We spring into May and welcome new, seasonal fish, warmer weather, and a new happy hour at Shiro’s! Our city is vibrant with out-of-town visitors, major league baseball, and a growing downtown core that is bringing more and more bustling energy to our doorstep. Read on for more about how we are celebrating spring, and don’t forget to catch the last of the cherry blossoms around Seattle.

Dine-In Reservations Takeout & Delivery Orders

New Happy Hour Starts Today

Our happy hour offering the last two weeks was met with such excitement that we have decided to continue it, but with a little bit more for our guests! Our new happy hour will be offered Monday through Thursday, 4:30 – 6 pm., beginning today, May 1. While the nigiri sets, 12-piece and 19-piece, will stay the same, we are also offering additional happy hour priced add-on items to further indulge. Set at irresistible prices, our specially crafted seasonal nigiri is calling your name. Choose between:

– 12-piece nigiri plate for $45
– 19-piece sushi experience served across five curated courses for just $70 (originally priced at $85).

Specially priced drinks complement or happy hour menu, whether stopping by for a quick bite or creating an early dinner experience.

Please note, happy hour is available in the dining room only (excludes sushi bar) and reservations are accepted, but not required. Our full regular menu is also available during this time, including the Chef’s Kaiseki Course menu, a variety of appetizers, and delectable desserts to complete your meal.

Happy Hour Details:
– Monday to Thursday
– 4:30 – 6 pm (last orders at 6pm)

Isaki from Nagasaki, Japan

Isaki (grunt) is a highlight of seasonal fish from spring through summer. We source our Isaki straight from the northwestern tip of Kyushu, specifically, Nagasaki Prefecture, which ranks first in Japan for Isaki catch. Bred in Nagasaki’s favorable environment, Isaki is a white-fleshed fish known for its excellent texture and fat content, but that’s not all that comes from these waters. . .

In addition to Isaki, a variety of other fish can be found in Nagasaki’s waters. The region is renowned for having the richest diversity of fish in Japan. With a coastline that is about 12% of the country’s total, spanning 4,179 km, Nagasaki features many outlying islands, peninsulas, capes, bays, and inlets. The vast waters along this coastline are nourished by warm currents flowing northward from western Kyushu, cold waters from the Yellow Sea, and other coastal influences. Furthermore, the diverse topography, which includes around 1,500 islands and a complex seafloor, creates excellent fishing grounds.

The bounty of Nagasaki influences much of our menu. In addition to Isaki, we also bring in other fish caught in Nagasaki, including sea bream, horse mackerel, conger eel, red sea bream, and kuei (Japanese dolphinfish).

The story behind our sushi rice

Of course, rice is extremely important in Japanese cuisine, particularly because 70% of sushi is made with it. The month of May is integral to this, as it marks the rice planting season in Japan. The entire process of rice production takes one year and consists of several key steps: 1) seed selection (seed preparation), 2) seedling cultivation, 3) soil preparation, 4) rice planting, 5) rice growth, 6) harvesting, 7) drying, and 8) rice milling. These steps must be completed over the course of a year.

Selecting the right rice is crucial, as not all types are suitable for various uses, including sushi. The best rice for sushi is a short-grain japonica variety known for its firm and elastic grains. At Shiro’s, we use Haenuki rice from Great Rice, sourced from the largest and best farmer in the Tsuruoka area, Yamagata Prefecture. To maintain their exceptional quality, they use the organic Aigamo farming method and deliberately limit their yield to one-fourth of the typical harvest per unit area, achieving a level of quality that others simply cannot replicate.

“Haenuki” is a brand developed in Yamagata Prefecture and is known as the best rice for sushi. Haenuki is characterized by its strong grain tension and texture. Its grains do not easily crumble when mixed with vinegar, making it ideal for sushi. According to our chefs, “We choose Haenuki for our sushi rice because of its chewy texture, flavor, and sweetness.” Yes, Chef!

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