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Shiro's Sushi
2401 2nd Ave
Seattle, WA 98121
Uber
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Main Menu
Beer
Kirin Ichiban
- Small $6.00
- Large $8.00
Sapporo
- Small $6.00
- Large $8.00
Red Hook
- Small $6.00
Kirin Free
- Small $6.00
Cold Sake
Kurosawa (Junmai, from Nagano)
- 6oz $12.00
- 12oz $20.00
Otokoyama (Junmai, from Hokkaido)
- 6oz $15.00
- 12oz $27.00
Suigei (T-Junmai, from Kochi)
- 6oz $20.00
- 12oz $38.00
Cold Sake 720ml
Bunzaemon (J. Ginjo from Wakayama)
$46.00Harushika (Junmai, from Nara)
$58.00Hakkaisan (J. Ginjo, from Niigata)
$72.00Onikoroshi (Daiginjo, from Shizuoka)
$100.00Kubota (J. Daiginjo, from Niigata)
$155.00Senshin (J. Daiginjo, from Niigata)
$240.00Champagne
Boizel - 375ml
- Bottle $42.00
Boizel - 720ml
- Bottle $72.00
Veuve Clicquot - 720ml
- Bottle $130.00
White Wine
Mirth '13 (Chardonnay)
- Glass $11.00
- Bottle $40.00
Groth '11 (Chardonnay)
- Bottle $67.00
Stone Street '12 (Chardonnay)
- Bottle $89.00
Joseph Phelps '12 (Chardonnay)
- Bottle $114.00
Skyfall '14 (Pinot Gris)
- Glass $9.00
- Bottle $32.00
V an Duzer '13 (Pinot Gris)
- Bottle $45.00
Livio Felluga '13 (Pinot Gris)
- Bottle $72.00
Songbird '13 (Sauv Blanc)
- Glass $9.00
- Bottle $32.00
Matanzas Creek '13 (Sauv Blanc)
- Bottle $51.00
Cakebread '13 (Sauv Blanc)
- Bottle $69.00
Red Wine
Willamette '11 (Pinot Noir)
- Glass $12.00
- Bottle $44.00
Purple Hand '12 (Pinot Noir)
$62.00Mercer Canyons '13 (Cabernet Sauvignon)
- Glass $11.00
- Bottle $40.00
Gifford '12 (Cabernet Sauvignon)
$62.00Double Canyon '12 (Cabernet Sauvignon)
$82.00Chateau Montelena '12 (Cabernet Sauvignon)
$102.00Non-Alcoholic
Coke, Diet Coke, Sprite
$2.00Oolong Tea or Iced Green Tea
$3.00Orange, Grapefruit
$3.50Pineapple, Cranberry
$3.50Fiji Water, Pellegrino
$5.00For guests dining at the tables
Shiro's Omakase*
$65.00
Appetizer, sashimi, sushi entrees, soup and dessert
Premium Sushi Omakase*
$75.00
17 pieces - includes seasonal soup
For guests seated at the sushi counter
Shiro's Open-Ended Omakase*
Order as much as you would like
- Market
Appetizer
Edamame
$4.75
Boiled Young Soy Beans
Goma-Ae
$4.50
Choice of spinach or asparagus served with sesame sauce
Spinach Ohitashi
$4.50
Blanched Spinach Served w/ Bonito Flakes
Shishito Pepper
$6.75
Flash fried and sautéed with splash soy
Rainbow Poke*
$9.50
Mixed assortment seafood with original sauce
Fresh Oysters*
$15.00
Half dozen local oysters on the half shell
Nanban-Zuke
$6.75
Ocean smelt or salmon belly - Lightly fried and marinated in our house sweet vinaigrette
Tako-Su*
$10.50
Octopus in ponzu or miso vinaigrette
Kani-Su
$14.50
King crab in ponzu
Albacore Tataki*
$15.00
Seared albacore tuna, sweet onion and shiso leaf with house ponzu sauce
Chawanmushi
$7.00
Steamed egg custard w/shrimp, white fish, shiitake mushrooms and mitsuba
Pickles
$3.00
japanese Style Pickles
Salad
Seaweed Salad
$6.75
Seaweed, wakame and cucumber in house-made vinaigrette
Seafood Salad*
$12.00
Mixed organic green with assortment of sashimi served with wasabi-mayo-ponzu dressing
Deep-Fried
Geso Kara-age
$6.50
Deep-Fried Squid Legs
Chicken Kara-age (6 pcs)
$7.75
Japanese style deep-fried chicken wings
Soft Shell Crab
$8.50
Deep-fried soft shell crab served w/ponzu sauce
Agedashi Tofu
$6.25
Deep-fried Tofu served in Tempura sauce with grated Daikon and Scallions
Broiled
Geoduck Butter
$9.50
Tender Geoduck, Shiitake Mushroom and Asparagus sautéed with butter
Hamachi Kama
$12.50
Broiled yellowtail collar
Salmon Kama
$7.50
Broiled salmon collar
Black Cod
$13.75
Marinated in Shiro's original recipe featured in the New York Times. Broiled to its perfection
Tempura
Tempura Assortment
$14.50
Shrimp and vegetable tempura
Seafood Tempura
$15.50
Shrimp, Scallop, Squid, whitefish and vegetables
Vegetable Tempura
$10.00
Assortment of vegetable tempura
Soup
Asari Miso Soup
$5.00
Miso soup with local Manila Clams and Mitsuba
Tofu Miso Soup
$3.50
Miso soup with Tofu and Mitsuba
Sashimi
Albacore Tuna (5pc)*
$15.00Salmon (5pc)*
$13.75Tuna (5pc)*
$15.00Yellow Tail (5pc)*
$19.75Sashimi - Chef's Selections
Assorted Sashimi Regular (13pc)*
$29.50Assorted Sashimi Large (20pc)*
$50.00Nigiri - Price per piece
Abalone*
$4.95Albacore Tuna*
$3.00King Crab
$4.95Egg Omelet*
$3.00Fatty Tuna*
$7.50Medium Fatty Tuna*
$5.75Flounder*
$3.25Flying Fish Roe*
$2.75Fresh Water Eel
$3.00Herring*
$3.00Geoduck*
$4.95King Mackerel*
$3.00Mackerel*
$2.75Octopus
$3.25Salmon*
$2.75Salmon Roe*
$4.00Scallop*
$3.50Sea Eel
$3.50Sea Urchin*
$4.25Shrimp
$2.75Snapper*
$3.95Spanish Mackerel*
$3.75Squid*
$2.75Sweet Shrimp*
$4.50Tuna*
$3.00Yellow Tail*
$3.95Nigiri - Chef's Selections
Tuna Festival (5 pcs)*
$23.75
Tuna, Zuke-Tuna, Negi-Toro, Chu-Toro, O-Toro
Regular Assortment*
$35.00
10 pcs & 1 Roll
Roll
California Roll*
$5.00
Crab surimi, flying fish roe, cucumber & mayo
Real Crab
$8.50
Crab, flying fish roe, and cucumber
Kappa*
$4.00
Cucumber and sesame seed
Dragon*
$15.00
Broiled unagi over california roll
Rainbow*
$15.00
Tuna, salmon, albacore, unagi over california roll
Shrimp Tempura*
$10.00
Shrimp tempura and cucumber
Shiro's Roll*
$5.50
Pickled mackerel, ginger, and shiso leaf
Shiro's Wrap Hand Roll*
$6.50
Crab, spicy mayo, cucumber, wrapped in soy paper
Spicy Tuna*
$5.00
Tuna with spicy sauce
Spider*
$13.00
Deep-fried soft-shell crab, flying fish roe, and cucumber
Tekka*
$5.00
Tuna
Dessert
Tempura Ice Cream
$7.00
A Choice of Vanilla, Green-Tea, Red-Beans
Shiro's Flan Brulee
$7.00
Shiro's Original Custard Pudding
Mochi Ice Cream
$4.50
2 pieces of bite-size ice cream - Ask server for available flavors
Ice Cream
$3.00
*raw or undercooked meats, poultry, seafood, shell-fish or eggs may increase your risk of food borne illness
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General Info
Payment Types
All Major Cards
Cuisine
Japanese
Sushi
Meals
Dinner
Hours
Monday:
5:00pm - 10:00pm
Tuesday:
5:00pm - 10:00pm
Wednesday:
5:00pm - 10:00pm
Thursday:
5:00pm - 10:00pm
Friday:
5:00pm - 10:00pm
Saturday:
5:00pm - 10:00pm
Sunday:
5:00pm - 10:00pm
About Us
A two-time James Beard nominee, Master Chef Shiro Kashiba has been profiled in every major cuisine periodical and newspaper including Bon Appetit, The New York Times, and USA Today. His restaurants are permanent fixtures in Zagat's restaurant guides.Photo ShiroBorn in Japan's traditional city of Kyoto, Chef Shiro packed his bags as a teenager and trained with the culinary masters on the infamous Ginza in Tokyo. Years of grueling apprenticeships and early morning battles at the Tokyo fish markets infused Shiro with the passion to use only the finest, freshest ingredients and refuse to serve any sub-standard dish to his patrons.