Himeji, Hyogo, Japan｜Shirase

I went to the rumored Shirase-san. A menu that shows the cuisine, care, and service provided. It was the first time I was asked about the temperature of sake. I'll do it Not only was the food delicious, but the temperature of the dishes, the seasoning, and the assembly of the courses were all focused on ``entertaining the customers,'' making us feel comfortable and having a great time. Please make a reservation and visit us. I'm sure you'll be satisfied.

"It's going to be a dinner you'll never forget." * White asparagus tofu with beaten okra and sea urchin has an elegant appearance. *Fresh abalone liver in vinegar with the scent of the sea, boiled abalone, junsai and senryo eggplant, are indescribably mellow and refreshing. *Shunzen side dishes, each of which is served on a cute fan, have a unique taste. Each one has a different texture, such as crispy crab, fluffy castella egg, and crispy okaki hijiki. Sweet potato with a faint scent of cointreau, edamame accents with yuzu pepper, barracuda sushi with different scents such as sudachi... Sweet, spicy, sour... A wide variety of ingredients and seasonings filled my eyes, my tongue, and my heart. *In order to enjoy even more delicious fresh fish, the blessings of the sea unique to Himeji, ・Wild horse mackerel marinated in egg yolk soy sauce ・Kensaki squid is sesame oil and seaweed salt ・Nodoguro grilled frost is grated Tosa vinegar jelly ・Magochi is seasoned with green yuzu oil and salted kelp ・Spicy radish soy sauce for bluefin tuna ・The pike conger is also not boiled, but prepared with low-temperature peanut oil to make it plump, then fresh onion puree and shiso oil. ・Isaki grunt is grilled with a special vinegar that gives it an indescribable depth and richness, making it crispy on the outside and soft and juicy on the inside... And, as long as the cooking method that makes each material stand out. When I write about the dishes in detail, it ends up being too long. *Especially the white tilefish boiled in white water, It tasted amazing. I think it's sometimes found in rich paitan soup or Chinese food, but here, the tilefish is very fresh, so it has a very light and delicate taste. However, it was rich and delicious, and I felt that each drop permeated my body. I feel like my body is getting better. * The charcoal-grilled beef fillet is also exquisite with a creative sauce of egg yolk vinegar mustard using island shallots. *I never thought myoga was delicious until now, but I never thought it was so delicious... I've heard that the secret is that it's first roasted to lock in the umami flavor, and then soaked in dashi stock, then mixed with Fushimi chili peppers and hishiho. *The scallops were so delicious that I asked them how they were cooked. It was done. I think it's because of the meticulous work done in everything, not to mention the carefully selected materials. *There were many other dishes, but there was no compromise, even down to the small bowl. *The porridge at the end has a very gentle taste, and it feels like it wraps up the excitement of the previous feast with a lingering finish. *From the white peach tarte tatin for dessert to the milk ice cream, there were a total of 12 dishes, and I could feel the outstanding skill and the chef's spirit, sense, and passion in all of them. I'm glad that I was born in this country and can eat such delicious food, I'm happy... I was able to enjoy a moment of bliss.

We look forward to seasonal dishes every month. My stomach and heart are always full and I feel happy ♡ I’m looking forward to next month!