| Edamame |
$4.75 |
boiled young soy beans. |
| Kimpira |
$5.50 |
burdock roots cooked in sweet soy. |
| Agedashi Tofu |
$6.25 |
deep-fried tofu served in tempura sauce w/ grated daikon and scallions. |
| Ankimo |
$7.50 |
steamed monkfish liver pate served w/ cucumber and seaweed. |
| Fresh Oysters |
$15.00 |
half dozen of oysters on the half shell. |
| Asari Miso |
$5.00 |
miso soup with local manila clams and scallions. |
| Nameko Miso |
$4.75 |
miso soup with japanese baby mushroom and tofu, and mitsuba (honeywort). |
| Tofu Miso |
$4.50 |
miso soup with tofu and scallions. |
| Suimono |
$4.75 |
clear soup with shrimp, shiitake mushrooms and daikon sprouts. |
| Poke Belltown |
$9.50 |
tuna w/ shiros signature spicy sause. |
| Spinach Goma-ae |
$4.50 |
blanched spinach served w/ sesame sauc. |
| Spinach Ohitashi |
$4.50 |
blanched spinach served w/ bonito flakes. |
| Seaweed |
$5.50 |
seaweed, wakame and cucumber in home-made vinaigrette. |
| Octopus |
$7.50 |
octopus in ponzu or miso vinaigrette. |
| King Crab Kani-Su |
$12.50 |
king crab in ponzu. |
| Salmon Skin |
$7.50 |
smoked crispy salmon skin in sweet rice vinegar served w/ cucumber and wakame. |
| Mozuku |
$4.50 |
tender mozuku seaweed in a vinaigrette. |
| Pickles |
$3.00 |
japanese-style pickles. |
| Geso Kara-Age |
$6.50 |
deep-fried squid legs. |
| Chicken Kara-Age |
$6.50 |
(6 pcs) japanese style deep-fried chicken wings. |
| Oyster |
$7.50 |
(6 pcs) panko-coated deep-fried oysters. |
| Sole Kara-Age |
$7.50 |
deep-fried sole served w/ ponzu sauce. |
| Soft Shell Crab |
$8.50 |
deep-fried soft shell crab served w/ ponzu sauce. |
| Dynamite |
$7.50 |
baked geoduck w/ mayo, mushrooms and onion sauce. |
| Geoduck Butter |
$9.50 |
tender geoduck,shiitake mushroom and asparagus sauteed w/ butter. |
| Egg Omelet |
$4.50 |
japanese style egg omelet. |
| Hamachi Kama |
$11.50 |
broiled yellow tail collar. |
| Salmon Kama |
$7.50 |
broiled salmon collar. |
| Black Cod |
$11.50 |
marinated in shiros original recipe featured in the new york times. broiled to its perfection. |
| Gyoza |
$6.75 |
(5 pcs) dumplings stuffed w/ pork and vegetables. |
| Sushi |
$26.75 |
9 pieces of nigiri and one and a half roll. |
| Sashimi |
$26.75 |
12 pieces of sashimi w/tempura on the side. |
| Tempura |
$26.75 |
shrimp and vegetable tempura served w/ sashimi on the side. |
| Salmon Teriyaki Or Shioyaki |
$26.75 |
broiled salmon, teriyaki or lightly salted, served w/ sashimi on the side. |
| Chicken Teriyaki Or Shioyaki |
$26.75 |
broiled chicken, teriyaki or lightly salted, served w/ sashimi on the side. |
| Black Cod |
$28.75 |
broiled kasuzuke-cod served w/ sashimi. |
| Tempura |
$12.50 |
assortment shrimp and vegetable tempura. |
| Seafood |
$15.50 |
tempura shrimp, scallop, squid, whitefish and vegetables. |
| Vegetable |
$8.25 |
tempura assortment of vegetable tempura. |
| Chawanmushi |
$7.00 |
steamed egg custard w/ shrimp, chicken, shiitake mushrooms, ginko nuts and mitsuba. |
| Asari Sakamushi |
$9.50 |
local manila clams steamed in sake. |
| Tai Or Snapper Sakamushi |
$10.50 |
tai or snapper head w/ collar steamed in sake. |
| Small Assortment |
$15.00 |
(7 pcs). |
| Regular Assortment |
$25.00 |
(15 pcs). |
| Chefs Selections Of Sashimi |
$50.00 |
(up). |
| Chefs Selections Of Sushi |
$50.00 |
(up). |
