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've had omakase in various places, but in my opinion Sushi Kashiba has been the best or right up there. Every piece of fish I had with the omakase was fresh and it felt well curated. We also liked the option of picking a smaller option that had the fish listed out since my wife isn't as food adventurous. Being able to add a few pieces at the end was also great since we could try different pieces that we didn't receive. My favorite bites of the night were the tempura unagi, the uni, and toro hand roll. Service was also top notch and attentive. The service charge was listed both in the reservation and we were notified towards the end of our meal. Restaurant is located in a central location and feels very upscale.

Portion, Selection and the Itamae's descriptions were all disappointing. When we go to a sushi restaurant, we are looking for Umami, freshness, subtlety and textural contrast, but we only found bits and pieces of each. We both felt that about 25% of our meal was of value. The rest felt meretricious. We expected this place to be genuine, but felt it was just a fancy tourist trap. Our servers were doing their best, but it felt as if they were following strict rules pushed down by their Sushi Master (no pun intended)

Came here for my birthday and it was an amazing experience!
We got their omakase set ($140), which came with 23 pieces (hand roll not pictured). The fish was served based on their type (tuna, salmon, etc) and a tamago and fried eel as dessert. They also served us a couple of small dishes throughout the course, like a steamed egg and miso soup.
Service was definitely top tier. They were very attentive to our needs and were really kind.

If you are a sushi lover and were to choose one restaurant to dine at in Seattle, Sushi Kashiba would be it.

If you've seen the film "Jiro Dreams of Sushi," you probably would be thrilled to know that chef Shiro Kashiba was the first apprentice of Chef Jiro Ono, considered as one of best sushi chefs in the world -- if not the very best.

A seat at former three-star Michelin restaurant, Sukiyabashi Jiro, in Tokyo now operated by his eldest son, is probably the toughest to get unless you are Barack Obama or David Beckham. From I read, the reservation is so difficult that they are no longer a Michelin-rated restaurant because the general public cannot eat because it is so small and need to book ahead of time or know someone or are someone.

When I was in Seattle, I only wanted to eat local seafood. I was told that the omakase included items from Japan which wasn't something I was interested in eating. I am more interested in our local seafood in the United States. We have great sushi in Los Angeles and they also source from the fish markets in Japan so I wanted to taste Pacific Northwest seafood.

With the guidance of Joe, my server, he selected some of more "local" or Pacific Northwest items on the menu. Joe was very patient and showed me the items that were considered local.

To start, I ordered shigoku oysters. I wanted to stick to nigiri to taste the seafood and their shari (sushi rice). The nigiri brought to me was already seasoned so there wasn't a need to use soy sauce. Each bite was delicious including the local geoduck. You do not want to miss tasting the tamago after seeing how difficult it is to master it in the film.

There is a suggested business casual dress code online, but they were not very strict about enforcing it when I asked. If you do more planning and make a reservation, I would respect their business casual dress code and dress a little nice. I wasn't planning on eating there, but my sister told me that her experience was amazing. I was embarrased with my attire that I asked to sit outside.

The service from the host in front to my server Joe was excellent and worthy of a Michelin-star experience (if the Michelin inspectors visited Seattle). Joe even offered to take me to chef Shiro-san for a photograph with him.

Thank you so much Joe for the memorable service and making this dinner one of the highlights of my visit to Washington State.

I feel like I haven't truly had sushi until I ate here. Everything was so incredibly fresh and expertly seasoned and therefore delicious. My friend and I split the black cod appetizer (amazing!) and we each ordered the Peak, which features a special appetizer, a seasonal salad, miso soup, and 12 pieces of nigiri and 2 special seasonal rolls. Anthony was our server and he was awesome, very knowledgeable and personable. Chef Kashiba even came out to briefly speak with us. I would highly recommend this place to anyone!!!

The fish and the service were great! We liked the food, how knowledgeable our server was, the ambience. This is a very pricey place. For the worth of the food we don't think we will return though.

4.5*. Nicely situated with the courtyard at the Inn. Surprising airy and upscale space. Minus half star because not forthcoming w sushi menu and while all the fish is super fresh, not all fish will appeal to all palates. Wife and I had the Omakase which is a LOT of food. The champagne and pinot noir paired very well with the meal--thanks to our waiter for the assist. Our waiter was very descriptive , helpful and critical to eating things in the correct order.

The first course consisted of sashimi x3, mushroom cap w salmon/egg pate (much better than it sounds and very creative), and scallop w green onions. Next was an amazingly flavored simple toro hand roll. Followed by many different types of sushi--all fresh but not necessarily all in my flavor house (not a geoduck, sea bream or japanese scallop fan). The steamed egg w king crab in dashi was fantastic and nice change of texture and temperature. The miso and sweet tamago served w sake was a nice finish to the dinner.

The Peak menu is a slightly less expensive tasting menu without the exotic cuts of fish. Those dishes looked really tasty also (our surrounding tables enjoyed that option). Definitely worth the money and probably the hype but would not repeat the Omakase strictly because not all fish worked with my taste buds.

I was pretty disappointed with Sushi Kashiba's food given the almost $400 price tag for two people (without drinks).

I'm sure the fish was very high quality but a lot of it tasted bland. Some of the choices, like the clam nigiri, were questionable and challenging to finish. I probably enjoyed two thirds of the nigiri we were served, but nothing blew me away compared to what I've had at much less expensive restaurants. And compared to my favorite high end omakase places, Sushi Kashiba fell short.

I'm leaving two stars because the service was very attentive and the ambience was nice.

Sushi Kashiba is an absolute must-visit for any sushi enthusiast. Located just a stone's throw away from Pike Place Market (from my corner table by the window you can see the famous sign).

The restaurant decor is traditional and inviting. It's the kind of place that makes you feel like you've discovered a hidden treasure in the heart of the city.

Reservation is highly recommended. It took many calls over a course of a few days to finally secure an opening. The place is small/medium in size and is undeniably popular, and for good reason.

Sushi Kashiba serves some of the freshest sushi in town, it's no surprise that it draws a crowd. I opted for the omakase, and it was a culinary adventure like no other. The chef at Sushi Kashiba is a true artists, presenting dishes that are not only exquisitely plated but also burst with flavors that I wouldn't have discovered on my own. Each plate compliments one another.

If you're a sushi aficionado, a food explorer, or simply someone looking for an exceptional dining outing, you must visit Sushi Kashiba.

Again I wish that Yelp had a 4.5 as that's would Sushi Kashiba would rank. We had the shrimp tempura for an appetizer along with the local clams. We ordered the sushi individually choosing mostly tuna and salmon. It's expensive and the portions are not huge. Every dish was fresh and tasty.