New in January 2023

Return to all

Happy New Year

From all of us at Shiro’s, we wish you a Happy New Year! We hope your holiday season has been filled with love, fun, and lasting memories. Thank you for your support, patronage, and love of sushi in 2022! We look forward to a wonderful 2023 with you, our guests.


Appetizer at Sushi Bar

We are excited to include a new appetizer plate to start your 15 nigiri sushi omakase at our Sushi Bar! The starter consists of a variety of one-bite items, such as smoked, fatty Kan-Buri (wild yellowtail in cold season), seared Kamasu (barracuda), Yaito-katsuo (black skipjack), Uni (sea urchin), and so on. Uni is rolled with Hirame (flounder) that creates a perfect combination with the subtle white fish and creamy Uni.


Winter Sushi Platter

We are in the middle of winter, which is reflected on our Winter Sushi Platter. Many fish are in season, and fattier than any other season, a marvelous treat for sushi enthusiasts. Enjoy this winter’s seasonal fish and welcome 2023 with Shiro’s Winter Sushi Platter!

Price: $170 plus tax
Order 24-hours ahead
Available for takeout only


Fish in January
Yaito-katsuo (Black Skipjack or Eastern Little Tuna)

Yaito-katsuo has a stripe, or Shima (縞), presented in a wavy pattern on the top part of the fish. Some local dialects pronounce Shima with an accent, making it “Suma,” which has become an often-used name for the fish.

The migratory fish is widely found in the temperate zone to the tropical zone of the Indo-Pacific Ocean, as well as in the sea surrounding Southern Japan. While Katsuo (skipjack) migrates in a large group, Yaito-katsuo migrates in a small group or alone. Because of this, Yaito-katsuo is a valuable fish that is caught in small numbers. It is also considered as a high-end fish because of its great taste.

Yaito-katsuo are so fatty that they are often referred to as “toro” (fatty tuna) throughout its body. Yaito-katsuo can be enjoyed in various ways, such as nigiri, sashimi, seared, or marinade. It is also great as an appetizer!


Sake in January
Suigei “Drunken Whale” Tokubetsu Junmai

Suigei Brewery, Kochi, Japan

The brewery was established in Nagahama, Kochi in 1872 and has been operating as “Suigei (Drunken Whale) Brewery” since 1969. With the base of sake brewing being rice and water, Suigei Brewery is particular about the water they use and the quality of the rice. They use water from Mt. Tosa in Kochi city in the upper reaches of Kagami River, which was selected as one of the 100 best bodies of water during the Heisei era. The low hardness of the water and the slightly high temperature brings out the refreshing acidity of the Drunken Whale.

Suigei is a Tokubetsu Junmai sake that combines the flavor of rice with a crisp finish that pairs well with a wide range of food. Its aroma is subdued, and the taste is sharp with a distinct acidity. The brewery’s philosophy of “bringing Drunken Whale to the tables of the world,” has resulted in its arrival at Shiro’s!


Japan in January
SEIJIN-no-hi (Coming-of-Age Day)

SEIJIN-no-hi, the second Monday of January, is Japan’s traditional holiday to welcome and encourage all 20-year-old youth* into adulthood. This custom, like many others in Japan, started in ancient times, but officially became SEIJIN-no-hi in 1948.

On SEIJIN-no-hi, most local governments in Japan hold a ceremony to celebrate. For the ceremony, women commonly wear the Kimono (traditional Japanese garment), while some men attend wearing the traditional Hakama, although most men wear suits these days.

The type of Kimono that women prefer for a coming-of-age ceremony is called FURISODE, which has longer sleeves compared to the typical Kimono. One of the reasons for this preference is a belief that waving long sleeves will ward off bad luck. It is also associated with the hope that one’s life will be free of disease and misfortune.

*(Since April 1, 2022, 18 years old is regarded as a coming of age legally due to revising the legislation).


Share your #sushipics on Instagram + Facebook + Twitter for all #shirossushi fans to see.