With our beautiful and eagerly awaited summer weather comes highly anticipated summer cuisine! We are excited to have some of our favorite summer fish from Japan and across the world, as well as new dishes in our Shiro’s Omakase at the Sushi Bar. Our featured sake calls for relaxing in the warm summer weather as we experience summer festivals and traditions both in Seattle and Japan!
We want to take a moment to thank you for your patience as we continue to pause our takeout and delivery services. We have sidelined both due to staffing, but have every intention of bringing back both takeout and delivery once we are properly staffed and confident that we can once again offer both services to our standards and the standards to which our guests expect.
Sushi Bar Update
We are pleased to announce that we now have eight seats at the Sushi Bar, serving Shiro’s Omakase with 15 pieces of Nigiri Sushi and 3 small dishes! Thank you for coming back to our Sushi Bar with such enthusiasm and dedication!
Our Nigiri Sushi now consists of many summer fish from Japan and around the world. Two of the three small dishes, Sakizuke (starter) and Mukouzuke (intermezzo) are also switching to summer mode.
Sakizuke is now served with Nama-tako (fresh raw octopus), steamed asparagus, cherry tomato topped with Tomato jelly – a refreshing summer dish!
Mukozuke now includes Hamo (daggertooth pike conger), which is well known as a summer fish in western Japan, along with Katsuo (skipjack). Hamo is cooked in the form of Otoshi (quick, hot-water boil) with plum sauce and Shiso jelly on top. Katsuo is served as sashimi with Tosa vinegar jelly on top.
Enjoy the Shiro’s Omakase with exciting and refreshing adaptations for the summer!
Shiro’s Omakase: $125 per person
Fish in Season
Hamo (daggertooth pike conger)
Hamo (daggertooth pike conger) is very similar to Anago (sea eel) or Unagi (freshwater eel). Its similarity to Anago resides in where they are caught – both in the sea, whereas Unagi is from freshwater, such as rivers or lakes. Hamo is popular in western Japan, especially in Kyoto. In fact, Hamo is a must item for Kyoto cuisine in summer.
When they are alive, Hamo is a ferocious fish that could literally bite you. So, much care is taken when they are fished.
Sake in July
Hoyo Sawayaka Junmai
Uchigasaki Brewing Company, Miyagi, Japan
Uchigasaki Brewing Company was founded in 1661, and its Hoyo brand has been in the market for over 350 years. Today, this tradition is carried on to six Nanbu Toji (Sake Artisan).
“Sawayaka means “refreshing,” and as its name reflects, Hoyo Sawayaka Junmai has a refreshing taste of citrus. The mouthfeel has a certain unmistakable body of Manamusume, which is the rice used for Sawayaka.” It is easy and effortless to drink, making a great summertime sake, and a wonderful pairing with small-portioned courses, such as Kaiseki. At Shiro’s, this would be the three special dishes in our Shiro’s Omakase!
Japan in July
Gion Festival in Kyoto
Gion Festival is one of the three major festivals in Japan (the two others are Kanda Festival in Tokyo and Tenjin Festival in Osaka). Gion Festival is held throughout July, but the biggest events take place on the 17th and 24th called Yamahoko Junko (float parade).
Gion Festival started in 863 when a pandemic occurred in Kyoto and people wanted to contain it by festive spirit. Yamahoko Junko started in 999, and few cancellations were recorded until 2020 when the COVID-19 pandemic hit the world, including Kyoto. Yamahoko Junko was cancelled in 2020 and 2021, but is returning this year!
There are 23 Yamahoko (floats) parading on the 17th and 11 Yamahoko on the 24th. Yamahoko weigh 1,000 pounds to 25,000 pounds and stand 50 feet high. The highlight of Yamahoko Junko is Tsuji Mawashi (turning at intersection) where a huge Yamahoko makes an impressive 90 degree turn in the intersection for all to see.