Shiro's Sushi bills itself as Seattle's first Edomae sushi restaurant, applying the traditional Tokyo approach to fish from local and international waters. Dining is course-based rather than à la carte: sushi bar guests get an omakase of appetizer plates and nigiri built by the chefs, while table guests choose between a multi-course kaiseki or a chef's choice nigiri course.
Reviewers consistently point to the tuna's melt-in-the-mouth texture, along with hand rolls and nigiri served through the omakase format. The room reads as cozy and understated, with attentive service that keeps the focus on the food, and a following of regulars and visitors who describe the chef expertise on offer.
A Shiro's chef was named a James Beard Foundation Best Chef finalist in 2000.
Reviewers consistently point to the tuna's melt-in-the-mouth texture, along with hand rolls and nigiri served through the omakase format. The room reads as cozy and understated, with attentive service that keeps the focus on the food, and a following of regulars and visitors who describe the chef expertise on offer.
A Shiro's chef was named a James Beard Foundation Best Chef finalist in 2000.