Owner/Chef Hideo Yamashiro ("Shiro") was born in Okinawa, Japan where he learned the pleasures of a real tomato. His passion for such subtleties brought him to Los Angeles where he eventually worked in such famous French kitchens as Ma Maison (under Wolfgang Puck) and Les Anges (he was sous-chef to Patrick Jamon). Shiro then became the head chef at one of the jewels of Southern California, Cafe Jacoulet in Pasadena.

Restaurant Shiro opened in 1986. Here chef Shiro brings his passion for only the finest ingredients to the table, bringing rave reviews with the restaurant rated one of the top 15 Los Angeles restaurants (for food) by the Zagat Survey every single year since the year after it opened. In 1996, Zagat rated Restaurant Shiro the best establishment for food, putting the restaurant in such top honors company as Matsuhisa, Patina and L'Orangerie.

A customer once asked: "Just what is the secret to the cooking?"

His many repeat customers know that Shiro's philosophy is to pair subtle, yet perfect sauces with only the best ingredients. 

Early each morning, Shiro personally travels to the fish market. If the fish isn't perfect, it isn't bought. He has been known to buy some fish, return to the restaurant to cook it just to see if it is right, then go back to the fish market to buy more. 

Restaurants much more expensive, with much fancier presentations often just do not put such outstanding ingredients on the plate. It shows:

Shiro customers become spoiled to the point that many will not order fish anywhere else.

" [T]his is one fish you just can't stop eating . . . .

The fish arrives on a massive platter, with shards of ginger protruding from its exceedingly crisp skin. It is, simply speaking, the best catfish anywhere. It may be the best fish for that matter -- I can't think of another fish in town where I try to eat the bones after I finish with the meat."

Don't just be seduced by the catfish, however. Depending on availability, you might find tuna as sashimi with shaved parmesan and arugula, or minced raw with subtle flavorings and the offset of a bit of bitter watercress. Sample the glorious Chinese ravioli (that seem more like potstickers) filled with salmon mousse and shrimp with a smoked salmon sauce; perfectly cooked foie grois with poached pear and a port wine reduction sauce or absolutely marvelous sweetbreads with a shiitake mushroom sauce. 

When impeccably fresh tuna is available, Shiro will prepare it just seared. Customers constantly ask when it will be available and the answer is: only when the tuna is perfect.

Desserts are also a delight. Shiro's French training and knack for skillful saucing makes him a pastry chef to be reckoned with. Imagine baked figs and vanilla ice cream with an unaccountably delicious balsamic vinegar sauce or the best creme brulee you may ever have. Or the house specialty of sweet wonton skins with poached pears and raspberry sauce.

Once you have sampled the sheer joy of the exquisite ingredients, dining elsewhere may never be the same.

Even on your first visit you will be treated as friends. Come to Shiro's for the food, not for haughty service.

"This restaurant . . . it's special. Going other places can be stressful. Never here. It's always a comfort. The food is perfect. And you're always treated well."

-- A totally unsolicited comment overheard at Restaurant Shiro