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Fine Dining Review: Shiro’s Sushi

Fine Dining Review: Shiro’s Sushi
Reading Time: 6 minutes

Updated: 4/1/2024 | Fine Dining Review: Shiro’s Sushi

Sushi Chefs from Shiros Sushi Restaurant

Shiro’s fun sushi Chefs!

Disclaimer: We were invited to a hosted dinner by Shiro’s Sushi. As always, all thoughts and opinions are our own and 100% honest.

About Shiro’s Sushi

In 1994, Master sushi chef, Shiro Kashiba, opened his namesake, Shiro’s Sushi Restaurant, in Belltown, Seattle. His blending of classical Japanese technique with the Pacific Northwest’s wealth of local seafood and ingredients set the bar for many sushi restaurants.

Chef Kashiba eventually left Shiro’s Sushi Restaurant to pursue his next project, Sushi Kashiba.

He handed the renowned Edomae sushi making over to a culinary team led by Chef Masaki who carries forth the restaurant legacy and expands the pursuit of artisan sushi craftsmanship and harmony.

Sushi Chef Taro holds up thinly cut sheet of king squid

Chef Taro holds up a thinly cut sheet of King Squid

What is Edomae Style?

Back in Japan’s Edo Era (1603-1867) when no refrigeration system was available, people worked to keep the seafood caught from Tokyo Bay fresh. Their efforts developed many natural techniques to ensure seafood was prepared and consumed safely.

In its original translation, Edomae – “edo”, the old name for Tokyo, and “mae”, meaning “front”, referred to the fish caught in Tokyo Bay. Today the meaning refers to the traditional Tokyo way of preparing sushi but using fish from the area’s waters.

The chefs at Shiro’s Sushi focus on local and seasonally available seafood and produce. Shiro’s Sushi chefs look first to what is available in Washington and Oregon and then source from the reputable Toyosu Market located in central Tokyo.

They previously sourced fish and seafood from Tsukuji Fish Market until it relocated to Toyosu.

Shiros Sushi Omakase Kasugo Dai Baby Sea Bream

Chef Taro brushes a piece of Baby Sea Bream (Kasugo Dai)

Our Experience Dining at Shiro’s Sushi

We booked an Omakase dinner reservation at the Sushi Bar for two on Sunday, March 24, 2024. Our appointment was for 4:30 PM. 

I was super excited to finally experience Shiro’s! They’re one of the most well-known sushi restaurants in the area and rose to popularity because of the movie Jiro Dreams of Sushi. Chef Kashiba was once an apprentice of Jiro and worked for him from 1959 to 1966!

Today the head Chef Masaki works harmoniously with the team to create a fun and delightful meal for everyone. 

Doors opened promptly into a traditional sushi bar dining room. The Sushi Bar seats 8 comfortably. We were immediately greeted by a team of 4 sushi Chefs which included the cheerful Chef Taro who led our experience. 

Chef Taro has been a sushi chef for approximately 20 years. He’s been a chef for various cuisines for even longer and worked previously at Danbo Ramen in Capitol Hill.

He claims he does not know how long he’s been a chef but it’s been a big chunk of his life. And this can be seen, felt, and tasted through his food at Shiro’s.

We were immediately served our first course, the Monaka sandwich, a crunchy mochi biscuit filled with savory ankimo (monkfish).

From this point on, we were coursed out our meal with Chef Taro enthusiastically explaining each course as they reached our plates or hands.

Chef Taro finishing kamasu japanese barracuda

Chef Taro finishing the Kamasu (Japanese Barracuda)

What We Ate at Shiro’s Sushi Restaurant

We had the 15-piece Omakase set with 4 appetizers. This set costs $140 per person and can only be reserved at the Sushi Bar.

Here is the list of nigiri we ate on this day:

  • Ishidai (Knife Jaw)
  • Hirame Kobujime (Flounder) – The transparent cut of fish exposes the kelp and wasabi underneath.
  • Kasugo Dai (Baby Sea Bream) 
  • Botan Ebi (Sweet Shrimp) is served with a crispy shrimp head that is meant to be consumed entirely.
  • Zuke tuna (Tuna marinated with soy sauce) – A crowd favorite!
  • Aori Ika (King Squid) – Sliced like noodles from a sheet of thinly cut sheet of squid.
  • Kamasu (Japanese barracuda)
  • Hotate (Scallop) from Hokkaido
  • Tachiuo (Belt fish)
  • Tyu-toro (Medium-Fatty Tuna) – Ombre cuts of tuna belly. The other crowd favorite.
  • Kinmedai (Golden Eye Snapper) – Deep sea fish with a buttery flavor.
  • Amadai (Tail fish) – Their flaky scales are fried and easily consumed.
  • Shime Saba (Vinegar Marinated Mackeral)
  • Kama Toro (Tuna Collar) – The crown winner and nigiri we didn’t know we needed.
  • Uni (Sea Urchin) – Buttery uni from Hokkaido, Japan.
Shiros Sushi Omakase Hirame Kobujime Flounder

Hirame Kobujime Flounder

Shiros Sushi Omakase Botan Ebi Sweet Shrimp

Botan Ebi (Sweet Shrimp)

Shiros Sushi Omakase Zuke Tuna marinated in soy sauce

Zuke Tuna (marinated in soy sauce)

Shiros Sushi Omakase Belt Fish tachiuo

Tachiuo (Belt Fish)

Shiros Sushi Omakase Golden Eye Snapper Kinmedai

Kinmedai (Golden Eye Snapper)

Chef Taro finishes Shiros Sushi Omakase Shime Saba Vinegar Marinated Mackeral

Chef Taro finishes the Shime Saba (vinegar marinated Mackeral)

Shiro's Sushi Kama Toro Tuna Cheek collar

Kama Toro (Tuna Cheek/Collar)


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The omakase menu also included these four appetizers sprinkled throughout our dining experience:

  • Monaka Sandwich
  • Sashimi (Shima Aji (striped jack) and stuffed octopus) 
  • Collagen fish soup
  • Snow Crab Tempura with green tea salt
Tempura fried crab from Shiros Sushi Omakase

Tempura Fried Crab

Shiros Sushi Omakase Collagen fish soup

Fish Soup

We also opted for two additional bites at the end. These were an additional cost to the Omakase experience.

For dessert, we enjoyed the Hojicha tiramisu and panna cotta and both were a phenomenal way end to our meal.

Hojicha is a tea that is roasted in a porcelain pot over charcoal until it reaches a light golden color. This gives the tea its smoky and nutty flavor. 

Hojicha Tiramisu from Shiros Sushi Seattle

Hojicha Tiramisu

Hojicha Panna Cotta from Shiros Sushi

Hojicha Panna Cotta

Shiro’s dining table service is $85 per guest and includes 19 pieces of seasonal Nigiri sushi served in 5 courses. It’s a cheaper option than their full omakase and is still a highly coveted experience.

Shiros Sushi Omakase Amadai tail fish

Amadai (Tail Fish)

Should I Dine at Shiro’s Sushi?

Absolutely! We are remiss we didn’t dine at their restaurant before now. The sushi quality is amazing and the service is so down to Earth and welcoming.

Watch our video to see how fun our experience was dining at Shiro’s!


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How to Make a Reservation at Shiro’s

We highly recommend making a reservation for the Sushi Bar. It’s an unforgettable and charming experience being able to connect with the Chefs.

There are three reservation times: 4:30 pm | 6:45 pm | 8:45 pm

If you do not see the Sushi bar option on their reservation system, that means there is no availability for the time. Reservations are available 30 days ahead of time.

Shiro’s Sushi only offers Omakase, a set course menu. They do not offer a la carte ordering. Pricing is as follows:

  • For Sushi bar guests, Shiro’s Omakase is $140 per person.
  • For Table dining guests, the Chef’s Choice Sushi Course is available for $85 per person.

Credit card information is needed to secure a Sushi bar reservation. No-shows or cancellations within 24 hours may be subject to a charge of 40% of the Omakase menu price per guest.

The maximum number of guests for the Sushi Bar is 4 and 6 for the dining tables.

For parties of 5 or more guests, arrangements can be made via mobile phone: 206-443-9844.

Restaurant Details

Address: 2401 2nd Ave, Seattle, Washington 98121
Phone: (206) 443-9844

If you found our Shiro’s Sushi review helpful, please share it with another foodie. Thanks for your support!

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