Edit Module Edit ModuleShow Tags
Edit ModuleShow Tags

Shiro Kuma: A Deeper Look

Shiro Kuma is not your typical sushi restaurant, but then again, neither is the owner, Chef Yasuo Shigeyoshi. Shigeyoshi named the restaurant for his favorite animal, the polar bear but grew up in Yamanosaki, a small rural town in the South of Japan where there not only are no bears, but no snow. He has been working at various sushi restaurants in the Bay Area for over 30 years, starting with Osome on Fillmore Street in San Francisco and most recently at Sushi Ko in Larkspur Landing. At Shiro Kuma in San Rafael his son Sebastian joins him as manager, along with chefs from Sushi Ko and Sushi Ran. Truly a labor of love, the restaurant is decorated with his own original paintings. Here he serves more traditional sushi than in other restaurants, plus dishes made from family recipes, as well as ishiyaki, a kind of cooking done over grilling stones.

Shigeyoshi uses his own recipe for washing, cooking, and seasoning the sushi rice and insists on cooking it himself to ensure consistency. He uses Japanese red vinegar, which is aged 3-5 years and considered the highest quality. Fish comes to the restaurant from Japan twice a week and Shigeyoshi uses seasonal ingredients including ones you’re unlikely to find elsewhere like umibudo, or grape sushi that resembles green caviar. The restaurant serves uni or sea urchin from three different places including Hokkaido. They also grate real wasabi, from both Japan and from Half Moon Bay.

A unique and visually stunning dish is the Chirashi Toku-jyo. It features 6 bowls with toro or fatty cuts of sake, hamachi, Hokkaido uni, squid, caviar and kampachi. New specials are added each week and sometimes highlight other luxurious ingredients including live lobster and King crab or foie gras served as nigiri sushi marinated with Saikyo or sweet white miso, and seared. Other unique specials include soups, both a clam soup and a soup with mochi made according to Shigeyoshi family recipes. The omokase or chef’s choice meal is $75 and 8 courses, and the dishes differ from night to night.

Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow Tags

Add your comment:
Edit ModuleShow Tags Edit Module
Subscribe to RSS Feed
Edit ModuleShow Tags
Edit ModuleShow Tags

Partner Content

The Look

Local deals with style. [Sponsored]

Detroit Girl Michelle Schmitt Makes Good

Singer Michelle Schmitt works to get food and care to those in need. [Sponsored]

Helping Marin’s Concussion and Stroke Survivors Thrive

The Schurig Center for Brain Injury Recovery does important work in the community. [Sponsored]

Change the World by Changing your Portfolio

Mirador Capital Partners helps investors use their money to support their beliefs. [Sponsored]

Healing the Children: Bringing Care to Pediatric Patients Abroad

Evan R Ransom M.D. is on the board of advisors for Healing the Children Northern California, giving specialty care to children in other countries. [Sponsored]
Edit ModuleShow Tags
Edit ModuleShow Tags

More from this Author

The Bay Area Private School Guide

Singer/Songwriter Uses Her Music to Help Millions in Need

For more than two decades, San Anselmo musician Michelle Schmitt has used her talents to help others, from critically ill children to families struggling to make ends meet.

Ways to Help Our Neighbors Affected by the Wildfires

As California reels from the worst wildfires in history, here in Marin County, there are a lot of ways to help out
Edit ModuleShow Tags