MASHIRO

The story

MASHIRO Kyoto – Contemporary Kaiseki with Michelin Star in Karasuma

A Philosophy of Purity

At MASHIRO, the name means “pure white,” and it is both a visual and spiritual cue. The restaurant’s message speaks of starting each day with a deep breath in white air, waiting for the finest ingredients from producers. “No compromise,” reads the text, and the cooking methods – pickling, grilling, simmering, steaming, frying, fermentation, aging – are wielded as an equation for deliciousness and joy. The goal is simple: to welcome guests and make them smile.

The Chef Behind the Counter

Chef Hiroyuki Kozumo trained at the Rihga Royal Hotel in Osaka, becoming the youngest chef in the hotel’s history at age 33 when he took over Restaurant Chambord in Kokura. He later served as chef at DOUZE GOUT 12+ in Kyoto and was a finalist in the Bocuse d’Or Japan 2015. In 2012 he opened Cosimo Plus in Ashiya, earning a Michelin star, followed by Gion Roiro in 2017, also starred. In August 2023, he opened MASHIRO in Kyoto’s Karasuma-Rokkaku district. Here, he personally selects seasonal ingredients that rarely appear in markets, shipped directly from producers across Japan. Unbound by genre, he creates vibrant, ingredient-focused dishes. His philosophy: “Make your heart pure white” – reset emotions and thoughts to enjoy the meal with all six senses.

Contemporary Kaiseki in Kyoto

MASHIRO offers a lunch course (¥13,000) and a dinner course (¥24,000), both served at a counter that brings guests close to the action. The cuisine draws on the precision of kaiseki while embracing contemporary techniques and global inspiration – a genreless approach that has earned the restaurant a Michelin star in the Kyoto-Osaka 2026 guide, its third consecutive year. It has also received the Tabelog Award 2026 BRONZ, defined as “a restaurant you should know when talking about restaurants.” The recognition reflects Chef Kozumo’s consistent ability to deliver high-quality cooking in a setting that feels both serene and personal.