Shiro's Sushi

"Belltown sushi classic Shiro's is serving a five-course meal that features 19 pieces of nigiri (yes, just one fewer than 20) for $65 per person. That averages to $3.40 per nigiri. After picking your jaw up from the floor, book dinner here." - kayla sager riley, aimee rizzo

"Everything at this Belltown spot is stellar (especially the baked crab handroll if it's available). But know that no matter what, you're going to be served excellent salmon—from Alaskan sockeye to smoky ikura—and tuna, complete with four pieces of varying fattiness from the same fish. Their table omakase is $80, but for 19 pieces of outstanding nigiri, it's kind of a steal. A meal here is a great way to have an exceptional sushi experience without paying nearly as much as you would at Sushi Kashiba." - aimee rizzo, kayla sager riley, gabe guarente

"Some may be quick to point out that it’s been a decade since Shiro’s was owned or operated by the man himself. However, Shiro Kashiba’s former Belltown sushi-ya remains a formidable contender in the Seattle sushi Olympics. Today, the flawless Edomae sushi served here is the work of a team led by Masaki Nishioka, and although the line doesn’t trail down the block every night like in the ’90s, there’s no real reason it shouldn’t. Sourced mainly in the Pacific Northwest, the fish here is as fresh as a clean sunrise, and the tuna belly, geoduck, and uni are always standouts. Now, as then, the bar is the thing at Shiro’s, but if you can’t get one of those 10 seats, the table setting omakase is perfectly lovely, if slightly less deluxe. Either way, you’ll have an unforgettable meal." - Harry Cheadle

"Shiro’s Sushi is a renowned restaurant in Seattle, originally founded by celebrated sushi chef Shiro Kashiba in 1994. It has gained fame for its high-quality sushi and omakase experiences. Although Shiro Kashiba is no longer part of the business since 2014, the restaurant remains a popular dining destination." - Jay Friedman

"Everything at this Belltown sushi spot is stellar (especially the baked crab handroll), but make sure you order at least one salmon sampler and one tuna sampler. The salmon version has four different cuts and styles, from seared belly to smoky ikura gunkan maki (roe on top of sushi rice with a nori belt). The tuna version is similar, only everything on the plate (lean tuna, negitoro, marinated tuna, and fatty tuna) is from the same fish. You should experience the omakase at the counter at some point, but even if you’re sitting at a table the servers will come over and brush a soy sauce and mirin mixture onto your nigiri, which makes your dinner feel special. A meal here is a great way to have an exceptional sushi experience while paying slightly less than you would for dinner at Sushi Kashiba." - Aimee Rizzo