Dinner at Kashiba, Pike Place

This was our second time here and the omakase was as memorable for Z as the first time. Definitely the best omakase in Seattle (after we experienced the Nishino anniversary omakase that was 75% cooked D:) if you like fresh raw fish. I usually go for the Rainier menu since I don’t eat raw fish – even that comes with two nigiri that I donate to my dining companions.

Here’s what they had:
Sushi Kashiba
Oysters from Straits of Juan de fuca. I don’t remember the variety, don’t think it was kusshi. They were very deep cupped if small.

Sushi Kashiba
Amuse bouche that looks like hotate but is actually fish.

Sushi Kashiba
My fried oyster salad – I much preferred the dungeness crab and bamboo shoot salad with ikura on my previous visit. Please bring that back!

Sushi Kashiba
First plate of nigiri

Sushi Kashiba
Tuna roll. Their rolls are so hand sized and much smaller than a regular roll. After all, one has a lot of nigiri to get through throughout the night.

Sushi Kashiba
Matcha salt for the

Sushi Kashiba
Tempura – Pretty good tempura, not too greasy, and the matcha salt was a nice elevating touch but you can request for the regular tentsuyu sauce with the grated radish. The salt is a little too salty – no way of dipping it sparingly.

Sushi Kashiba
The toro board

Sushi Kashiba
Overview of the spoon plate. It looks like a spoonful of ikura but there is some rice underneath.

Sushi Kashiba
Some non tuna nigiri. Different varieties of salmon.

Sushi Kashiba
dunno what this is – horse mackerel? I have Jiro’s Gastronomy booklet but am too lazy to look the nigiri up.

Sushi Kashiba

Sushi Kashiba
Very good chawanmushi – they have a decent amount of silken egg – enough for you to taste the silkiness of it. And very fresh white fish in here.

Sushi Kashiba
Second board of nigiri – oops, I was wrong. This is the salmon board, with king salmon, sockeye, amaebi, hotate, and two other things I can’t identify. Everyone loves the deep fried amaebi head. Amaebi is just spot prawn, of course, and actually comes from the Puget Sound. Apparently they change their gender as they mature and only the immature spot prawns are used for amaebi and the mature spot prawns are harvested in June and are better cooked.

Sushi Kashiba
King salmon, or sake. I really don’t understand why this is named similarly to the drink. Also there have been occasions (in Momiji) when we order the sake salmon and are mistaken to have ordered sockeye. Seriously guys, decide on whether you want to use Japanese names or English names of salmon and stick with it!

Sushi Kashiba
Amaebi. This is pretty large. Usually they put two on a single mound of rice.

Sushi Kashiba
Geoduck

Sushi Kashiba
Uni

Sushi Kashiba
Soy paper roll with tuna

Sushi Kashiba
Tamago with sweet potato whisked into the egg mix. Really more like a castella cake than a tamago sushi. I prefer regular tamago sushi! This must be an acquired taste. It’s not dislikeable… I just don’t get it.

Sushi Kashiba
My black cod kasuzuke – the sake taste is a little too strong here I think! I prefer a milder marinate, like the black cod at Kisaku. Instead of ume they served it with a little pickled raspberry which was so interesting.

At $95 this is definitely one of the pricier (if not priciest?) omakases in Seattle but the quality also corresponds to the price. If I’m not wrong the cooked food set menus are around $78. You can definitely order a la carte here. You can reserve tables in advance (not the bar seating though, that you have to queue for) and I am not that fanatic about having the nigiri freshly served piece by piece since I am not the one eating the nigiri :P so table seating is always fine with me. And sometimes we bring guests here and standing in line can be a pain.

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