Sillage "fermentation" - the small power that supports aroma and flavor

We are truly delighted to have so many customers visiting us every day since we opened on October 3rd. Today, we would like to talk about fermentation, which is at the heart of Sillage's cuisine.

Fermentation is not about adding, it's about "drawing out"

For Sillage, fermentation is not a technique for adding flavor, but a way to quietly bring out the hidden powers of ingredients. For example, in a dinner appetizer using bonito from Sukumo, Kochi, fermented paprika is used in the sauce. The paprika, which has been slowly lactic acid fermented at room temperature for 10 to 14 days, takes on a fruity acidity and aroma, gently enveloping the umami of the moderately fatty bonito. The purpose is not to make the fermentation itself stand out, but to balance the aroma and lingering aftertaste of the entire dish and add depth to the flavor.

Fermentation that faces nature

The same idea is reflected in the homemade country bread baked daily and the sustainable vegetable paste. Using Hokkaido-grown Kitano Kaori and Levain yeast, the acidity of natural fermentation deepens the aroma of the bread. The sustainable vegetable paste is made from fermented carrots this season, combined with non-standard vegetables from contracted farmers. The sweetness and aroma from the fermentation really enhance the flavor of the bread.

Quiet fermentation creates a lingering aroma

Sillage is French for "lingering aroma." I believe that fermentation is also a small, unseen process that creates that lingering aroma. Even if it's not flashy, the aroma and flavor suddenly come back to life after eating. I would like to create this experience with each and every dish.

Sillage 1F, Shirokane Takanawa Station Building, 1-27-6 Shirokane, Minato-ku, Tokyo 108-0072 TEL: 03-5793-5022 Lunch: 11:30-15:00 (LO 14:00) Dinner: 18:00-21:30 (LO 20:00) Closed: Wednesdays Make a reservation on TableCheck here