Shiro, the fusion restaurant in Saint-Germain-des-Prés

Fusion cuisine is not dead, no, no. Proof of this is the new address opening its doors in Saint-Germain-des-Prés. Named Shiro, this new restaurant, ideally located next to theSaint-Germain-des-Prés church, blends French bistronomy and Japanese influences over two floors, under the aegis of chef Hiroyuki Ushiro.

The à la carte menu features seasonal produce in its simplest form. For lunch, local gourmets and visiting gourmands alike can enjoy a bento of nine small plates, including sea bream carpaccio with Ume plum vinaigrette, fried and marinated fish escabeche, cod with langoustine tartar, cauliflower purée and yuzu cream, and even veal quasi with a bed of shallot confit, wild asparagus, lotus leaf tuile and mustard sauce.

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Chef Ushiro also offers a six-course carte blanche Omakasé menu for lunch and dinner, for a culinary voyage to the other side of the world. Menus vary according to the chef's inspiration and new arrivals. It consists of an amuse-bouche, two starters, fish, meat and dessert, all of which can be paired with wine or sake to make it even more original.

During our visit, we opted for the starter of low-temperature chicken (22€), topped with a sesame sauce and a little pale, and for the salmon tartar, fresh but really chiche.

Next up, two dishes that are different yet (unfortunately) similar in their accompaniments - the same vegetables, prepared in the same way, on both plates: on the one hand, roast Wagyu (59€) with a jus de veau and teriyaki sauce, seared very briskly; and the can, for that matter, melting.

Sweet tooths can, like us, opt for a daifuku mochi glacé (12€) with red berries or a vacherin (12€) with yuzu and grapefruit sorbet, refreshing; while cocktailophiles will be delighted to discover a menu of cocktails blending French and Japanese flavors.

Discover, for example, the Shiro (Hibiki - Japanese whisky - kiwi purée, cucumber, lime, aloe vera juice, fresh mint sprinkled with matcha; 19€), the Sakura Horoyoi (Roku Gin - Japanese gin - hibiscus tonic and fresh red berries for a summery touch) or the Pink Matcha (mocktail made with lychee and strawberry purée, cranberry juice, fresh mint and matcha powder).