Shirosaka

"Kaiseki = cuisine japonaise raffinée, association mets-saké (271€ le dîner 😅)"

@

"étoilé sans prétention, parlent anglais, comptoir de 9 places "

@teufeu

"Stellato, cucina kaiseki; segnalato su Tokyo Gourmand."

@cla_qu

"Cena consigliato da chef Nobuya"

@valentinabudelli

"Liste Conde Naste / Best world restaurant "

@christokyo

"Great Omakase experience, very friendly chef and staff Sumibi Kappo Shirokasa"

@ibaker11

"Restaurant étoilé Neuf places Menu dégustation grillades à la braise Association mets vin / saké Parle anglais. Nous n'avons pas réservé car un peu cher par rapport à d'autres lieux qui nous intéressent aussi beaucoup."

@francoise.steph

"Adresse étoilé Tokyo gourmand - menu omakase 16500Y"

@

"Kaiseki- $$$ Shirosaka has all the trappings of a classic kaiseki restaurant: an immaculate wooden interior, a window that looks out onto a placid miniature garden, and a serious-faced chef working quietly behind the counter. Despite appearances, there's no buttoned-up formality here—Chef Hideki Ii just wants you to have fun. Tokyo-born Ii, who trained in Sydney and spent three years in New York cooking for the Japanese ambassador, combines traditional and modern techniques into a highly personal style of kappo-ryori (kaiseki’s less formal cousin). The tasting menu sparkles with dishes that are almost too pretty to eat, and the short and sweet drink menu is all about approachable sake and wine. / Tell us about your first impressions when you arrived. Shirosaka has all the trappings of a classic kaiseki restaurant: an immaculate wooden interior, a window that looks out onto a placid miniature garden, and a serious-faced chef working quietly behind the counter. What was the crowd like? Despite appearances, there's no buttoned-up formality here—Chef Hideki Ii just wants you to have fun. By the end of the evening, the air resonates with the sounds of clinking glasses and merry-making, thanks to both the approachable list of wines and sake and Ii’s seriously good cooking. Main event: the food. Give us the lowdown—especially what not to miss. Tokyo-born Ii, who trained in Sydney and spent three years in New York cooking for the Japanese ambassador, combines traditional and modern techniques into a highly personal style of kappo-ryori (kaiseki’s less formal cousin). The tasting menu sparkles with dishes that are almost too pretty to eat, like a spherical rice cracker perched on a mound of diced vegetables. Lift the lid of the cracker and you’ll find a quail’s egg yolk and trout caviar nestled into a bed of diced tuna, sea urchin, and dashi gelee. Don't savor the construction too long though—the chef instructs you to smash the orb and mix everything together. The ebi-soba, a tangle of thin noodles tossed with fried sakura-ebi prawns and coated oil infused with shrimp shells, is a seasonal specialty we’d happily devour every day, as is the abalone risotto, seasoned with feathery aonori (fresh seaweed) and a dollop of butter. Don’t even get us started on the wagyu rump, marinated in dashi and then grilled over charcoal."

@

"Top 1 michelin affordable place for friday night"

@

"Less formal than a traiditional Kaiser I restaurant https://www.cntraveler.com/gallery/best-restaurants-in-tokyo?mbid=social_facebook"

@