MASHIRO

After Ashiya and Gion, the new frontier for Hiroyuki Koshimo is Karasuma. The shop’s previous name, ‘Roiro’, meant ‘Black as Lacquer’, so Koshimo changed it to ‘Pure White’ to set a different tone. Though his technique is French, Koshimo is not limited by genre, incorporating Japanese elements to broaden the expressive range. Risotto in season, prepared with Yosano rice, is a perennial favourite in this lively and hospitable eatery.

Genre-less Cuisine and the Sea Urchin Signature

• Mashiro positions itself as a genre-less restaurant, prioritizing ingredients and creative technique over traditional culinary categories, blending methods from multiple cuisines under Chef Koshimo's leadership. A defining touch is that every meal begins with a bite of sea urchin, prepared in surprising ways that can even astonish the chef during service.

Direct-from-producer, hard-to-find ingredients

• The kitchen sources seasonal ingredients that are not readily available in the general market, sourcing directly from producers nationwide to ensure freshness and a strong connection to growers and fishers beyond typical supply chains.

Cross-disciplinary collaborations with Kyoto's performing arts scene

• Mashiro has launched tie-up plans with Kyoto’s performing-arts venues, such as the Minami-za theatre, offering special dining experiences aligned with performances (e.g., collaboration plans announced for 2025) to merge cuisine with live theatre.

Signature Ingredients

• Sea urchin (uni): Mashiro's dining experience traditionally begins with a bite of sea urchin, a signature opening that sets the tone for the menu. The uni is sourced from producers across Japan to ensure peak freshness and a delicate, oceanic sweetness, with its preparation sometimes kept as a mystery even to the chef, highlighting Mashiro's genre-less approach and focus on the sea's pristine flavors.
• Seasonal sea and mountain ingredients: The restaurant places central emphasis on seasonal ingredients from the sea and mountains, carefully selected each morning and delivered directly from producers nationwide. These ingredients are often not readily available in markets, forming the backbone of Mashiro's cuisine and enabling a dynamic, expressive menu that evolves with the seasons.

Tasting Menu

• Dinner Tasting Menu: ¥24,000 per person (plus tax and service charge; 10% service charge applies)

Pairings

• Wine pairing: ¥11,000
• Non-alcoholic pairing: ¥7,700