Shiro Kashiba's Edomae counter omakase — book the bar for the black cod kasuzuke and fifty years of nigiri craft.
Sit at the Counter
The seat that matters at Sushi Kashiba is the 14-stool sushi bar, where the order is omakase and you let chef Shiro Kashiba lead. Kashiba trained in Tokyo and brought Edomae sushi to Seattle more than fifty years ago, and he is a James Beard Award nominee for Outstanding Chef. The counter sits at 86 Pine Street, Suite 1, beside Pike Place Market. Counter omakase runs roughly $200 to $250 and is the reason to come.
What to Order
At the counter, ask the chef to lead and let the nigiri come as it is cut. The signature to watch for is the black cod kasuzuke, marinated in sake lees, a dish The New York Times singled out. Around it expect local Pacific seafood, geoduck, king salmon and whatever is sharpest that day, plus seasonal nigiri built piece by piece. If you sit at a table instead, order the set prix-fixe and add whatever the counter is running.
The Menus and Prices
The counter is omakase-only, about $200 to $250 per person. The dining room offers set prix-fixe menus from $120 to $150, and a lighter option, The Peak, runs around $85. The counter is where Kashiba works the fish in front of you, so pay the premium there if the sushi is the point of the evening rather than a quieter table meal.
How to Get a Seat
The 5pm counter is first-come: sign up when they open, and on weekends people start lining up outside around 3:30. The 7pm and 9pm counter seatings hold a few reservable seats, and the dining room takes reservations. It is closed Tuesdays. For the full method, read our guide to booking Sushi Kashiba.
Not for large groups or the indecisive — the seat worth having is the 14-stool counter, omakase only, and the 5pm sign-up is a queue, not a booking.
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Related Reading
- Our full profile: Sushi Kashiba beside Pike Place.
- Book the seat: how to book Sushi Kashiba.
- The wider city: Seattle dining guide and the hardest reservations in Seattle.
- Nearby tables: Canlis and Archipelago.
- By kitchen: the best sushi counters worldwide and the best Japanese restaurants worldwide.
- By occasion: solo counter seats worth booking and first-date rooms.
Frequently Asked Questions
What should I order at Sushi Kashiba?
Sit at the counter and order the omakase, letting chef Shiro Kashiba lead the nigiri piece by piece. The signature to ask for is the black cod kasuzuke, marinated in sake lees, that The New York Times singled out. Expect local Pacific seafood, geoduck and king salmon among the seasonal nigiri. If you take a dining-room table instead, order the set prix-fixe and add from the counter.
How much is omakase at Sushi Kashiba?
Counter omakase runs roughly $200 to $250 per person and is the seat worth paying for. The dining room offers set prix-fixe menus from $120 to $150, and a lighter option called The Peak is around $85. The counter is where Kashiba cuts the fish in front of you, so pay the premium there when the sushi itself is the point of the evening.
Do you need a reservation at Sushi Kashiba?
It depends where you sit. The 5pm counter is first-come, so sign up when they open, and on weekends people line up outside from about 3:30. The 7pm and 9pm counter seatings hold a few reservable seats, and the dining room takes reservations. Sushi Kashiba is closed Tuesdays. Our booking guide covers the counter sign-up and the reservable seats in full.
Who is the chef at Sushi Kashiba?
Shiro Kashiba is the chef and Seattle's Edomae pioneer. He trained in Tokyo and brought traditional Edomae sushi to the city more than fifty years ago, and he is a James Beard Award nominee for Outstanding Chef. He works the 14-seat counter himself, which is why the omakase seat at the bar is the one regulars steer newcomers toward.
What is Sushi Kashiba known for?
It is known for traditional Edomae sushi at the counter under Shiro Kashiba, and for the black cod kasuzuke, a sake-lees-marinated dish that The New York Times singled out. The nigiri-forward omakase, built from local Pacific seafood beside Pike Place Market, is the draw. The room pairs a 14-seat sushi bar with a dining room, but the counter is where the reputation was made.