Do androids dream of electric eel?
Two kinds of eggs and a lot of crunch makes Uzura Tobiko a favorite gunkan-maki (boat-style sushi roll). Surf and turf Japanese style!
Shiroyama’s “Namahage Bite” - a towerette of squid ink infused tobiko, spicy maguro, negi and kaiware sprouts. 👹👹👹
Up from the depths comes Tako (Octopus). Mysterious yet savory. And chewy, very chewy. BTW Did we mention it was chewy?
Sake (Salmon) originated in US as a way of appealing to the American palette, but has now become a staple of any good Sushi bar.
Of all the nigiri it is also the healthiest, as Sake is loaded with Omega 3s and is high in protein.
- from the The Shiroyama Sushi Co. “Minimal Guide To Sushi”
Fistfull of Uni.
Dawn patrol at the fish market with Shiroyama’s Chef Ben.
( Photo by the unstoppable Andrew Gura @andrewgura )
Kanpai Jessica & Chris!
Rice is nice.
In 1985 sushi was still considered somewhat exotic outside of Japan.
Flash forward 30 years and now it’s available everywhere; from the high street to the to-go section of the supermarket (if you dare).
Who knew Molly would be such a trendsetter!
Flicka flicka flicka here you are,
Cata cata cata Caterpillar Roll!
(Apologies to The Cure 😉)
Heeeeeeere’s Gari!
License to Eel — Unagi Don
Iron advice from the Iron Chef…
Flying In Formation
Tofu Dengaku with our signature Shiroyama miso
The Shiroyama Sushi Co.
Dream advice from the master.
Just your 4 basic food groups… 🍣🍣 👊💥
The Shiroyama Sushi Co. - Minimal Guide To Sushi
Red Alert!
Umeshiso Maki (Sour plum and Shiso leaf roll)
- The Shiroyama Sushi Co.
“Sushi should always be served cold, but it’s best when it warms the soul too.”
Chef Ben - The Shiroyama Sushi Co.