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May 29, 2013 12:46 PM

A delicious birthday dinner at Shiro's Sushi Restaurant in Seattle

I didn't see much written recently about Shiro's so I just wanted to give them a shout out for the fantastic dinner I had there a couple of weeks ago. For those that aren't aware, Shiro apprenticed in Japan under Jiro Ono from the amazing documentary Jiro Dreams of Sushi (see it if you haven't). Also working at Shiro's now is a featured apprentice from the film, Daisuke Nakazawa (he's the one that made the tamago hundreds of times before getting Jiro's approval).

All the recent fame aside, Shiro's makes very lovely, fresh, traditional sushi. The restaurant is unassuming but don't let that put you off. Sit at the sushi bar (you need to line up before the restaurant opens to ensure your seat at the bar) and order omakase. We had everything from salmon to oysters (both favorites) to geoduck and prawn head (first time) and uni and herring (least favorites just due to personal preference not quality).

I do like more contemporary sushi rolls as well, but often the fish gets lost in all the avocado and cream cheese. Sometimes the simplicity of pure flavor is best and the more traditional sushi really highlights the fish. The rice here is also amazing - I've never really noticed sushi rice until eating at Shiro's.

See my blog post for more details and photos:

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  1. I have to agree with this. We ate at the sushi bar with Daisuke choosing our meal - and it was the best sushi meal I've ever had. I felt somewhat pathetic lining up outside at 5:15 for dinner, but it was well worth it. Next time I'll just consider it a late lunch.

    3 Replies
    1. re: Thor2011

      I agree, Thor2011 - I felt pretty silly lining up so early, but I was glad we did when I saw there were already people in line. It seemed like most diners at the sushi bar spent roughly 1-1/2 hours eating so I think you could probably go around 6:30ish and try to get at the counter for the second seating. Do you know what days Shiro works other than Fridays? I heard he only works 3 days a week - we want to go back and try to get a seat at his section of the bar.

      1. re: ksyoung

        I saw Ethan Stowell's twitter post a picture today with Shiro behind the sushi bar.

        I tell people that a sushi chef is like a favorite barber or hair stylist. you find one that you like. and you develop that relationship. and they get to know what you like and then that omakase gets that much better!

        1. re: shaolinLFE

          That's a great comparison, shaolinLFE!

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