Tosa Shirasu Shokudo Nimanbiki
French
A bubbly, sunny owner with a plunging love for Kochi Prefecture’s whitebait fish, and an obanzai-style home cooking – this darling locale is going from strength to strength.
Restaurant Details
One star, twenty thousand of them: shirasu. The delicate whitebait, tiny, pale immature fry of fish, rarely takes center stage in Tokyo’s gourmet scene. If at all.
But at the 33-square-meter restaurant in Roppongi, Tosa Shirasu Shokudo Nimanbiki, shirasu is put on the spotlight. The venue's whimsical name ("niman") comes from its bubbly owner, Iwamoto Risa, and her even more whimsical dream: to be buried in twenty million of these whitebaits.
It might sound over-the-top, but Iwamoto, known by her customers as Risa Lisa, is on a mission to prove that shirasu deserves a place alongside other gourmet offerings in Tokyo. A native of Kochi, she previously worked at a Tokyo bistro. Missing a taste of home, she was inspired to build her own store after trying once again the kama-age shirasu her distant relative made.
For her shirasu menu, Risa focuses on obanzai-style home cooking, developing original recipes that draw out the rich, oily umami of kama-age shirasu shipped directly from Aki, Kochi Prefecture, in peak condition. If Risa serves her customers the warmth of a close friend, then her courses are even closer to home-cooked meals.
One standout is the oil-marinated whitebait, gently cooked at low temperatures in olive oil, rice oil or white sesame oili. Summer features fried summer vegetables and whitebait tempura, while winter brings the calming whitebait oden. The fluffy dashi maki tamagoyaki (Japanese omelet), crowned with even more whitebait, is another must-try. Her main dish often features a rice bowl topped with the shirasu once again, drizzled with soy sauce or with a whitebait broth.
Near the dining table, open shelves stock her whitebait jars, doubling the eatery as her brick-and-mortar shop. Charming and familiar, the store has a firm grip on the concepts behind a neighborhood local.
※ This restaurant is only available for private booking for dinner and lunch.
Homey, Obanzai-style course using ingredients from Kochi Prefecture and the shirasu. The dishes are stunning and reflect Japan’s four seasons, perfect to be enjoyed with exquisite sake pairings.
Homey, Obanzai-style course using ingredients from Kochi Prefecture and the shirasu. The dishes are stunning and reflect Japan’s four seasons, perfect to be enjoyed with exquisite sake pairings.
Tosa Shirasu Shokudo Nimanbiki Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Tosa Shirasu Shokudo Nimanbiki Business Days
Tosa Shirasu Shokudo Nimanbiki Address
Shimizu Building No.2 1F, 7-10-30 Roppongi, Minato-ku, Tokyo 106-0032
Tosa Shirasu Shokudo Nimanbiki Access Info
Tosa Shirasu Shokudo Nimanbiki is a 4-minute walk from Roppongi Station.
Tosa Shirasu Shokudo Nimanbiki Phone Number
Tosa Shirasu Shokudo Nimanbiki Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
Quintessence
One of Tokyo's most famous restaurants, Quintessence's avant-garde French cuisine has held three Michelin stars since the very first edition of the Michelin Guide Tokyo in 2008.
Kohaku
Chef Koizumi Koji is the youngest chef in Japan to hold three Michelin stars. At his Kagurazaka restaurant Kohaku, he uses unorthodox combinations of ingredients not usually found in traditional kaiseki to phenomenal effect.
Esquisse
Esquisse prides itself on thoroughly modern dishes from a decorated French master.
Makimura
This restaurant may no longer have its astounding three Michelin stars, but it's definitely not due to lack of ability or deliciousness. Now referral-only, Makimura continues to delight regulars with its simple kaiseki cuisine.