shiro

The story

shiro: Contemporary Italian in Kyoto – Michelin-Starred Dining

shiro: Contemporary Italian in Kyoto

On the second floor of the IDO KYOTO building in central Kyoto, shiro is a restaurant that embodies its name—a name that suggests not just a colour, but a blank canvas, a space of possibility. Chef Atsushi Takenaka, who opened shiro in 2024 after a career that included running Mia Paeze in Shimane and serving as a culinary director for the luxury train Twilight Express Mizukaze, brings a clear philosophy to the table: harmony, respect for nature, simplicity, and the pursuit of genuine emotion in every dish.

The cuisine is contemporary Italian, but it is deeply rooted in Kyoto’s seasonal rhythms. Ingredients arrive directly from local producers—hand-harvested water celery in spring, citrus from Naitofarm, and duck from Shichitani. These are transformed into dishes like fagottini, pasta parcels filled with the rich flavour of duck, or a clear eau-de-vie aged in barrels for a quiet moment after the meal. The menu changes daily, written not by a fixed script but by the day’s best produce and the mood of the kitchen.

The dining room is a counter space, where guests watch the team at work. The atmosphere is calm and precise, with an emphasis on the “white space” that gives the restaurant its name—a sense of anticipation before each course arrives. The service is warm and attentive, reflecting the Japanese concept of ichiza konryu, the idea of creating a complete, shared experience around a meal.

shiro’s recognition includes a Michelin star in the 2026 guide, an honour the team received with gratitude. It has also been featured in Gault&Millau Japan and earned a Bronze in the Tabelog Award 2026. For those seeking a quiet, refined evening of contemporary Italian cooking in Kyoto, shiro offers a meal that feels both spontaneous and deeply considered.