We are celebrating the holiday season at Shiro’s Sushi – From the winter fish transformed into your favorite nigiri to our new Winter Sushi Platter, and for the first time, our Holiday Platter offered throughout December!
We wish you a happy holiday season and happy New Year!
Holiday Platter
Our annual New Year’s platter is always popular and sells out every single year. This year, we are excited to announce that we are offering the platters all month long! Enhance your holiday dinners, gatherings, parties and more with our expertly prepared sushi and more!
The Holiday Platter includes two platters per order, one with 40 pieces of nigiri sushi (10 types of nigiri, 4 pieces each), and the other platter with a bounty of holiday food, specialty items, and guest favorites, such as Salmon Yuan-Yaki (grilled salmon marinated with yuzu soy sauce), Black Cod Kasuzuke, Chicken Karaage, assorted Tempura, and butter sauteed Abalone, to name a few.
Order by phone: 206-443-9844
Order deadline: orders must be placed two (2) days before pick-up
Pick-up: December 1 – 22 and 26-29 from 5-7 p.m., and December 23, 24, 30 and 31 from 2-5 p.m. (excluding 12/25)
Price: $295 +tax (includes two platters)
Winter Sushi Platter
This December we begin to offer our Winter Sushi Platter, replacing the seasonal Autumn Sushi Platter. Our seasonal sushi platter shifts to seasonal winter fish such as snow crab, tuna, spot prawns and Hokkaido uni, among others. Enjoy 40 indulgent pieces of nigiri offered as 10 different types of nigiri (4 of each).
The Winter Sushi Platter will be offered through February. The fish selection is subject to change with season and market supply.
40 pieces of nigiri: 10 kinds of nigiri (4 pieces per)
Order by phone or online at Shiros.com
Price: $195 +tax
Fish in December
This month brings Kinmedai to our omakase at the sushi bar and is also offered as an add-on item at the sushi bar (yes, enjoy it twice!) and in our dining room. While there are three varieties of Kinmedai – Ji-kinme, Shima-kinme, and Oki-kinme – we offer Ji-kinme, which is remarkably fresh and known for being the fattiest and highest quality among the three species. It is caught using one-piece fishing methods in the waters closest to the coast.
Due to its rarity, Ji-kinme commands a high market price and is seldom found in grocery stores. While Kinmedai is available all year-round, the Ji-kinme caught during this season is especially fatty and features exceptionally tender skin. In regions where Kinmedai is harvested, it is regarded as a fish of good luck and is often used to celebrate the New Year and other auspicious occasions! The vibrant red color of Kinmedai makes it an ideal choice for the December holiday season at Shiro’s.
Washoku – Goho (Five Methods)
In Washoku (Japanese cuisine), the “Five Methods” or 五法 (ごほう, Goho, where “go” means “five” and “ho” means “methods”) refer to five fundamental techniques used in the preparation and cooking of food. Here is a breakdown of each method:
- 切る (Kiru) – Cutting or Slicing
- 焼く (Yaku) – Grilling, Roasting, or Frying
- 煮る (Niru) – Boiling or Simmering
- 蒸す (Musu) – Steaming
- 揚げる (Ageru) – Deep-Frying
These five methods form the foundation of traditional Washoku practices, allowing chefs to manipulate textures and flavors to create a harmonious dining experience. In kaiseki (a traditional, Japanese multi-course dinner), it is expected that courses will cover all five methods.
Although these methods may seem like common practice, their classification highlights the uniqueness of Washoku, which ties directly to the final presentation of a dish. Take Kiru (cutting), which may seem slightly strange to include, compared to the other four methods. While many raw foods are prepared by cutting, such as sashimi, Washoku encourages chefs to take their knife skills to another level by further refining their cutting techniques for various shapes, to enhance texture and taste, and for beautiful presentation.
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