New This Month

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)!

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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.

Kannazuki, Iwashi-gumo