As our team at Shiro’s grows, we continue to be thankful for the support of our community. Adding takeout and delivery when the pandemic began was really our only option, other than closing. Our guests made it possible to continue service, and as we evolve during these unprecedented times, we continue with open hearts and open minds, forging ahead as a community – better together.

Thank you to our guests for allowing us to continue to bring you sushi, keeping our team employed, and keeping Japanese culture, customs and food as a part of the Northwest.

Eho-Maki (恵方巻) – Fortunate Direction Roll

Eho-Maki is a sushi roll that is eaten on Setsubun facing Eho (the fortunate direction for the year). This custom was born in Osaka, Japan about 100 years ago, and has been popular in the Kansai region (Western Japan) since then. The custom of Eho-Maki is now recognized nationwide due to the active marketing from supermarkets and convenience stores since the beginning of the 21st century.

Because Eho-Maki is a sushi roll with the meaning of rolling up fortune, it is desirable to have seven kinds of ingredients to recognize the Seven Lucky Gods. Also, Eho-Maki implies a demon’s golden club and eating it implies getting rid of a demon’s weapon. On the other hand, to avoid fortunes slipping away from Eho-Maki, eating it without putting Eho-Maki away from your mouth and without talking is preferrable.

Currently, major supermarket chains, convenience stores, and most of the national sushi chains strongly market Eho-Maki every year in Japan. Alongside, ingredients are elaborate and are becoming more luxurious every year. Many unique variations of Eho-Maki have been introduced lately, including large-size Eho-Maki that are too big to fit in a mouth. They are even developing some Eho-Maki sweets!

Our 2022 Eho-Maki is a seafood sushi roll that contains 9 ingredients, which is 7 kinds (for Seven Lucky Gods) plus 2 kinds. This year’s Eho (the fortunate direction) is north-northwest. When eating, point Eho-Maki in this direction, make a wish, then bite! On the other hand, it may be difficult to eat all at once, so please enjoy the Eho-Maki of Shiro’s in the way that suits you best!

=== INGREDIENTS ===
Madai (sea bream), Zuke Maguro (marinated tuna), Zuke Salmon (marinated salmon), Unagi (fresh water eel), Ebi (shrimp), Kyuri (Japanese cucumber), Houreso Ohitashi (boiled and sweetened spinach), Kanpyo (dried and sweetened gourd strips), Tamagoyaki (egg omelets)

Price: $30 plus tax.
Sold on 2/3/2022 only (Thu)
Order by phone (206) 443-9844 24 hours ahead
Available for takeout only

Valentine’s Weekend Platter

The excitement of this year’s Valentine’s Day falls on a Monday, but we are offering our Valentine’s Weekend Platter Saturday through Monday. This year, we offer 6 kinds of nigiri, 6 kinds of sashimi, Uni & Negitoro Don (bowl), and umami-grilled vegetables.

=== NIGIRI ===
2pc each of:O-toro (fatty tuna), Chu-toro (medium fatty tuna) with shredded wasabi, Kinmedai (golden eye snapper) with egg yolk flake, Amaebi (sweet shrimp) with finger lime, Ola-King Salmon with sweet and sour jelly, Kurodai (black sea perch) with a kumquat slice

=== SASHIMI ===
2pc each of:Hamachi (yellowtail) with jalapeño, Bincho Maguro (albacore) with mango chili sauce, Akami (tuna) with lime, Kanpachi (greater amberjack) with lime, Salmon with Kuro-Tabiko (black flyfish roe), Suzuki (sea bass)

=== MINI DONBURI (BOWL) ===
Uni (sea urchin) and Negitoro (chopped tuna with green onion)

=== UMAMI SIDES ===
black cod, portabella, rapini, brussels sprouts, turnip

Price: $160 plus tax.
Sold 2/12 (Sat) – 2/14 (Mon)
Reserve by phone (206) 443-9844, 24 hours ahead
Available for takeout only

Team Shiro’s

Culinary Department

Since last summer, four new chefs have joined Team Shiro’s. Two of them, Chef Yaichiro and Chef Yuhei recently moved from Japan amid the continuing COVID-19 pandemic. Our other new chefs, Chef Taro and Chef Chris, join us from esteemed local Japanese restaurants. All come with strong passions to deliver the heart of sushi and Japanese cuisine.

Now with Chef Masaki’s leadership, the experience of our existing chefs, and the talents of our new chefs, the culinary team makes our sushi team and our kitchen team at Shiro’s stronger than ever!

(from left) Sean, Jose, Masaki, Juan, Chris

(from left) Yuhei, Taro, Nacho, Gustavo

(from left) Morales, Yaichiro, Francisco, Isabel
*Masks were removed only for the photos at the discretion of each team member.

Japan in February

First-time-of-the-year things

Setsubun (節分) is an annual event that takes place around February 3. In Japanese, “Setsu” or “Kisetsu” means “season,” and “Bun” means “separating.” Thus, Setsubun means the timing which divides one season from another. Typically, Japanese celebrate Setsubun when entering Spring, and this year, it is February 3.

Japanese celebrate it with a ritual called Mamemaki, where they scatter roasted soy beans and call out, “Fuku wa uchi! Oniwa soto!” – “fortunes are in, demons are out.” Another ritual, of course, is eating Eho-Maki!

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