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Shiro Japanese Bistro

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Shiro Japanese Bistro

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Shiro Japanese Bistro, Restaurant, 107 West Jones Avenue, San Antonio, TX.

04/06/2026

Awabi Soba (Abalone Soba)

Matcha soba coated in rich kimo sauce 肝ソース, topped with mushi awabi(steamed abalone), ikura, reggiano, and uni.

Rich, creamy, briny, and sweet.
A bowl full of ocean umami 旨味 in every bite.

03/23/2026

We start with today’s freshest sashimi — sliced to order. Then we load it up with shellfish. Could be abalone, could be scallop, could be sweet shrimp. Depends on what’s coming in that day.
And then we finish it off with uni and ikura. Because why not.
Every bowl is different. Every day is different. That’s how we do chirashi here.

02/25/2026

Mushi Awabi (蒸し鮑)

Gently steamed awabi until it turns springy-tender and silky, then served with our abalone liver sauce (肝ソース).
It’s warm, ocean-sweet, deeply savory, and coats your palate with a clean, long umami finish

02/11/2026

Shiro Valentine’s Amuse Bouche Trio

A special three-piece amuse designed for two.
1. Abalone Pie
A delicate puff pastry filled with abalone liver–uni cream, gently folded into sushi rice.
Steamed abalone layered on top, finished with fresh uni.
Deep ocean umami, rich and elegant.
2. Ankimo Cream Monaka
Foie-like monkfish liver blended with mascarpone cream,
balanced with house apricot–grapefruit jam inside a crisp monaka shell.
Savory, bright, and lightly sweet.
3. Wagyu Tartare
Senbei tart shell layered with pickled daikon and shiitake,
topped with hand-cut wagyu tartare.
Crunch, acidity, and pure beef richness in one bite.

02/05/2026

Ōra King TYEE — the king among King salmon.

TYEE isn’t just “big salmon.” It’s the top selection within Ora King: a rare, extra-large, raised-longer King salmon chosen for deeper fat maturity and a more layered flavor profile. The result is a clean, buttery texture with dense marbling, a richer umami core, and a long, sweet finish — without the heavy or muddy aftertaste you sometimes get in oversized fish.

You’ll also notice the gold metal tag on the fin. That’s the fish’s unique ID tag. It’s used for full traceability — tying this exact salmon to its harvest and farm records. One fish, one number, one story.

Starting this week at Shiro, we’re serving Ora King TYEE salmon — exceptional as both nigiri and sashimi. Expect clean, buttery richness, beautiful marbling, and a long, sweet finish.

01/27/2026

Mie Prefecture Toro Sawara (鰆).

This is a chef-driven prep—built in layers, not shortcuts.
We salt-cure to refine the texture, vinegar-cure to sharpen the line, then finish with a delicate wara-yaki (藁焼き) kiss for a clean, savory smoke.

Rich like “toro,” yet precise and bright—旨味 (umami) first, always. Spring is when sawara (鰆) really shines—right now is peak “in-season.”
If you love clean richness and gentle smoke, you’ll enjoy this one.

01/20/2026

We’re back.

Thank you for your patience during our two-week break.
Shiro is officially open again tonight—looking forward to serving you.

12/21/2025

Hokkaido scallop 北海道ほたて — clean, pure, and quietly beautiful.

As sashimi, it’s all clarity: cool, delicate, and pristine, with a sweetness that shows up at the very end like a soft echo.

But as nigiri, it turns into something more intimate. The warmth of the rice pulls out a deeper sweetness, the texture becomes silkier, and that finish lingers just a little longer.

Same scallop, two different feelings.

12/15/2025

Shiro will be closed from January 5th to January 19th.

During this time, two of our chefs will be in Japan—cooking, visiting restaurants, and learning.
One of them will stay a little longer to train in a friend’s two-Michelin-star kitchen. We’re humbled by the opportunity, and we can’t wait to bring those lessons home to Shiro.

While Shiro is closed, our sister restaurant Yozora will remain open as usual.
Please visit Yozora during this time and continue to support our team.

Meeting you and serving you here in San Antonio has been one of our greatest blessings.
We’ll keep returning your love the only way we know how—through food made with heart, and service that feels like home.

We reopen Shiro on January 20th.
Thank you, always, for loving Shiro and supporting us as your local restaurant in San Antonio.

11/11/2025

A5 Wagyu Don — Yakiniku Style
宮崎A5和牛 × 北海道雲丹 × Pastured Egg Yolk

The ingredients of our A5 Wagyu Don are simple — Miyazaki A5 Wagyu, Hokkaido uni, and a pastured egg yolk. That’s all.
Melt-in-your-mouth strips of Miyazaki A5 Wagyu, flash-seared yakiniku-style, blanket a bed of seasoned rice. We crown it with a farm-fresh pastured egg yolk that breaks into silky sauce, then finish with sweet Hokkaido uni for a pop of ocean umami.

11/03/2025

Hokkaido Ankimo – 今年初のあんきも (First of the Season)

The first Hokkaido ankimo of the season has arrived.
It’s still a little early in the year, so we were honestly worried about the quality —
but luckily, what we received turned out to be beautiful.

Each liver is first cured in sake酒で漬け, then salted,
carefully cleaned by hand, removing every thin membrane.
After that, it’s slow-cooked for six hours to draw out its pure umami 旨味 and creamy richness.

Soft, deep, and elegant —
this is the reason they call ankimo the foie gras of the sea.

10/27/2025

Bara Chirashi バラちらし
A luxurious chirashi bowl featuring sashimi-grade cuts of
Akami, Chutoro, Otoro, Kampachi, Hamachi, Madai, Hirame, Sawara, Ora King Salmon,Aka Ebi
topped with Ikura and Hokkaido Uni.
Each cube is freshly cut and seasoned with balance - A single bowl filled with layers of flavor and texture.

10/15/2025

We’re excited to introduce our very first House Beer at Shiro

In recent years, many of Japan’s major beer brands sold in the U.S. have actually been brewed locally in America — mainly due to tariffs and economic restrictions that make importing genuine Japanese draft beer nearly impossible.

While this practice has become common, we’ve always felt it’s a bit misleading for guests who expect authentic Japanese flavor.

That’s why we decided to create our own.

Together with Cibolo Creek Brewing Co., we developed a beer that truly captures the taste and spirit of Japan.

We selected Japanese hops and added rice to achieve a light, clean, and crisp balance — the way real Japanese beer should taste.

Our collaboration has become Shiro’s first-ever House Beer, available starting this week.

We can’t wait for you to try it — Kanpai!

Address

107 West Jones Avenue
San Antonio, TX
78215

Website

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