NEW OPEN
Concept
Sillage, a modern French restaurant in Shirokane Takanawa, opened on Friday, October 3, 2025.
The store's name is French and means "lingering fragrance" or "the feeling you get after passing by."
Even if the shape of the food disappears, we hope that the aroma, taste, and memories of fun times will remain long-lasting.
While cherishing the solid techniques of French cuisine and a deep respect for ingredients, we offer dishes that are closely aligned with Japanese ingredients, such as fermentation and ingredient combinations, creating a space where you can enjoy authentic cuisine in a relaxed atmosphere.
Chef's commitment
"Modern Bistronomy: Casual and sophisticated dining at the same table"
Bistronomy, a style that originated in Paris in the 1990s, combines the friendliness of a bistro with the refined flavor of a high-end restaurant.
Sillage inherits this spirit while incorporating healthy elements such as seasonal Japanese food, fermentation, and organic vegetables, elevating it to a form that suits the modern era.
The prices and space are relaxed, but the flavors are memorable - we will be spreading this "modern bistronomy" from Shirokane Takanawa.
"Encountering ingredients creates a dish"
The ingredients include pesticide-free vegetables and edible flowers delivered from contracted farmers in Chef Munesada's hometown of Okayama, fresh fish delivered directly from Sukumo, Kochi, and high-quality meats such as guinea fowl and duck that are served in gastronomy restaurants.
I have a special attachment to vegetables, and I actively incorporate them into many of my dishes to make the most of the colors and aromas of each season.
We value the seasonality and origin of each ingredient, and carefully select the ingredients that will bring out their best in each dish.
"French cooking techniques combined with Japanese sensibilities"
He learned the basics at Kobe Kitano Hotel and gained experience in the kitchens of "Jérôme Nutile" in Nimes, southern France, and "L'ARGENT" in Tokyo.
The cuisine is based on French techniques and is tailored to blend naturally with Japan's four seasons and food culture.
When cooking, it is important to listen to the voice of the ingredients. I devise cooking methods and combinations that allow the ingredients to converse with each other in a dish, and achieve a deeper flavor through fermentation and heat treatment.
Traditional bistro cuisine is reimagined in a modern way, making the most of the ingredients, and is presented with a story that is unique to Sillage.
Course
For lunch, you can choose from two or three authentic French-style dishes.
For dinner, we offer two courses, "Sillage" and "Saison," prepared by a chef from a Michelin-starred restaurant.
Additionally, you can order à la carte, so please ask our staff for details.
*We may not be able to provide homemade campagne to customers who have not made a reservation.
Lunch
Amuse-bouche + bread + choice of 3 dishes
￥4,400 (tax included)
This is a menu where you can choose three dishes.
Amuse-bouche + homemade campagne + appetizer, main course and dessert
An example of a menu to choose from
[Appetizers]
Returned bonito tartare and ginger espuma sent from Yoshimura-san in Sukumo, Kochi Prefecture
Salmon confit with smoked buttermilk and dill sauce
Italian chestnut velouté, salted lemon and ricotta cheese ravioli and celery foam
【main】
Roasted Tanba Kurodori Chicken Breast with Jus and Fermented Mushroom Sauce
Pan-fried red sea bream with saffron cream sauce, sent to us by Yoshimura-san in Sukumo, Kochi Prefecture
Potato gnocchi and Omi duck thigh ragout
[Dessert]
Pear compote and matcha ice cream Cream cheese espuma
Okayama edible flowers and Shine Muscat tart with vanilla ice cream
Assorted freshly baked financiers and small sweets. *You can add an after-meal drink to your liking.
Lunch
Amuse-bouche + bread + choice of 2 dishes
¥ 3,300 (tax included)
This menu allows you to choose two dishes.
Amuse-bouche + homemade campagne + appetizer and main course
or
Amuse-bouche + homemade campagne + main dessert
An example of a menu to choose from
[Appetizers]
Returned bonito tartare and ginger espuma sent from Yoshimura-san in Sukumo, Kochi Prefecture
Salmon confit with smoked buttermilk and dill sauce
Italian chestnut velouté, salted lemon and ricotta cheese ravioli and celery foam
【main】
Roasted Tanba Kurodori Chicken Breast with Jus and Fermented Mushroom Sauce
Pan-fried red sea bream with saffron cream sauce, sent to us by Yoshimura-san in Sukumo, Kochi Prefecture
Potato gnocchi and Omi duck thigh ragout
[Dessert]
Pear compote and matcha ice cream Cream cheese espuma
Okayama edible flowers and Shine Muscat tart with vanilla ice cream
Assorted freshly baked financiers and small sweets. *You can add an after-meal drink to your liking.
Dinner
Sillage
¥ 12,100 (tax and service charge not included)
Sillage's seven-course dinner
・Amuse-bouche ・Homemade campagne ・Appetizer 1
・Appetizer 2
・Appetizer 3
・Fish ・Main course (choose from 3 options)
・Dessert ・Freshly baked financiers ・After-meal drinks
Profile
Sillage Chef / Kazuteru Munesada
Kazuki Munesada
Born and raised in Okayama, he graduated from a local culinary school before starting his career at the Westin Awaji Hotel. He studied classic French cuisine at Kobe Kitano Hotel, and at "Jérôme Nutile" (one Michelin star) in Nimes, southern France, he learned cutting-edge techniques from chef MOF to create modern and exquisite dishes that make the most of the ingredients. After returning to Japan, he gained experience in the gastronomy field at "L'ARGENT" (one Michelin star) in Tokyo. He takes his cooking seriously, putting his heart into every step, from selecting the ingredients to finishing the dish.
キッチン & サービススタッフ募集
発酵を取り入れたモダンビストロノミーを提供するレストラン Sillage では、キッチンおよびサービススタッフ（社員／アルバイト）を募集しています。白金高輪駅徒歩1分の落ち着いた環境で、調理・サービスの技術を着実に身につけられる職場です。
詳細は以下のメールアドレスまでお問い合わせください。
お問い合わせ：info@sillage-shirokane.jp