Mashiro

Michelin stars follow Chef Koshimo Hiroyuki like a natural phenomenon. This chef extraordinaire became head chef of Restaurant Chambord in Fukuoka at just 33, the youngest ever to assume the mantle. A meteoric rise followed, during which he competed internationally in culinary competitions and headed several kitchens before starting his first restaurant in 2012, Koshimo +Plus, which received a Michelin star just two years later. Gion Roiro followed in 2017, receiving a Michelin star the year after. His third restaurant Mashiro, meaning “pure white”, may be named to directly contrast with the glossy black lacquer from which Roiro takes its name, but it has multiple secondary meanings. It also signifies the uncolored approach with which Chef Koshimo approaches the cuisine there, which he calls “genre-less”. Chef Koshimo’s specialty is French by training and practice, but in the pursuit of genre-less cuisine, he incorporates techniques from several different schools of cuisine. Every meal at Mashiro invariably begins with a bite of sea urchin, but how it is prepared is a mystery — sometimes even to Chef Koshimo himself, until he gets down to the actual preparation. But most importantly, the name Mashiro represents the state of mind that Chef Koshimo hopes his guests will inhabit when they leave the restaurant; unburdened by worry and satisfied by a gorgeous meal. “I just want my guests to return to their everyday lives refreshed and full of energy,” he says with a laugh. Michelin Guide: 2024 - 1 Michelin Star