Sushi Kashiba — JW Journeys

The OG of Seattle sushi, trained under the famous Jiro of Jiro dreams of sushi allows diners to get a taste of Edomae style sushi without flying to Japan. The pacific northwest is abundant with seafood and when chef first started in Seattle over 50 years ago, he incorporated local seafood, such as geoducks, salmon, sea urchin and spot prawns to local diners.

There are many details in the restaurant, just like the food served. Diners are welcomed by a Japanese lacquered wall panel upon entry, behind that is a bar seating area. Small details such as a wind deflector ensures that the wind from the HVAC does not blow directly onto diner below, details :)

The man, the legend who started it, working away at his corner

Chef Kashiba working away at this dedicated corner

I chose to go with the Omakase experience to let chef curate the experience and the decide if I want more afterwards. Not a cheap option but was worth it.

Table setting, simple and elegant

The meal begins with appetizers, stuffed baby squid. It is stuffed with rice inside

The miso soup is a cut above your average miso soup and has very fine seaweed inside

Then comes the tuna courses

The spot prawn (amaebi) is also served with the deep fried head of the shrimp, it is deliciously crunchy and filled with umami from the shrimp head.

A close up of the scallop, it is sweet and brushed on top already with nigiri shoyu ( soy sauce made specially for brushing on top of sushi )

Sushi Kashiba scallop nigiri with soy sauce

The final : the famous egg. Our waiter explains that this is quite the highlight as chef learned to make this egg from Jiro and that it has abalone and shrimp in it. The texture is surprisingly bouncy and filled with umami and sweet. It def was a great way to finish.

Some shots of the mise en place , what the french calls to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.” Look at the live sea urchin on the bar table.

“let me tell you, we serve the best, noooooo?”

Sushi Kashiba, OG of Seattle sushi