Sushi Kashiba

My wife and I did the omakase experience here for our anniversary and I highly recommend it. The sushi quality was exceptional, and each dish was prepared with very high quality fish and perfect preparation. The restaurant setting itself is very nice, and offers great views and an upscale atmosphere. It's location is tucked away in a little plaza, so it can be a bit confusing when you're following your phone gps to get there. The chefs were very professional, but it was little loud In the restaurant and the chefs were quiet, so it was a bit hard to hear them when they explained each dish. It's also a fairly formal set up, different from the more informal omakase experiences I'm used to in San Diego. The wait staff was attentive to our needs and knowledgeable of the sake menu.

We came here for omakase with a group of 4 and had an incredible sushi dining experience. The price was definitely on the higher side ($587 after surcharge), but every single course was crafted with precision, elegance, and flavor. Here’s a breakdown of what made it special: Appetizers • Seaweed & pickled oyster trio – Clean, tangy, refreshing start. • Tofu in dashi broth – Smooth and light with beautiful presentation. Omakase Nigiri Highlights • Uni (Hokkaido sea urchin) – Creamy, rich, perfect balance of sweetness and ocean flavor. • Ikura (salmon roe) – Bursting with flavor and freshness. • Fatty tuna (Toro) – Melt-in-your-mouth, beautifully marbled. • Red snapper, scallop, sweet shrimp, squid – All incredibly fresh, each piece delicate but distinct. Cooked Course • Grilled Salmon Collar – Crispy skin, juicy flesh, paired with garnishes like lotus root, radish, and cherries. Surprisingly hearty and satisfying mid-course. Other Favorites • Freshwater eel – Grilled with sweet glaze and sesame, soft and smoky. • Chawanmushi (steamed egg custard) – Delicate and umami-packed. • Hand Roll – Crunchy seaweed, warm rice, and savory toro — a perfect ending bite. Miso Soup + Japanese Tea Traditional finish to a well-paced and thoughtful meal. ⸻ Final Bill: $587.95 (including 20% service surcharge) 100% of the surcharge goes to staff — no tipping required

On this trip to Seattle, my goal was to dine at places other than the ones I’ve frequented on prior trips. I used Yelp and Google to find the highest rated restaurants within walking distance from my hotel … Anything within a mile was feasible. Sushi Kashiba is located on the ground floor of the Inn at the Park Hotel, one of my favorite hotels in Seattle. I made a reservation in June for the 7pm seating as they only accept a reservation for one at 7pm and 9pm. I was seated in position 3 so I had the good fortune to be served by the master himself, Shiro Kashiba, now 83. The Chef’s Counter Omakase ($180) runs 1.75 hours and consists of 23 courses: 1 hand roll, 20 pieces of nigiri sushi, miso soup and tofu in broth. One can order an additional 3 pieces of sushi for $30, up to two times. Accompanying my meal, I had two glasses of Elise Dechannes Essentielle NV Champagne ($29ea) and one glass of Vocaret Chablis ($23). Every piece of sushi was delicious and being able to speak with Chef Kashiba was priceless. My only nitpick was I would have preferred to be served nigiri one piece at a time rather than in groups of three or four. I understand the need to meet the 1.75-hour timeline but that meant that the fish sat longer. At a Michelin star sushi restaurant I enjoyed earlier this year, the pieces were served one at a time and we were asked to consume it within 10 seconds of it being placed in front of us. They only did two seatings per evening, and the cost was commensurately higher. Having said that, I thoroughly enjoyed my experience at Sushi Kashiba and would return in a heartbeat. Highly recommended! To your health, Chef Kashiba!

Great omakase experience although included very limited interactions with the chef. 21 pieces of beautifully selected sushi/sashimi focusing mostly on raw fish and only few fried/cooked pieces so the tasting profile was dominated by the nuances of seafood. Pricey as usual for omakase. The restaurant is beautiful and in a great location although occasionally felt a bit loud for more delicate conversations. We personally enjoy more interactive omakase experiences when the chefs tell stories and teach details about the pieces prepared, the history of the restaurant or their own journey as a sushi chef.

Omakase was a good value even at $160 at the table (not at the sushi bar) in April. Impeccable service and super unique appetizers that I haven't seen anywhere else. Servers that have tremendous knowledge of the menu and well versed in the flavor profiles offered. Super filling and didn't need to order anything extra although we ended up splitting The NY Times Kashiba's Black Cod which was probably the most disappointing part of the experience. It was good but not really what I would consider excellent or award winning. My recommendation is to stick to the omakase.

Absolutely unforgettable omakase experience at the chef’s counter. Every piece was incredibly fresh (even alive just before it was served). and prepared with such skill and care. We felt so lucky to snag a last-minute reservation on OpenTable just two hours before and skip the walk-in line. From start to finish, the service and quality were unmatched.