Yoichi monkfish liver considered the best in Japan, is carefully bled for over an hour to remove blood and odor, then moistened and cooked.
The dish is served with cauliflower puree, marinated monkfish liver, and lightly kombu-braised white shrimp.
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Yoichi monkfish liver considered the best in Japan, is carefully bled for over an hour to remove blood and odor, then moistened and cooked.
The dish is served with cauliflower puree, marinated monkfish liver, and lightly kombu-braised white shrimp.
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.
Call or go online to make a reservation now.