was born in Okinawa, Japan where he learned the pleasures of a real tomato. His passion for such subtleties brought him to Los AngelesShiro with pan 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.

In 1986 he opened Restaurant Shiro in South Pasadena. His passion for only the finest ingredients brings rave reviews; the restaurant was 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. Restaurant Shiro continues to provide a full menu, first class food (including the famous catfish) and wonderful service. Dining at Restaurant Shiro is like eating with friends.

In 2004 Shiro decided he wanted to also create a new kind of restaurant to showcase his passion for the world's best cuisine created from the world's best ingredients. With that, Orris Restaurant was born. "Little Dishes" with a global orientation featuring wines hand - picked to pair with Shiro's unique creations. Not a Tapas Bar, but Shiro's viewpoint on world cuisine.

Orris is the root of the iris plant, which in ancient times, when mixed with cinnamon and other spices, was believed to be a love potion. Consider Orris Restaurant to embrace the concept of sharing plates with the ones you love; food and wine is love.

At Orris the idea is to sample and share! Order as little or as much as you like, or order as you go along. Orris also provides an extensive wine list, including wine by the glass. You will be able to find the perfect choice to accompany your meal.

As we have said, what defines Shiro's food are the ingredients. He delights in personally buying the best he can find. This includes a daily trip to the downtown fish market where his great palate comes into play. If an ingredient isn't perfect, it isn't bought. He has been known to buy something, return to the restaurant to cook it just to see if it is right, then return to the market to buy more. Then these ingredients are show-cased by giving emphasis on the ingredient, perhaps with a subtle sauce, but always, always, the ingredients must shine through.

Restaurants much more expensive with fancier presentations often just do not pay such devoted attention to the food itself. Once you have sampled the sheer joy of Shiro's presentations, other restaurants may not be quite as fondly remembered.