SHIROIYA the RESTAURANT

The story

SHIROIYA the RESTAURANT, Maebashi | Award-Winning Fusion Dining

The Chef and the Kitchen

At SHIROIYA the RESTAURANT in Maebashi, chef Hiro Katayama builds a distinct approach to modern Japanese fusion cooking rooted in his hometown’s landscape. A Gunma native who began his career at the Imperial Hotel and later trained across France and Tokyo, Katayama returned to design a menu that honors local producers while applying classical French methods. His background includes opening and closing independent ventures before joining the Shiroiya Hotel project following studies at the GIS innovation school. Every plate reflects his deliberate focus on seasonal terroir rather than fleeting trends.

Signature Courses and Pairings

Guests follow the signature OKIRIKOMI course, a roughly ten dish progression that reconstructs traditional local recipes through a contemporary lens. The kitchen applies a refined fusion cuisine framework to each composition, adjusting ingredients to match shifting agricultural cycles and regional culture. Complementary beverages range from curated wine lists and regional sake to handcrafted sodas featuring locally sourced produce. Alcohol free options maintain the same attention to flavor balance and ingredient provenance.

The Dining Room and Recognition

Fourteen counter seats wrap around an open theater kitchen finished in raw earth, stone, and iron. The uneven counter surface mimics cracked soil, a deliberate material choice meant to suggest new culinary growth emerging from the ground. This dedicated space supports the restaurant’s consistent presence in Gault & Millau, where it has earned a score of fifteen for five consecutive years. This fusion dining concept thrives when patrons watch the preparation unfold while engaging directly with the chef and service staff.