Sushi Nakazawa is a raw delight Never Miss a Story Get The Post delivered directly to your inbox By clicking above you agree to our Terms of Use and Privacy Policy. The food is simply amazing and for sushi in Seattle the 3 omakase choices are fairly reasonable in price ($75-$95). It is in a great location and the service is excellent. The sushi here is absolutely incredible. I went to Shiro's back when Shiro was still there and this beat it. Everything was so fresh and well cut. I got one of the set dinners and it was totally worth the price. Even the appetizers were great. I'll definitely be back next time I'm in Seattle. We have been fans of Shiro's restaurants for years - first when we worked in a downtown hotel location, then when he opened Shiro's Sushi restaurant and now, here, at Sushi Kashiba. We have been fortunate enough to taste sushi during many of our trips including Tokyo and Kyoto..... and we have never had better sushi than at Sushi Kashiba....

I had the omakase at Sushi Kashiba and was stunned by the whole experience. Omakase is "chefs choice". Your meal begins with a quick discussion about any allergies or things you can't eat. You are instructed to let your chef know when you are 80% full. Until then he will keep making sushi one at a time for you.genki sushi menu honolulu My first time doing Omakase here. yo sushi voucher manchesterIt was really special because I just proposed to my girlfriend. genki sushi menu honoluluWe met Shiro-San and James was our chef. sushi grade fish spokaneSushi was amazing and wonderful fresh selection. ichiban sushi menu glendale

Sit at the sushi bar to interact with the chefs. Great service from everyone from the hostess to the chef. Shiro does a good job interacting with customers on how to best eat sushi. Ambience is a bit loud with the small space. Sushi master and restaurateur, Shiro Kashiba, has been a fixture in Seattle for two decades. sushi grade salmon at costcoAnd in that time his first local restaurant, Shiro's, became the gold standard for sushi. Not just in Seattle but throughout the northwest. So it's little wonder that his new namesake restaurant, Kashiba, opened with high expectations and great fanfare. And while there are always... We have eaten sushi all over the country and for decades. After last night's dinner we are totally spoiled forever. Exquisite doesn't even begin to describe adequately the whole experience. We sat at the sushi bar and chose Chef's Choice. They charge by how many you eat.

The fish was so fresh and the way our Chef James... After hearing about Chef Shiro Kashiba from some friends and that he apprenticed for Jiro, the master sushi chef featured in the documentary "Jiro Dreams of Sushi," I had to check this restaurant out. (Btw, not to be confused with the restaurant "Shiro's" that Chef Shiro previously owned.) If you want omakase at the sushi bar, I'd recommend going on... The quality of the food AND service is impeccable! You must try the omakase with a saki. The quality of the fish is outstanding, but please notice not just the creativity and the taste, but also the texture and the temperature of the dishes. Few sushi restaurants get the texture and temperature of the rice correct to harmonize with the...Sushi chef Daisuke Nakazawa of Sushi Nakazawa serves some of Manhattan's most perfect fish.EVERY DAY BETWEEN the hours of 11:30 a.m. and 5 p.m. in a West Village basement, sushi chef Daisuke Nakazawa, 35, and his staff labor in almost complete silence.

No music plays, no phones ring, few words are spoken. Monastically absorbed in the work of breaking down the day's fresh ingredients—cracking open sea urchins with pliers, skinning a live octopus on a gleaming prep table—the Sushi Nakazawa kitchen crew prepares to serve the restaurant's 20-course omakase menu, which has become one of the most coveted meals in New York City. Since it opened in August 2013, critics have touted Sushi Nakazawa as one of the... Obama Gets Emotional During Tribute to Wife Michelle President Obama Ends Farewell Speech With ‘Yes We Can’ Obama Addresses His Legacy in Farewell Speech Deadly Terrorist Attacks Rock Afghanistan Janet Jackson Becomes Mother at 50 Sushi fans mourned when Seattle’s most storied chef, Shiro Kashiba, retired from his eponymous restaurant in Belltown in 2014. Now the chef—who trained with Jiro Ono (of Jiro Dreams of Sushi) in Japan—has returned in top form to open Sushi Kashiba, in a prime Pike Place Market location.

Delicacies range from tender broiled salmon collar and umami-rich monkfish liver to Shiro’s signature sake-marinated black cod. But, macrophobes beware: It’s the expertly prepared omakase that has diners queuing at the sushi bar each night for the chance to sample edomae-style creations directly from the chef’s steady hands. San Francisco Bay AreaTo the joy of New York’s omakase diners, an 11-year mentee of Tokyo’s Jiro Ono—yes, the Jiro of the beautifully shot documentary Jiro Dreams of Sushi—is the chef behind the bar at Sushi Nakazawa, opening August 19th. Daisuke Nakazawa was senior apprentice to the 85-year-old sushi master, who owns the 10-seat, three-Michelin-starred omakase restaurant in the film. The bar at Sushi Nakazawa, owned by Maurizio de Rosa and Alessandro Borgognone, will also seat a lucky 10 until September, when the restaurant’s full dining room opens. Below, we round up a few more sushi restaurants with very limited capacities. The restaurant: Sushi Nakazawa, 23 Commerce Street, 212-924-2212Total seats: 10Chef at the helm: Daisuke Nakazawa of Sukiyabashi Jiro in Tokyo and Shiro’s in SeattleWhat to know: Nakazawa will serve omakase tastings paired with sake.

Reservations are for parties of two max, and a full dining room at the restaurant opens in September. The restaurant: Tanoshi, 1372 York Avenue, 646-727-9056Total seats: 10Chef at the helm: Toshio Oguma of Morimoto in New York and NapaWhat to know: The restaurant serves three rounds per day at 6 p.m., 7:30 p.m. and 9 p.m. The chef’s specialty is “loosey sushi,” intended to dissolve upon eating. (Also, eat with your fingers.) The restaurant: Ichimura at Brushstroke, 163 Duane Street, 212-791-3771Total seats: 12Chef at the helm: Eiji Ichimura of New York’s IchimuraWhat to know: David Bouley redesigned his bar at Brushstroke to showcase chef Ichimura’s expertise to glowing reviews. Omakase menus start at $160. The restaurant: Sushi Ko, 91 Clinton Street, 917-734-5857Total seats: 11Chef at the helm: John Daley of Masa and 15 EastWhat to know: The Lower East Side restaurant serves omakase offerings in three courses ($75), five courses ($125) and seven courses ($175), or full omakase ($200).

The restaurant: Nowaza Bar, 212 North Cañon DriveTotal seats: 10Chef at the helm: Osamu Fujita of Marssa Restaurant in Las Vegas (also a friend and mentee of sushi master Kazunori Nozawa)What to know: Reservation-only seatings are $150 per person Monday through Saturday at 6 p.m. and 8:30 p.m. The restaurant: Urasawa, 218 N Rodeo Drive, 310-247-8939Total seats: 10Chef at the helm: Hiroyuki UrasawaWhat to know: In 2011, Urasawa was ranked the number-two most expensive restaurant in the U.S. (after Masa in New York). The average bill is said to be $1,111. The restaurant: Tekka, 537 Balboa Street, 415-221-8455Total seats: 11What to know: Unlike most of its limited-capacity counterparts, this restaurant doesn’t take reservations. Seating times are 7 p.m. and 9:30 p.m. The restaurant: Kinchan Sushi, 500 Ala Moana Blvd, 808-534-0088Total seats: 12What to know: A local hotspot, the Restaurant Row sushi bar offers a 10-course omakase menu. The restaurant: Sushi Tetsu, 12 Jerusalem Passage, +44 20 3217 0090Total seats: 7Chef at the helm: Toru Takahashi of NobuWhat to know: The chef’s wife Harumi runs front of house.