Remembering Shiroyama Sushi Co.’s first sushi lesson with Amber and Dave. Great job you two!
Flicka flicka flicka here you are,
Cata cata cata Caterpillar Roll!
(Apologies to The Cure 😉)
Just your 4 basic food groups… 🍣🍣 👊💥
Dream advice from the master.
Kanpai Jessica & Chris!
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!
License to Eel — Unagi Don
Flying In Formation
Tofu Dengaku with our signature Shiroyama miso
The Shiroyama Sushi Co.
Iron advice from the Iron Chef…
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”
Heeeeeeere’s Gari!
Fistfull of Uni.
Dawn patrol at the fish market with Shiroyama’s Chef Ben.
( Photo by the unstoppable Andrew Gura @andrewgura )
Do androids dream of electric eel?
Up from the depths comes Tako (Octopus). Mysterious yet savory. And chewy, very chewy. BTW Did we mention it was chewy?
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!
Rice is nice.
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.