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Four-time James Beard nominated Master Chef Shiro Kashiba's top rated fine dining, sushi and Japanese cuisine restaurant. Astounding views of Puget Sound and Pike Place Market. Trained under Master Jiro Ono in Tokyo, Chef Kashiba traveled to Seattle in 1967 and started the first sushi bar in Seattle. Chef Kashiba has cooked for Japanese Prime Ministers, masters of the arts, star athletes, Fortune 500 CEOs, and has shared his knowledge and experience with local colleges and universities. Chef Kashiba's dishes have also been s... read more
86 Pine Street #1, Ste 1, Seattle, WA, 98101, United States
Get directionsWeekday | Schedule | Status |
---|---|---|
Mon | 5:00 p.m. to 9:30 p.m. | |
Tue | 5:00 p.m. to 9:30 p.m. | |
Wed | 5:00 p.m. to 9:30 p.m. | |
Thu | 5:00 p.m. to 9:30 p.m. | |
Fri | 5:00 p.m. to 10:00 p.m. | |
Sat | 5:00 p.m. to 10:00 p.m. | |
Sun | 5:00 p.m. to 9:30 p.m. |
Possibly the best sushi I have ever had
If you love Sushi and are in Seattle it’s a most! I did the do the Omakase with times i went and was amazed both times. Enjoy!
Excellent sushi! Everything was tender and delicious.
The freshest sushi 🍣 ever!
Well come back food are so good people are so friendly 👍🏼👍🏼👍🏼👍🏼👍🏼
Absolutely delicious. Omakase onegashimasu. On the Japanese level of cost, however, it lives up to the standard. I would skip the geoduck and proceed on...
We’ve had sushi all over the US and this is definitely one of the best, especially the most fresh sashimi and sushi we’ve ever had. I had the famous black cod which was Wonderful and soothing and yummy. I also had an excellent spicy tuna roll. My husband loved the entire omakase experience. Highly recommend. We had excellent service, great Sake, and fantastic food in a comfortable atmosphere.
The food here is amazing.
Fresh and super yummy sushi ... highy recommended, bit expensive but its worthy. The sake also very good. The resto was quite full, waited for 30 minutes.
Sushi Kashiba has a 4.7 star rating with 2,388 reviews.
Sushi Kashiba is closed now. It will open at 5:00 p.m.
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