#shiro's

[khakilike]

Getting a burger next time I go to Shiro's, for sure.

[tattooed-alchemist]

My uncle gave my folks a gift certificate for Shiro’s sushi for the holidays, so we ate there to celebrate my mom’s 77th birthday.

I had a tuna tasting, where I got five different cuts from one massive bluefin tuna.  Soft-shell crab roll, the special and different tamago you only get from Jiro or any chef he trained, and mizu shingen mochi for dessert.

My mom tried a spoonful once I explained the soft agar-agar jelly, roasted soy powder and black sugar syrup.

[saeedgebress]

Rapman - Shiro's Story [Music Video] Link Up TV - REACTION

I got another reaction video for you guys. I hope you guys enjoy the video. Previous video - https://www.youtube.com/watch?v=H_6ZJrg-E3Q Rapman - Shiro's sto...

Rapman - Shiro's Story [Music Video] Link Up TV - REACTION

[tane-p]

I’m hyperventilating Shiro’s voice actor liked my dumb song :))))))))))

[curiooftheheart]

Random headcanon

Whoever Shiro's mom is is the one who told him that spears beat swords.

[tummyd]

Shiro's Sushi

Let's continue on this Seattle feast..

I'm sure most of us have all seen the documentary "Jiro Dreams of Sushi." As much as I don't want this entry to fall into that direction, it's what inevitably led me to one of the best sushi experiences in my life (and quite possibly the longest).

Knowing that the restaurant opened at 5:30, my friends and I wanted to be able to make the first wave at the sushi bar. To do so, we decided to start waiting at 4:30. However, by the time we got there, there was already a mini line.

Unfortunately that meant only one of us could sit at the sushi bar. And being the team player that I am, I took one for the team and sat at the sushi bar..

Yup there he is in all his egg (tamago) making glory. Daisuke Nakazawa, my personal sushi chef for the night. He was extremely humble and an enjoyable character - constantly making fun of my photography and trying to charge me $1 for every picture I snapped of him.

There's the man, the legend, Shiro-san. So to quickly preface the story. Shiro and Jiro were good friends. Unfortunately for Shiro, he did not have any apprentices, while Shiro had plenty. So because of this reason, Jiro asked Daisuke Nakazawa to apprentice under Shiro.

Let's get started with the Omakase shall we? There's going to be a lot to go through. Please keep in mind, that the sushi chefs all believed that I broke a record for amount of sushi eaten.

All pictures will be described from left to right.

Albacore Back and Albacore Belly. The belly is freshly caught from Oregon.

Salmon Belly with Sea Salt and Salmon with Citrus.

Exactly what the Pacific Northwest is famous for. Absolutely terrific salmon, the small touches of salt and citrus were the perfect accents.

Flounder with Green Onion and Ginger

Yellowtail - Always my favorite cut of fish. The subtle clean flavors with a simple brush of sauce. Heaven.

Little known fact. Sushi chefs are not allowed to drink with their patrons in Seattle. I tried buying Daisuke some sake/beer, but he refused. Saying he rather likes his fingers.

Fresh Spot Prawns / Amaebi

Boss man at work - a true entertainer and master of his craft.

Amaebi - The tail was still fluttering as I ate it. Love it.

Eat the head!!

First up on the tuna platter : Big Eye Tuna

Next up we have Marinated Bluefin.

And finally, the piece de resistance: Toro - I mean seriously, does it get any more beautifully marbled than that?

The three amigos!

So beautiful I have to look at you again! By yourself... Like a dirty creeper...

Master Shiro giving a lesson on freshness.. and pretty much playing with his food.

Ocean Smelt - A fish only available during the summertime. An example of how local ingredients can fly with the big boys.

Hotate - Scallop - Lightly seared scallop from the frozen waters of Hokkaido. So sweet that they should be considered the candy of the sea. And yes, that's a tiny hair on the right. Nonetheless, amazing.

Manila Clam - A really crunchy/toothsome texture with a strong wasabi flavor.

Uni - Is a description really necessary? Or can you just take my word that this is the food of the Japanese gods.

Now this was interesting. Daisuke-san described it as "Mother and Baby"

Pickled Herring and Herring Roe with Bonito Flakes

Red Snapper - Beautifully colored, it reminded me of a cod. Usually one of my less favorite types of fish, but it excels here.

Shiro's Hand Roll - Pickled Mackerel, Ginger and Shiso Leaf. The oily mackerel was a terrific choice to be paired with strong flavors of ginger and shiso. 

King Crab

Funny thing was, I told Daisuke-san that the only items that I didn't wish to have were Squid and Octopus. Yet here it is, he asked me to try his.

Squid - Very tender, unlike the cheap rubbery shoe insoles you normally get at other places. I actually enjoyed it. I was actually given both the Squid (Shiso Leaf Flavor) and Squid Legs.

Octopus - Served as a baby octopus. The charring and sweet unagi sauce bring out a tremendous sweet flavor. Again, something I usually hate turned into something I would love to try again. Well done!

Spanish Mackerel - Again something I'm not 100% fond of, but this mackerel is clean and doesn't have that chummy taste.

Creamy Crab Roll - Probably one of my most favorite items of the night. A hand roll consisting of warm Dungeness and King Crab in a spicy mayo wrapped in soy paper. Hail! The king of all handrolls!

Abalone - Baller! A very tough and chewy texture.

Ikura 

The Tale of Two Eels:

Anago (Sea Eel) and Unagi (Freshwater Eel)

Both were hands down delicious, but dat unagi sauce doe!

Albacore Hand Roll - with Sriracha and Shiso.

I think at this point, they were just testing how much food they could feed me.

King Mackerel, Shrimp, and Flying Fish Roe

Here we have a "Dessert Hand Roll." Interestingly enough it was a piece of tamago, with crunchy unagi tempura and sweet unagi sauce. 

Finally, what everybody asks: "So did you have the famous tamago (egg) of Jiro's?" And the answer is yes, and it's astoundingly brilliant. A sponge cake like texture with the subtle sweetness. You can taste the years of tutelage spent to create this little morsel.

All in all, I ate 30 pieces of sushi/hand rolls. In addition to the items I picked off my friends plates.

However, sadly most of you may know that Daisuke Nakazawa is no longer with Shiro's in Seattle. He's moved on to greater things and opened his own restaurant in busy New York City (http://www.sushinakazawa.com/) and has become one of the hottest restaurants in the city. Omakase there is $150 per person.

Shiro's Sushi Scores: Food: 10/10 - One of the best sushi experiences ever, pretty on par with Tsukiji.

Restaurant Environment: 10/10 - Just gazing into the eyes of two master sushi chefs was enough for me to forget about the small place.

Service: 10/10 - Personally attended to by Daisuke-san and the constant attention from the rest of the staff was incredible

Value: 10/10 - Honestly, all pieces ranged from $2-5 each. With tip and tax, the total for myself was $170. Money well spent.

Overall: 10/10

[slimeow]

I took Brian to Shiro's Sushi for his bday tonight and we both got the Omakase dinner which is a fancy meal with several courses.  We've had it a few times before but I've always forgotten to take pictures and write about it!  Here's a list of what we had for each course. Appetizer: Shiitake and spinach salad, raw oyster with ponzu, poached salmon with red and green onions (the image i used for the appetizer in this post is from yelp bc i forgot to take one.  The middle item pictured here is eggplant instead of the oyster i had.) 1: Salmon, maguro, and albacore sashimi 2. Green bean & shrimp tempura, miso roasted black cod (amazing!!!), and tamago 3. Albacore rolls, salmon roe, local smelt, salmon, albacore, marinated/seared albacore, with manila clam miso soup

Dessert. Tempura green tea ice cream