Thomas Troupin

Chef Shun Shiroma's culinary philosophy is deeply rooted in respect for ingredients, authenticity, and the Japanese concept of "Omotenashi." He was profoundly influenced by his first sushi master's dictum, "Don’t kill it twice," which instills a sacred regard for the ingredient's journey from sea to plate, emphasizing meticulous preparation to avoid waste. This principle underscores his commitment to mastering fundamental techniques, ensuring that even the simplest dish is elevated to its highest potential through precision and care. His journey has been one of continuous learning and adaptation, from his early days as a sushi chef in Tokyo to exploring global food cultures in Jamaica, the US, Singapore, and Hong Kong, where he earned a Michelin star for ramen at Tsuta Tokyo. A significant mentor, Chef Yuki Onishi, further shaped his ethos by highlighting the importance of drawing inspiration from cultural details while advocating for simplicity as key. Shiroma believes in "keeping it simple" yet creatively innovative, always adhering to the basics no matter how complex the dish. In his current role in Dubai, Chef Shiroma actively immerses himself in the local culture and palate, engaging with local chefs and visiting markets to understand diverse flavors and influences. This informs his approach of continuously improving creativity while maintaining a distinct identity. He views "Omotenashi"—service from the bottom of the heart, honest and transparent—as his guiding principle and calls his "heart" the ultimate ingredient. He champions authenticity and craftsmanship, prioritizing high-quality, fresh, and, where possible, locally sourced ingredients, while also importing select items weekly from Japan. His vision is to honor Japanese tradition while infusing a modern twist to create unique, memorable dishes and a warm, inviting atmosphere for guests. He firmly believes in staying true to one's concept, service, and food offerings, avoiding comparison with others, and consistently striving for culinary excellence. Chef Shun Shiroma, renowned as an "umami warrior" and a master of sushi and ramen, approaches cuisine with a blend of meticulous technical mastery and an artistic eye for simplicity and cultural inspiration. His technical style is built upon the "sacred basics" of Japanese cooking, particularly in sushi and ramen, emphasizing precision in preparation—from the initial cut of fish to the perfect seasoning of sushi rice and the crafting of rich, flavorful broths for ramen. He is known for his commitment to "authenticity and craftsmanship," ensuring dishes reflect their traditional roots while embracing subtle modern twists. His approach to flavor is deeply influenced by the concept of umami, as evidenced by his nickname, and an intuitive understanding of ingredient harmony. Plating is artful yet simple, aiming to be "straight to the point" while creatively drawing inspiration from nature, much like his mentor Chef Yuki Onishi's Sakura-tree-shaped noodle presentations. He incorporates garnishes and additions to complement the dish's core flavors, allowing the inherent quality of the ingredients to shine. Signature dishes that exemplify his technical prowess and innovative spirit include his Michelin-starred ramen, artful sushi and sashimi, delicate Salmon Carpaccio, plump Hokkaido Scallops, and robust Wagyu Overload. He also demonstrates a flair for culinary fusion with "Arabese" creations like snaa’tar, featuring Tai snapper with deep zaatar flavors, and dishes such as Shrimp Tempura with gochujang and pickled onions. His mastery extends to crafting homey yet sophisticated dishes, such as Japanese curry, and even the simple yet flavorful Korya Roast Potatoes, showcasing his versatility across different culinary styles.