SHIROIYA die LOUNGE

A refreshing summer afternoon tea filled with tropical flavors such as mango and passion fruit. We offer a selection of the historic German tea brand, Ronnefeldt, for unlimited tea.

We offer an autumn afternoon tea set that allows you to fully enjoy the seasonal flavors of Japanese chestnuts, Japanese pears, Kyoho grapes, and figs. This afternoon tea, available only at Shiraiya Hotel, includes 10 types of homemade sweets from The Patisserie and 2 special savory items from The Lounge. For the all-you-can-drink tea, we provide the historic German tea brand, Ronnefeldt Tea Selection. Enjoy the condensed deliciousness of autumn in both sweets and savories.

This is a menu inspired by the memories of Head Chef Hiro Katayama from Shiraiya Hotel during his training in France. It features a rich bouillon, sautéed and marinated fresh vegetables, carefully selected hams and sausages, and freshly baked bread. A simple yet elegant start to the morning, crafted with care and attention.

This is a dish inspired by the childhood 'memories' of Hiro Katayama, the head chef of Shiraiya Hotel. It features freshly cooked rice, a miso soup that warms both body and soul, a rolled omelet made by my grandmother, pickles inherited from my mother, and side dishes made with plenty of local ingredients. It is a precious memory filled with care and love.

The patty, which allows you to fully experience the meat without any fillers, is made with 100% Akagi beef. It contains plenty of lettuce with 120g of meat, making it a refreshing meal. The special milk bread buns from SHIROIYA the BAKERY are slightly sweeter than regular buns and were specially developed to enhance the flavor of this patty. It pairs perfectly with our homemade demi-glace sauce made with plenty of red wine.

The moistly cooked sea bream pairs perfectly with the aonori cream sauce and wasabi soy sauce! It is beautifully presented with plenty of summer vegetables, making it a vibrant dish.

Omelette rice lavishly topped with homemade Hayashi sauce based on demi-glace used in popular hamburgers.

We have luxuriously deep-fried a whole bone-in chicken. The crispy coating seasoned with spices, combined with the sweetness of roasted onions and tomatoes, along with a tangy sauce, makes for a refreshing summer dish.

A tower of fresh tomatoes and slowly roasted onions piled on saffron rice, topped with a 100% Akagi beef hamburger and a soft-boiled egg from local chickens, creates a stunning impact! Enjoy the generous combination of summer vegetables, lavishly served with homemade demi-glace sauce and keema curry, resulting in a satisfying dish. The term 'Nouveau' means 'new,' which is why it is named Loco Moco Nouveau.

Tender roast beef made with a generous 11 types of vegetables. Enjoy a variety of textures and flavors with a refreshing ponzu sauce, and a tangy dressing made with mustard and cheese, both of which can be enjoyed light and refreshing.

A powerful attack yet an elegant flavor is its charm.

100% Spanish Chardonnay, with rich bubbles and small bubbles sparkling upwards.

Tropical and rich in fruit flavor, with a good balance of minerality and soft acidity.

A pleasant bitterness accompanied by refreshing acidity and a good balance of fruitiness.

A rounded flavor with aromas of citrus and herbs, and a fruity taste.

A flavorful orange wine, a rising star evolving by learning from Gravner and Radikon.

Spicy notes and ripe flavors of red-purple fruits, elegant taste

Aroma of cherries and plums, with accents of black pepper and herbs

A fruity Gamay from Savoie with a hint of bonito-like nuance

A plum wine made abundantly with Shirokaga from Gunma Prefecture, featuring a moderate acidity and depth.

A whisky blended by Shiroiya that utilizes the richness of sherry casks.

A balanced flavor that becomes addictive, made with lemons from Hiroshima and beet sugar from Hokkaido.

A smoky blend of Shiroiya whisky that becomes addictive. Recommended on the rocks.

A luxurious taste made with roses, hops, lemons, and olives from Gunma Prefecture.

A drink made from the Ugni Blanc grape used in brandy cognac.

A glass that combines freshness and smoothness based on Chardonnay.

Aroma of red flowers, fruits, and spices. The finish reveals acidity and a slight saltiness, providing a pleasant drinking experience.

The floral scent of elderflower, with a single flower blooming

A flavor like lemonade, gently spreading like roses

We offer a winter afternoon tea set featuring a white theme reminiscent of snow. This afternoon tea, available only at Shiraiya Hotel, includes 10 types of homemade sweets from The Patisserie and special savory items from The Lounge. For the all-you-can-drink tea, we provide the historic German tea brand, Ronnefeldt Tea Selection. Enjoy the condensed flavors of autumn in our sweets and savories.

The patty, which allows you to fully experience the meat without any fillers, is made with 100% Akagi beef. The special milk bread buns from SHIROIYA the BAKERY are slightly sweeter than regular buns and were specially developed to enhance the enjoyment of this patty. It pairs perfectly with our homemade demi-glace sauce made with plenty of red wine.

This is a menu inspired by the memories of Head Chef Hiro Katayama from Shiraiya Hotel during his training in France. It features a rich bouillon, sautéed and marinated fresh vegetables, carefully selected hams and sausages, and freshly baked bread. A simple yet elegant start to the morning, crafted with time and care.

This is a dish inspired by the childhood 'memories' of Hiro Katayama, the head chef of Shiraiya Hotel. It features freshly cooked rice, a miso soup that warms both body and soul, a rolled omelet made by my grandmother, pickles inherited from my mother, and side dishes made with plenty of local ingredients. It is a precious memory filled with care and love.

A powerful attack yet an elegant flavor is its charm.

100% Chardonnay from Spain, with abundant bubbles and sparkling small bubbles rising.

Tropical and rich in fruit flavor, with a good balance of minerality and soft acidity.

A pleasant bitterness accompanied by a balance of refreshing acidity and fruitiness, with a savory taste.

A rounded flavor with aromas of citrus and herbs, and a fruity taste.

A flavorful orange wine, a rising star evolving by learning from Gravner and Radikon.

Spicy notes and ripe flavors of red-purple fruits; elegant taste

Aroma of cherries and plums, with accents of black pepper and herbs

A fruity Gamay from Savoie with a hint of bonito flakes nuance

A plum wine made abundantly with Shirokaga from Gunma Prefecture, featuring a moderate acidity and depth.

A whisky blended by Shiroiya that utilizes the richness of sherry casks.

The balance of lemons from Hiroshima and beet sugar from Hokkaido creates a captivating flavor.

A smoky blend of Shiroiya whisky that becomes addictive. Recommended on the rocks.

A luxurious taste using roses, hops, lemons, and olives from Gunma Prefecture.

A drink made from the Ugni Blanc grape used in brandy cognac.

A glass that combines freshness and smoothness based on Chardonnay.

Aroma of red flowers, fruits, and spices. A pleasant drinking experience with a lingering acidity and a hint of saltiness.

The floral scent of elderflower, with a single flower blooming

A taste like lemonade, gently spreading like roses

Enjoy a variety of sweets made with fresh, juicy strawberries, including compotes, sauces, and jams, featuring the Gunma brand strawberry 'Yayoi Hime.' This afternoon tea, available only at Shiraiya Hotel, includes 10 types of homemade sweets from The Patisserie and special savory items from The Lounge. The unlimited tea selection features the historic German tea brand, Ronnefeldt Tea Selection.

This is a menu inspired by the memories of Head Chef Hiro Katayama from Shiraiya Hotel during his training in France. It features a rich bouillon, sautéed and marinated fresh vegetables, carefully selected hams and sausages, and freshly baked bread. A simple yet elegant start to the morning, crafted with care and attention.

This is a dish inspired by the childhood 'memories' of Hiro Katayama, the head chef of Shiraiya Hotel. It features freshly cooked rice, a miso soup that warms both body and soul, a rolled omelet made by my grandmother, pickled vegetables inherited from my mother, and side dishes made with plenty of local ingredients. It is a precious memory that conveys care and love.

A powerful attack yet an elegant flavor is its charm.

100% Chardonnay from Spain, with abundant bubbles and sparkling small bubbles rising.

Tropical and rich in fruit flavor, with a good balance of minerality and soft acidity.

A pleasant bitterness accompanied by a balance of refreshing acidity and fruitiness, with a savory taste.

A rounded flavor with aromas of citrus and herbs, and a fruity taste.

A flavorful orange wine, a rising star evolving by learning from Gravner and Radikon.

Spicy notes and ripe flavors of red-purple fruits, elegant taste

Aroma of cherries and plums, with accents of black pepper and herbs

A fruity Gamay from Savoie with a hint of bonito flakes nuance

A plum wine made abundantly with white Kaga from Gunma Prefecture, featuring a moderate acidity and depth.

A whisky blended by Shiroiya that utilizes the richness of sherry casks.

The balance of lemons from Hiroshima and beet sugar from Hokkaido creates a captivating flavor.

A smoky blend of Shiroiya whisky that becomes addictive. Recommended on the rocks.

A luxurious taste using roses, hops, lemons, and olives from Gunma Prefecture.

A drink made from the Ugni Blanc grape used in brandy cognac.

A glass that combines freshness and smoothness based on Chardonnay.

Aroma of red flowers, fruits, and spices. The aftertaste reveals acidity and a slight saltiness, providing a pleasant drinking experience.

The floral scent of elderflower, with a single flower blooming

A taste like lemonade, gently spreading like roses

We offer a seasonal afternoon tea approximately every two months. Please enjoy it with your favorite fruits and seasonal ingredients. *The photo is for illustration purposes only. *On weekends and holidays, the price is ¥5800 per person.

This is a menu from the memories of Head Chef Hiro Katayama during his training in France at Shiraiya Hotel. It features a rich bouillon, sautéed and marinated fresh vegetables, carefully selected ham and sausages, and freshly baked bread. A simple yet elegant start to the morning, crafted with time and effort.

This is a dish inspired by the childhood 'memories' of Hiro Katayama, the head chef of Shiraiya Hotel. It features freshly cooked rice, a miso soup that warms both body and soul, grandmother's homemade tamagoyaki (Japanese omelette), nuka-zuke (pickled vegetables) inherited from my mother, and side dishes made with plenty of local ingredients. It is a precious memory filled with care and love.