DINING & FOODSthe RESTAURANT
Enjoy the flavors of local heritage ingredients in a tasting menu created by Gunma-born head chef Hiro Katayama and his staff, in a creative collaboration with Hiroyasu Kawate of Michelin-starred Florilège in Tokyo. All 14 seats are at the counter around the open kitchen so that diners can interact with the staff who explain each dish, its origins, and other details. The menu changes seasonally and the chef works closely with local producers to create a modern interpretation of "Joshu Cuisine," the traditional name for Gunma's terroir. Dishes might include delicate seared beef from Mt. Akagi, fish caught in the Tone River, or freshly picked vegetables from nearby farms. In 2023, the RESTAURANT was awarded "Three Toques" by Gault & Millau, the esteemed international food guide with a reputation for discovering new talent. Sommelier Yoshimitsu Kojima creates alcoholic and non-alcoholic pairing menus that bring out the flavors of each dish.
the RESTAURANT is open for dinner every night, and for lunch on Saturdays, Sundays, and national holidays. Due to limited seating, reservations are essential.
Hours:
Lunch Saturdays, Sundays, and national holidays only; 12:00 p.m.–2:30 p.m. (Last order 1:00 p.m.）
Dinner 5:30 p.m.–10:00 p.m. (Last order 7:30 p.m.)
Lunch seasonal tasting menu from ¥7,000
Lunch pairing from ¥4,500 (alcoholic and non-alcoholic options available)
Dinner seasonal tasting menu from ¥13,500
Dinner pairing ¥7,500 (alcoholic and non-alcoholic options available)
*A la carte menu is not available
*A 10% service charge will be added to your final bill
*Except for private parties, children under 13 are not admitted, but they are welcome in the LOUNGE
Location: Heritage Tower 1F, SHIROIYA HOTEL
Tel: +81 (0)27-231-4618
HEAD CHEF
HIRO KATAYAMA
Katayama was born in Gunma but launched his career at the Imperial Hotel in Tokyo. After training at prestigious restaurants in Tokyo and across France, Katayama opened his own restaurant in Gunma. He was later offered the opportunity to bring Joshu (Gunma) cuisine to a wider audience by joining the SHIROIYA HOTEL project. In preparation for his role, he spent 14 months working with chef Hiroyasu Kawate at Florilège in Tokyo and other renowned restaurants in Japan and overseas.
CULINARY DIRECTOR
HIROYASU KAWATE
As the owner-chef of Michelin-starred French restaurant Florilège in Tokyo, Kawate credits his father, also a chef, as the inspiration to enter the culinary world. After working at various prestigious restaurants in Tokyo such as Ohara Et Cie and Le Bourguignon, he traveled to Paris to further his training at a Michelin-starred restaurant. On his return, Kawate became the sous-chef at Quintessence, a Michelin three-star Japanese-French fusion restaurant in Tokyo, before he opened Florilège in 2009. Florilège has been selected as one of The World's 50 Best Restaurants for the past two years, and has been awarded two Michelin stars.
