#sEATtle - Sushi Kashiba

Explore the best sushi I have EVER had

May 3, 2016

I like to eat. A lot. Food is bae. Therefore, I figured I would post reviews of the places I go to give you a little insight and maybe some ideas on where you might want to nom with your friends or special someones. Plus, it gives me an excuse to pig out on Seattle's best eats and not feel bad about it, because work!

Before we start though, I want to make one thing perfectly clear, I am NOT a professional food nerd, nor do I want to be. I dont know the intricacies of French cooking. Heck, I dont even know how to spell "intricacies." It also means that if you ask me what the best burger is, I'll probably say Lil Woody's before I suggest any kind of "gourmet" burger, unless that gourmet burger has an egg on it. Then gourmet burger wins (any burger with an egg on it wins really.) Also, my idea of a fancy pizza is anything with more than two toppings. Basically what I'm getting at is consider these restaurant reviews for the comman man/woman.

Got it? Good, let's roll!

Sushi Koshiba 

86 Pine Street


"For I have been to the top of the mountain, and it is good." -Butthead

There's something so inspirational and fascinating to me to see someone perform their craft at the highest level, whether its Twenty One Pilots melting faces at Deck the Hall Ball, or Felix Hernandez throwing a no-hitter. Food is very much like art, and Shiro Kashiba is very much like Picasso at his new place Sushi Kashiba.

Nestled into one of the various nooks and crannies of Pike Market/Post Alley, Sushi Kashiba looks almost as good as it tastes, and it tastes really REALLY good. I immediately took a seat at the sushi bar and told the staff I was in their hands. What followed was food as art, sushi in its highest form. And with Shiro himself in the building, I had the opportunity to see the master in action!  


Otokoyama Tokubetsu Junmai sake:  I've recently graduated from "give me whatever you have and a pint of beer for me to do shooters with" to actually semi-knowing what flavor profiles I expect out of the sake I order.  This one was really dry and got much more floral and fruity as it warmed.  Really good. 


Tuna Festival: You eat them from right to left, and for good reason.  Each one of these is better than the next, which is scary because albacore is one of my favorite types of all....and it was first. This set the bar for the meal, after one plate I knew it was go time!

White fish

Hamachi and Kampachi: These two fish are cousins, and both were perfect.

Salmon (King and Sockeye): The king came with an onion on the top, which I thought was strange, and you really dont taste it while you eat it.  But it hits on the back end and literally caused me to say "oh wow" to no on in particular, in a crowded sushi restaurant.  Not my best moment, but hey, game must recognize game, and that little onion had game! 

Mackerel: I will basically eat any fish you put in front of me, but mackerel isn't exactly my favorite. That said, this was really good. I especially liked the smoked one, its tasted as good as it smelled...and was kind of a perfect halfway point curveball to keep me excited for what came next. 

Shrimp: This little guy was alive about 10 seconds before this picture was taken.  I know that freaks some people out, but not me.  Love the contrast of the sweet tail and the crunchy fried head. Also pictured, geoduck. This was my first time having a PNW staple and I loved it. 

Uni: Ok, so uni is super weird and I don't really know how to describe it without making it sound gross.  Basically it tastes and has the texture of pudding....pudding that tastes like fish...fish pudding. GROSS! Except not. It's actually really good. Just make sure its served nice and cold and keep an open mind. Some of you will hate it, others will love it. 

Charred Scallop: "I do not like scallops," I told the chef. "You will like this one," he said.  Chef 1, Manley 0.  Well played. 

Crab: I mean, is crab ever NOT good?  Heck, they make other fish taste like crab, thats how good it is.  This was delicious, obvi.

Mackerel with minced and pickled daikon:  Maaaaaaaaaaan that daikon was MAJOR!  The flavor just explodes in your mouth. Again, mackerel is not my favorite, but again, Kashiba showed me what a master can do.

Seared toro: "Manley," you say. "That looks like a little piece of steak!"  Thats right, chump. And it tastes like it too!  You want this in your mouth.  You want this in your mouth so bad.  

Sea eel: There are three things that will always be true - 1. Michael Keaton will always be the best Batman.  2. Ray Allen will always have the sweetest jumper. 3. Eel is my jam! And don't even get me started on eel sauce.  I'd use it instead of soy sauce on literally everything, if given the option.  

Tomago: And for dessert, some tomago. I'm not sure how to properly describe what this tastes like or the texture. Technically its egg, but it tastes sweet, I guess kind of like a bread pudding? But more solid? Look, words are never going to do justice to how much of a perfect way to end this meal tomago was.  


Sushi Kashiba is the best sushi I have ever had, and I've been to Nobu (said in that annoying California way. You know what I'm talking about)!  Get yourself a nice bottle of sake, put your phone on silent as not to get distracted, and tell the chef to give you whatever he wants. The meal takes a while, but every minute is worth it (especially after you get that sake buzz going)!

Not only did they hit home runs with all of my favorite sushi like the albacore, salmon, and hamachi.  But they also completely made me fall in love with the cuts I tend to avoid, like the scallop and mackerel.

Chewing with a smile on your face is difficult to do, before you go to Kashiba, make sure you practice, because you will be grinning from ear to ear the entire time.  


On a scale of 1-10 "omg"s- Sushi Kashiba gets a MAJOR 50 "omg"s.  Thats right, its off the charts good!  Go there now!