Sushi Kashiba

Easily the best sushi I've ever had. Did the Omakase and was not disappointed. Higher end but felt like I got what I paid for. Will be back

I made a reservation a couple of months in advance. We ordered the omakase, which was 150 per person. This was the best night of my life. All of the courses were well thought out, so we could savor the previous courses. I don't think I've ever had such fresh and creamy uni before, and I thought that I didn't like uni before. The amberjack was so crunchy texturally, and the torched otoro was literally melt in the mouth but so delicious. Also the sweet shrimp was so so good.

The servers were very nice and accommodating, explaining how to eat everything and the order to best enjoy it. I definitely want to come back in the future.

I came here to celebrate with my partner and we were so lucky to be served by Chef Shiro Kashiba himself! He was so funny and explained all the fish we were going to eat and made the experience so enjoyable.

The restaurant is really cute and aesthetically pleasing to the eyes. All the staff members welcomed us as we walked in and made me feel so special.

We were seated at the counter, of course. This is a must for an Omakase experience in my honest opinion. I really liked that Chef Shiro did a show and tell of all the seafood on the menu while prepping our dinner.

My partner and I ordered a Lychee Martini and it was so good! I'm a huge fan of sweet cocktails and this was just perfect.

All the cuts of fish were delicious and unique in their own ways. I definitely had some favorites like the Negitoro hand roll that was served first. It was so refreshing and crispy! The Tamago Tofu Dashi broth was a great palette cleanser in between cuts of fish. I also enjoyed the Hokkaido Uni a lot, and I'm really picky with my uni! It was extremely sweet and clean.

One thing I wish I could change would be the way the Omakase was presented. I prefer the traditional way where one piece is placed on the plate at a time. That allows me to enjoy and savor my fish better. Seeing 3-4 pieces on the plate made me feel rushed in a way and I didn't like that.

Overall, my experience was really great. It was my first time in Seattle and I'm glad I was able to visit Sushi Kashiba!

**4 stars overall**

Relative to the price point and quality, I'll put this omakase on the same tier as the experiences I've had in San Diego and the mid tiers of LA/SF. It's good, but there are a few things that I'd knock off points and it isn't quite good enough to break into my personal upper rankings. Of the 10 omakases I've had, this is a solid number #6-8, but I had the honor of being served by chef Shiro himself. This is definitely a very good experience of omakase but I think it suffers from having to cater to a larger and broader audience than in California where there's a stable niche of consumers who support the highest and most intimate of experiences.


Food: 3.75 stars out of 5

Across the board the fish quality was excellent, however I'm sad to knock a decent amount of points off due to what I personally think is an overuse of the blow torch and some... less traditional choices that made me raise some eyebrows.

I'm glad to say that my partner and I really enjoyed the Hokkaido uni (it's always her most anticipated piece) and thought it was very fresh and creamy with no bad aftertaste. Uni is a dish that is very 50/50 where good uni can be amazing but bad uni can ruin a night. In fact I only ever eat uni at omakases due to too many bad experiences and I would want another serving from here.

Hotate (scallop) typically is one of my favorite pieces but here they decided to blowtorch. High quality Raw scallop usually is sweet and buttery, but because of the torching the scallop becomes a bit chewy and loses that sweetness.

The oyster is also interestingly served with rice and seaweed, similar format to the uni which didn't do well with me. I wouldve preferred a more traditional raw oyster on shell with a sauce.

The $30 supplement was also a bit disappointing - it came with a torched tuna kama, a piece of Dungeness crab, and a "fin muscle from a flounder". Supposedly it's a popular piece of sushi in Japan - but it's the first time I've ever been served such a piece and it was forgettable.

Service: 4.5/5
The waitstaff was on point- they were always on standby walking along the walls to ensure that our waters were always full and would notice small pieces of trash to remove. They also would remove dishes the moment you were finished to keep the space clean.

the one nit pick I had was that for a sushi counter experience, I was a bit sad that the nigiri would be served 3-4 pieces at once. Typically I've had 1 piece at a time but I think this is influenced by the sheer size of the counter and the restaurant. There's atleast 20(?) maybe 24 chef counter bar seatings + another 50 top in tables. Add on 3 seatings a night and I can see why for logistical reasons they can't have the sushi chefs do 1 piece at a time

Venue: 4/5
The restaurant was located in a very nice secluded mini plaza/alley next to pikes place. The interior was clean and modern, but it is definitely not an intimate setting. Due to the larger size, it's a bit louder but this is relative.

My partner and I came to Kashiba for their omakase counter the other day, and honestly it was just okay. We were worried about a wait knowing that the counter is walk in only, so we got there at 4:40 and were the first ones in line, so it wasn't too bad! The highlight of the dinner was the fact that we were served by Shiro himself. He was so great and definitely made the omakase experience fun.

Onto the omakase - there were a few really good pieces of fish but otherwise I think I was a little let down. First, it's not one of those omakase places where they serve you piece by piece. It's longer preparations in between each course, and they bring you multiple pieces at once. So for example, they served us three types of salmon at the same time, four pieces of white fish, 4 pieces of tuna, etc. I definitely prefer getting one piece at a time since that gives more time for you to cleanse your palate in between each piece. The standout pieces were albacore tuna from Seattle and their negitoro handroll to start. Everything else was good but not amazing, and if I were to spend this much on omakase, I would probably go elsewhere. For a similar quality of fish, I'd go to Shiro's in Belltown for a similar but cheaper experience. I will say they serve a lot of pieces though! I think we had 21 total pieces, and there's an additional $30 add on of 3 more pieces if you want. My partner got the add-on, and it was two fatty pieces and an oyster. Definitely glad I didn't opt for the add-on since I don't love fatty pieces of fish!

The service was great though! Everyone was super kind, and of course, Shiro was great himself.

Reserved months in advanced for our anniversary trip. We ordered the omakase and it was literally the best sushi we've ever had. The quality of food, service, atmosphere was so special. Will be dreaming of this experience!

Did the omakase experience here and I loved it! It ended up being 14 pieces of nigiri plus some extras. We didn't sit at the bar but it was still great nonetheless. The service was great and the staff was very knowledgeable. Upscale vibes inside.

This is everything we had:


Salmon albacore blue fin tuna from Spain sashimi - albacore was my favorite of the bunch
Seaweed konbu - I loved the konbu
Strawberries - a nice contrast
Toro handroll - very fresh and tasty
Albacore - same albacore from earlier
Blue fin tuna - same tuna from earlier, not my fave tuna
Toro - delicious
Sea bream - super flavorful
Flounder - also very strong
Tamago dobu in a dashi broth- broth was so good
Salmon - yum!
Sockeye salmon - probably most disappointing of the menu
Sweet Shrimp - this was my favorite!
Blue fin tuna - ok tuna
Seared tuna- probably best seared I had, not typically a fan of seared
Kanpachi - yummy
Almost snapper - didn't catch exactly what this was but chewy
Umi - very solid piece
Scallop - ok for scallop
Sushi donut eel - unique and delicious
Tamago - one of the best I've had
Miso soup - a great end to the meal

This is one of my favorite restaurants of all time. I would fly to Seattle just to go to sushi kashiba. The flavor and exquisiteness of each sushi was wonderful. You get a personalized experience with the sushi chef and you can eat at your own pace. The dinner is designed to intersperse traditional and new flavors. Each sushi is explained well. The portions are good as well. Ambiance is upscale.

Excellent sushi, amazing service (Brandon and the entire team was great), located a few steps away from Pike Place Market (very romantic and intimate experience)

We had 5pm reservations and when we arrived 5 mins prior to opening there was already a line out the door. My suggestion would be make reservations if you want to dine in as Sushi Kashiba is one of the best / if not the best Sushi spot in Seattle.

We wanted to try a bit of everything on this evening so went with the Omakase and just let the chef send dishes to the table. Every single item was excellent! Highly recommend if you want to enjoy an evening out / amazing sushi.

We had an awesome experience at Sushi Kashiba!

Starting off with service and ambiance. Both were great. Our waiter (I think his name was Joe) was fabulous and attentive.

We started with the tuna poké salad which was fresh and a great way to start the meal. We then ordered all 3 specialty rolls that were available, followed by quite a few pieces of nigiri. I included a photo of the "a la carte" menu and our rankings of both the rolls and nigiri :) everything was very high quality. The only thing I would note is I am not the biggest wasabi fan, and I think all the nigiri we ordered had wasabi on them. I just asked for my last few pieces to come without it, and they were happy to accommodate!

Definitely a pricey meal, but very special and a perfect date night. We will be back!

Came here at 5pm on Friday night and it was really busy. We didn't get to sit front of chef but a table with view. It's located right near pike place so parking can be pricey but it's not bad as SoCal. The area was really cute and the restaurant was clean and cute as well. We got omakase 150 dollar course plus plum wine and white wine and it paired well. Definitely worth trying if you are around the area for wonderful omakase