Abalone mixed with liver dish

The simple one dish which ties a source of a liver of the abalone which made it soft as much as possible and came politely with the method to use an abalone from the Noto peninsula in Ishikawa prefecture for French food as ” VAPEUR ” method.


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Shirato only offers the multi-course meal of the day that I prepare by using the best ingredients available each day. Please make a reservation in advance.
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