Our fish purveyors are catching some beautiful, early summer fish! Our chefs are out in the community and sharing some of our most-loved recipes! We hope to see you this summer at Shiro’s.
Anago (Salt Water Eel) – Traditionally at sushi restaurants, only fish from the ocean were served and Anago is one of those original fish. Compared to Unagi, fresh water eel, Anago is leaner, but with a very soft texture and full of natural sweetness.
Uni (Purple Sea Urchin and Bafun Sea Urchin) – While both varieties are creamy and sweet, the more popular Bafun variety has less moisture and therefore, a more concentrated flavor. Purple Sea Urchin is a bit smaller in size and presents a smooth texture and delicious taste!
Suzuki (Sea Bass) – Found swimming inshore near rocky reefs, Suzuki has a beautiful white meat with a very light and clean flavor. It’s best matched with ponzu sauce, which we make in-house at Shiro’s.
Isaki (Grunt Fish) – An experienced sushi chef will be able to handle this delicate fish. We housesmoke Isaki skin over an open flame to produce the delicate balance of crunchy skin, a layer of sweet-smoky fat, and clean white meat.
Suehiro Ken Daiginjo Sake – We are thrilled to offer this seasonal sake at Shiro’s. A dryer sake that is well-balanced, clean and elegant, posing sips of minerals and ginger and fruit-filled aromas. The dryness and beautiful finish pairs well with salty and spicy foods, especially anchovies.
Have you ever wanted to try your hand at creating sushi? We recently held a sushi seminar for 50 eager people. Whether corporate team building or private gatherings, learn from our experienced chefs.
If you missed our recipe for Steamed Clams in Sake in The Seattle Times earlier this month, see it here.
Out & About
Catch Chef Aaron at Bite of Seattle: Bite Cooks as he showcases one of his favorite dishes! Coming up July 16!
We are proud to be a finalist in Seattle Weekly’s Reader Poll for Best Sushi! Voting ends July 12.