Found on the 2nd floor of a building near Roppongi Station, chef Seiji Shirato opened this eponymous restaurant under his family name in 2019, after studying at the French restaurant Kamatsuda in Azabu-jūban.
Shirato, who also worked the line in Japanese and Chinese restaurants in Tokyo, interweaves elements of different cuisines in his fine, multi-course menus. The chef favours carefully selected produce from all over Japan -- seafood from Toyosu Market, vegetables from NOTO Taka Farm in Ishikawa, and ducks from Kyoto or Nanatani. Furthermore, only the highest grade of meat from across Japan is prepared for guests, such as sika deer from Hokkaido.
The restaurant’s specialty is a classic French soup de poisson, prepared using nodoguro (blackthroat seabass) from regions such as Kyushu, Nagasaki, Shimane and Ishikawa, chosen at its peak. "It is not available in other restaurant; I think you can only taste it here," he says.
Along with the restaurant’s carefully selected dishes, a pairing is recommended to complement the flavours of the food, typically consisting of seven to eight types of beverage. As well as wines and sake, botrytized and orange wines are also available, with the ability for guests to combine drinks in a freeform, borderless style. In addition, tea pairings with organic and decaffeinated domestic teas are also popular.
Named for a type of white clay, the restaurant features an open kitchen with a pristine plastered white wall, and a single counter with 8 seats. Arita-ware and other pottery styles, and glassware such as Yoshinuma Glass and Sugahara Glass, decorate dishes and drinks, enhancing the experience.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
Access
A 1-minute walk to Toei Oedo Line Roppongi Station
