Came here today with my brother to see what the fuss was about.
We each shared a Tuna-Salmon Sashimi Plate (9 pcs - 9.25), Appetizer tempura (4.50) a Nigiri a la carte sushi platter consisting of Uni (3.25 X 2 pc) ; Real Crab (2.95 X 2 pc); Maguro (1.20 X 2 pc); and Mackerel (1.20 X 2 pc). We then each had their popular Spicy Scallop and Spicy Salmon cones (3.50 each) and shared a BC roll (3.75) to finish. With a small sake and a bottle of Kokanee beer, the total came to 60.67 before tip for two persons.
Shiro uses wild salmon only, as stated proudly on the cover page of their small menu, and the difference is enormous in both the sashimi and sushi cone. The flesh is obviously more salmon red; and the flesh is much leaner, letting the natural flavors of the fish really show through. The overall quality of the fish that they use are very good; the mackerel was oceany and buttery. We didn't dare dip the crab sushi into the soy sauce as this would have ruined the delicate flavor of generous topping of fresh crab - wonderfuly light and airy (as was the warm sushi rice!)
The sushi cones were exemplary; they had this home-made feel to them, but yet, you could tell they were carefully crafted by an experienced sushi chef. The seaweed was in between being crispy and soft - just right. And the raw fish filling was just right, leaning to the generous side - right down to the bottom of the cone. Delicious.
It was a Saturday night, and the two sushi chefs up front were working their butts off no question about it. 3-4 waitress staff, all young Japanese women, were keeping busy and had some noticeable mistakes in bringing orders to some customers - but service was fine otherwise with frequent smiles.
I will come back for Shiro's exceptional sushi and would not mind lining up if necessary.