Hot Topics

Hot Topics

Chef Profile – Aaron Pate

– Feb 29, 2020 – A familiar face behind our sushi counter, and an expert with your omakase! Chef Aaron began training as a sushi chef in 1996 in Hawaii and then found his way to Tokyo in 2008 to deepen his knowledge of the sushi craft! He trained in Tokyo for three years before…

Continue Reading

Japanese Culture – What’s Edomae ?

– Feb 29, 2020 – Sushi made with fresh seafood caught near Tokyo Bay is called Edomae, which is what Shiro’s was founded on. Edo refers to modern day Tokyo Bay, but there’s more meaning behind Edomae than just geography. Even though the bay was very close to the center of Edo, the transportation system…

Continue Reading

Shiro’s Sushi Kaiseki Course

– Feb 29, 2020 – Our new tasting menu is kaiseki style, a Japanese cuisine that is served in multiple, small plate courses and with care for beautiful plating and presentation. Our monthly sushi kaiseki style menu is five to eight courses consisting of an appetizer, soup, sashimi, and an entrée course with a bowl…

Continue Reading

Fresh Catch – “Shirauo” (Ice Fish)

– Feb 29, 2020 – This month, ice fish, or shirauo, is being served. It’s a popular fish for Edomae sushi and one of the oldest fish served in the Edomae style. Because of its white and transparent body, shirauo is translated in Japanese to “ice fish.” It also signifies the end of winter because…

Continue Reading