New in May 2024

Return to all

We celebrate the arrival of May along with Mother’s Day, spring blooms, and ideally, sun and warmer weather! Our Chef’s Choice Course menu deal continues through May 7, and we now offer delivery for your convenience. As seasons change, we also note the importance of Washoku (discussed in the last two newsletters), offer new sake tastings, and showcase another of our indispensable sushi chefs, Chef Sean!

Thank you again for choosing to dine with us at Shiro’s, whether at our Sushi Bar, in our Dining Room, or via takeout or delivery.

Mother’s Day Weekend Platter

We are offering something unlike any of our other sushi platters for this year’s Mother’s Day Weekend Platter. This new and unique creation is designed with a more distinctive and aesthetically themed look, making it perfect for the May 11-12 special celebration!

We are excited to present our most notable creation on the platter – the Chirashi Sushi “Cake”. In Japan, Chirashi sushi cakes (or Sushi Cake: 寿司ケーキ), have gained popularity in recent years as a menu item for parties and special occasions at home. This innovative dish, which has yet to be widely known in the U.S., has even become trendy among some younger generations as a photogenic food and shared across social media. Whether you snap a pic or not, our Chirashi Sushi “Cake” will surely add excitement to your Mother’s Day celebration!

In addition, the platter also includes the equally stunning Rose Sashimi and Bouquet Salad. Each item is gorgeous, but also tastes delicious, too!

Order your Mother’s Day Weekend Platter (limited supply):
Order by phone (206) 443-9844 or email
Price: $195 +tax (serves 4ppl)
Pick up: 5/11 (Sat) and 5/12 (Sun), 12pm-3:30pm

Restaurant Week Menu Continues

While Seattle Restaurant Week (SRW) may be over, we have decided to extend our special Chef’s Choice Course menu for $70 through May 7. We heard from guests that were unable to dine with us during SRW due to our full reservation book and wanted to give a second round to do just that! Enjoy 19 pieces of nigiri over 5-courses, dining room only. Not available at the Sushi Bar or for takeout or delivery.

Shiro’s Delivery

Back by popular demand – we now offer delivery! The delivery menu is similar to our takeout menu, which is still offered as well. Find us on Uber Eats for delivery when you’re craving nigiri, our famed black cod, sashimi, sushi rolls, karaage, tempura, and more! Daily, from 4:30 p.m. to close.

Chef Sean

This month we proudly profile one of our Sushi Bar lead chefs, Sean! You’ll recognize him right away by his infectious energy and great sense of humor. Sean is an integral part of creating our warm and welcoming atmosphere, making your dining experience even more memorable and enjoyable.


Chef Sean is originally from Korea and has an extensive background in the culinary arts. He has worked in Korea, Japan, and several states in the U.S. In Washington, he worked as a chef at several Japanese restaurants for eight years before moving to the East Coast. There, he worked in the New York and Miami locations of a world-renowned sushi restaurant group. To gain more experience he also cooked in non-sushi restaurants, including at a three-star Michelin French restaurant, and a three-star Michelin modern American restaurant. After eight years of working in various cities on the East Coast, he returned to Seattle and in 2018 we welcomed him to Shiro’s. He is now one of the lead sushi bar chefs who also enjoys entertaining guests with his culinary expertise.

Personal Time

Sean is committed to his fitness and goes to the gym five times a week. During his days off, he likes to explore different restaurants and go on short trips. He is particularly fond of Korean cuisine and often prepares Korean side dishes at home.

At Shiro’s

Sean believes that Shiro’s Sushi stands out from other sushi restaurants in Seattle because of the high quality and wide variety of fish that is offered. He also believes that the restaurant’s performance and friendly atmosphere are unmatched! Sean’s own skills and personality contribute to the engaging performance at the sushi bar where he spreads cheer, induces laughter, and brings a lot of energy. He is lively, and this is evident not only during our opening hours, but also during the preparation time before service.

To Our Guests

Sean’s message to our guests is “See you tomorrow,” which is his favorite catchphrase. This is his way of expressing his hope that you will come back and enjoy his delicious sushi again. He takes great pride in pleasing his guests and would love for all to experience his excellent performance at the sushi bar.

New Sake Tasting Option

We recently started to offer two sake tastings, each featuring two different types of sake. The first option includes Kid Aka, which has a fruity aroma and flavor, alongside Hakkaisan, which is refreshing and light with a fruity aroma. The second option includes Kuheji Kyoden, a well-balanced sake with umami and bitterness balanced by acidity, which goes well with sushi, and Dassai Junmai Daiginjo, a clean and easy-to-drink sake. We highly recommend these sake tastings for those who want to try various types of sake. Three of the sakes have also been featured in past newsletters:

Kid Red April 2024
Kuheji KyoDen March 2023
Dassai November 2021

Washoku – Way to Express Four Seasons

The character of Washoku (和食) is composed with many aspects from geographical traits of Japan, as we touched on in previous articles of our newsletters. Another important element is the distinction of the four seasons in Japan, which evokes a delicate sense of feelings and emotions. Observing the changing of seasons is also culturally important, which has been passed onto generations for thousands of years. (Unfortunately, the climate characteristics of Japan continue to change rapidly and drastically, as the problem of global warming continues to take its effect across the world. For example, the periods of spring and autumn, from a climate perspective, are getting shorter and shorter with the more extreme seasons of winter and summer becoming longer).

The delicate sense of the four seasons motivates people in Japan to recognize each season and the change of seasons. This is marked with special food that is cooked and ingredients that are used, especially for spring and autumn, both of which bring a festive feeling. For example, fish caught in specific seasons sometimes have different names, depending on the season they are caught. Madai (Sea Bream) caught in the spring is called Sakura-dai with Sakura meaning cherry, which is a symbol of spring for its beautiful blossoms (Madai in autumn is Momiji-dai; Momiji means colored maple leaves; in other seasons it is just called Madai). In fact, Madai caught in spring is fatty, yet has well-balanced texture, therefore, it tastes better in spring than in other seasons.

So, when you eat Washoku, which of course includes sushi, look for what chefs have implemented into the food to express the season. Good chefs of Washoku always try to include something in their food for their guests to recognize and enjoy the current season.


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