| Dynamite Baked Geoduck w/ Mayo, Mushroom and Onion Sauce |
7.50 |
| Tai or Smelt Umeshiso-Age Lightly Fried Snapper or Smelt Wrapped Around Salmon, Shiso and Plum Sauce |
8.75 |
| Tai Usuzukuri Thinly Sliced Snapper Served w/ Ponzu Sauce |
12.00 |
| Poke Belltown Tuna w/ Shiro’s Signature Sauce |
9.75 |
| Geoduck Butter Yaki Tender Geoduck,Shiitake Mushroom and Asparagus Sautéed w/ Butter |
10.50 |
| Geso Fry Deep-Fried Squid Legs |
6.50 |
Black Cod Kasuzuke Marinated in Shiro’s Original Recipe Featured in the New York Times. Broiled
to it’s Perfection. |
11.95 |
| Chicken Kara-Age Japanese Style Deep-Fried Chicken |
8.50 |
| Yellowtail Kama Broiled Yellowtail Collar |
12.00 |
| Salmon Kama Broiled Salmon Collar |
9.50 |
| Chawanmushi Steamed Egg Custard w/ Shrimp, Chicken, Shiitake, Ginko Nut and Mitsu Ba |
8.00 |
| Fried Oysters Local Oysters Fried Japanese Style w/ Panko Crumbs |
9.50 |
| Tai Arani Snapper Head Cooked in Sweet Soy |
13.00 |
| Sole Kara-age Deep-Fried Sole |
7.95 |
| Asari Sakamushi Local Manila Clams Steamed in Sake |
9.50 |
| Tempura Assortment Shrimp and Vegetables |
15.00 |
| Seafood Tempura Shrimp, Scallop, Squid, Whitefish and Vegetables |
17.00 |
| Vegetable Tempura Assortment of Vegetables |
8.25 |
| Gyoza (5 pcs) Dumplings Stuffed w/ Pork and Vegetables |
7.00 |
| Soft Shell Crab Deep-Fried Soft Shell Crab w/ Ponzu Sauce |
10.50 |
