Sushi Kashiba
Washington
Sushi Kashiba carries chef Shiro Kashiba’s Edomae sushi tradition into the seafood landscape of the Pacific Northwest. His approach combines the Japanese idea of shun, eating ingredients in their season, with the region’s fish and shellfish. The chef’s counter offers an omakase experience, while the dining room serves a daily chef-selected omakase and the Peak course dinner. Peak centres on nigiri and a special roll, with an appetiser, seasonal salad, miso soup and a traditional egg finale. Hot dishes provide another view of the kitchen’s repertoire. The published menu includes black cod marinated in sake and miso, broiled fish collar, and local geoduck sautéed with asparagus and shiitake mushrooms. Counter seating includes a limited number of reservable places, with remaining seats allocated on arrival.