Thank you for viewing. I hope to receive your 'likes,' 'follows,' and 'saving the restaurant.' I visited "Mashiro," which will open on August 20, 2023. This is a new restaurant by Chef Hiroyuki Kosugi of "Gion Roshoku," which was a Michelin one-star restaurant, received the Tabelog Award 2022 Bronze, and was also one of the top 100 restaurants. The bright interior with 11 counter seats and no private rooms is located on the 2nd floor of OHG Kyoto Rokkaku Building along Rokkaku Street, about a 5-minute walk from Karasuma Oike Station. The standout dishes included the appetizer using sea urchin called "Sea urchin," the rice risotto with Yosano rice called "Yosano rice 'Season'," the exquisite combination of caviar and rich cream called "Jewel," and the rich duck broth ramen called "Nanatani duck - Kujo green onion." The service was excellent, with the chef and staff providing polite and friendly service. I would definitely like to visit again in a different season. Thank you for the wonderful meal.

I was taken to this restaurant by an acquaintance who has been going there since the chef was running a shop in Ashiya. It's just a short walk from Karasuma Station. I was worried about finding it because there were few tourists, but as soon as I turned onto the main street, I saw a stylish building. I arrived safely. The dinner started at 6:00 pm with other elegant adult customers. I opted for the drink pairing. We started with a glass of champagne. The menu was written in a playful way, like calling sea urchin "umi" without the "frills". I was excited to see how each dish would be presented. I enjoyed the meal with excitement. I was amazed and moved by the way matsutake mushrooms were served in a siphon-like style to extract the soup. I will never forget this experience. Everyone who dined there seemed to have made reservations for their next visit. It was a wonderful restaurant that made me want to go back again. Thank you for the meal. Thank you very much.

I came back after a long time to Lusei. The newly opened genre-less restaurant, Mashiro, serves delicious dishes that made me excited to see what would come out next. Highly recommended restaurant. It was a delicious time. Thank you Chef Koshimo, I also made a reservation for the next visit.

I visited the newly opened restaurant "Shiro" in August this year, run by Chef Hiroyuki Kosho who used to run the restaurant "Gion Roiro" before. Just like the delicious meals at Roiro, I made a reservation and visited Shiro promptly. From the small risotto to the soup, fish, meat, and dessert, everything is delicious. There are no disappointments, and they use high-quality ingredients, so you can enjoy every dish even when you're full. The service is polite, and with the open kitchen, you can have a fun dining experience. Personally, this is my favorite restaurant. I've already made a reservation for next time, and I'm looking forward to it. Thank you for the wonderful meal.

I visited "MASHIRO," a restaurant located in Nakagyo-ku, Kyoto City. The place is a 5-minute walk from Karasuma Line Karasuma Oike Station, on the 2nd floor of a building. The interior of the restaurant has a stylish atmosphere with a contrast of concrete walls, Kyoto tiles, and the warmth of wood. There are only counter seats available. This restaurant, which opened in August 20, 2023, has recently received one Michelin star. The dishes I tried included: - Sea urchin: Sea urchin mousse, fresh sea urchin, rice-made case - Yosano rice "Season": Yosano rice and spear squid risotto - Jewel caviar: Creme epees, red pearl onions, citrus vinegar - Blackthroat seaperch: Woven Niigata blackthroat seaperch, grated okra - Matsutake mushroom: Matsutake mushroom consomme soup, matsutake and conger eel fritters - Eel and eggplant: Grilled eel and grilled eggplant with homemade rye bread, whole grain mustard, cumin, capers - Bonito "Summer": Bonito and edamame, myoga salad, tomato sauce - Tajima beef: Tajima beef lamb loin grilled, white homemade karasumi - Shichitani duck, Kujo green onion: Shichitani duck broth ramen (Kaikaro noodles), Kujo green onion - Grape milk: Pione, Shine Muscat, verbena jelly, sea grape fromage blanc ice cream - Herbs, sweets: Matcha chocolate, cookies, pear jam and mochi, honey and herb tea - Melon meringue - Baked financiers The restaurant uses high-quality ingredients generously, creating a sense of excitement for the diners. The presentation is also skillful, leaving diners curious and excited for the next dish. My personal impressions include the sea urchin being visually Western but easy to eat with a rice base, the blackthroat seaperch having a refreshing appearance and a pleasant smoky flavor, and the Shichitani duck dish being rich and delicious despite its light appearance. I had a wonderful time and would love to revisit. Thank you for the amazing experience.

Chef Hiroyuki Koshimo trained at the Osaka "Riga Royal Hotel" and became the chef at the Fukuoka Prefecture Kitakyushu City Kokura Grand Maison "Restaurant Chambolle" at the youngest age in the hotel's history at 33. He then served as a chef at the French restaurant "DOUZE GOUT 12+" in Kyoto, where he achieved success in competitions such as being selected as the Japan representative finalist in the "Bocuse d'Or International Culinary Contest 2015". In May 2012, he opened "Cosimo Plus" in Ashiya City, Hyogo Prefecture, which was listed as a one-star restaurant in the Michelin Guide Kyoto-Osaka 2014. Following this, in November 2017, he opened the long-awaited second restaurant, "Gion Roshoku," which was also listed as a one-star restaurant in the Michelin Guide Kyoto-Osaka 2018. In August 2023, he opened a new genre-less cuisine restaurant called "Shiro" in Kyoto Karasuma-Rokkaku. He carefully selects seasonal ingredients that are not readily available in the market, directly sourced from producers nationwide. Without being bound by a specific genre, he creates elegant dishes with a focus on ingredients. Gion Roshoku (former restaurant) Michelin Guide Kyoto-Osaka 2020 one-star listing Michelin Guide Kyoto-Osaka 2019 one-star listing Michelin Guide Kyoto-Osaka 2018 one-star listing Tabelog Award 2022 Bronze Tabelog Award 2021 Bronze Tabelog Award 2020 Bronze Tabelog French West Top 100 Restaurants 2021 selection September 7, 2023 (Thursday) Dishes Received Sea urchin Yosano rice "Season" Jewel blackthroat sea perch Straw-matsutake eel Eggplant Mana bonito "Summer" Tajima beef Shichitani duck Kujo green onion Grapes Milk thistle Small sweets

I ordered the omakase course menu: - Sea urchin: Sea urchin mousse with fresh sea urchin on top - Yosano rice: Squid and Yosano rice risotto - Jewel: Caviar on grilled blackthroat seaperch - Matsutake: Matsutake mushroom consomme soup with conger eel roll - Eel eggplant: Grilled eel and eggplant with rye bread underneath - Bonito summer: Bonito fish and edamame with tomato sauce - Tajima beef: Grilled Tajima beef - Nana-tani duck: Nana-tani duck broth ramen - Grape milk: Pione, shine muscat, fromage blanc ice cream - Herb sweets: Herb tea, honey, pear jam wrapped in mochi, cookies, matcha chocolate They also paired the dishes with alcohol. I particularly liked the ginger ale and gin pairing with the eel. Thank you for the feast! Thank you, Mashiro!

I am a repeat customer. Had a delicious and enjoyable dinner at "Shiro" in Kyoto Karasuma Rokkakudo. Last time I had lunch, so this time it was dinner. <Non-alcoholic pairing> Duck de Montagne, mineral water from the forest, kombu tea, jasmine tea ice, ginger ale with bird's eye chili, non-alcoholic white wine-based nut-flavored tomato water, red wine with brown sugar and cinnamon rooibos tea, corn tea (hot). <Today's menu> Sea urchin mousse in a sea urchin-shaped dish, sea urchin, Yosano rice "seasonal" abalone liver risotto, abalone, jewel caviar cream espuma, red spring onion, citrus vinegar, watermelon, salted nodoguro straw-grilled, palermo watermelon, tomato, chili oil, nasturtium, shiso, vine purple. Matsutake double consomme soup, matsutake fritters (conger eel, matsutake), kumquat vinegar, freshly baked brioche, grilled eel, grilled creamy eggplant, homemade rye bread, whole grain mustard, cumin, capers, bonito summer bonito, summer vegetables, tea beans, myoga salad, Tajima beef charcoal-grilled, white cabbage, homemade karasumi, watercress, Shichitani duck, Kujyo green onion, Asakusa, Kairanrou-san's noodles, white peach, sea grapes, milk fromage blanc, herbal tea, petit fours matcha chocolate terrine, boudinage, wrapped in mochi with pear jam, light meringue, freshly baked financier. Had a very delicious meal today. It may be a bit early, but I've already made a reservation for Christmas Eve dinner. I am looking forward to it very much.

A new restaurant opened near Karasuma Oike in Kyoto on August 20th. After operating "Cosimo Plus" and "Gion Roshoku," they have now opened "Shiro." The interior is very stylish, with only 11 counter seats where you can see Chef Kosetsu's work up close, creating a sense of presence. I visited for lunch this time. The lunch course costs 13,000 yen (excluding tax) and includes dishes like Yosano rice, bonito with eggplant, red dish, fragrant dish, summer sea bass, chicken, lemon, white peach milk, and herb sweets. The overall course was fantastic. Personally, I couldn't see the work being done at the counter seats during my visits to "Gion Roshoku," but at "Shiro," being able to see and talk to the chef was a delightful experience. I look forward to visiting again at a different time.

It's been a while since I had Chef Koshimo's cooking. The atmosphere of the restaurant and the staff are truly amazing. The sommelier, Mr. Kobayashi, does a great job with pairings. I heard they also have non-alcoholic pairings, which I'm curious about. I'll only post this one photo. I highly recommend actually visiting the restaurant.

On the second day of opening, I went to "Shiro" in Kyoto, about a 5-minute walk from Karasuma Oike Station, for a delicious and enjoyable lunch. It had been about a year and a half since my last visit, and I was greeted by Chef Kosho and Kobayashi-san's unchanged kind smiles. Here is today's menu: Non-alcoholic pairings included Rose non-alcoholic sparkling with edible flower ice, Jasmine tea with kombu and jasmine tea ice, homemade ginger ale by Kobayashi-san, non-alcoholic white wine-style tomato juice with nut syrup, non-alcoholic red wine-style coffee with pepper, salt, and cassis syrup, corn tea, Yosano rice "Season" with matsutake mushroom risotto, Madiera wine-soaked conger eel, and sansho pepper, mackerel with calamansi and eggplant, red tomato with watermelon, paprika mousse, fragrant butter nut squash soup with cardamom black truffle ravioli, freshly baked bread, changing from bonito to horse mackerel "Summer" with plenty of summer vegetable sauce, myooga and herbs, "Piyopiyo" (from Tottori) with orange sauce, sautéed thigh meat with lotus root, lemon and ginger granita, white peach, milk white peach, delbene, sea grapes, fromage blanc ice cream, herb petit fours, herb tea, and matcha chocolate terrine. This was so delicious! I would love to visit this restaurant regularly.

The open kitchen is fun to watch. The eel and matsutake mushroom risotto is excellent.