At Shirato, eel is carefully grilled over open flame in the traditional jiyaki style.
The skin turns crisp, while the flesh remains plump and tender.
It is paired with sautéed alpine garlic (gyoja-ninniku),
a mountain herb prized for its bold aroma, reminiscent of garlic yet more refined.
The dish is completed with a rich black garlic sauce and a touch of black shichimi.
Their deep sweetness and subtle spice highlight the smokiness of the eel and the fragrance of the herb.
A powerful yet elegant harmony —
an expression of Shirato’s unique approach to flavor.