As autumn starts, so does the harvest season. We are in the last few months of our 30-year anniversary celebration – and we thank everyone who has helped us reach and celebrate this milestone! We hope you join our celebration in a few unforgettable ways!

Trio of Favorites – $30 Plate for 30th Anniversary

As our 30-year celebration continues, so too do the special dishes offering incredible value! We realize that the most favored fish are uni, ikura and o-toro. While these fish have been offered separately for our 30-year celebration in the past months, they have not been offered all together . . . until now! All three favorites, elegantly presented, as these fish deserve. Enjoy adding this to your October dining experience for a limited time and availability (only 10 per night!).

Sushi Bar Small Plates

We change our Sushi Bar small plates quite often and that results in the wide range of menu variations that we offer over time. It is a highlight for our chefs to utilize seasonal, northwest ingredients and Japanese specialties not replicated locally. We have also come to learn that it is frequently as adored as our signature nigiri!

-Matsutake with Kue Dashi Soup
The official start of the autumn season also means the beginning of the season for Matsutake mushrooms. Matsutake is highly touted as THE ingredient that represents autumn in Japan, with its signature flavor and aroma. Our chefs are pairing Matsutake with Kue (grouper) in housemade Dashi broth. The soup brings out the rich aroma of Matsutake and the flavorful taste of Kue in the savory, comforting warmth of Dashi.

-Fried Eggplant with Whitefish
In Japan, Aki Nasu, or autumn eggplant, is considered the most delicious eggplant of the entire year. For this plate, we put a fish filet in between two slices of eggplant and deep fry it. It brings out the sweetness of autumn eggplant and the soft texture of the fish. As for the type of fish, our chefs choose the best whitefish that is available for this perfectly nestled fall dish.

30 Year Anniversary, $30 Sake!

Kanpai! We are toasting another month of our 30th anniversary with a continuation of our Two-Shot Premium Daiginjo Sake Tasting: Akabu Junmai Daiginjo and Dassai 23 Junmai Daiginjo.

Akabu Junmai Daiginjo is brewed by Akabu Shuzou (Akabu Brewary) from Iwate, Japan. Akabu Brewery was awarded the highly impressive Gold Prize in the Annual Japan Sake Awards 2016, and has continued to uphold its unparalleled production of sakes. The Junmai Diginijo that we offer is noted for its floral and green melon bouquet, and creamy vanilla flavor with slight sweetness and smooth umami.

With numerous awards at competitions across the globe, Dassai 23 Junmai Daiginjo is a renowned product from Asahi Shuzo in Yamaguchi. “23” comes from its polishing ratio. If it is polished down less than 50% of original grain, it is categorized as Daiginjo. But Dassai 23 goes all the way to 23%, which creates incomparable smooth, clear and crisp taste, coupled with a sweet aroma of fruits and flowers.

Meet the Chef – Yuto

Chef Yuto joined Shiro’s a little more than a year ago. Bringing 10 years of authentic Kyoto Kappo experience to Seattle, his next challenge has become learning the English language. Although he spoke a little English when he first arrived, he quickly charmed guests at the sushi bar with his smile and friendliness, as well as his seasoned technique from Kyoto Kappo restaurants in Japan. When you sit in front of him at the sushi bar, his conversation will feature words he learned that day, as practical application has been the most beneficial! We hope you enjoy the sushi as well as the development of Chef Yuto’s English!

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