Our exclusive interviews with ROCOCO partner restaurants, chefs and sommeliers offer insights into their cuisine and passions in their own words.
04｜SHIRATOInnovative French Fusion (Roppongi)
Innovative Fusion Cuisine that Blends French, Japanese and Chinese Flavors
Seiji Shirato opened his eponymous French restaurant Shirato in Roppongi in 2019. It is here that he brought his “innovative fusion cuisine” concept to life. To Chef Shirato, “innovative fusion cuisine” does not mean creating eccentric or complicated dishes. It means breaking free from the limitations imposed by strictly following a single cooking tradition. Injecting Japanese and Chinese flavors, ingredients and cooking techniques to French cuisine gives Chef Shirato more freedom to create delicious flavors. By broadening his available scope, he can extract flavors from fresh, seasonal ingredients that would be outside his reach if he limited himself to a single culinary tradition. His ability to skillfully blend these three different cooking techniques come from his experiences cooking in French and Chinese restaurants throughout his career. Chef Shirato constantly seeks to incorporate new ideas into his cuisine, often taking inspiration from his customers “dream” dishes.
Luxurious Ingredients Prepar ed in a Healthy Manner
The concept behind Shirato’s dinner omakase is to offer guests 20 small dishes to keep them entertained from start to finish. Chef Shirato keeps carbohydrates, salt, and oil to a minimum in his cooking. These low-carb, low-sodium, low fat dishes, allow guests to enjoy many luxurious ingredients while still feeling great by the end of the meal. Guests are often surprised to learn about his health conscious approach, given how beautiful and flavorful his dishes are.
Start Off Your Course with a ROCOCO “Kanpai”
Shirato designed the interior of his restaurant as a relaxing space. Its open kitchen and dinner counter are surrounded by plastered white walls. Many customers visit on dates or to celebrate anniversaries, and it is common to see them starting off their course making a toast with glasses of ROCOCO Tokyo WHITE. Chef Shirato appreciates that ROCOCO's silky texture and gentle, fruity flavor pair well with his innovative omakase.
Tempura │ Ginza
Sushi │ Shibuya
Yakitori │ Nogizaka
Modern French │ Higashi-Azabu
Modern French │ Minami Aoyama
Japanese Steakhouse │ Ginza
Modern French │ Toranomon
Wagyu Focused Kaiseki｜Nishiazabu
Sushi │ Ginza
Innovative French Fusion｜Roppongi