Bridges between France and Japan, in terms of cuisine, are often a success. This is the case of Shiro (in French: blanc) nestled near the church of Saint-Germain-des-Prés, where the Japanese chef Hiroyuki Ushiro pays tribute to his native village Yamaguchi. Bordered by the Sea of Japan, the chef spent his childhood there surrounded by a local and traditional cuisine, composed essentially of freshly caught fish. He transposes these memories into his cuisine and combines them with French gastronomy. You can enjoy six- or eight-course menus, but also Wagyu, the famous beef of undeniable prestige, and exceptional sakes. An experience not to be neglected if you are in love with Japanese gastronomy.

By Cheynnes Tlili