Sorry for the realllly long hiatus! I’m happy to say that I’ve finally graduated from pharmacy school and am officially a licensed pharmacist! 🙂 Now I can afford to pay for more delicious outings and adventures. To start off this great come back with a bang… I’ll share my anniversary dinner at Sushi Kashiba. The owner of Sushi Kashiba, Shiro is an apprentice of Jiro, a world renowned sushi chef in Japan (owns Sukiyabashi Jiro, a 3 Michelin starred sushi restaurant and in the documentary, Jiro Dreams of Sushi). This restaurant is located next to Pike’s Place Market in downtown Seattle. Only open for dinner (5-10pm). They do take reservations, however the sushi bar is first come first serve. The bar consists of 14 seats, however the first 6 seats is where Shiro serves his guests. We arrived around 4:20 pm on Sunday and there were already 3 people waiting in line. Yessss! We’ll get to be served by Shiro (if he’s working that day). About 15 minutes before opening, another person joins the first guy in line. My bf says to me “hey.. isn’t that guy in Jiro Dreams of Sushi? It’s the guy I just read an article about! The tamago guy!” Lo and behold it sure was! Daisuke Nakazawa! He was trained by Jiro AND Shiro! He now has his own restaurant in NYC… and turns out he was only sitting 3 seats away from us.. *gasp*
Sorry for that super long winded intro but onto the next!
Atmosphere: The restaurant has a very modern feel that is spotless. As I mentioned above, there are 14 seats at the sushi bar and several tables in the restaurant. It’s very well lit, clean, with a nice overlooking view of Pike’s Place.
Pricing: We did omakase, essentially leaving it up to the chef to choose for us. There is no set price and is really dependent on how much you eat. You can let the chef know when you’re about 80% full and they will serve you their final piece. We went the whole 9 yards and finished the entire course which ended up to be about $125/pp.
Service: There were plenty of servers perusing the restaurant to refill your water even at about half empty. The real service is provided by the sushi chefs. What really made our dining experience special was our interactions with Shiro. He provided context behind the fish and even cracked some hilarious jokes himself!
Food: warning – photo dump!
Seated at the bar facing Shiro smiling with Daisuke (in the blue jacket)
The rest of the seats to our left.
Seated right in front of Shiro!
And we’re off! We ate right to left, but I’ll name in order from left to right.
Tuna galore: blue fin zuke (marinated), blue fin belly, blue fin, albacore. My favorite would have had to been the fatty belly that melted in my mouth 🙂
Salmon trio: seared king salmon belly, king salmon onion, and sockeye salmon with lemon and sea salt. My favorite would have to be the salmon onion. Great flavors that also had a nice texture of firm and fat. The sockeye had a little bit too much wasabi and it went up my nose so much! Whoa!
Amberjack kanpachi and hamachi (yellowtail). Kanpachi was my favorite of this duo. Bright flavors!
Live spotted prawns there were definitely moving… Shiro said “sayonara time!” and killed these bad boys for our eating pleasure.
5 minutes later… we have a tempura shrimp head and prawn nigiri. He told us we had to eat the whole head, even the legs. The texture was not too crunchy and crispy enough. The nigiri had an amazing texture!
Seared scallop and geoduck. He said the geoduck can live to be 120 years old and said this one was 80 years old… Then said “jking I actually have no idea,” lol. I’ve never had geoduck so I’m not sure how to gauge it. The scallops were great and super tender. The geoduck was a little tougher/firm and even slightly crunchy.
Negi toro hand roll! Shiro told us it’s not a French restaurant and to take huge bites.. (max 2 bites!) Delicious! Especially with the crispy seaweed.
Sea bream, flounder fin, and flounder. The flounder fin was tasty and slightly seared. Shiro said you can only get about 8-9 pieces from one flounder fin.
“Mackerel festival” is what Shiro called it. King mackerel from Florida, Norwegian mackerel, pickled herring from Alaska, and Spanish mackerel. My favorite was the Norwegian mackerel which actually had an herb underneath it to accentuate the flavor. My bf asked what kind of herb it was. Shiro responds “shiso leaf, Japanese marijuana, okay to use in Washington..” lolol
King and snow crab. First time trying either of these sushi style and we ate the R to L.
“Man this snow is really good….” 10 seconds later. “Omg I think the King might be even better”
“Also I’m really full.. when does this end?!”
Shiro: what’s octopus called in Japanese?
Shiro: it’s tako time!
Tako on the left and squid on the right. Squid’s texture was much tougher, similar to the geoduck. The tako was quite tasty with the seaweed piece and firm yet melted in your mouth. The couple next to us is about to tap out (we continue to power through although struggling) and Shiro says the next one is eel and then tamago! They say okay okay let’s do it.
One of my favorites is eel and this was prepared in such a unique way! Tempura eel with sesame seeds. Shiro calls it “pre-dessert.” Delicious and not at all spiny.
Tamago! Okay I definitely couldn’t eat this in one bite. Sorry I had to split it. Nice sweet egg to finish on.
Sushi Kashiba is located in the alley way to the right. Gorgeous night in Seattle!
Overall: Without a doubt, one of the best dining experiences in Seattle. I didn’t really know what to expect as Jiro seemed so stern and serious in his documentary. I read it’d take about 2 hours for the full omakase and it sure did. This is definitely an experience sitting at the sushi bar. If I did omakase at a table, the experience would have totallly been different.. even being served by another chef at seat #7 would have been different. Like I said, we were so lucky and the odds were in our favor for being served by Shiro near the great Daisuke! Get in line early! It’s so worth it 🙂