TIRPSE is staffed by passionate individuals whose love of food, wine and culinary talents create the perfect recipe for an exquisite dining retreat.
Shimizu Yuta
Following in his father’s footsteps of accenting French cuisine with Eastern concepts, Japanese Chef Shimizu Yuta is the gifted director behind our delectable menu and world-class culinary presentations. Yuta graduated from the Tsuji Culinary Institute in Osaka and was guided by renowned French chefs at the Pavillonde la Rotonde and Chateau restaurant Joel Robuchon in Tokyo before joining TIRPSE in 2017. Chef Shimizu Yuta’s skills are an invaluable contribution to our Japanese French restaurant as well as to both cultures, with a profound display of talent in every dish from ‘Ma Po Tofu’ to our inspired creative versions of your favourite French dishes.
Hiroyuki Shinzu
Faithful to the Japanese tradition of mingling culinary stories in the search of perfection, Chef Hiroyuki Shinzu came to us with an abundance of international experience from Japan to France to Australia and now Hong Kong. Born and raised in Shizuoka prefecture, Japan, a place famous for its fresh-caught seafood delicacies, Shinzu trained at a local culinary school before moving to France in search of a broadened flavour repertoire. Shinzu is an artist of balancing French and Japanese cuisines across an appetising seafood showcase, all the while infusing certain dishes with hints of Australian and Hong Kong culture. Along with his ‘Paris Brest’ and other iconic French desserts, Shinzu finds himself in perfect harmony with the rich and sweeping palate of TIRPSE Hong Kong.
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