白土（しらと）

Innovative fusion with an 8-seat counter just opened in a prime building in Roppongi. Only 20 course dishes with small dishes. There were many dishes based on Japanese dashi stock using a lot of Tohoku ingredients. I'm just impressed with how much time it takes to make this much. The sense of the vessel was also wonderful. In addition to wine, two types of sake were served for pairing. Nothing to say if service quality improves.

New year party at "shirato" which opened in the back alley of Midtown last fall. I was really looking forward to this day because it was a shop that was on the Tokyo Calendar and I was worried about it. When you open the door, white walls, woody counters, An open kitchen with a live feeling of 8 seats ... In a cozy and cozy space, the words "return home" It is irresistible to have the perfect home feeling. By a young chef who has a career in French and Chinese "Innovative fusion", a unique original style that transcends the barriers The biggest feature is a French-based small-lot, multi-item course (Dinner (20 items / 12,000 yen) / Lunch (5 items / 5000 yen)) Gathering carefully selected ingredients from all over the country, focusing on Noto in Ishikawa Prefecture, where one of the best ingredients in Japan is full, fresh fish and Noto vegetables such as fresh fish, Noto vegetables, etc. are rare and rarely worth visiting in Tokyo. Chef Shirato was a very friendly and easy-to-talk person, and while working, he listened to various stories over the counter. What impressed me in that story was this kind of unified menu shop, Everybody has the same menu, but for customers who visit us several times at the same time, they offer different menus or change serving dishes. It's only recently opened, but there are already regulars who go to work regularly. That should be it, not only the deliciousness of the dishes, It should be noted that the wine pairing that can be added to the dishes is also excellent (8000 yen / 7 to 8 types /), One cup of 50cc, which can be enjoyed by those who do not have strong alcohol. I couldn't always drink and the glass was full, but it was just the right amount! * There is also tea pairing (6000 yen). This wine pairing is also different from other stores, and it has quite famous and expensive wines in its lineup, and on my visit, Montrasche and Dichem, cider and sake that are not on the market are too good deals Menu contents. Normally, it is a wine that can only be provided in bottles, but it can also behave such a large dish in accordance with delicious dishes, or rather, "want to enjoy cooking with delicious wine" The wine-loving chef of Shirato and Mita Sommelier hospitality Because the feeling is put. In the menu composition, the chef's commitment is to pursue originality without using carbohydrates, salt, butter and fresh cream as much as possible. The menu of 20 items does not lean lightly The reason why I enjoyed it until the end was because the above commitment was reflected in the menu ~ Rather than choosing wine according to the dish, rather than choosing wine, to enjoy this wine, there are a number of dishes that make up the menu by calculating backwards, one plate per dish, wonderfully Because you can enjoy mariage and it is irresistible for wine lovers, even if you have eaten ingredients There is a new discovery and it seems as if we are exploring the taste, and it is not exciting. The wine selection of the restaurant was completely uncomfortable when used with raw fish such as tuna, and the dessert was a goat-bodied goosebump from start to finish. Only now! Has a unique limited quantity service, When talking about the popular drama “Grand Maison Tokyo” starring Kimtaku, There is a service of "Glid Koshu" that appeared in 9 episodes! ! ! We also happened to talk and have a service ~ ㅤ [Restaurant for wine lovers by wine lovers! ] It has become one of the shops I want to visit regularly!

This is a 1-minute walk from Roppongi Station. A reservation was necessary and my friend made a reservation. When you enter the shop, you can see the white wall! A young and refreshing chef's special course meal begins. You can see the dish being cooked over the counter neatly and carefully. I wanted a pairing of drinks to match the dishes. ★ COLLET This is the highest rank champagne that only a handful exists in France. ★ Hokkaido deer shank stewed with red wine and pumpkin paste, wrapped in a pie. ★ Iwate Akasaki Japanese Oyster ★ Laubrugner Overbergen Bath Geige Air Stellage 2016 Franz Keller GrauburgunderOberbergenerBassgeigeErsteLageFranzKeller ★ Root parsley, puree, Italian parsley oil and shoots, Hokkaido sea urchin, caviar. Finally, white truffle oil is applied. The visuals are great, but the skill of a young chef is too great! ! ! ★ Elmar 2018 Niigata Prefecture wine. A wine made from 100% Alparino. ★ Brand shrimp of Hokkaido button shrimp It seems that it has been ranked from 30 minutes to 1 hour from the provision time. ★ Smoked bonito instantly from Katsuura Chiba Boiled bamboo shoots (Kyoto) are placed under the bonito. Smoked apple tree is fragrant and has a texture of bamboo shoots. ★ Abalone It is a taste that seems to have been good for adults because the liver sauce behind the liver is tangled (laughs). ★ Shinsei Tenroku-Viridian-Viridian Junmai ★ Lotus root using Kaga lotus root in Ishikawa Prefecture On top of this is Yamabushitake, cocoon sauce, and handmade coconut powder that has dried coconut. ★ Snow crab crab miso franc It is a Western style steamed rice bowl. ★ Mursole French wine It is the perfect wine for your meal. ★ Noto shiitake steak It is a combination of deep-fried and burned butter sauce, and Italian Karasumi. ★ Nussbaumer 2017 Tramin Nussbaumer (Tramin) ★ Tokushima Sudachi It is raised with Domyoji flour, crispy inside and juicy fried potatoes so you can enjoy the texture. ★ Shirako A drooling sauce. With micro pakchi and pistachios ★ French Loire Wine CoteauxDuLayonChaumeCoteauxDuLayonChaume ★ Homemade brioche with foie graterine, The combination of shine muscat is juicy and the sweetness of muscat spreads in your mouth. ★ Kumazasa Grande Sorbet A refreshing mouth between delicious course dishes. ★ Charcoal grill of Aichi's large eel Balsamic and Chinese black vinegar, Kyoto's flour yam, and ginkgo are scattered. Eel is thick and can be eaten deliciously. ★ Japanese Black Beef Ichibo Comes with pork curry sauce. Egg yolk soy sauce is pickled, and the green onions are on the spot. It is cut into bite size and tells you to eat with chopsticks. ★ Ikura brandy pickled rice On top of it is grated Western horseradish and a new spruce of blue perilla. ★ Nodoguro Soba There is a charcoal grilled tuna. ★ Hojicha Bramange Bramanje with a proud face that has been decided to be delicious, as expected! ★ Lemongrass sorbet Below is crumbled French baked goods. ★ Orange Jet Chocolat The orange is semi-dry and fresh. Young chef's innovative fusion French is the best. I heard from a friend that it was very delicious, but I also wanted to share it with everyone. A friendly and refreshing handsome chef who cooked while carefully teaching one pair of dishes and how to eat, Sommelier, who was quietly serving a dish that matches a great dish like a chef's artwork, It was a treat. I'm going to eat again when I come to Tokyo. Please do your best and work!

First visit alone. Poor service, empty plates are lowered but glasses are never lowered. I ordered pairing, but is it a sommelier? It's hard to hear the explanation, and I don't understand what the explanation is. When I was explained with both hands on the table, I was surprised at what it would be like as a service industry (laughs). A couple when it comes to cooking? A group of men ate it when it was delicious. It's certainly not bad, but I didn't think it was particularly delicious. All the dishes were a fusion of Japanese, Western and Chinese, but I felt halfway and didn't like it. Brandy pickles were rare. A certain Youtuber was also visiting the store, so I was expecting it, but the result was quite disappointing.

A French and innovative fusion restaurant right next to Roppongi's Midtown, where I had to buy a membership ticket long before in Makuake. There was an image that fusion food had a bad taste just by appearance, but it completely changed that negative image, and although we eat out so much, it is really delicious! I wonder if there are a couple of times a year, but this was the most delicious and impressive of the many stores this year. It uses as little as possible French-specific butters and creams, and has been trained as a chef. Twenty dishes of dishes. It was so delicious that I booked the next weekend lunch!

A short walk to Roppongi Station Midtown. Stylish but calm interior with white clay wall and wood interior. A spacious space with only a counter welcomes you. Leave an order for an alcohol pairing course. Innovative fusion, not French. Good food regardless of Japanese, Western and Chinese. For pairing, there is an exclusive sommelier. Since it is a sommelier with craftsman skin, we recommend that you ask him / her honestly. Below, pair with all the dishes that came out of the course. The number is amazing! 1. Pairing champagne ○ Soy milk flan ... The transparent sauce on the roasted blowfish is a Japanese-style flan with broth taken from bone. ○ Iwate Shin Oyster Gibasa (Akamoku) jelly with sour taste. 2. Grancle with a strong fruit ○ Hokkaido sea urchin and root celery puree Sprinkle white truffle oil over caviar. ○ Hokkaido button shrimp pickled in brandy 3. France Cider 4.Sake that won the highest award in France Oita Junmai Sake ○ The mackerel roasted under the soak of the sprouts of Kinoshiso, Okahiji and Akashi. ○ Lotus root rice cake using Kaga lotus root, Yamabushi mushroom sauce Yuzu skin powder as you like. 5.grid koshu white Easy to drink with a refreshing impression. ○ Noto beef Ichibo shabu-shabu tailoring The chef will apply the cow consommé. ○ Shogoin radish. Add Kujo leek and yuzukawa below ○ Spring roll. . . Choshi's Kinmetai, Awakening of Inca, 3-color paste of fried whitebait. Garnished with pea vine Both the vine and the leaves really tasted like peas (laughs) 6. Atalaxia, South African wine Chardonnay but solid taste ○ Choshi nodguro Roast the grilled skin The soup stock taken from the bone and the sauce of Saikyo miso are delicious. Softness that can be cut to the skin with chopsticks. 7. Alsace, France Flowery fragrance Less sour and easy to drink. ○ Make it with Noto Vegetable Petite Vere, homemade cherry shrimp XO 醬. ○ Hokkaido cod milt A new flavor tangled with the rich sauce used for drooling chickens. 8. With a bite of sweet wine from France ○ Cod bud frit With cinnamon-like fragrance and salt. ○ Homemade brioche Foie graterine caramelise and kumquat Luxuriously cut black truffles from above. ○ reconsideration Fukinoto ice cream. 9. At last red wine! Zinfondell Fruity flavor ○ Aichi's eel, crispy charcoal grill with a firm texture ○ Saga beef Japanese black beef fillet Charcoal grill after low temperature roasting for 3 hours ○ Ramen taken from domestic turkey bones Domestic turkeys are rare Normal ramen seems to be worth 6 to 7,000 yen per cup. When I hear it, it feels even better (laughs) ○ Houjicha Grand Mange Pistachio oil ○ White Chocolate and Ehime Madonna Freshly fluffy vanilla ice cream 10. Tea from the Tea Company ○ Freshly baked financier Indeed 20 items! 10 types of pairing! With this much effort and high-level food A word that the number of pairings is great. Also, when you go to Tokyo, it is a shop that you want to recreate in a luxurious scene. It was a feast!

I was very happy to see 20 small potions for each item. Everything has been elaborated, and you will be able to explain the particulars of the ingredients and make them feel even more delicious. Thank you for your feast (^^)

It will let you eat French food that is not bound by the preconceived notions of small quantities and many varieties. Since it is only a counter, it is easy for even one person to enter. Only the material name is written on the day. I don't know how to cook until it comes out. A style that lets you eat with skill instead of classic French cuisine. Very suitable for dating.