Kyoto [Shiro] ~ Editor's Postscript by the Editor-in-Chief of Japan's Gourmet Site "Hitosara" Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-Date: Jul 28, 2025

Author: SAVOR JAPAN

Categories: Italian

Kyoto [Shiro] ~ Editor's Postscript by the Editor-in-Chief of Japan's Gourmet Site "Hitosara"

Mia Paese, a restaurant in Shimane Prefecture known for accepting only one group per day, gained a Michelin star shortly after opening its new location in Karasuma Oike, Kyoto, in the summer of 2024, becoming a hot topic. The new restaurant in Kyoto is named Shiro. The timing coincided with the Miyako Odori season, and Kyoto was more crowded than usual.

Shiro is located on the second floor of a building called IDO, about a 3-minute walk from Karasuma Oike Station.
Chef Atsushi Takenaka, who named the restaurant with the idea of "focusing on the ingredients so that it is clear what is being eaten," says that the concept of the restaurant is "blank space, pure white, white (mou) su." The walls and tableware of the restaurant are also based on white, creating a refreshing atmosphere.

Kyoto [Shiro] ~ Editor's Postscript by the Editor-in-Chief of Hitosara, Episode 80

In the courtyard of the building called IDO, there is a well, and the underground water drawn from it is used in the dishes served. Combining local ingredients from Shimane with the soft water of Kyoto, the cuisine, while Italian in genre, offers flavors that occasionally evoke the essence of Kyoto cuisine.

The seating consists of a counter and two tables. The chef, the madam, and two service staff—four people in total—work together seamlessly, providing excellent hospitality.
Sitting at the counter and having a glass of water, one immediately grows fond of this restaurant.

They start with Champagne, followed by a soup made from new onions. The onions are slowly sautéed over low heat and diluted with well water, creating a refreshing dish that calms the body's warmth. The rich texture of the Shimane tiger prawn marinated in fish sauce and lemon is also delightful.

Kyoto [Shiro] ~ Editor-in-Chief of Hitosara's Afterword, Episode 80

And the classic dish is the large conger eel fritto misto topped with prosciutto. The chef slices the prosciutto with a Berkel slicer right in front of you and places it on the piping hot conger eel fritto misto. The crispy and fragrant conger eel fritto misto combined with the rich flavor of the prosciutto's oil creates a delicious harmony. While this dish can be enjoyed in Italy and Japan as well, here the true appeal lies in the natural deliciousness of the conger eel itself.

Although it is not on the menu, the restaurant served an ice cream flavored with the aroma of olive oil and butterbur sprouts. The butterbur sprouts were sent from the chef's mother in their hometown. Tempura batter and salt are added as accents to give a tempura-like nuance. It is paired with Mosel Riesling. This is a delightful dish with the bitterness of spring.

Spring-like dishes continue. This is white asparagus. Steamed and roasted asparagus is topped with a refreshing hollandaise sauce and a rich poached egg. The yolk is broken and mixed with the sauce before eating.

It is a Caprese. Fresh burrata is hidden inside the mozzarella, and the acidity of tomatoes and kumquats marinated in yuzu lemon fermented jam is refreshing. Paired with Shimane's junmai sake "Kaishun On," which has a milky texture, it creates an interesting pairing.

Firefly squid is also an indispensable ingredient. The sauce is said to be simmered with anchovies and tomatoes, giving it a slightly salty flavor that is very appealing. The firefly squid has its eyes and beaks carefully removed, so there is no unpleasant texture in the mouth, and thanks to the oil of green Sichuan pepper, it has a refreshing sensation.

It is paired with Sangiovese from Tuscany. Freshly baked bread is a delight. The sauce is fully soaked into the bread and enjoyed together with wine.

The fish is rockfish from Hamada Port. It is aged for about three days, and the skin is seared over charcoal. The sauce consists of cauliflower purée and a broth made from Mosa shrimp, with coriander adding a great flavor. The rockfish caught by fishing is thick and has a rich sweetness and umami.

The main meat is the rumpshin of a retired cow from Jukuhou Farm. It is enjoyed with a Piedmont red wine. The rumpshin is the core part of the rump (buttocks) and is a tender lean meat. It is cooked rare inside, making it light and refreshing. It is eaten with a little salt and wild horseradish served alongside the sauce. Sweet sweet potatoes called "Beni Haruka" are hidden beneath the meat.

The chef began making pasta right in front of them. In the end, they prepared tagliolini. The freshly made pasta was served with a sauce of pufferfish milt and green laver. Wasabi was also used generously. The richness of the milt was like cream, combined with the refreshing flavors of green laver and wasabi, creating a satisfying dish. The wine was a natural white from Portugal.

Kyoto [Shiro] ~ Editor-in-Chief of Hitosara's Afterword, 80th Edition

There are two desserts after the meal. They are Benihassaku and strawberries. The Benihassaku provides a refreshing taste, and it finishes with the gentle sweetness of the strawberries.

He savored the lingering taste while dipping the biscotti that was served last into his coffee.

After the Miyako Odori ends, Kyoto gradually becomes hotter.
He thought it would be nice to visit during the Gion Festival next time.

This article was written by AI Translation.

Disclaimer: All information is accurate at time of publication.

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