Sushi Kashiba
Sushi restaurant · Pike Place Market
86 Pine St Suite #1, Seattle, WA 98101
Highlights
Master sushi chef Shiro Kashiba's spot for high-end omakase
Master sushi chef Shiro Kashiba's spot for high-end omakase
"There are a few ways to have a meal at Sushi Kashiba. You can wait in line for a seat at the sushi bar, or call ahead and book a table. Either way, you’ll end up eating some very high-quality fish, from uni to otoro. In addition to the omakase, there are a few set menus, or you can select nigiri a la carte. It’s worth paying over $100 per person for the greatest sushi in the city. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley
"We’ve eaten at Sushi Kashiba inside at a table for a big birthday dinner, outside on the courtyard for a $40 summer nigiri lunch, and waited two hours for a spot at the counter to get served by the owner and chef Shiro Kashiba himself. We can confirm—this is the best sushi restaurant in Seattle. If you’re new here, you might not know that Shiro was trained by Jiro Ono, one of the greatest sushi chefs alive (and the subject of a Netflix documentary). If you’re only going to do this Pike Place spot just once, wait it out, and secure a seat at the counter. You’ll get incredible pieces of nigiri, ranging from seared flounder fin to Norwegian smoked mackerel. For any special occasion that would warrant spending a couple of hundred dollars on raw fish, you will want to do it here. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley, gabe guarente
"As Seattleites, we’re so proud of the seafood here that one of our most cherished tourist activities is watching burly fishermen toss around their fresh catches. And while there are plenty of crab cakes and deep-fried halibut to try, our highest nautical achievements can be found at Sushi Kashiba. A night at this institution, run by Shiro Kashiba who was trained by Jiro Ono (yeah, that Jiro) is going to be perfect, and the couple hundred dollars you’ll spend on raw fish will be worth it, whether you’re at a table or you showed up before they open to secure seats at the bar. It’s all a blur of sake, soy-brushed tuna, silky uni, fried prawn heads, seared flounder fin, Norwegian smoked mackerel, and a sweet egg finale that deserves its own extended tribute on our NPR affiliate. (Quick, someone send this to Bill Radke.) If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley
"At Pike Place, visitors come far and wide to watch burly fish folks toss around their fresh catches. And yet, our highest nautical achievements can be found at Sushi Kashiba, helmed by famed chef Shiro Kashiba himself. The couple hundred dollars you’ll spend will always be worth it, whether you’re doing table omakase, or trying for seats at the counter. It’s all a blur of sake, soy-brushed tuna, crispy prawn heads, and a sweet egg finale that deserves an extended tribute on our NPR affiliate. If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley, gabe guarente
"A night at this institution, run by Shiro Kashiba who was trained by Jiro Ono (yeah, that Jiro) is perfect and worth the price, whether you’re at a table or you showed up before they open to secure seats at the bar. It’s all a blur of sake, soy-brushed tuna, silky uni, fried prawn heads, seared flounder fin, Norwegian smoked mackerel, and a sweet egg finale that deserves its own extended tribute on our NPR affiliate. (Quick, someone send this to Bill Radke.) If you want a spot at the sushi counter, there are no reservations. For your best shot at a spot, you have to line up outside the restaurant before they open at 5pm (if you want to be first, start waiting at 3:30). Once they open, a host will tell you if you got a spot at the first seating or if you need to come back. For a regular table, Kashiba takes online reservations, with late-night availability starting about two weeks in advance and more flexibility if you book further out." - aimee rizzo, kayla sager riley, gabe guarente
