shiro (しろ) Kyoto

Located about a five-minute walk from Karasuma Oike Station, this restaurant is tucked away just off a major street, requiring a short stroll through a block.The distinctive black walls create a unique atmosphere, and it seems to house multiple tenants.Be cautious of the large window next to the door. The interior is quite narrow, featuring an L-shaped counter and a couple of two-person tables.The water used is gas-free underground water, and the drinks include a special syrup-infused soda. The combination of the tartness of plum and the sweetness of the syrup is delightful.◯ Managuri Pepper A cold soup made with charred peppers and cucumber. The flavor of the Managuri pepper comes through, but there’s no burnt taste—just a pleasant roasted aroma with a hint of spiciness.◯ Corn Ice cream with a rich corn flavor, served with warm corn sauce. The corn is intense, and the ice cream is creamy. There’s also a hint of soy sauce, creating a perfect balance of saltiness and sweetness. Corn and soy sauce pair surprisingly well.◯ Ayu from Hachinohe River Natural ayu from the Yato River in Shimane, cooked at low temperature for seven hours. Served with homemade ayu uruka and a sauce made from Shiga's funazushi, along with some powder. The slight bitterness of the ayu is present, but there’s no unpleasant taste. It feels less bitter than others, and the fish is so tender that you hardly notice the bones.◯ Squid Fresh squid from Hamada City, served with okra tartar sauce, coriander sauce, and a vinegar miso dressing. The flavor of plum is evident, and with each bite, various tastes emerge. It has a distinctly Japanese flavor profile.◯ From Naito Farm Prosciutto made from 18-month-aged black pork, paired with perfectly ripened peaches and goat cheese mousse. The sweetness of the peach is incredible, and the saltiness of the prosciutto complements it perfectly.◯ Mochigome (Sticky Rice) Risotto made from Shimane's sticky rice, served with shibazuke pickles. It’s quite sticky, and the saltiness of the pickles is just right.◯ Siciliana Pasta A cold pasta dish featuring shrimp and a rich sauce made with bottarga. The thin pasta is well-coated with the sauce, and the texture of the shrimp and breadcrumbs is delightful.◯ Baguette with Olive Oil ◯ Maltagliati Short Pasta With fennel and herbs, balancing sweetness and flavor. Randomly paired with lamb braised in white wine and sliced bell peppers, with the saltiness of pecorino cheese. The lamb’s flavor is quite strong, and when enjoyed together with the pasta and peppers, it creates a wonderful texture. Unlike the previous pasta, this one feels more integrated.◯ Hamo (Pike Eel) with Winter Melon Hamo from Awaji, served with yuzu peel, dried apricot, and miso. Accompanied by winter melon and lemongrass soup. The lemongrass flavor is prominent, intertwined with the complexity of yuzu. It’s refreshing yet rich at the same time.◯ Nanatani Duck 40-day-old duck, aged for about ten days. Served with two types of zucchini. The duck is delicious even with just salt, and the sauce pairs well with the zucchini, offering a rich flavor and great texture.◯ Dainagon Azuki Zenzai (sweet red bean soup) with mango and passion fruit jelly. An interesting combination where the azuki, mango, and passion fruit intertwine. The azuki is not overly sweet, creating a harmonious blend of the fruit's acidity and sweetness.◯ Melon with Almond Jelly Melon from Matsuda City in Shimane. An adult version of cream soda, featuring melon soup, foam, and a very light texture. The foam truly feels carbonated, with fruits and ice cream inside. When combined, it creates a complex texture. This is truly an adult cream soda.◯ Shimane Prefecture Green Tea Financier made with rice flour, flavored with lemon from Naito Farm, served warm. It’s subtly sweet with a hint of lemon flavor.This restaurant beautifully fuses Italian and Japanese cuisine. If you’re looking for something beyond traditional Italian, I highly recommend giving this place a try. Less

On this day, I stayed in Kyoto and visited "shiro," a highly-rated innovative Italian restaurant, for dinner.1. Manganji Pepper A cold soup made from Manganji peppers from Kameoka, Kyoto, roasted over an open flame until charred, with the skin removed to extract its roasted flavor and sweetness. The refreshing taste of green beans, cucumber, and young ginger was soothing on my heated body in the summer.2. Rock Oyster Rock oysters from Hamada City, Shimane, were slowly cooked in milk and transformed into a rich ice cream-like summer delicacy. A lemon jelly from Naito Farm in Shimane and dill enhanced the creamy umami and subtle bitterness of the oysters.3. Ayu from Hachinohe River The ayu was cooked tenderly from head to bone, then fried to a crisp and served with ayu miso that had been fermented for three months, expressing bitterness. Layered with funazushi rice, Parmigiano, and gremolata, this dish skillfully incorporated the umami of fermentation.4. Green Asparagus Lightly cooked asparagus from Kagoshima was paired with a smooth white sauce made from tofu and sesame, creating a vibrant dish. The consomme jelly made from ripe tomatoes and kumquat added color and acidity, enhancing the natural sweetness of the asparagus.5. Peach from Naito Farm This dish featured ripe peaches from Naito Farm in Shimane, combined with burrata, goat cheese, ham mousse, and 18-month-aged prosciutto. The harmony of the fruit's sweetness, the saltiness of the prosciutto, and the richness of the dairy was remarkable.6. Mochigome A risotto made from steamed mochi rice from Shimane, combined with shibazuke from Ohara. The addition of shibazuke created a curious sensation, as my brain translated it into porridge. The gentle umami and moderate acidity provided a pleasant balance for the subsequent dishes.7. Siciliana An original cold pasta inspired by "what kind of pasta would Sicilians make?" The shrimp was marinated in ayu fish sauce and lemon, layered with bottarga and dill, creating a rich dish that evoked the scent of the sea in multiple layers.8. Fava Beans Surprisingly light gnocchi made from pureed fava beans mixed with plenty of ricotta. The cream sauce infused with the aroma of prosciutto was enhanced with fermented lemon, balancing gentle sweetness with refreshing acidity.9. Sea Bass and Winter Melon A summer dish from Kyoto. The freshly caught sea bass was coated in kudzu and served with a puree and soup of winter melon, creating a refreshing experience. The acidity of the plum and the aroma of lemongrass oil added a light accent to the elegant flavor of the sea bass.10. Jukuyou Farm The sirloin cap from Jukuyou Farm, a Wagyu ranch in Shimane, was grilled over charcoal to a fragrant finish and paired with a rich sauce made from Ikkyu-ji natto and black garlic from Kameoka. The aroma of the meat was wonderful, and the deep umami of the Ikkyu-ji natto, reminiscent of Chinese fermented black beans, enhanced the meat's flavor without feeling heavy.11. Dainagon Azuki A cold zenzai made from Dainagon azuki beans, which originated in Izumo. By combining it with mango, passion fruit, and sansho pepper, the dessert achieved an unexpected harmony of Japanese and tropical flavors.12. Melon and Almond A closing dessert inspired by "adult melon cream soda." Almond blancmange was layered with yogurt sorbet and carbonated melon soup, topped with a sake lees tuile that added a lingering aroma.The wine pairing was also enticing, but since I had plans to meet someone afterward, I consulted the sommelier and enjoyed just two recommended glasses of wine.- Franz Keller 2023 Oberbergen Bassgeige Grauburgunder (Pinot Gris) - Domaine de la Bongran 2020 Cuvée E.J. Thévenet, Chardonnay The Chardonnay from the prestigious Burgundy estate "Domaine de la Bongran" paired wonderfully with the sea bass in the latter part of the meal, elevating the appeal of the dish significantly.While in Kyoto, I experienced a local gastronomy journey, savoring the seasonal flavors of the chef's hometown, Shimane. As I left, I told the chef, "I felt a strong love for Shimane's local culture," to which he shyly smiled and replied, "Having spent so long in Kyoto, I can’t tell which is my hometown anymore." As he said, the respect and affection for both Shimane and Kyoto were evident throughout the course. It was a wonderful culinary experience that allowed me to taste the local climate, food culture, and the passion of the producers. Less

I finally made it‼️ To Shiro-san. This was my long-awaited first visit! I came with high hopes, wondering if I might get to experience truly top-tier Italian cuisine in Kyoto m(_ _)m The staff operates in a team of four. The young male staff provided crisp, energetic service that was fantastic! There’s a sense of live action, making it a super fun atmosphere. The chef is from Hamada City, Shimane Prefecture, and they are very particular about using ingredients from Shimane. The menu was written on handmade Japanese paper—a bit hard to read with my aging eyes (^^;; Sorry about that m(_ _)m The menu was dated 7/25, which must be due to this sweltering heat… lol Started off with a beer for a toast. An extremely open kitchen—a true sign of their confidence! Chilled Manganji Pepper Soup They use Bigfin Reef Squid brilliantly. Delicious, and the cold temperature is perfect! Chilled Rock Oysters with Lemon Gelée An exquisite dish that completely overturns the concept of oysters. Absolutely delicious! To see this level of quality in just the second dish is terrifying… ⭐︎ Best of the day‼️ Wild Sweetfish with Uruka (Ayu Viscera) Sauce / Funazushi & Cheese The collaboration of uruka, funazushi, and cheese is pure perfection! This, too, was incredible! Chilled Green Asparagus with White Miso & Tofu Sauce The Kumquat accent is refreshing. It gives off a lovely Japanese feel. Black Pork Prosciutto & 2 Types of Peaches The rich fat of the prosciutto and the sweetness of the peaches melt together in your mouth… pure bliss. So extraordinarily delicious! If I could, I’d eat this forever lol. Glutinous Rice Risotto with Shibazuke Acts almost like a palate cleanser. The saltiness is restrained, creating a great flow within the course. Among a parade of savory dishes, the gentle flavor of this risotto actually does a fantastic job. It plays a background role, but it might secretly be the MVP! Siciliana Chilled pasta with strong flavors of Bottarga and anchovies. I love how the subtle lingering scent of lemon passes through your nose at the end. Delicious! Broad Bean Gnocchi with Prosciutto Cream Sauce The citrus aroma here was also fantastic. Awaji Pike Conger (Hamo) & Winter Melon Lemongrass, Japanese ginger (Myoga), and celeriac. Felt like the flavor balance was slightly off here. Roasted Nanatani Duck & Zucchini with Strawberry Sauce The sauce is delicious with a subtle hint of strawberry… What is this?! Amazing! The salt made by the chef’s mentor was also mild and delicious. Dessert: Chilled Black Sugar & Mango Zenzai with Japanese Pepper (Sansho) The crackly texture of the whole sansho berries—reminiscent of rice crackers—adds a great accent! Not overly sweet, with a wonderfully refreshing sensation ◎ Using sansho in a dessert is novel and fresh. It works so well precisely because of the flow of the course. Hats off to them m(_ _)m Amus Melon: Adult’s Melon Cream Soda with Anise Surprised by the bubbly effervescence of the carbonation! Delicate sweetness, very delicious. Financier Baked cake scented with Shimane rice flour, yuzu, and sake lees. Kinsen Tea (Jin Xuan Tea) Chef came by to greet us. Overall Impression: I fully enjoyed the shocking two-hour "Shiro Theatre"‼️ First off, the staff's stylish and refined service was marvelous. I am so grateful to have encountered what is currently the best Italian meal of my life. A continuous series of surprises that made me realize, "Wow, there's even an approach like this!" Kyoto truly has incredible depth! Personally, I felt this deserves a Michelin star—maybe even two over one! It was truly delicious m(_ _)m Thank you for the wonderful meal! ♪ #Shiro #ShiroSan #AffordableShiro #Gourmet #GourmetInstagram #GourmetLovers #ShiroLovers #MasteringShiro #ShiroInstagram #ConnectingWithShiroFans #InstagrammableShiro #DeliciousItalian #PhotoShiro #KyotoLovers #KyotoCity #NakagyoGourmet #KarasumaOikeGourmet #ShiroIsDelicious #KyotoGourmet #KYOTO #JapanAtmosphereIsTheBest #gourmet #japanesefood #KyotoCityNakagyoGourmet #Michelin Less

An innovative restaurant in Takoyakushi-cho. Reservations start simultaneously at 6 PM on weekdays. Out of the 6 seats at the counter, 3 were occupied by Asian inbound tourists. The chef utilizes ingredients from his hometown, Hamada City in Shimane Prefecture, and the flavors are all easy to enjoy and understand. The dish featuring ayu (sweetfish) with fermented innards and ricotta cheese was exceptional, and the capellini with a sophisticated tomato sauce was outstanding. As for the main dish, the beef, while decent for a cow that has given birth, was satisfactory. Less

Cost Performance: ★★★★☆ Service: ★★★★★ Difficulty of Visit: ★★★☆☆ This was my second visit. The chef, originally from Shimane, offers dishes made with abundant local ingredients. Rather than classic Italian, it feels more like innovative cuisine infused with Japanese flavors. The originality is impressive, and the taste was perfect, leaving me in awe throughout the meal. Personally, the oyster ice cream served at the beginning was shocking and showcased the chef's unique sensibility. Since it was a hot season, many of the dishes were relatively light, allowing me to enjoy every bite until the end. The staff were friendly, and the atmosphere was very comfortable. I feel that reservations are becoming increasingly difficult to secure, so I want to visit this place while I still can. It was a great meal! Less

Karasuma Oike is one of Kyoto's most competitive areas for Italian cuisine, and this restaurant stands out among the rest.Chef Takenaka, who previously ran the highly acclaimed "Mia Paese" in Hamada City, Shimane Prefecture, relocated to Kyoto for new challenges. Now, he has established himself as a prominent figure in the innovative Italian dining scene in the city.I visited for lunch on a Saturday. Both lunch and dinner feature the same omakase course. The dishes are based on Italian cuisine but seamlessly incorporate Japanese techniques and ingredients, creating a unique style. It feels more like an innovative course that embraces Japanese sensibilities rather than pure Italian, but it’s not overdone. The foundation remains Italian. The use of fats like butter is moderate, allowing for a satisfying meal without feeling fatigued.The service staff were attentive and provided pleasant explanations of the dishes, making for a relaxing experience.It was a great meal. Less

I finally made it to shiro, a long-awaited visit. The beauty of the space is evident from the exterior to the interior, creating a stunning atmosphere. The dishes feel more like enjoying works of art than just having a meal. The chef is deeply committed to using ingredients from Shimane, skillfully incorporating elements from Kyoto. It’s not just about showcasing Kyoto; it feels like the chef is here to share the incredible offerings of Shimane with us, reflecting a profound love for the region. I had a wonderful time. The carefully crafted tea pairing was also enjoyable. Less

I opted for the course with a half pairing. I find that if I drink too much, I can't fully enjoy the flavors until the end.Everything had a gentle taste, and each dish was carefully prepared and delicious.The oyster ice cream was particularly memorable.It's great that the total came to just JPY 30,000 with the half pairing included.Recently, many places have raised their prices too much, and the trend of hard-to-book restaurants seems to be fading, so reasonable pricing is important.The pairing was quite interesting, and I think I would like to go for a pairing again next time.The portion sizes were just right.The staff were all very pleasant.The chef resembles the third-generation member.It's always a plus when the chef looks good too.I will definitely visit again. Less

A return visit!Every dish was truly delicious, and I was completely satisfied from start to finish.Although it wasn't part of the course, I was fortunate enough to enjoy some delicious Donchicchi horse mackerel as sashimi. It was rich and incredibly tasty.The gnocchi was made with mascarpone instead of strong flour, creating a melt-in-your-mouth texture that I had never experienced before!Not only were the dishes fantastic, but the chef's personality was also wonderful. I definitely want to visit again in a different season. Less

Located on the second floor of a building facing a courtyard in Karasuma Oike, this modern Italian restaurant, run by Chef Takenaka from Shimane, is a hidden gem. With a history of being awarded a Michelin star and recognized as a Bronze restaurant on Tabelog, it showcases impressive culinary skills. I visited for the dinner course with wine pairing. The interior features an open kitchen with a counter, creating a space that balances a pleasant tension with tranquility. The location adds to the sense of being in a hidden retreat, enhancing the overall special experience. The dishes clearly reflect a commitment to regional ingredients from Shimane, with beautifully highlighted flavors of new onions, anago (conger eel), octopus, sea urchin, and Nanatani duck. The presentation is exceptionally beautiful, particularly the aquapazza made with kudzu and the tomato risotto, which left a lasting impression. Although the staff is relatively numerous for the number of seats, their service and hospitality are commendable, contributing to a high level of satisfaction not just with the food, but with the entire dining experience. Less

Located along Muromachi Street near Oushikoji in Kyoto, this restaurant was a place I had wanted to visit for a long time.The meal began quietly with a soup, followed by the specialty dish featuring anago (conger eel).It was like a lineup with a second batter, reminiscent of Ohtani.The mojito paired with octopus and the aquapazza were a fascinating combination and an interesting culinary experiment.The Burgundy wine, reminiscent of a botrytized wine, was such a delightful surprise that I ended up purchasing a bottle on the spot.I am grateful to the early-blooming genius chef and sommelier.The staff's hospitality was exceptional, and I look forward to returning with a more refined palate to fully enjoy this experience.It was a memorable experience with a sense of wabi-sabi, highlighted by the blue autumn leaves.It was a great meal. Less

Currently on a business trip in Kobe!Ranked 25th on Tabelog in Kyoto Prefecture,23rd in the nationwide Italian category,26th in the nationwide innovative category.This is innovative Italian cuisine crafted by Chef Takenaka from Shimane, who trained at Kanade during the Shimizu era!!!The new onion soup with Tottori Mosa shrimp and ayu fish sauce kombu jelly is absolutely exquisite.Fried anago (conger eel) from Shimane with prosciutto is a must-try.Ice cream made from fuki no tou (butterbur sprouts), tenkasu (tempura scraps), Sicilian olive oil, and ayu fish sauce is simply divine.White asparagus from Matsumoto in Izumo, served with colorful ten-yu eggs, poached egg, and white wine vinegar salsa is outstanding.Bread from Iwami Ginzan's Bekkarai Hidaka is delightful.Shimano octopus, water eggplant, cucumber, young ginger, tamarind, Kyoto's root coriander, and sansho pepper is exceptional.Mochigome (glutinous rice) with sweet peas, kombu dashi, and karasumi (dried mullet roe) is remarkable.Aji (horse mackerel) from Hamana City in Shimane, with namero (a type of fish paste), Kujo green onions, ginger, and Kameoka plum is superb.Toyama firefly squid with garlic, anchovy, tomato, orange oil, and fuki is extraordinary.Aqua pazza with caught Hige-dai (a type of fish), Shimane rice flour, Kyoto's Tsukahara bamboo shoots, yellow chives, and Yoshino honkatsu is exceptional.Kameoka Nanatani duck, raised for 40 days, with two types of zucchini and mulberry pasta is outstanding.Sakura shrimp tagliolini with garlic oil, spring cabbage puree, and lemongrass herbs is exquisite.Kiwi, pineapple, herbs, mint, anise, kiwi pickles, pineapple basil, and micro thyme is remarkable.Caramelized banana with spiced almonds, walnuts, caramel, bourbon, and marsala wine is divine.Red miso biscotti andPorugoron with wasanbon sugar and mushrooms,Macarons with roasted green tea chocolate and green tea ganache.As expected, this is a refined innovative Italian restaurant that emphasizes local ingredients!!The careful selection of ingredients and the effort put into cooking create a harmonious blend of flavors without any muddiness, allowing the quality of the ingredients to shine through!I believe it shares a similar direction with highly-rated restaurants like Aca, Ao, Kenichi Nishi, and Yuga, which have been gaining acclaim recently or are likely to do so in the future!!Overall, the dishes received high praise, especially the new onion soup, fried anago, fuki no tou ice cream, and white asparagus with poached egg, which were all strikingly flavorful and will remain memorable for a lifetime!!!!This place has the potential to secure two Michelin stars in the future, and with the current trend of high ratings for the aforementioned style of cuisine, it could even aim for three stars or a Tabelog Gold!!!The prices are still reasonable, and reservations are available, making it the perfect time to visit this restaurant now!!!!!!!Ranked 17th out of 30 in the indiscriminate category on Tabelog in Kyoto Prefecture,16th out of 30 in the nationwide Italian category,24th out of 30 in the nationwide innovative category.I visited this restaurant! Less

The counter is arranged around an open kitchen, creating a cozy and refined atmosphere as the operations flow smoothly in the not-so-large kitchen. This restaurant, run by a chef who boldly came here because Michelin hasn’t reached Shimane, has a calm and gentle vibe, with everyone’s expressions reflecting a soothing melody that brings peace just by watching.This was my third visit to this restaurant, which has been open for about a year and nine months. Even during my second visit, the warm hospitality made me feel like a regular.Although the chef has no training experience in Italy, the presentation of the dishes is delicate and well-structured. It gives a sense that if this were a region in Italy, these might be the kinds of dishes served.The sommelier also enriches the experience. Upon chatting, I learned that he previously worked with ORTO, who is planning something wonderful in Wakayama. We had a lively conversation about a great sommelier from Ehime.Moreover, considering the recent trend of vibrant restaurants, the prices here are quite reasonable. As someone who lives in the countryside and can only visit occasionally, I appreciate that they welcome solo diners for both lunch and dinner. Less

In Kyoto, where traditional Japanese cuisine dominates, a new innovative restaurant has emerged, gaining recognition since its opening in August 2024.According to Tabelog and the explanations I received, the chef hails from Hamada City in Shimane Prefecture, where he previously ran a restaurant before relocating to Kyoto. The restaurant has earned a Michelin star.I made a reservation without any preconceived notions while on a trip to Kansai, and I was pleasantly surprised by its potential to become a destination in its own right.The course includes two pasta dishes, giving it an Italian flair, but it leans more towards innovation. Many of the dishes felt unique, showcasing ingredients from Hamada City, where the chef is from.However, I found the two pasta dishes (cold squid and orange, and tagliolini with sakura shrimp) to be a bit too rich in flavor. As someone who doesn’t drink alcohol, I wonder if a stronger taste would appeal more to those who do.Among the courses, my favorite was the appetizer featuring kumquat burrata, which had a complex flavor profile with tomatoes and various sauces. I wish I had taken a photo after breaking the poached egg on the white asparagus, which paired beautifully with cheese.A surprising highlight was the stone bream aquapazza. While it didn’t visually resemble traditional aquapazza, the sauce captured its essence. The meat was from a breeding cow, which I usually find tough and unappealing when grilled. However, prepared in a white miso sukiyaki style, it was surprisingly enjoyable!The course is priced at JPY 18,000, which seems achievable by keeping the cost of the main ingredients in check.Additionally, I was served sashimi of the local specialty "Donchicchi Aji," which was not listed on the menu but was in season. It was shockingly delicious, with about three times the fat content of regular aji, delivering an incredible umami flavor. I even considered making a trip to Hamada City just to taste this.The "Donchicchi Aji" was a delightful bonus, and I was thoroughly satisfied with the overall course structure. Given that Kyoto has an abundance of Japanese restaurants, if I were to make two or three reservations during my stay, I would definitely want at least one to be non-Japanese. This restaurant would likely be at the top of my list for innovative cuisine, and I anticipate it may soon become difficult to secure a reservation.Personally, this might have been the biggest surprise of the year for me. Currently rated as Bronze, I can easily see it achieving Silver status in the near future. Less

I visited "shiro" in Karasuma Oike, Kyoto. The course was infused with the chef's passion in every dish, showcasing not only the selection of ingredients but also a strong intention in the aroma, temperature, and lingering flavors. This cuisine is not about flamboyance; instead, it captivates through delicate layers, yet it possesses a distinct personality in its expression.The structure of the first half was particularly impressive. The flow of light sweetness, saltiness, acidity, and umami was exceptionally beautiful, resulting in a high level of completeness for the course. Among the dishes, the kumquat burrata stood out with its exquisite combination of spring-like aromas and textures, which I believe was the highlight of the day.However, as I progressed to the main course in the latter half, the contours and impact of the umami felt slightly subdued, giving the overall course a somewhat diminished punch. Yet, rather than feeling incomplete, this left room for imagination about how much more refined it could become, making it a fascinating potential for the restaurant's growth.Notably, the wine pairing was exceptional. Instead of merely complementing the dishes, it created a synergistic effect that elevated the aroma and aftertaste the moment it touched the palate, completing the course experience. The closeness between the dishes and the wine showcased a well-unified vision of the restaurant.I rated it a 3.9, but I sensed that with an evolution in the structure of the latter half, it has the potential to reach a 4.5. This dining experience hinted at limitless possibilities for the future, making it a place I want to visit regularly. Less

From Kanazawa to Kyoto.Tonight, I visited "shiro" located on the 2nd floor of IDO KYOTO, just off the intersection of Oushikoji and Muromachi streets.Chef Atsushi Takenaka opened his Italian restaurant, Mia Paese, in Shimane at the age of 30, and in August 2024, he aims for further success by opening a new restaurant, shiro, in Kyoto.The concept is a unique shade of white that evokes a sense of anticipation, not just a simple color. The chef hopes that diners will enjoy the dishes created from this pure white state.The interior is simple and unified in white, yet the wooden counter adds warmth, creating a refined yet calming atmosphere.There are 6 seats at the counter and one table.Tonight's menu is as follows:I requested a minimal wine pairing.● New Onion: Chilled soup of new onion and Mosa shrimp.The sweetness of the grated new onion and shrimp, along with the flavors of land and sea, create a delightful jellied soup. Mosa shrimp is officially known as Kurazakoebi.● Large Conger Eel: Prosciutto.Fried large conger eel from Shimane wrapped in prosciutto. The combination of eel and prosciutto is impressive.● Kumquat: Burrata.A caprese salad made with kumquat, burrata, fruit tomatoes, and tomato consomme jelly.● Butterbur Sprouts.Ice cream made from butterbur sprouts and tenkasu (tempura scraps), drizzled with olive oil and sweetfish fish sauce. The contrast of textures between the ice cream and tenkasu is delightful.● White Asparagus.White asparagus from Izumo, Shimane, served with a poached egg. This dish is shockingly delicious.● Glutinous Rice: Snow Peas.Risotto with snow peas and karasumi (dried mullet roe). A refreshing interlude between courses.● Firefly Squid: Orange.Chilled pasta with prepped firefly squid, with eyes, beak, and innards removed.● Acqua Pazza.Aqua pazza with hatume and bamboo shoots, reinterpreted by the chef. It’s a new take on a classic dish that is truly eye-opening.● Matured Beef from Yutaka Farm.Strip loin of a breeding cow, served with a white miso and white wine sauce. Despite being strip loin, this dish allows you to savor the meat's flavor without feeling overwhelmed by fat.● Sakura Shrimp: Tagliolini.Aglio e olio with sakura shrimp and tagliolini.● Kiwi Pine Granita.Mint anise, kiwi pickles, and pineapple basil create a refreshing palate cleanser after the meat dishes.● Caramelized Banana with Bourbon.Another remarkable dish, with the bourbon flavor shining through.● Biscotti, Polvorón, Ganache.The wine pairings were all excellent choices, featuring selections from France, Italy, and beyond, even including Japanese sake, which adds a unique touch.The service, led by the chef and sommelier, was filled with warmth and hospitality, enhancing the dining experience and making the food even more enjoyable.This was a wonderful experience that makes me want to return.Highly recommended.It was a great meal. Less

I visited this place during the Golden Week holiday through a reservation on Tabelog as part of my journey to explore the top 100 restaurants. Upon entering, I found that there were only 8 counter seats in this Italian-inspired innovative restaurant located in Kyoto.Here, they only offer an Omakase course, and I also ordered some wine to accompany it.The course I ordered beautifully reflects the chef's deep affection for his roots in Shimane, evident in various aspects of the menu. Among the dishes, the "Cold Pasta with Firefly Squid" featuring a refreshing combination of tomato and orange, and the "Poached Egg" with its rich flavor, were particularly memorable. The creative desserts also showcased high quality!I definitely want to visit again! It was a great meal! Less