarkable, harmonizing beautifully and keeping my interest piqued until the very end.This visit was a birthday celebration, and coincidentally, I had just attended a concert of my favorite artist that day. During a casual conversation, I mentioned this, and the chef kindly included a birthday message and a note related to my favorite artist on the final dessert plate.This unexpected gesture filled me with joy and emotion, almost bringing me to tears. It wasn't just the delicious food that impressed me, but also the warm, personalized service that highlighted the excellence of this restaurant.With its memorable flavors, inviting atmosphere, and exceptional hospitality, this Michelin-listed establishment is one I want to visit again and again. I look forward to returning in a different season. Less

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. Less

Located in front of the Rokakudo at the 33 Sacred Sites of Western Japan, this innovative counter dining spot is perfect for a weekday reservation at 6 PM. With a team of four staff members, the operation runs smoothly. From the very first dish, I was amazed by the juiciness of the sea urchin, and the shocking deliciousness of the tempura with eel sauce was a highlight. It's been a while since I've had such great innovative cuisine. By the way, the sommelier checked my review from six years ago! w Less

I feel it's almost presumptuous for someone like me to rate such an outstanding restaurant on Tabelog. With deep respect, I give it a full 5 stars.Dining here is a feast for the senses; I am grateful for the opportunity to experience such delicate and meticulously crafted dishes in my life.In the "Green" section of the menu, I enjoyed exploring a variety of green ingredients, each with different temperatures and textures, using chopsticks to savor them. Everything has its meaning, and it makes me realize that the world of food is infinite, leaving me in awe. Less

Everything is refined yet feels warm and inviting, allowing you to relax early on, even on your first visit.This restaurant is the culmination of over 20 years of collaboration between the chef and the sommelier.The chef's explanations of the unique ingredients and dishes are fascinating, building anticipation and leading you to savor each bite.The cuisine features elegant French dishes infused with Japanese elements, ensuring that Japanese diners won’t feel overwhelmed, while foreign guests find it refreshingly delightful.Additionally, it’s enjoyable to have a menu with just the names of the ingredients at hand, while watching the dishes gradually come together in the fully open kitchen, imagining the final presentation as you wait.Tabelog Bronze & Michelin Star ⭐ Less

Course: JPY 13,000 (tax and service charge not included)Soft drinks x3Mineral water x1Service charge: 10%Total: JPY 20,570Located a 5-minute walk from Karasuma Oike Station, this innovative restaurant was reserved through TableCheck."Yosano Rice 'Ki'"A risotto made with Yosano rice "Ki," topped with anago (conger eel) and mixed with snap peas and shirasu (whitebait). You add jun-sai (water shield) served on a lotus leaf into the risotto."Kinmedai (Golden Eye Snapper)"Salted and grilled over straw, this kinmedai is paired with a soup made from tomato juice filtered through paper for clarity. It is finished with a hint of verbena and garnished with sea grapes."Tachiuo (Cutlassfish)"Fried tachiuo served with grated okra mixed with Western wasabi, topped with young okra sprouts."Corn"1. Young corn wrapped in Turkish vermicelli and grilled, served with a sauce made from corn and black truffle paste.2. A soup made from Maicorn corn from Kameoka, Kyoto, paired with coffee cream. No seasonings were used; just pressed and cooked the kernels."Off-Menu"A dish featuring campagna bread grilled over fire, topped with cheese and California black figs."Greens"A dish featuring green vegetables such as cucumber, bell pepper, broccoli, and zucchini, prepared using various cooking methods including blanching and frying."Managatsuo (Skipjack Tuna)"Managatsuo served with summer vegetables and a sauce of balsamic vinegar, basil, and olive oil."Wagyu"Charcoal-grilled top sirloin from Tajima beef in Hyogo, paired with beef broth and red wine sauce. Accompanied by water eggplant and tomato."Watermelon"A dish of watermelon sorbet topped with watermelon, berries, raspberries, and coconut agar."Matcha & Mango"A dessert featuring matcha mousse topped with mango pudding, garnished with tubular mango and served with mango and passion fruit sauce, accompanied by coconut ice cream."Herb Confectioneries"◯ Tonka bean macarons◯ Bergamot and berry mousse◯ FinancierThe dishes incorporate French techniques while embracing Japanese flavors. The quality of the ingredients and the chef's skill in cooking and sauce pairing shine through. The presentation is beautiful, providing a feast for the eyes as well.The service was excellent, and the cost-performance ratio is outstanding. It's surprising that reservations aren't more difficult to secure.It was a great meal. Less

MASHIRO, nestled in the tranquil surroundings of Kyoto, is a renowned establishment that showcases innovative French cuisine with a modern and creative approach, all while rooted in classic techniques. This time, I had the pleasure of enjoying a wonderful course that captures the essence of summer, paired with exquisite selections from the sommelier.The live atmosphere of the counter seats, the beautifully presented dishes that stimulate the senses, and the playful touches scattered throughout made for a truly special experience that kept my heart racing.■ Yosano Rice, "Season"The course begins with an elegant dish that reflects the summer scenery. We start with a toast using Sapporo Lager Aka boshi, followed by a pairing of Champagne served with the course.The amuse-bouche features a delightful and innovative presentation, with droplets resembling morning dew falling from a large lotus leaf. The Yosano rice risotto is accompanied by fluffy anago (conger eel), shirasu (whitebait), smooth junsai (water shield), and snap peas, all adorned with delicate purple petals.This is paired with the aforementioned Champagne, "Le Blanc Servenay 2013," crafted from the Grand Cru region of Avize. The rich and dry acidity of the Champagne, aged for over ten years, harmonizes beautifully with the umami of the anago and the refreshing texture of the junsai.■ Kinmedai (Golden Eye Snapper)The second dish on the menu, Kinmedai, takes your breath away with its stunning presentation. Inspired by a festival, it resembles a painting, adorned with vibrant flowers, sea grapes, and nasturtium leaves.The Kinmedai, lightly infused with a fragrant aroma of straw, is finished with a clear tomato soup made from carefully strained tomatoes. The acidity and umami of the clear soup elevate the sweetness of the Kinmedai to perfection.Paired with this dish is a natural white wine from Alsace, "Brand & Fils Tu Terrible Man 2021." This orange wine, with its floral aroma and unique depth, beautifully complements the straw notes and tomato essence, creating a layered and impressive marriage of flavors.■ Tachiuo (Spanish Mackerel)The third dish features lightly fried tachiuo fritters. The vibrant green sauce, made from grated okra, is accented with a hint of Western wasabi. The aroma of yuzu zest sprinkled on top tickles the nose pleasantly. The balance of the fritter's crispiness, the creaminess of the okra, and the sharpness of the wasabi and yuzu is remarkable.This dish is paired with a white wine from a notable producer in the Loire, "Thomas Puyeshavi Chenin Demi-Sec 2020." The gentle sweetness characteristic of demi-sec unfolds on the first sip, while a crisp bitterness and robust minerality follow, perfectly aligning with the umami and sweetness of the tachiuo and the freshness of the green sauce.■ CornThe fourth dish showcases the charm of summer corn through two luxurious interpretations. The accompanying drink is a special cocktail made by mixing the ultra-sweet sherry "Valdes Pino Pedro Ximenez El Candado" with the Sapporo Aka boshi we had for our toast.【First Plate: Young Corn Wrapped in Kadaif】Young corn elegantly wrapped in Turkish thin noodles called "kadaif" and baked to perfection. The crispy texture of the kadaif gives way to the juicy sweetness of the young corn. Underneath lies a rich sauce made from corn and Australian black truffle paste. The cocktail's bittersweet richness beautifully complements the earthy aroma of the truffle and the flavor of the corn.【Second Plate: Cold Soup of Maicorn from Kyo Miyama】In contrast, we have a cold soup made from white corn, "Maicorn," carefully juiced. The essence is astonishingly pure and incredibly sweet. Hidden within the soup are shaved corn kernels, providing a delightful pop of texture. Lightly accompanying this is coffee cream, which, when combined with the overwhelming sweetness of the corn, adds a complex depth to the flavor.The toasted barley aroma of the cocktail and the sweetness of the sherry perfectly align with this surprising combination of "corn and coffee," showcasing the pairing genius that MASHIRO is known for.■ GreenThe fifth dish, aptly named "Green," features a plate unified in beautiful green tones that stimulate the senses. Various green ingredients (beautifully curled cucumber, juicy green tomatoes, and herbs) are artfully arranged, with vibrant green sauce and powder dancing across the plate like a painting. The initial summer aromas of each ingredient and the layers of texture that change with each bite are simply delightful.Paired with this green masterpiece is a botanical shochu highball, "CHILL GREEN." The refreshing citrus aroma of lemongrass from the Maregao and pleasant spice perfectly synchronizes with the fresh green flavors on the plate. The crisp, refreshing bubbles fill the mouth with a delightful sensation, making for a wonderful pairing.■ Homemade BreadBefore the next dish featuring managatsuo, freshly baked mini loaves of homemade bread are served. The bread, presented on a black slate plate, is adorably small yet has a crispy, fragrant exterior and a fluffy, chewy interior. The rustic and robust flavor of the wheat gently spreads across the palate.■ Managatsuo (Black Skipjack)The sixth dish features managatsuo, perfectly cooked to achieve a moist interior and a crispy, fragrant skin. Underneath is a summer vegetable and balsamic rosé sauce made with Manji peppers, red peppers, and capers. Topped with vibrant homemade basil oil, this dish beautifully merges classic technique with modern sensibility. The light acidity of the summer vegetables and the refreshing flavor of the basil elevate the quality fat and umami of the managatsuo to new heights.Paired with this is a white wine from the south of France, "Château Coujan Cuvée Bois Joli." The herbaceous aroma and rich fruitiness seamlessly blend with the flavors of the basil oil and summer vegetables. The full-bodied yet crisp acidity beautifully envelops the lingering taste of the managatsuo, creating a wonderful marriage.■ Wagyu BeefThe main meat dish features beautifully cooked black wagyu (Saga beef), presented in a stunning rose pink. Upon the arrival of the plate, a playful touch catches the eye—a black "cow" shape made of cheese stands beside the meat, adding a whimsical element.With each bite, the exquisite umami of the high-quality lean meat and the sweetness of the juicy fat fill the mouth. The accompanying sauce is rich and deep, with crispy, fragrant burdock fritters adding texture and earthy aroma. Sprinkling a special spice mix with peanut notes creates an exotic depth of flavor.This powerful dish is paired with a distinguished red wine from Umbria, Italy, "Moretti Omero Montefalco Sagrantino 2017." The rich tannins and concentrated black fruit of the Sagrantino grape perfectly support the robust umami of the Saga beef and the rich sauce. The mellow bitterness from aging and the nuances of spice harmonize perfectly with the flavors of the burdock and the roasted peanut spice, providing a fittingly impressive conclusion to the main course.■ Tea and ElderflowerAfter enjoying the black wagyu, a refreshing dish resembling glass is served as a palate cleanser (avant-dessert) before dessert.The base is a granita with a delightful texture, infused with the pleasant aromas of Earl Grey and elderflower. Topped with refreshing lemon jelly and adorned with delicate white elderflower blossoms, it is a visual treat.As you scoop it up with a spoon, the floral richness of the Earl Grey and the sweet, refreshing aroma of elderflower spread across the palate, while the pleasant acidity of the lemon resets the lingering flavors of the meat dish. The sweetness is very subtle, allowing the pure aromas and refreshing qualities of the herbs and tea to shine, making it a sophisticated approach fitting for the end of the course.■ Matcha and MangoThe grand dessert that beautifully concludes the course resembles an art piece on a canvas, featuring "Matcha and Mango."A plate adorned with vibrant yellow passion fruit and mango sauce forms a circular design! The matcha mousse, enveloped in rich mango sauce, is accompanied by mango pudding and beautifully rolled fresh mango resembling a rose bud. Beside it, a delicate tuile shaped like a butterfly rests atop a crispy crumble with coconut ice cream, showcasing the chef's playful spirit and aesthetic sensibility.As you take a bite, the deep bitterness and rich aroma of the matcha harmonize beautifully with the tropical sweetness of the mango. This innovative combination of Japanese elements and tropical fruits achieves a perfect balance, enhancing each other's individuality. The cold creaminess of the ice cream, along with the crunch of the crumble and tuile, creates a blissful dessert experience that never becomes tiresome.■ Herbs and Petit FoursThe course concludes with freshly brewed herbal tea poured with care right in front of you, accompanied by three delightful petit fours (mignardises).The herbal tea, beautifully swirling in a glass pot, is made with real fresh herbs rather than dried leaves. It includes spearmint, apple mint, pine mint, lemongrass, and lemon balm. The moment hot water is poured, the refreshing and vibrant aromas of mint and lemongrass fill the air, providing a delightful sensation throughout the body.The accompanying petit fours are all of high quality. The tonka bean macaron, delicately decorated in a soft pink hue, and the bergamot and berry mousse, with its refreshing acidity and smooth melt-in-the-mouth texture, leave a lasting impression. Additionally, the mini financier, perfectly baked to a delightful crispness, bursts with the rich flavor of butter, creating a wonderful contrast with the refreshing herbal tea. Every last bite, down to the final drop of tea, reflects the chef's meticulous hospitality, resulting in a superb composition.With a story woven into each dish of undeniable quality and perfectly complementary pairings, MASHIRO is undoubtedly a memorable destination for innovative French cuisine in Kyoto. Thank you for a wonderful time. I look forward to visiting again in a different season. Less

Tonight's dinner was at MASHIRO, a place I regularly visit. Once again, it exceeded my expectations. Every dish was right on target.- Sea Urchin from the Ocean- Yosano Rice with Boiled Shirasu, Junsai, and Sakura Shrimp- Awaji Island New Onion, Burrata, and Caviar- Squid, Snap Peas, and Young Ginger- Kamo Eggplant with Duck and Buckwheat- Turnip, Turnip Jelly, Fresh Lychee, and Yuzu- Young Corn, Turkish Noodles, Buckwheat Crepe, Corn Purée, and Summer Truffle- Green, Raw, Boiled, and Fried- Lobster, Zucchini, and Tarragon HerbThe seasonal composition was rich, and the combinations of ingredients were truly interesting. The dish with young corn, in particular, left a strong impression with its textures and aromas.For the main course:- Nozaki Beef with Red Wine Sauce, Red & Green Manganji Peppers, and Peanut Bean SproutsIt had a robust flavor without being too heavy, perfectly balanced to enjoy until the end.To finish:- Kameoka Nanatani Duck- Tokyo X Pork- Morioka Cold NoodlesSurprisingly, Tsukemen to wrap things up!? The luxurious chashu from Tokyo X was exquisite, beautifully concluding the course.For dessert:- Matcha, Mango (Taiyo no Tamago), Passion Fruit, and Coconut- Macaron and Bergamot MousseEverything was flawless until the very end. I felt the seasons, experienced surprises, and it truly left a mark on my heart. I really love MASHIRO.Ah, what a blissful experience! It was a great meal! (•́✧•̀) Less

Located just a 4-minute walk from Karasuma Oike Station, I visited "MASHIRO," a recipient of the BRONZE AWARD and recognized as one of the top 100 innovative restaurants. It also holds a Michelin star for 2026.I ordered the lunch course priced at JPY 13,000 (excluding tax and service).The first dish was a risotto made with white asparagus and sakura shrimp, which was incredibly delicious and immediately captured my taste buds.The Tokushima-grown shiitake mushrooms (Tengeiko) were also exceptional. The fried shiitake was very juicy and packed with flavor, perfectly complemented by the buckwheat and butter sauce.The main fish dish featured sweet sea bream, which paired wonderfully with the grilled eggplant sauce.The main course of Kyoto Hime beef was cooked to perfection and undeniably delicious.I enjoyed every bite until the very end.This French innovative cuisine with a Japanese twist offered flavors that perfectly matched my preferences, resulting in a highly satisfying lunch.【Today's Menu】① Yosano Rice "Ki" - Risotto with white asparagus and sakura shrimp ② Horse Mackerel - Marinated ③ Tengeiko - Tokushima-grown shiitake mushrooms with buckwheat and butter sauce ④ Turnip - Iberico pork espuma with turnip ⑤ Dashi - 2-week aged grouper, seasonal vegetables, and fresh gluten ⑥ Greens - A salad of raw, boiled, grilled, and fried greens - Bread: Freshly baked live bread ⑦ Sweet Sea Bream - Grilled eggplant sauce ⑧ Black Wagyu - Kyoto Hime beef ⑨ Sudachi - Ice dessert ⑩ Matcha Mango ⑪ Herbs and small sweets - Coffee pudding with bergamot (Note: There are no photos, but freshly baked financiers were also served.) Less

I visited MASHIRO for the first time.This restaurant is run by Chef Koshimo, who previously operated a place called Roshoku in Gion. The name and location have changed to Karasuma.I had been to Roshoku a few years ago and remembered it as a delicious French restaurant, so I was looking forward to enjoying Chef Koshimo's cuisine again.I made a reservation for lunch and arrived at the restaurant, which is an 8-minute walk from Karasuma Station.The interior is different from Roshoku, featuring an open kitchen with 11 counter seats. According to Chef Koshimo, he had always wanted to run an open kitchen, but it wasn't possible at Roshoku due to the property conditions, which is why he moved to this location.The course included:- Yosano Rice "Ki"- Kotoura Salmon- Tenkeiko Mushrooms- Blue Crab- Asparagus- Bread- Greens- Spanish Mackerel- Black Wagyu Beef- Sudachi- Matcha Mango- Herb Petit Fours- Blue Crab: This dish featured blue crab combined with a cold tomato pasta, and the capellini harmonized beautifully with the ingredients, resulting in an outstanding flavor.- Greens: This dish used green vegetables and fruits, including cucumber, kiwi, broccoli, and okra, all perfectly seasoned together.- Sudachi: The first dessert was a sherbet made from sudachi, paired with white wine and aloe jelly. Although sudachi has a strong acidity, mixing it with the other ingredients created a much milder flavor, making it very easy to enjoy.- Matcha Mango: The main dessert was a mango pudding made from "Tamago no Taiyo" mangoes, served with coconut ice cream. The sweetness of the matcha-scented mango pudding stood out, and when combined with the coconut ice cream, it created a delightful harmony of sweetness, making it an exceptional dessert.All the dishes showcased the deliciousness of the sauces while preserving the umami of the ingredients.I don't often go to French restaurants in Kansai, but this place is one I would like to visit regularly in the future.In the end, I was seen off by Chef Koshimo, leaving the restaurant completely satisfied.It was a great meal! Less

This is my favorite restaurant in Kyoto that I've been to. Although it serves French cuisine, it doesn’t have an overly formal atmosphere. It’s a wonderful place where you can enjoy your meal while learning about the quality of the ingredients from the chef. The wine pairing was fantastic, and I was amazed at how well the wines complemented the dishes. I actually don’t usually like wine, but this experience completely changed my perspective. The sauces were incredibly delicious, and I think it would be harder to find faults than to enjoy the meal. The bread was also delightful. Even as someone who isn’t a gourmet, I could clearly appreciate the delicate flavors. I’m already thinking about my next visit. Thank you very much! Less

I recently visited MASHIRO, a restaurant famous for its innovative dishes served at the counter. The lunch course was surprisingly luxurious, starting with a dish featuring Yosano rice "Ki" paired with hairy crab and bamboo shoots, followed by seasonal delicacies like ribbonfish and firefly squid, and thick, flavorful maitake mushrooms, showcasing the chef's skill in bringing out the essence of each ingredient. A dish that presented green vegetables with different textures—grilled, fried, and raw—was a wonderful experience that stimulated all five senses. Starting with COLLET Champagne, the wine pairings were exceptionally refined, including a Loire Chenin Blanc and a well-aged Sagrantino. Enjoying the live preparation right in front of me, I concluded my meal with a delightful dessert of matcha and mango, truly a moment of bliss. Less