As the breeze begins to carry the scent of summer, we at Shirato have... > more
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Potatoes and saffron are combined to make vichyssoise, which is then ... > more
Sardines are quickly marinated in vinegar and served with junsai for ... > more
Fresh horse mackerel, which can be eaten raw, is marinated in a Weste... > more
A rich gold rush puree with Grilled corn, sea urchin, and summer truf... > more
We use only one duck from Tsubame-Sanjo, Niigata Prefecture. Since th... > more
We use only the loin of the rare moon bear, of which only a few are c... > more
The consommé is taken from the crab shells and combined with eggs to ... > more
Luxurious hairy crab croquettes are prepared. The roux is originally ... > more
Carefully prepped milt is served as meuniere. It tastes exquisite wit... > more