In Japanese, there are expressions such as “Umi no Sachi” and “Yama no Sachi.” “Umi” means sea, “Yama” means mountain, and “Sachi” means happiness. The full phrase translates to “harvest from land” and “harvest from sea,” respectively. In winter, the volume of mountain delicacies decreases, but the volume of seafood harvesting increases, while the flavor also intensifies. As such, winter is THE season for Shiro’s with our well-sourced seafood turned to delicious sushi!
We have taken the popular Autumn Platter and seasonalized it for winter! We obtained fatty winter fish from the prestigious Toyosu market in Tokyo, and with a presentation full of the winter, we have created a Winter Platter that will satisfy everyone for a wide variety of occasions. Enjoy Shiro’s Winter Platter, perfect for holiday gatherings and family hangouts.
Price: $150 plus tax
Order 24-hours ahead
Available NOW for takeout only
New Year’s Platter
The last New Year was celebrated in lockdown, but with many of our guests ringing in the new year with our special New Year’s Platter. This year, in response to many requests for the return of our New Year’s Platter, we are once again offering our New Year’s Platter with some surprise chef updates to ring in 2022! We hope that you will enjoy it (again) this year, possibly in the company of good friends and family. Happy New Year from our Shiro’s family.
Price: $180 plus tax
Limited to 20
Available for pick up on December 31
Available for takeout only
Fish for December
When Yellowtail appears in the Shiro’s newsletter, it is a signal that winter has arrived. Wild yellowtail harvested in Hokkaido is now being airlifted to Shiro’s via the famed Toyosu market.
As a sushi restaurant, our chefs believe that yellowtail is served as sushi or sashimi. However, there are various ways to eat yellowtail other than sushi. Teriyaki is a typical yellowtail dish. When you hear teriyaki in Japan, many people think of chicken or yellowtail teriyaki.
Also, in Japan, hot pot dishes are popular in winter. Yellowtail is also the king of the ingredients for hot pot dishes.
Yellowtail sushi or sashimi is available now for takeout, delivery, and as part of our omakase menu when you dine with us.
Sake at Shiro’s
Alcohol made mainly in Japan is fermented from rice and generally called sake in English. On the other hand, in Japan, sake is often used as a general term for alcoholic beverages, and the type of alcohol called sake in English is often called Nihonshu to distinguish it from other types of alcohol. “Nihon” means Japan and “Shu” means alcohol.
Contrary to the increasing popularity of sake overseas, the consumption of sake in Japan is decreasing year by year, and more sake brewers are now seeking a way out of the business, more than ever before. Even among Japanese people, some people have begun to encounter sake for the first time while overseas and are awakened to its splendor in places other than Japan.
Sake is the best for pairing with sushi and other Japanese food. Currently, the flow of goods tends to be stagnant due to the global pandemic, but Shiro’s will continue to make efforts to deliver undiscovered delicious sake.
Japan in December
In modern Japan, the names of months are simply represented by numbers. However, in the old Japanese calendar, each month had a name, just like English. December was called Shiwasu. The most popular story for the naming of Shiwasu comes from December being such a busy month for everyone, including Shi, which means teacher or master, and Wasu, which means running. A common understanding is that teachers or masters are always calm and never run to rush, but even they are running in December for being so busy.
In this way, the image of December as a very, very busy month is widespread throughout the country of Japan. In fact, in December, Japanese have a habit of doing various big jobs that are not usually done on ordinary days. The most popular among these is cleaning called O-souji. O-souji means “big cleaning” when areas that are not normally cleaned are given a thorough cleaning, such as the back side of furniture or places that are usually out of reach. O-souji is often done on December 31, but at work it is done on the last day of work for the year (usually around December 28). This habit of O-souji well-represents the cleanliness and the humble spirit of the Japanese people to welcome the new year in a respectful manner.