Authentic Japanese Cuisine

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Our Story

Our Passion for Japanese Food

At Shiro Japanese Bistro, we are passionate about crafting every dish with sincerity and precision. We proudly source local produce and meats through trusted vendors, while importing the finest seafood directly from Japan to ensure an authentic sushi experience. Our fish menu is updated daily, reflecting the best seasonal offerings.

Since opening in San Antonio in 2020, Shiro has been recognized as one of the city’s premier dining destinations. In 2023, we were honored to be named the No. 1 restaurant in San Antonio by the San Antonio Express-News.

Together with our passionate team and trusted vendors, we remain committed to delivering excellence in every detail, creating memorable experiences for every guest we serve.

Kabocha Basque Cheesecake - カボチャバスクチーズケーキ
A house-made, Japanese-style Basque cheesecake infused with gently roasted kabocha.
Topped with a touch of miso caramel and crushed kabocha seeds for balance and texture.
Refined, understated, and uniquely Shiro.

Ji-Kinmedai 地金目鯛 from Chiba 千葉 –
Caught by handline from the deep waters off 千葉（Chiba）, typically around 300–600 meters, 地金目鯛 is celebrated for its exceptional fat content and refined sweetness.
Unlike standard kinmedai, this local catch is handled with utmost care—resulting in a clean, umami-rich flavor and a melt-in-your-mouth harasu (belly).
A true seasonal treasure, served with respect to its origin.

Charcoal-Grilled A5 Wagyu Don (炭火焼きA5和牛丼) - We reimagined a comfort food classic — this time, with A5 wagyu.
Charcoal-grilled wagyu laid over rice with creamy egg yolk.
Finished with fresh uni for that last touch of oceanic sweetness.
Comfort, richness, and balance ��— all in one bowl.

Tenen Hirame 天然平目, wild-caught from Hokkaido.

At Shiro, we believe in letting ingredients speak for themselves.
We don’t insist on wild-caught for everything —
but when it comes to hirame, we choose wild. Always.

Wild-caught from the cold waters of Hokkaido,
it has a firmness, clarity, and quiet depth that tells you it’s ready.
We can feel it when we cut it. We can taste it when We eat it.
Only when it’s right, it belongs on our menu.

Menuke (メヌケ) is back.
A once-a-year treasure has returned.
This week, Menuke (メヌケ) from Hokkaido, Japan — deep-sea red rockfish — arrives at Shiro.

Caught from the icy northern waters of Japan, Menuke is known for its incredibly soft texture, rich natural fat, and delicate sweetness that lingers on the palate.
It melts in your mouth, with a buttery depth that can only come from a fish found in the deepest, coldest oceans.

Rare. Seasonal. Irreplaceable.
Experience Menuke — available for a limited time only.

Tairagai (Pen Shell) Season Has Arrived at Shiro

The delicate, sweet flavor of tairagai is at its peak, and we are serving it lightly seared and paired with fresh uni for the ultimate umami experience. The combination of the tender pen shell and creamy sea urchin creates a perfect harmony of textures and flavors.

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Shiro Japanese Bistro

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Shiro Japanese Bistro