Oyster of Sichuan style

The flavorful of Noto peninsula rock’s oysters were confined at a low temperature to maximize the taste of oysters while taking the peculiar lousy smell. It had finished in a dish that goes well with slightly spicy champagne made with a combination of sauces such as Chinese soy sauce and Japanese pepper oil.


The service is by advance reservation only.

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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