[Shirai-ya Hotel Co., Ltd.] Shira-iya Hotel’s main dining “Shirai-ya The Restaurant” has been featured in the global gastronomy guide “Gault & Millau 2025” for the fourth consecutive year
Shiraiya Hotel Co., Ltd. Press release: March 24, 2025 Shiraiya Hotel’s main dining “Shiraiya The Restaurant” has been featured in the global gastronomy guide “Gault et Millau 2025” for the fourth consecutive year “Shirai-ya The Restaurant” spring menu available until the end of May We are pleased to announce that Shirai-ya The Restaurant, the main dining room of Shirai-ya Hotel (Honmachi, Maebashi City, Gunma Prefecture, General Manager: Daiki Horiguchi), an art destination in Maebashi, Gunma, which will celebrate its 5th anniversary in December of this year, has been featured in the French-originated global gourmet restaurant guide, Gault & Millau 2025, for the fourth consecutive year. By learning a lot from local ingredients and continuing to explore gastronomy and food culture, Shiraiya Hotel, as an auberge in the heart of Maebashi, offers a unique lodging experience where you can fully enjoy the flavors of Gunma.
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https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-1422dca207f93b201465eabb9c777e1c-650×260.jpg (C)Yusuke Kagayama “Gault et Millau” is a guide to world gourmet restaurants that originated in France and is famous for its red letters on a yellow background. Founded in 1972 by French journalists Henri Gault and Christian Millau, it not only guides high-quality chefs, ingredients, and service through undercover research, but also focuses on and evaluates the professionals behind the chefs, such as the “terroir” (the food culture of each region) and the producers who support the chefs, and has a reputation for its foresight to quickly identify up-and-coming chefs. Grand chefs such as the young Paul Bocuse and Joel Robuchon have also won Gault & Millau awards. A total of 563 houses from 47 prefectures were selected for the 9th edition of the Japanese edition, “Gault & Millau 2025″ (Publisher: ONODERA GROUP Co., Ltd. | Publisher: Gentosha Co., Ltd. | Release date: March 18, 2025). Shiraiya The Restaurant says, “While Shiraiya Hotel is considered a symbol of Maebashi City, which is promoting urban development with art, the hotel’s restaurant also sings “Joushu Cuisine” and is introduced as having a great impact on the local food scene. We learned that miso is fed to children while they are growing up, and by marinating them overnight in cooking, they add a subtle salty flavor and the umami of fermentation, which is said to create a melting flavor. Chef Hiro Katayama and sommelier Yukiko Kojima, both from Gunma, have teamed up to continue disseminating Gunma’s food culture. In Gault & Millau, which evaluates products based on the number of toques (toques), this year they received 3 toques and 15.5 points. All of our staff would like to thank everyone who uses Shiraiya The Restaurant for their support, as well as the producers who cherish local ingredients. ■ Bibliographic information Book title: Gault & Millau 2025 Release date: March 18, 2025 List price: 3,000 yen ( tax) Format: A5 variant ISBN: 978-4-344-95491-5 Number of pages: 352 Publisher: ONODERA GROUP Co., Ltd. Released by: Gentosha Co., Ltd. Number of stores listed: 563 Coverage area: All 47 prefectures
https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-90200ea809f53480b3785c96083cfb7b-3000×2001.jpg (C)Yusuke Kagayama ■ Gault et Millau https://jp.gaultmillau.com/ ■Shiraiya Hotel Spring Menu At Shiraiya The Restaurant, you can enjoy the spring menu until the end of May. We have prepared a menu that allows you to enjoy the arrival of spring with its aroma, taste, and presentation. Chef Hiro Katayama will prepare “Joshu Cuisine” from the bounty of spring carefully cultivated by local Gunma producers, and sommelier Yukiko Kojima will offer alcoholic and non-alcoholic drink pairings to match the dishes.
https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-1447efc3fdb756cbc0267702dfa8e268-3900×1734.jpg (C)Yusuke Kagayama ■SHIROIYA the RESTAURANT At Shirai-ya The Restaurant, Gunma-born chef Hiro Takayama, who has trained at famous restaurants both in Japan and abroad, offers “Joshu Cuisine” (creative French cuisine) that makes the most of local ingredients and explores new flavors of Gunma’s local cuisine. Sommelier Yukiko Kojima’s alcoholic and non-alcoholic drink pairings are also a hot topic. In a theatrical space with an open kitchen where you can feel close to the chef, the chef or sommelier will provide you with explanations and serve you the food and drinks directly.
https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-e102b18a5204da800350b7a71fc75768-2400×800.jpg Hiro Katayama (left) & Yukiko Kojima (right) (C)Shoko Takayasu ■Store overview Store: Shiraiya The Restaurant Address: Shiraiya Hotel 1F, 2-2-15 Honmachi, Maebashi City, Gunma Prefecture Phone: 027-231-4618 Business hours: Open all year round, dinner only 17:00-19:30 20:00-22:30
https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-334a5b1eebb06586f164bb959f40f447-3000×2000.jpg (C)Shinya Kigure URL:
https://www.shiroiya.com/dining_and_foods/restaurant
INSTAGRAM：shiroiya_the_restaurant ■Hiro Katayama Born in Gunma Prefecture. Started his career at the Imperial Hotel. After training at restaurants in France and Tokyo, he opened his own restaurant in his hometown of Gunma. After taking the Entrepreneur Development Business School GIS (Gunma Innovation School), he decided to take on a new challenge in the world of food, closed his own shop, and took part in the Shiraiya Hotel Project. After gaining experience at famous domestic and international restaurants such as “Florerege” and “Hertog Jan” in Belgium, he was appointed as the chef of “The Restaurant”, the main dining room at Shiraiya Hotel. He also serves as the person in charge of all food and beverage facilities at Shiraiya Hotel. ■Yumi Kojima Born in Gunma Prefecture. After working as a sommelier and floor manager at a famous French and Italian restaurant in Tokyo, in order to further develop his skills, he trained at Florilege, where he was in charge of non-alcoholic pairings, just like Chef Katayama. Holds the “Sommelier” and “J.S.A. SAKE DIPLOMA” qualifications certified by the Japan Sommelier Association. Shiriya Hotel (2-2-15 Honmachi, Maebashi City, Gunma Prefecture) ART DESTINATION An inspirational museum-like hotel that stimulates the senses After 300 years of history, the long-established inn in Maebashi, Gunma Prefecture was revived as Shiraiya Hotel by architect Sou Fujimoto. The exposed concrete atrium, which was created by renovating an abandoned building, is home to a fantastical “light art” by Leandro Erlich, and you can enjoy a variety of contemporary art and design in a lush green environment, including guest rooms with different artworks on display. On-site, there is a restaurant, cafe, patisserie, bakery, bar, lounge, tea room, and three types of private saunas, making your stay full of inspiration. In December 2025, Shiraiya Hotel will celebrate its 5th anniversary.
https://prcdn.freetls.fastly.net/release_image/52360/177/52360-177-d5b527c8f6d725fcb78064fe0e7fa598-3000×2000.jpg (C)Shinya Kigure Contact information ■Media inquiries pr@shiroiya.com 070-3858-7580 (PR person: Minako Morita) ■Shiraiya Hotel contact information info@shiroiya.com 027-231-4618 (Representative number)
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