{"id":2032175,"date":"2021-07-30T15:56:00","date_gmt":"2021-07-30T13:56:00","guid":{"rendered":"https:\/\/www.luxsure.fr\/2021\/07\/30\/shiro-journey-to-the-land-of-the-rising-sun\/"},"modified":"2026-04-27T08:15:32","modified_gmt":"2026-04-27T06:15:32","slug":"shiro-journey-to-the-land-of-the-rising-sun","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2021\/07\/30\/shiro-journey-to-the-land-of-the-rising-sun\/","title":{"rendered":"Shiro, journey to the land of the rising sun"},"content":{"rendered":"\n

Having recently opened, we had the pleasure of testing this restaurant, which we found extremely appealing. A perfect journey between the finesse of Japanese gastronomy and the complexity of French cuisine. A nugget to be tested urgently! <\/p>\n\n

Ideally located in the heart of Paris’ sixth arrondissement, a stone’s throw from the church of St-Germain-des-Pr\u00e9s, Shiro – Japanese for “white” – is a new address for fans of fusion cuisine. Blending French gastronomy with Japanese influences, Chef Hiroyuki Ushiro surprises and innovates with refined, gourmet dishes for a guaranteed trip to the land of the rising sun. <\/p>\n\n

Between tradition and modernity<\/h2>\n\n

Shiro is the inventive cuisine par excellence where flavors merge between France and Japan.
This new address showcases bistronomic French cuisine with Japanese influences, where harmonious flavors and creativity come together.<\/p>\n\n

Here, tastes overlap, complement and sublimate each other. Chef Hiroyuki Ushiro makes it a point of honor to work with seasonal produce while preserving its original character.
The menu – which changes regularly – offers dishes and menus as gourmet as they are gourmet. <\/p>\n\n

At lunchtime, you’ll find a bento made up of nine small plates, including an incomparably fresh carpaccio of sea bream with Ume plum vinaigrette, an escabeche of fried and marinated fish with a taste of “reviens-y”, cod, pearly to perfection, with langoustine tartar, cauliflower pur\u00e9e and yuzu cream, and veal quasi with a bed of shallot confit, wild asparagus, lotus leaf tuile and mustard sauce.<\/p>\n\n

Sweet tooths can also enjoy a daifuku mochi glac\u00e9 with red berries for a sweet and tangy touch, or a matcha mille-feuilles with chocolate ice cream and fresh fruit.<\/p>\n\n

The Chef also offers a carte blanche “Omakas\u00e9” menu – a Japanese tradition – in six courses for lunch and dinner, for a culinary voyage to the other side of the world. Menus vary according to the Chef’s inspiration, and feature subtle, inventive dishes where the fish is the focus of expert attention.
It consists of an amuse-bouche, two starters, a fish, a meat and a dessert, all of which can be paired with wine or sake. For dinner, you can also choose dishes from the \u00e0 la carte menu. <\/p>\n\n