Our team at Shiro’s Sushi wishes you a very Happy New Year!
On this first day of the year, we thank you for being part of our family and look forward to embracing all the hopes, dreams, and possibilities for a memorable, exciting and delicious 2025!
Akemashite omedetō gozaimasu
あけましておめでとうございます
(Happy New Year!)
New Multi-Course Menu – Chef’s Sushi Kaiseki
We are excited to introduce an additional menu offered in our dining room: Chef’s Sushi Kaiseki. This new and exciting set-course menu features three elevated kaiseki dishes, 11 pieces of assorted chef’s choice sushi and more offered over seven courses.
The dinner experience includes a warm Chawanmushi, perfect for the colder season. It is followed by a seasonal fish carpaccio, hand roll, five pieces of assorted seasonal nigiri sushi, a fried dish (Agemono), bluefin tuna four ways, and more! We continue to offer our Chef’s Choice Sushi Course menu for those solely seeking sushi, but for anyone craving additional items, this new menu is kaiseki in style and beckons the opportunity to savor sushi and creatively designed dishes in one exquisite dining experience.
New Sushi Bar Appetizer – “Buri Shabu”
With the new year comes a new Sushi Bar appetizer: (wild-caught yellowtail) Buri Shabu. The dish is prepared using the Shabu Shabu method of “swishing” the fish in a special broth that we enhance with Shiro’s original sauce. We source Buri from the Japanese brand Yellowtail (Tenjo Buri or Himi Kan-Buri), ensuring both freshness and exceptional flavor. Combined, the Shabu Shabu technique intensifies the natural taste of the Buri, savoring the rich flavors of the dish and allowing further appreciation of the artistry of our chef’s presentation.
As you may know, Shabu Shabu itself is a popular Japanese hotpot dish that features thinly sliced meat, fish, and vegetables briefly cooked in a plain broth. The name “Shabu Shabu” is derived from the sound of the ingredients swishing in the broth. Buri (wild-caught yellowtail) is especially sought after for this dish, as it is at its peak flavor and is rich in healthy fats this time of year.
Key Features of Buri Shabu
Buri: Buri is sliced very thinly, much like sashimi, to ensure quick cooking that brings out the fattiness and the delicate texture of the fish.
Broth: A simple broth, typically made from kombu, that allows the natural flavors of the Buri to shine.
Dipping Sauces: Typically, Ponzu sauce is a popular choice for Buri Shabu, as it provides a citrusy and tangy flavor that beautifully complements the fish.
When joining us at Shiro’s Sushi, we invite you to swish the Buri through the hot broth, then dip the cooked buri into our housemade Ankimo sauce and savor the delicious blend of flavors. There is a reason that Buri Shabu is so popular in Japan, and we look forward to the discovery of your enjoyment, too.
New Dish – “Tako Karaage”
Tako Karaage takes two guest favorites and beautifully melds them into one! Tako, or octopus, is simmered for five hours to tender perfection before it is surrounded by our housemade karaage batter and fried to a delightfully crispy texture. It is served with microgreens and lemon, then topped with our chef’s signature sauce for a memorable addition to any of our set menus at the Sushi Bar or in the Dining Room.
Sake in January “Sushi Booster”
Otokoyama Brewery, Hokkaido, Japan
After much anticipation, we are excited to introduce Otokoyama Sushi Booster, a premium sake crafted by the renowned Otokoyama Brewery in Hokkaido, Japan. This exceptional sake has been developed in collaboration with approximately 50 sushi chefs and is available to us for a limited time. While Otokoyama Sushi Booster delightfully enhances an array of dishes, it is a sake that is truly meant to pair with sushi, sashimi, and other seafood.
