The meat of the angler is made into a brandade (a local dish combinin... > more
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Hello, I'ｍ Shirato. At Shirato, we use a lot of plates and dishes ... > more
Longtooth grouper is a soup-like dish made by aging kue for a week an... > more
Charcoal-grilled turkey thigh, breast, and entrails from Noto, Ishika... > more
In Tokyo, the days are now completely filled with the feeling of spri... > more
Cod milt, a symbol of winter in Japan, is served as meuniere. Underne... > more
Shirato offers a wide variety of non-alcoholic beverages. For example... > more
Blancmange with the flavor of Japan's pesticide-free and caffeine-fre... > more
Eel is grilled in Kansai style and served with Kyoto's Mizansho (Japa... > more
A terrine of homemade ham, made from Yonezawa pork loin cured in salt... > more