Cuisine
Open
Dinner nightlyFeatures
- Heart-healthy dishes
- Private room(s)
- Full bar
- Reservations suggested
- Casual
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 Shiro Kashiba, who trained in one of Tokyo’s most celebrated sushi restaurants, has been feeding Seattle sushi for more than a generation. First at Nikko, the little sushi bar he opened in the International District in 1970, then at the Westin Hotel when Nikko moved uptown, and lately in trendy Belltown. If the space is rather plain, the mood is usually lively, but from the first bite, it’s the food that commands your undivided attention. We wouldn’t dream of sitting anywhere else but in one of the dozen seats at the sushi bar (be prepared to wait) and we tend to leave our meal entirely in the nimble hands of Kashiba and his chefs. The seafood is local wherever possible, supremely fresh and impeccably handled. A typical dinner includes many components, and no matter how often we go, we always taste something new. We might have oysters, sparingly topped with grated daikon, a drop of ponzu and a whisper of chili; a dazzling salad of raw salmon, octopus, crab, seaweed and crunchy cucumber dressed with ponzu and sesame seeds; or kasuzuke, broiled, buttery-rich Alaskan black cod marinated in miso and saké. But always there is sushi and sashimi, over which Kashiba might grate fresh wasabi. Wine, beer and cocktails are available. Our drink of choice is saké; several premium brands are offered. |
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