With fall upon us, we see some of the fattiest fish from Japan’s waters, and one of the most loved at Shiro’s. The season also means that a special sake has come into our restaurant for a very limited time! Our team is masked up, our restaurant is sanitized, and we are ready to serve our guests socially distanced in our dining room, and with our to-go menu and delivery (Uber Eats, Grubhub, Caviar)!
Fish in Season – Akamutsu (Rosy Seabass, or Blackthroat Seaperch)
AAkamutsu (Rosy Seabass) has become one of the most well-known, high-class fish in recent years. The taste is characterized by its high fat content, with some exceeding 30%. This makes sashimi one of the best ways to enjoy Akamutsu, with the skin, either raw or seared, full of umami! Learn more about this fan-favorite, Akamutsu.
Akamutsu (Rosy Seabass, or Blackthroat Seaperch)
Sake For October – Hakkaisan Tokubetsu Junmai Namazume Genshu
Hakkaisan Tokubetsu Junmai Namazume Genshu is a Tokubetsu Junmai brewed and shipped only in the summer, making it available for just a bit longer! To enjoy its rich yet soft taste with a touch of sweet-‘n-sour grape, we recommend pairing it with a fatty fish sashimi, such as our Akamutsu! Find out what makes this sake more unique then most, profiling four types of sake rice.
Hakkaisan Tokubetsu Junmai Namazume Genshu
Japanese Culture – Kannazuki, Iwashi-gumo
In modern Japan, the months in the calendar are referred to as the numbers 1 through 12, accordingly. However, until 150 years ago each month was actually given a meaningful name, much like we in the United States name January, March, July, December, etc. Of these, October is called Kannazuki, which means a month without gods. Read why this month is referred to as such and what clouds and sardines have to do with this month.
Meet Our Chef
One of our very talented kitchen chefs has a unique pairing with sushi!! Find out what it is and who our chef spotlight is this month!