Takai by Kashiba

it's best to sit by the counter to watch Takai doing all the dishes I wish. Unfortunately, it is very limited and pricey seating. I got recommended by a friend, we kind of popped in on a weekday trying 5-7 different dishes and found it very pleasant. Without omakase courses , it is hard to feel satisfied.

I finally got to try Takai by Kashiba and overall had a really enjoyable experience. I did the omakase, but sat at a table rather than the counter. While I missed out on the chef interaction, the staff still made sure everything was smooth and well-paced. The fish was incredibly fresh — the kind of quality you immediately notice. My favorite, as always, was the toro. Every piece was carefully prepared, and by the end of the meal, I was very full (in a good way). It’s definitely a generous omakase for the pri

Please know this shared experience is from a take-out perspective. I placed an order for the executive lunch box and choose an arrival timeslot. When I arrived, the receptionist greeted me, quickly grabbed my order, and informed me to eat it within the next 30 minutes for peak freshness. This was a fun experiment because I wanted to get a sample before spending $$$ for a dine in experience. The box was expertly arranged. The sashimi pieces were fresh and flavorful where I didn't even need soy sauce because I felt it would mask or take away from the natural flavors of the fish.

Impeccable service meets culinary excellence here. The sardine sushi shines and fresh, expertly balanced, and unforgettable. Upscale, pricey, but worth it for refined Japanese dining. Perfect for special nights. 🍣✨

I had the chance to visit here with my wife after longing to go for years. The high ceilings and spacious interior immediately made the experience feel both relaxing and refined. Not only is there an omakase bar, but there are also table seating options, giving diners flexibility and comfort. As someone who loves aged sushi, I was delighted that most of the pieces were prepared in that style. The fish in each bite felt incredibly tender, and the flavors were deepened by the aging process. Their house soy sauce stood out for its perfect balance of savory notes without being overly salty, allowing the natural taste of the fish to shine. The sushi rice was some of the best I’ve ever had—firm enough to hold together, yet soft and flavorful when you bite into it. From the glossy tuna cuts to the delicate white fish slices, every piece looked pristine on the wooden plate. One highlight was the crab, which was gently shredded and topped with a subtle yet rich accent. The attention to detail in the presentation and the freshness of each ingredient made the entire course feel special. I’m still a huge fan of Shiro Sushi and visit regularly, but I’ve been missing the distinctive taste I first experienced during my earliest visits. However, at Takai by Kashiba, I rediscovered the very flavors I had been searching for, which made the meal especially memorable. To top it off, my wife and I were fortunate enough to meet Chef Shiro Kashiba himself that evening. As fans who have frequented restaurants run by his disciples, it was an honor to talk with him. Hearing him emphasize “customer first” gave me a clear understanding of why his establishments consistently deliver such a warm and exceptional dining experience. Overall, Takai by Kashiba lived up to and surpassed all expectations. If you’re looking for a memorable omakase experience with impeccable aged sushi, wonderful service, and a welcoming atmosphere, this is a must-visit destination.

Great omakase at the chef counter, which sits 8 people. You start with some appetizers, then sashimi, and the chef prepares nigiri 8 pieces of the same type for 8 guests at a time, so you all eat at the same pace. There are about 10 pieces of nigiri each, with very little sushi rice so it’s not very filling. They serve steamed egg, seasonal tempura in between, the a hand roll, miso soup and finally desert. All and all, it was a great experience.

So good! Best bento box and such a great price. It was so hard to eat it because it’s a work of art, but it was hands down some of the best sushi I’ve ever had! Especially the toro, scallops, uni and tamago! Highly, highly recommend.

A very well curated fresh/aged fish with other smaller dishes(tempera, chawanmushi, miso soup, etc.) in between. Highly recommend getting the uni on the side and don’t forget to eat the shiso, a very fragrant and refreshing mint (green leaf)! The rice in sushi was a perfect amount and I like how simple each dish was. There are no overpowering sauces. You must enjoy fish to come here.

Food- the fish is so buttery, melt in your mouth with so much flavor. The a la carte items are delicious as well! We've done chef counter omakase $190 and it was a wonderful experience. Chef Takai is friendly, hard working, and really shows his craft and discipline. I was very full at the end. You have the option to order more nigiri that you enjoyed at additional cost. Omakase in dining room $160. A la carte was good too! We got a mix of sushi and non sushi items. Dessert- only 2 options, egg (tamagoyaki?) or hochicha ice cream scoop. Service- amazing!!! Staff are all trained very well and to be reserved. Warm towel to end and warm jacket when you leave. Such a good feeling and lovely touch!! Ambiance- modern, clean, high class dining establishment. Location- in Bellevue way, new building, next to Garlic Crush. Parking- lot in building. You have to turn on 2nd street. Value- Top tier sushi in Bellevue, so it's fair pricing. Recommend: YES, if you value ahhhmazing sushi. I am still thinking of my warm jacket when I left, what a touch!!

It's a tough decision to only give the restaurant three stars. I really wanted to like everything about it, but left somewhat disappointed and underwhelmed. The evening started awkwardly as they didn't have a record of my reservation, one that I made months prior given we were celebrating my best friend's 50th birthday. They eventually found us a table but not without me having to dig into my emails to prove I had correspondence with someone at the restaurant. The service level there was very good once we were seated. Our waitress was attentive, knowledgable, and did an outstanding job serving us throughout the meal. Her recommendation on the sake was spot on. Overall, the food, however, was well-short of anything spectacular. I've eaten at Kashiba's other restaurants and walked away extremely satisfied. Somehow, the hype around Takai falls well short of expectations. The fish was inconsistent, some good and some questionable. The black cod was delicious along with the purple uni. But given the price tags for various other dishes, the flavors and quality of materials just didn't hold up. I don't mind spending the money if that value is there but found there are other options in Seattle that offer better options. I'm hoping that our experience was an anomaly. Perhaps in time I will give them another try.

My husband and I had a reservation for the omakase dinner here for my birthday. The service here is excellent - they think about so many things for your comfort such as coat check, providing a purse holder for the table, warm towel to clean your hands before dining, and were overall attentive and introduced the plates well. It was also very nice to receive back our warm jacket for the cold night. As great as the service was, unfortunately I did not feel the omakase experience and food was worth the amount we paid. I was surprised we were seated at a table and not with the chef as I've had with other omakase. It was also mentioned in booking the reservation that it was a birthday celebration dinner and they did not really acknowledge that or asked why we were dining that night. I'll give it a 4 star mostly because of the service (probably one of the better service experience in Washington) but the food was 3.5 for me. The quality of the fish was okay, I've had better and I didn't feel the other plates were worth the price we paid for everything. I think I would have rather had just fish/nigiri than other modern take on sushi that was created for omakase.

Good, but I've had much better. My brother and I went for their omakase beginning February 2023, sitting at the bar for $195 per person. It appeared that they increased prices from when they first opened. PARKING: Garage is on NE 2nd St *text 53242 * with: one88 * Code: Sushi, for free 2 hr parking Everything was average, with a few pieces slightly above average. Nothing wow-worthy, nothing unique. I wouldn't say that the fish nor their sauce nor their rice was anything to be impressed with either. They didn't use any aspect of the nigiris to elevate it. Just felt like something was lacking with every bite. Good quality though, tempura is nicely fried with light batter, the chawanmushi was delicious made with their broth. Chef Jun is friendly - he serves the entire sushi bar so we all start and end at the same time.

This is my go to when I'm in Seattle. Jun San is the master of aging his fish. This process really brings out the flavor of the fish. He explains every dish very well and loves receiving feedback. They also have a very good sake and wine selection.

Went there for our 25th anniversary. Such an amazing experience. The entire evening was filled with great food, each course was explained in great detail. And the best part was that the restaurant wasn't so loud or busy, so we were able to hear each other.

The experience here was amazing! The employees were so friendly, and the owner even went around greeting the guests and thanking them for coming this was literally one of the best omakase I've ever had! The drink pairings enhanced the food an immense amount. Their coat closet is also heated so you'll never leave here cold despite the seattle weather!

I gave it a five star cuz it is excellent on all fronts for the food, service and inside ambiance. However, it was sugoi takai (very expensive). I tecognize Chef Takai learned from Kashiba, but I feel you have to earn the reputation and price...Alas, perhaps my reaction was based on that fact that I was disappointed that the bottles of wine started at like $165/bottle. Enough pontification. The sushi was incredible! Fresh, neatly and delectably prepared. The soy lightly brushed on the fish was well done. The sake was extremely yummy and the waitress was super knowledgeable. They actually started us off with a complimentary sake taster, which was a nice touch. Also the sake was reasonably priced by the glass. The interior was modern and nice, but what didn't impress was the view of Bellevue Way and the sidewalk. Definitely worth a try.

Easily one of my top 5 dining experiences ever! This was a major splurge for us, as it was our 25th Wedding Anniversay celebration. Usually we'll travel out of the country for this special occasion, but there are several things that prevented us from doing this. So we decided on an epic Omakase dinner at Takai by Kashiba. First, it's a modern, minimal space that reminds us of those high end sushi restaurants in Tokyo. We opted to have the dining Omakase experience at the sushi counter, it's the best seat in the house! I can't even fully describe the entire evening, other than it was truly extraordinary! There were easily over 20 pieces (I think if you count it individually it tops over 30 items). The nigiri was the perfect ratio of sushi rice to fish. I feel like every nigiri piece was portioned appropriately. Additionally there were other items, such as tempura, chawan mushi, miso soup, and sahimi. As many items as we had, we felt satiated, not overly full. Chef Jun was a pleasant conversationalist. We found out his brother has an izakaya restaurant in Osaka, and we'll make sure to visit his restaurant this May! Takai by Kashiba is definitely a special occasion experience and highly recommended!!! We'll make another reservation soon!

For my birthday, I decided to celebrate it at my favorite sushi place. But this time at the sushi counter and not at the dining room. And holy cow, I had an amazing discovery that sushi chef jun was my favorite sushi chef along with michi san at shiro's long ago about 13 yrs ago. I used to go to shiro-s as it was my favorite sushi place. Shiro has changed slowly over time and i stopped going to shiros. I use to go there all the time when i lived near pike place market and when shiro was shiro's i loved. Anyhow I am super happy that I voted this restaurant as my restaurant of the year 2024 in yelp. I just returned from Tokyo having the omakase but this place still beats tokyo sushi restaurant. I am a huge fan of Kashiba san as well as chef Takai. This place really is a james beard award worthy. I think the only superior thing that Tokyo sushi restaurant has might be the service. But Japanese service is omotenashi, so i don't even begin to compare that part. I also am grateful for this amazing sushi that can change the dynamic of my relationship as we came to restaurant with a bit of fight and leaving here with laughter and joy. Thank you Chef Takai!!

- great ambiance, but sushi bar may be better - Food: 4 stars Service: 3 stars Price: 3 stars Ambiance: 5 stars Since Takai doesn't open on Mondays, we had to celebrate my husband's bday one day ahead. I booked it one week ahead since all the sushi bar spots were taken and there were plenty of dining table reservations left. Through research, I found the entrance of the parking lot is on the 2nd street next to semicolon cafe, and the discount code to use for the parking app to get 2 hours of parking for free (hint: the code is the food that they serve, don't wanna be explicit so people won't abuse it). We were 7 minutes early and was told that we can either get drinks at the bar area or just wait for the exact time.. since we weren't drinkers, we decided to just wait. 2 minutes past our reservation time (7:45 pm), they led us to our table at the corner of the store. The little round table is rather romantic. Surprisingly, there were no other guests dining at that time. I'm guessing they only do one dining table reservation at a time and the reservations are 15 min apart. Upon sitting, we can choose either complimentary water or sparkling water. They refill the glasses throughout the meal and the water was also from a bottle instead of tap water. During our meal, we get the following: 1*. Appetizer (3 small bites of assorted dishes) 2. Minced raw tuna with seaweed (so like a handroll without rice) 3. 4 pieces of sashimi 4. 6 nigiri sushi 5. Chawanmushi (savory egg custard) 6. 3 pieces of tuna from lean to fat 7*. A piece of cooked salmon 8. 5 nigiri sushi with tamagoyaki 9 miso soup and a small hojicha ice cream from Nana's green tea. Based from the reviews, #1 and 7 can change randomly for each day. Everything was fresh with a good quality, but it wasn't as formal as other omakase places I've been to because there is no sheet of paper listing everything you will be served for the day (or maybe it's for sushi bar only). I also felt like their dishes are also more americanized and less authentic.. the cooked salmon was disappointing as I could have made something similar at home. The miso soup was also disappointing as I'd prefer a really good cup of green tea to go with the ice cream. It's also more like an appetizer instead of a finisher... We got sparkling champagne on the house to celebrate his birthday, but the portions were small. The sushi rice was also smaller portion, even though they did ask us if the rice portion was fine after #4. I thought it would be nicer to get the customization figured out before serving anything. I also felt one of the salmon nigiri wasn't as high quality as the rest. The service was also a bit lacking as they never refilled my ginger pieces, though my water was refilled constantly. Again, it's the small things that is lacking.. This place is nice, and the ambiance is as romantic as you can get in Bellevue that's somewhat close to canlis. However, the meal lacks some wow factors. For example, I still remember the delicious rice from Taneda or the complimentary cake from Sai sushi. Just like other people said, it's good but there is something missing. The only thing that was interesting was the tamagoyaki since the upper half has a hello texture, and the lower half have a cake texture. When I was in Japan, I enjoyed my kaiseki meals there when they turned common ingredients into something else through cooking, and it's like an art. This isn't a kaiseki restaurant, so quality is more important and I think the sourcing of ingredients or the type of ingredients they source didn't meet my expectation. The portion was also smaller than expected, even the hojicha ice cream served was like 1/2 of the ones from other omakase places.. Though to be fair, dining table experiences tend to be less fancy and you have more intimate time with your partner which I appreciate. The con unfortunately outweighs the pro so we are unlikely to visit again. I will likely explore the omakase places that I haven't been to but heard about for a while. This place is more like a 3 for me, but I'm giving it a 4 since my husband had a good time here and we talked a lot during the meal.

This omakase experience was 10/10. This place is definitely top 2 for me!! The variety in fishes and appetizers were delicious. Fatty tuna has always been my fav piece of fish but I think I fell in love with the red snapper here. My partner and I always look forward to the shrimp head because it's always a nice intermission snack. The head came out hot and crunchy but it could've used a little more salt. The wine pairings went so well with the omakase. We were also given complimentary champagne for my bday celebration. I was definitely full by the end of our meal which is a plus. The nanas green tea dessert was the perfect way to end the meal. Staff was very attentive and sweet. I will be back!

Went here in January to celebrate something with friends. The omakase was alright, but didn't stand out especially compared to the original Sushi Kashiba location in Seattle. I also expected the menu to be different compared to Sushi Kashiba, but it was pretty much the same with the fish being slightly lower quality (though this is dependent on the day, so maybe it's usually about the same and we just came at a bad time). The service was great and friendly though, and we still had a good time. Would definitely come back to give it another try if they changed up the menu a little bit and came up with something a little more unique.

Excellent experience! They have a heated closet for coats so when you leave, your coat is warm. That's the level of detail you get when you try the Omakase here. Each dish comes with background info so you know where and how long ago the ingredients are sourced. The dishes were fantastic and the wine pairing itself was fun to try. The service was excellent as staff are very attentive and the restaurant was a nice cozy yet elegant vibe.

This place is so good. Amazing service as soon as you enter. They have coat check and even a purse hanger for you. When we left they handed our coats and they are warm and toasty. Very thoughtful. We sat at the sushi counter and I loved the experience. You get to see the sushi chefs make the sushi and our chef was friendly yet knew not to intrude as my friend and I were catching up. All the fish were amazing and were special. Some fish while I've tasted before just was prepared different (whether with a hint of sauce) that it tasted super unique. I'd highly recommend coming here to try it out if you haven't. Just top notch service and food. Saw lots of couples here and the atmosphere was elegant. Chef Kashiba also made an appearance. He was standing by the sushi chefs and observing. Thanks to Yelp reviews I followed the parking instructions. Make a turn onto 2nd street once you past the restaurant and park at the first parking structure you see. You scan the code to pay, but before you do make sure you apply the discount code that is provided by the restaurant. They validate up to two hours. Make sure you pay immediately as you park as I noticed a parking officer already running to check whether I paid for my parking spot.

Let me start by saying I'm a big fan of the sister restaurant, Sushi Kashiba, in Seattle, but Takai is a far cry (in both the quality of the service and the food). My family was visiting a few weeks ago, and I assumed it would be the same experience but... The service was awful. The white wine was served warm (even though we asked multiple times for it to be chilled). Worth noting that at $160, it was the cheapest bottle of wine on the menu (incredibly pretentious!). The least they can do at that price is serve it chilled. Then, the server forgot my sister's appetizer when she asked for hers; he said he'd bring hers out. He did well after everyone else was done with their first course and only once the main courses were served (with attitude and no apologies). Everything needs to be on point for the prices they charge, including getting the basic order and timing right. I hoped the sushi would impress, but it was average (at best). It was nowhere near worth the exorbitant price we paid, and along with the ridiculous service, it's a hard pass.

This was a beautiful omakase experience in downtown Bellevue! We were very lucky to be served by Chef Jun the whole night by the sushi bar. The sushi bar experience is super worth it if it's your first time ever trying omakase. All the fish and ingredients were super fresh. It was nice for Chef Jun to started the experience by asking us what some of our favorite fish were so he could cater the omakase experience to our liking. The vibes felt very high end and fitting with it being in downtown Bellevue. Great place for a nice celebration :)

Oiiiii, it's rare for me to review right away after a restaurant experience but Takai by Kashiba = a must write! For those who aren't familiar, Takai is one of Kashiba's newest establishment featuring his apprentice, Jun Takai and oh boy, does it hit the high end luxury side of sushi. Price point is around $193/person for the omakase and if you're looking to splurge, all additional sushi/nigiri orders outside the omakase set is at market price. Things to know about Takai: Parking & Location: Located in Bellevue, Takai is pretty easy to find. For parking, easiest place to park is the attached parking lot to the building. There is validated parking from Takai, so make sure to call the place and ask for the code :) Reservations: Super easy to do online or call but highly recommend making a reservation for the COUNTER SEATING! Trust.... The intimate atmosphere of Takai calls for only 6 spots at the counter and it's worth the experience. Ambiance: Classy and the dress code is smart casual. This place is a great excuse to dress up a wee bit and is perfect for dates and celebrations. Service: Was very fortunate enough to get greeted warmly at the door by Chef Kashiba (!!!) and overall, the staff was lovely and nice. Star of the night was definitely Chef Takai who did a wonderful job at presenting the food, telling the history/facts about the fish, and made sure all of the guests were comfortable. Whenever any of the guests wanted pictures, Chef Takai made sure we got the best angle and lighting, so thank you Chef Takai for all of your patience! :) Omakase Experience: Featuring a total of 31 items that consisted of appetizers, nigiri, sushi variety, and dessert, this was an amazing feast. To sum it up, Chef Takai has done a great job in selecting fish and other sea critters like crab, shrimp, geoduck that are from Japan, Spain and Washington. Every piece that was presented came with a quick fact of how long it was aged (average being around 6-9 days and longest being 16) and a quick blurb of what type of seasoning is used. Having done quite a bit of Omakase places in Seattle, this by far has been the most informative and yummy experience by far. Food Quality & Presentation: 10/10 for me. Temperature of the food, especially when it came to the Hokkaido Hairy Crab and Scallops = perfection. All the fish tasted fresh without a hint of the sea and quality itself was superb. More than half of the fish I had was a oh my goodness, melt in your mouth butter moment. Tea Pairing: Unique to this Omakase experience for me was definitely the tea pairing. Usually I'm more of a sake pairing when it comes to fish but being a tea lover, I couldn't resist trying out the tea option. With a steep price point of $45 for the tea pairing, I would say it's well worth it. Quality of the tea was amazing, with everything sourced directly from Japan. Overall, tried 6 different types of tea and it went really well with the Omakase experience. Definitely recommend this option if you want something different and non alcoholic. The little things that makes the night better... -If you're the type to savor your nigiri with your hands, there is a small wet wipe provided for your fingers -Complimentary Nikka whisky tasting at the end was such a surprise! -Complimentary sparkling wine was provided for my special celebration there Overall, I absolutely loved my first visit here and it certainly won't be my last :)

This was one of the best omakase experiences I've ever had! I visited on a Sunday for a friend's birthday, and the entire experience was amazing from start to finish. The host was kind, and our server, Rachel, was incredibly attentive to our party. She even offered us a glass of sake to celebrate my friend's birthday. Chef Jun was fantastic and explained each dish in detail. The omakase was definitely worth it, though I wish the $60 corkage fee was a bit lower. Despite that, the omakase price is well worth it, and I'll definitely be back!

Is the chef counter experience pricey? yes, but Takai is a special experience for sure. Best omakase on the Eastside in our opinions. Having lived in the Bay Area for a few years, we find that comparable omakase experiences in Seattle are available but much rarer here. Takai is one of my Top 2 in Seattle as of right now (Jan 2024). If you can splurge a bit more, this vinoholic here says get the wine pairing ;). The table omakase is priced a bit lower than the chef counter. Having done both, you are not missing on quality of food or service either way (just on chef interactions). Both times I've been here, Shiro's made appearances as well ;). So you know they're committed. **2 hour validated parking, short walk to entrance facing Bellevue way.

I finally got a chance to go for a counter omakase and i gotta say this is now my favorite high end sushi to date. I went in celebration of my family members birthday, we like to be a little bit early for things so we showed up a few minutes before opening and their door opened exactly at 5:30 sharp. What i didn't realize was this restaurant isnt inside a larger building, meaning there is no wait area especially during extremely cold winter times so i recommend showing up right on time, not early. The entire restaurant gave a very high-end vibe the moment i walked in from the lighting and furnitures. The omakase counter design alone is a beautiful piece of art you can enjoy here at Takai! Very well done. Now the service, we made our reservation ahead a few weeks prior via open table. We left a note that it was for a birthday occasion and few courses into our omakase, we were given a complimentary glass of champagne for the entire family member! How nice is that? It was a very good champagne too. Of course the chefs explain and share the story behind each courses and also make a comfortable ambiance by chatting with you. At the end of our meal, we got our coats back at the front and they were HEATED. This just added a huge extra plus points for me because this level of service is impossible to find in seattle's high end dining scene. Now food.. i can say nothing but amazing things of each courses we experienced. I wouldnt change a thing. Each plated courses were so beautifully presented & story told. I love that they pair up their tamago with an icecream! Overall.. i am so glad i finally got to try this place and i would love to come back every season to see how they play with different seasonal fish/ingredients. Every penny spent for drinks food and service were all so very worth and i can't wait to come back. Highlights: food and the heated coat service during harsh winter times. Area of improvement: idk if this is necessarily an improvement area but show up right on time or few minutes after since they dont have a wait area and doors dont open. There are no seatings or anything outside its just a big-ish street with a bunch of cars.

For the price, everything better be perfect. Not quite so. The rice is way too vinegary and this whether they serve you otoro or sake; all you taste is the sour rice. On top of all that, the fish to rice ratio is way off - the pieces of a fish on the nigiri are way too thin and barely cover the rice. The miso black cod is way too sweet and came out cold. I could keep going about the brown uni, dry ginger, and and and( but I need to go get a burger.

My top omakase in western Washington. Noroguro, kinmedai, but some new faves. Iwashi w green onion mixture and kawahagi w liver. Epic!

Came here for my birthday in February . Had the omakase with an added fresh sea urchin. Service is polite and efficient . Multiple courses that are well presented and well explained. Plenty of food for omakase and well rounded and balanced omakase set. Intimate setting, good choices for drinks and dessert, and beautiful ambiance.

The only reason this is a 4 star is because I've been to most of the other high end sushi places in the area and it's fierce competition. I'm sure on any given day they could all compete for the top spot. Ambiance I would describe as Bellevue standard. It's modern, clean, but nothing about it particularly stands out. Service was 4.5 which I would expect at this price point. Dishes were explained well, courses timed well, but I had to ask for a thing or two twice- no biggie. The presentation was 5/5. Minimalist given the nature of it being sushi, but the dish selection and placement was perfect. The freshness of the food was obviously 5/5 but I wouldn't expect any less at this price point. I appreciated the uniqueness of some aspects like marinated tuna or clear jelly on top of an oyster, but I'm not quite convinced everything worked. Value 3/5. I believe it was 11 dishes for omakase. I can't say I was a huge fan of every single dish unlike other places I've tried at this price point. The overwhelming majority of them were very good though. At this price point, my wallet doesn't quite agree with dedicating 2 dishes to tempura and ice cream though. Where the value really dips for me is in the drink selection. There really isn't a reasonably affordable bottle selection nor is it the best value by the glass. Their selection of bottles on the low end(by memory) was $200 and went as high as ~$1800? Not sure who is buying those but not I. The pairing I believe was $60 which isn't the worst but certainly way better value to be had. Given the seasonality of sushi restaurants, would I come back? Definitely. Was the food very fresh? Definitely. Do I think it is the best value at this price point? No.

I may just not appreciate omakase as much as I should to know if this one was worth the value. It was $160 for 13 courses (basically $200 after tax and tip). Great variety of types of fish. Lots of little nigiri pieces, some sashimi, and other cooked dishes. Stylish interior and very *classy*, well seasoned staff.

Looking to celebrate a special occasion? Have friends visiting from out of town? If you're looking for a high end sushi place that reminds you of sushi restaurants in Japan, definitely come here! The service is some of the best I've had and the staff is super polite and knowledgeable. I definitely felt taken care of here and treated like royalty! We did the 12 course omakase and the amount of food available was super generous! I recall consuming over 20 pieces and the fish to rice ratios were excellent. Each piece was delightfully crafted and full of flavor and fine textures! The fish was buttery and what I expected and reminded me of the sushi I had in Japan which was the best I've had! There was a wide variety of pieces ranging from fatty tuna to sea urchin to tempura and dungenness crab! We left with satiated stomachs! The ambiance was also elegant and comforting. My experience overall felt very intimate. I came here for my birthday and got some free sparkling wine as a result! Definitely will be back to celebrate another special occasion!

The reason why it took me so long to stop in here is because one of my sons doesn't really like fish and when I make reservations on OpenTable, it looks like the only choice is to have the full course menu. So there were three of us that went my son who isn't really into fish didn't go although he loves crab and scallops so he would've been fine. When we sat down, we saw that there could be à la cart ordering so it turns out he totally could've come. I was iffy on attending because I'm not familiar with sitting down and not knowing what I'm going to get from a Japanese restaurant but I decided why not. I am really glad I did. Everything was delicious. I typically like very heavy flavors and these were not heavy flavors but I tell you I have never had sushi this fresh and so beautifully delicately done outside of Japan. I was so curious that I ended up trying and enjoying the raw scallop which I have not liked in the past. Well, it turns out that I was eating the scallops at the wrong place. I also tried Uni for the first time I can't believe I tried it was not something I really had to get used to because I believe this was top notch Uni. We all had the course meal, and my husband had the tea course service, which was so fun to see him enjoy- he loved it! I had a glass of white wine and then a glass of rosé. They didn't have red, which makes sense with the food that they serve. We were celebrating my son, and there was a small toast in the beginning, which was a really nice gesture, because so many times would making reservations. The restaurant asked if we're celebrating anything and there's been a couple times in the past where nothings been done, so why do you even ask? Anyway, the service here is second to nowhere on the east side. They noticed that my son was left-handed and served his dishes. Accordingly, there were so many small touches that I really did appreciate. They had to be watching our table to know when to bring out the next course it was very Canlisesque. If I'm going out to eat, I do appreciate the craft of restaurant service and a place that highly respects the food and the dining experience so if I could give this more than five stars I would. In fact, this is the type of place that makes me go back and want to review everywhere I've given forward five stars to and bring their score down star to punctuate what a five star should be. We were greeted by I believe the owner who came to our table in the cutest hat very sweet gentleman. I can't express how please I am that I tried this place. We will be back many many times. Only drawback, we parked in the parking lot just south of the building. There was plenty of parking there, but we got a ticket so be mindful of where you park. Oh, and I thought I had the best hojicha ice cream before.... I way, no how. The best is HERE.

Came here for a special dinner with Sol and it was INCREDIBLE! We met Shiro san and Chef Jun! They were so kind and friendly. 100% worth the extra $$ to sit at the chef's counter. Chef Jun Takai serves you and we were mesmerized the entire dinner. He is so detail-oriented. He even noticed my date was left-handed and adjusted how he placed the fish on his plate- that is service! I enjoyed everything we ate!! My favorites were the sardine (Chef Jun's favorite) and the bluefin tuna. It was a 25 (I think?) course dinner experience and I was full and satisfied by the end. It is pricey but a GREAT value for what you get and worth it. The quality of the fish was unreal. Not something we can afford all the time unfortunately haha but very grateful for the experience!

I went back and was shocked to see farmed Atlantic salmon on my plate. What?! I won't pay those prices for farmed fish.

Easily the best authentic sushi omakase experience on the eastside. Aged sashimi is done extremely well, depending on the fish variety they are aged to perfection in various duration to bring out the umami and deepest flavor. This sets it apart from the sushi places that are merely "fresh", Takai's sashimi and sushi are the next level goodness. Aside from great omakase courses, they also operate in authentic traditional Japanese hospitality despite the modern decor. Punctuality is a highly respected and very important quality in Japanese culture, hence one will find showing up on time for sushi bar reservation here an extremely important etiquette. Everyone starts at the same time at sushi bar, hence it is best not to be late for the reservation. When one simply wants some hearty drinks ( cocktails, sake, whiskey) with great sashimi/ sushi/ seafood without worrying about time, whiskey bar here is fantastic .Top notch service and the best bar food in Seattle.

What a surprise! I used to go to I love sushi at least monthly (if not weekly) before Covid to eat omakase from my favorite sushi chef, Jun-san. I recently went to I love sushi a few times, but didn't see him there. Last weekend I realized that Jun-san is the head chef Takai-san here! Of course! Why didn't I connect the dots before? Lol. His dream was to have his own restaurant, so a huge congratulations to him! He deserved it! underground parking - Complimentary for customers. Please ensure to get a parking discount code from the restaurant prior to your arrival. Ambiance - 4/5. We were expecting more luxury ambiance, but it's a normal looking clean sushi restaurant located on the first floor of a condo building. Dress code - business casual, but most of people were pretty casual. We were overdressed since everything looked pretty casual. Service - 4/5. As you expect from most of Japanese restaurants, everyone was polite and attentive. Food - 4/5. Please note that this rating is based on the sushi that was made by another younger chef next to Takai-san at the counter. His sushi was also beautiful and good overall although some of the sushi were a bit too overpowered by the flavor of lemon. The entire experience and the taste were very similar to omakase at I love sushi. Here are the recap of pros and cons: Pros: -fish quality, freshness of all the ingredients including uni and overall experience are pretty up there. -Nori they use is a very nice one too. When it gets close to your nose, you can smell the aroma of a nice roasted nori. When you bite into it, it's crunchy and not chewy at all like those cheap nori you experience often in the US. As much as I enjoy omakase at Taneda, that was one of the cons for me there before. So I definitely appreciate their choice of Nori here. Cons: -size of sushi is smaller than I love sushi's or any other restaurants' you are used. It's the same size as Takeda's in Seattle or Sushi Sho in Honolulu. When you don't have a mouthful of sushi like the way it's supposed to, it sort of decreases the amazing sensation and explosion in your mouth no matter how amazing the sushi is. So that's a disappointing factor for a true sushi lover like me. -live octopus is one of my favorite but it was a bit tough and chewy and over seasoned with lemon too much. -ikura was also not so impressive. My favorite ikura is still from Kanpai in LA. -chawanmushi (a savory egg custard) was very mediocre. We were expecting more fancy ingredients such as ikura, crabs, uni, truffles, caviar, or even lobster, but it was a regular chawanmushi you expect from any japanese restaurants. Price - 3/5. For 4 omakase at the counter, 1 sparkling water, 1 still water, and 2 glasses of wine, the bill came out to be $1,000 ($250/person) after tax and tip. Overall, we felt that it was overpriced and the entire experience should worth about the half of its actual bill. But we're probably paying for the location as it's in downtown Bellevue. If it were $125/person though, it's worth coming here repeatedly. For $250/person, it immediately becomes more of a once-in-a-while experience and I felt that omakase at Kashiba (which I usually spend $235/person with 2 drinks) feels more satisfying for me as you get a mouthful of sushi omakase until you stop. We also felt that omakase at I love sushi is more valuable as you could probably do omakase twice for $250. Would I come back here? For sure! It's nice to get out and experience amazing sushi. I hope to experience the omakase from Jun-San next time.

Lovely family dinner at Takai by Kashiba. As other Yelpers have mentioned, the doors open exactly at 5:30pm for the first dinner seating and we were a few minutes early. Definitely a hot tip to be on time or a few minutes late if you don't want to wait outside. We made a reservation on OpenTable a few weeks in advance and were lucky to snag Chef's Counter seats on a Sunday. The restaurant interior itself is warmly lit and larger inside than I expected! It has been tastefully decorated for the holidays with wreaths and garlands. Our omakase had 22 types of fish including 16 pieces of sushi, 1 hand roll, 2 types of sashimi, and monk fish karaage. There was a separate appetizer which included a beautiful jelly crab cube, warmed daikon, and tuna. We also had a delicious chawanmushi as well as the uni supplement. If I had known that the hand roll contained multiple pieces of uni I may not have gotten the supplement. We also did the wine/sake pairing which included three types of wine (a rosé champagne, a sauv blanc, and a chardonnay champagne) and three types of sake. Everything was fresh and delicious. Chef Takai is known for his love of aging fish and many of the sushi and sashimi we enjoyed were aged for 9 days. The best surprise was an appearance by sushi godfather Chef Shiro Kashiba himself! He was super warm and kind and came to greet everyone personally at the Chef's Counter. Overall, a really wonderful family dinner to ring in the holidays. In my opinion, good value for top-tier omakase. Definitely was quite full at the end. Will be back to taste the new seasonal menu once the weather warms! Highly recommend.

This was a very nice treat and omakase tasting experience! Booking was easy, and we were lucky they had an opening available on the day we booked to sit at the sushi counter to get an upclose experience with Chef Jun. The tasting started almost promptly at 5 after cleansing with a warm cloth and getting set with your drink of choice ( lstill or sparkling water) and if you wanted any additional beverages. We started off with 3 appetizers, followed by the first nigiri course, then a hot tempura dish, followed by 7 more pieces of nigiri, a hand roll, a final nigiri piece, tamago, and miso soup. Everything was incredibly fresh and prepared right in front of our eyes. Because we sat at the chef's counter, we were able to converse with Chef Jun and see all the action. It cost us $195 per person for the counter + $85 for a wine/sake pairing (that we split). If you sit in the dining room, the pricing is $165 I believe and a bit of a different menu. Overall, it was a great night and experience. The seafood was extremely fresh and flavorful with a great selection. My favorites were the firefly squid, sardines, aamaebi, and handroll with all the uni! They provide 2 hour complimentary parking, which is nice and the experience was around 1 hour 45 mins.

We enjoyed our omakase dinner at the sushi counter here. Chef is engaging and informative. Every dish was good, and some were over the top fabulous. People will want to compare with Taneda Sushi in Kaiseki. First, this space is larger and more modern. Second, Takai focuses almost exclusively on seafood, while we found much more variety at Taneda. Taneda tends to have far more flair and entertainment than Takai, so we found the overall experience to be better at Taneda. But Takai is no slouch. This is top notch sushi from one of Seattle' best.

Extremely rude front desk. We were told that the chef will not accept post 6:15pm. We reached at 6:13 and we were told that the chef decided not to serve us. Upon reminding them that we were told but to exceed 6:15, the front desk guy said unfortunately the chef will not accept and they can do nothing about it and he asked us to leave the restaurant. We paid $390 and he was asking us to leave. That's the audacity of the staff in this restaurant. We have been to the Seattle location Kashiba and we have not had to encounter this type of behavior.

A wonderful sushi experience! I was so in the moment I only took one photo. ‍ Oops. Really enjoyed this dining experience. It is pricey but worth it. Service was great, I would just recommend the wait staff slow down a bit when explaining our courses. I get it, they say it hundreds of times in a night, but I truly wanted to understand/know what I was eating. I hope she didn't get annoyed that I kept having her repeat it. Ambiance is comfy, it's better for smaller parties. We had 4 in ours and that was good. And don't worry, you will get full with the omakase!

Takai does it again! We came for a friends birthday and ended up doing the a la carte menu vs the omakase and we were not disappointed! With some of the best fish around and Chef Jun, we enjoyed the salmon and tuna nigiri selections, the sashimi set, the tempura and the seasonal mushroom soup. Everything was so delicious and since we sat at the bar we had the pleasure of being seated with Danny! He knows so much about the Japanese liquor that was there he was able to provide us some amazing recommendations.

There's not too many omakase restaurants on the Eastside so I was very excited to try this place, particularly since it would be representing the teachings of Senpai Kashiba. It was not too hard to get reservations on OpenTable. I was able to get a reservation 2 days in advance for a Saturday. FOOD: - 12 courses in total which were all really delicious. I was getting quite full by the end. Menu changes each season! - My favorite course was the trio of tuna. I usually don't love tuna but I do enjoy a high quality tuna! - The only thing I didn't like was their miso soup at the end. It had a very odd taste, almost like there was alcohol in it? Not sure but it was very strange. DRINK: - We got the tea paring since we don't really drink alcohol. It came with 5 tea parings for $35. - Very unique experience and it did seem that the teas matched the vibe of each part of the meal. - Not entirely sure I would get the tea paring again, $35 is a lot for just tea... OTHER: - They charged $4 for their Fiji water... a bit annoying to be nickel and dimed for water when I'm already paying like $200 for my meal. - Parking is free with the code they give you at the restaurant! - They do have a "business casual" dress code. I don't think they enforce it too hard, people were there with jeans and sneakers. I think mainly they don't people showing up in like shorts or sweatpants. Overall an excellent omakase experience, particularly exciting as there aren't many on this side of the water.

Having lived in Japan, I am a sushi snob. This is the only place I'm willing to go to on the Eastside for authentic omakase sushi. Come here 4-5 times a year between sit down and takeout.

Takai. Wow. We went to Takai on a Saturday for our anniversary, because we were intrigued to try the Omakase of Chef Jun, especially because of his background and his ties to Kashiba. We weren't disappointed. We've done Omakase at a handful of sushi restaurants in the area and, to date, Takai is the best Omakase/Sushi that we've tried. We were seated in front of Chef Jun, which made the dinner even more special, because we were given the opportunity to not only watch him prepare each course, but also speak with him as well. We found Chef Jun to be quite a delight to speak with, while he's very stoic, he also very descriptive and informative in his approach to preparing his courses. For this Omakase seating, we had a 21 courses, with 23 total unique dishes and preparations. 3 of the courses were "appetizers," while the other 18 were sushi courses, with the service taking just over 2 hours between the time we were seated to the time that we were served our last piece. Chef-Jun set exceptions early of what to expect, with his unique 3-dish appetizer, which feature a cold seaweed soup, fried Monk fish skin, with a seared fish component as well. That was followed by a small Sashimi course, highlighting 3 different fishes, with two slices each. What made the Sashimi course unique, was Chef-Jun featuring fish that were aged differently. Similar to dry-aging a steak, the aged fish in this course were extremely tender, almost buttery, and packed a lot more flavor than the 'fresher' slices. This would set the tone for many of the sushi courses, because Chef-Jun made it a point to highlight the fish that he aged. The final appetizer course featured a lobster egg custard, which felt like a mashup of an egg custard, lobster bisque, and a seafood chowder. There were a number of different 'creamy' mouth feels, rich umami flavor, and deep seafood flavors which complemented each other so well. In terms of the sushi courses, I could easily spend time writing about each; however, I will summarize by saying: This was the single-best series of individual sushi/nigiri pieces that I've been served to date. The way Chef-Jun plays with aging fish to achieve different textures, pull out different flavors, and maximize the offerings of each fish provided a new perspective on what different fish could taste like. No two servings were overly alike and the spacing between similar fish, like Toro, Chutoro, and oToro, were enough to almost make you forget what you had something similar earlier in the meal. Additionally, it could be recency bias, but I felt like each preparation of fish were the single best pieces of nigiri for that type/slice that I've tried. The use of yuzu, soy, searing, wasabi, etc. to balance out flavors, provide additional flavor notes, and highlight each fish provided an incredible burst of flavors for each serving. While Takai is definitely on the "more" expensive end of Omakase experiences in Seattle, I think it's definitely worth the price and worth the wait. The experience of speaking with Chef-Jun, watching his technique and preparation, and hearing him speak about his craft provided a truly unique experience that I haven't had in other Omakase settings. Additionally, while there are other Sushi chefs whom are better "showmen" (who joke, show off, etc.), Chef-Jun is a master of his craft who leaves you in awe at his work. No single course was greater than the sum of its parts, making this a complete - whole - experience. Takai is definitely for enthusiasts whom are looking to experience a masterclass in Omakase and sushi preparation. Ignoring the ambiance of the restaurant, and the elegance of the entire experience, Chef-Jun has curated an immersive experience that is welcoming, informative, and most important a delight to your tastebuds.

At last we finally have a nice omakase restaurant on the Eastside - which was a factor the owner considered when opening this restaurant. We heard about the buzz online and my husband managed to find an OpenTable weeknight booking at the bar which was a surprise (as it was booked out far in advance). So eating here within the first two weeks of them opening? Fine by us. We parked in the parking garage and then checked in with the front (which provides you a code for validation). We arrived a bit earlier than our reservation time so waited at the front until the previous party finished. There are only two rooms but you can wait outside or walk around the area. The price is steep for $180/person at the table and we didn't go for any particular occasion in mind. The experience though is very upscale - from ambiance, service from the staff, and quality of the food itself, even down to the general attire of the guests. We did have a pleasant experience overall and enjoyed being at the sushi bar vs the other seating within the restaurant. We were served by Chef Jun - who was very nice, informative, had a sense of humor, and of course a master at his craft. I ordered the tea pairing for I think $35 but only had 4 cups of tea total (cold and hot). It wasn't anything out of the ordinary or enhanced the meal for me so I'd skip if I were to redo. The served for the night fish was presented in two large wooden boxes with a handful of the items coming from the kitchen. The table of the sushi counter is level with that of the Chef so it is easy to watch them prepare each course - 26 pieces total. Honestly I don't remember many of the names but the food was delicious. We always have a soft spot for anything Tuna but the chef's favorite (a seared selection) was fantastic as well. Great flavor profiles and there is just something about being handed each piece of sushi which makes it that much more delectable. We were stuffed by the end as the timing was about an hour and 40 mins total. The group next to us had plenty to drink, one guy ate with his hands, and his lady didn't eat the rice (which the chef accommodated). But to each their own. Definitely can't afford to visit regularly but it's a nice date night option or one worth trying out.

Braved a drive to the eastside to try out new sushi. While the rest of the diners chose the omakase, we ordered a la carte and were rewarded with the most delicious fatty tuna I have ever eaten as part of a 4 tuna combo. The a la carte menu is small but exquisitely chosen and prepared.

Wow! Amazing Omakase. From the time we entered the restaurant, the service was impeccable. We enjoyed 12 courses...12! Which were so well prepared. You can tell from the presentation and the flavors that each course came from very creative minds to ensure we are able to capture it all in one bite...or two. Although I don't live here, I'm excited that this place exists so that I can enjoy again when I visit. Reservations are hard especially now that the word is out but if you can get in, you will not be disappointed. Thank you to Chef Takai and his team. Well done!

Last night, we had the most wonderful omakase meal we have ever had. Honored to have it prepared by 3 of Seattle's (if not the USA's) top sushi chefs; Jun Takai, Shiro Kashiba, and one of the lead chefs from Nishino (so sorry, forgot your name). They do 2 seatings an evening; roughly 5 and 7pm, though actual seating is staggered every 15 min. Parking is under the building via 2nd st. We took the 7:15 seating. They had only been open for a few days, yet service and food was perfect and impeccable. Shiro, Jun, and their staff have well lived up to their reputation. The omakase meal consistent of 12 or 13 courses. I cannot remember what everything was, but will label picture as best I can. Price is $150/pp. Niether my wife or I are big drinkers, so we skipped the alcohol pairing and went with a glass of sake each We will certainly come back for future special occasions. Might be hard to get a reservation, as the host said they were already booked out to Nov. (Yelp was stuck for 2 days "processing" my photos. Reposting them again.

Kashiba has done it again, this time in Bellevue! Incredibly fresh sushi, and some of the best service around! We did the sake and wine pairing which was fantastic as well. Highlights were the mackerel, and uni and salmon roe hand roll. When you park, turn on 2nd and enter the parking garage on the right. The restaurant will provide validated parking (don't forget your license plate number).

The interior is pretty fantastic. High ceilings and tastefully done decor. We reserved the chef's table and were quickly escorted to seats. I will say that the seating was very tight and you really didn't have too much elbow room. The presentation of the food, the timing of the courses and the descriptions were nicely done. The quality of the fish and seafood was really good. Most of the nigiri that was being served were aged a couple of days, and brought out a lot of different flavor profiles. I really enjoyed them all! We ordered the uni a la carte and I was sad that they didn't serve hotate in the line up. Overall, I thought the omakase experience was on par with the price. Taisho was really nice to banter with and I loved being able to converse in Japanese. He was very kind and hospitable. I wish the service was better- I think steps of service need a little tightening. The banter was a bit awkward and it showed how new the staff was. Regardless- good experience. Good sushi.

Honestly, I don't favor the modern classy feel of restaurants when I'm looking for a good edomae sushi omakase experience. I usually want a very traditional classic atmosphere that brings in the Japanese culture into the experience. That's what I miss most. Takai unfortunately doesn't have that. Just like Kashiba by Pike Place Market, the atmosphere here definitely caters to those that want that high class status where you're spending a large amount of money for a spec of food. Although, the food is more than just a spec, you are getting an average amount of food for a large price. I will say, the food is good. And notice how I do not just say sushi. This is because the experience that you're getting isn't strictly nigiri sushi pieces like you may want to experience. At least, that was the experience I was hoping for. But, you are getting a mixture of small dishes along with your nigiri courses. I feel like I was maybe spoiled in the past eating at Shiro's years ago where I would get 30 nigiri pieces of wonderful quality at the same price as I would get omakase here. I feel that variety of this Kaiseki / Edomae hybrid experience has been good, but not great to meet my expectations of what I would like to experience at an edomae omakase type of restaurant. Perhaps my experience would have been better if I were to sit at the counter for a more personal and private experience, but it would still lack the quantity, quality, and atmosphere of a more traditional experience. The service here is very top notch with a very accommodating staff. They do their best to please by offering either still or sparkling water. There is a list of selectable sakes to choose from as well as a pairing list to go along with each course. Complementary parking is available with your reservation. I do appreciate the quality of this food, but the experience is missing so much for me still.

My first omakase experience and it was simply amazing! I have not tried much raw seafood before, but the quality was top tier and introduced unexpected flavors plus textures. Dining experience was relaxing and the service was impeccable too. Although both receive the same offerings, I recommend the sushi counter ($195) over the dining room table ($160). The bar counter holds eight seats in which you are personally served by Chef Jun. He was amiable and would explained each course including its origin, length of aging, and what the palate should expect. It was neat to watch him prepare everything up close. The omakase comprised of 23 courses with 3 appetizers and I got to try the following: - Edamame-Infused Tofu, Poached Tuna, Oyster with Roe - Sashimi - Steamed Egg with Eel and Dungeness Crab - Sea Bream with Plum - Medium Toro - Mackerel - Geoduck with Lemon and Salt - Sardine with Green Onion and Ginger - Alaskan King Salmon with Onion - Octopus with Lemon and Salt - Seared Sea Bass - Japanese Mushroom, Shishito Pepper, Baby Snapper Tempura - Tuna Marinated in Special Soy Sauce - Golden Eye Snapper - Prawn - Fried Shrimp Head - Otoro - Scallop with Lemon and Salt - Dungeness Crab with Honey Miso - King Hay-Smoked Mackerel - Toro-Uni-Caviar Temaki - Grilled Sea Eel - Miso Soup - Tamagoyaki Wine and sake pairing costs $115 and tea pairing is $45. Towards the end, anybody can request for extra pieces at additional costs. My brother paid $12 for one piece. Online bookings can be made up to four weeks in advance. Code for two-hour parking validation in the One88 Condominium around the corner is provided after reservation.