Dubai

Shun Shiroma

Chef Shun Shiroma's culinary journey began at 16 when he pursued sushi chef training in Tokyo. He later spent six years honing his skills in Kingston, Jamaica, at East Japanese restaurant. After a stint in the US, Shiroma returned to Tokyo to delve deeper into Japanese cuisine at Tsuta Tokyo, leading its expansion into Hong Kong and earning the restaurant a Michelin star for its ramen. Seeking further international experience, he then oversaw 30+ restaurants in the US for W&E Hospitality. Now, as head chef at 3Fils, Shiroma and his team offer premium Asian cuisine with a strong Japanese influence, featuring selectively sourced ingredients imported weekly from Japan.

Guide restaurants with Shun Shiroma participation

3 Fils

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What is GreatList

GreatList is an independent restaurant guide created by Alexander Sysoev. Establishments can have different formats and different audiences, but as long as the quality of their food and service is impeccable, and the atmosphere and values are outstanding — they can be added to GreatList.
Today, the guide is available in Russia and United Arab Emirates, and is available in Russian, English, and Chinese.

How the guide is assembled

The guide only lists the establishments that were selected by its team. Collaborative approach to the selection is the guide’s fundamental stance, so all the establishments have been collectively approved by the majority.
The establishments selected for the guide are allocated to one of the categories — fine dining, smart casual, city café, and bar.
The guide offers a selection of useful search filters and the encyclopedia of restaurateurs and chefs to learn the names of the heroes behind the best restaurants.

Why people trust our choice

The guide’s team consists of almost a hundred independent experts who visit the establishments anonymously and always pay for themselves. None of them are part of the restaurant industry, but they have a deep connection to it as a frequent guest. All of them are successful people who travel a lot and visit the most interesting projects around the world. This makes them extra savvy and knowlegable about gastronomic trends and classics.