New in July 2020

Return to all
New This Month

Shiro’s is now open! We’re excited to reopen for dinner daily from 5-10 p.m., while continuing to offer to-go and delivery on UberEats, GrubHub and Caviar. Our dine-in menu features a $75 Sushi Kaiseki Course plus a la carte nigiri, including our fresh catch fish, kanpachi (amberjack). This July we have an exceptional seasonal sake available to enjoy for dine-in or as a bottle to-go. We’re also exploring the Japanese tradition of summer break and a popular Japanese summer soft drink, mugicha (barley tea). Read on for the full details!



Shiro’s Reopening

We’re thrilled to welcome guests back to join us for dinner! Our dining room is now open for dinner daily from 5-10 p.m. with a special $75 Sushi Kaiseki course and a la carte nigiri.

We’re putting the safety of our guests and staff first and foremost by practicing social distancing, wearing masks, sanitizing often, using disposable single-use menus, and making hand sanitizer available to everyone.

Seating is limited and we highly recommend making a reservation by calling us at (206) 443-9844.

We continue to offer our sushi for takeout and delivery (UberEats, GrubHub, Caviar) for lunch and dinner for those who want to enjoy our sushi at home.

We look forward to seeing you soon!


Fresh Catch – Kanpachi (Amberjack)

This month’s seasonal fish, kanpachi, is a gorgeous summer fish reaching its peak in warmer waters. Part of the yellowtail family, kanpachi is a very popular white fish used in sashimi and is prized for its fresh flavor and versatility. Click HERE to learn more about kanpachi on our website.

Kanpachi (Amberjack)

Seasonal Sake – Sotenden

With delicate but deep flavors and a clean finish that complements the fresh seafood caught on the shores of Kesennuma, Sotenden is a sake born of the regional environment and culture. Click HERE to learn more about this seasonal sake, available at Shiro’s all month long!


Japanese Culture – Summer Break in Japan

Just like in the U.S., Japan has summer vacation to break up school, but there are some big differences between the U.S. and Japan! Click HERE to learn more about how Japanese families and students utilize summer break.

Mugicha (Barley Tea)

Every Japanese kid grows up drinking mugicha in the summertime and it’s what most Japanese people crave on a hot day! Click HERE to learn more about this popular chilled elixir made from un-hulled barley.

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