Chef Daisuke Nakazawa's new restaurant will not serve sushi. WEST VILLAGE —  A chef featured in the movie "Jiro Dreams of Sushi" is opening a new Japanese restaurant on Grove Street — but it won't serve any sushi.A proposed menu crafted by chef Daisuke Nakazawa — who helms the kitchen at the acclaimed Sushi Nakazawa on Commerce Street and was featured in the "Jiro" sushi documentary — will branch out from Nakazawa's sushi specialties to feature an array of fresh seafood dishes.The menu at the as-yet-unnamed spot at 55 Grove St. combines Japanese and American ingredients and preparations.Prospective dishes for the $125-per-person tasting menu include: fluke carpaccio with white sturgeon caviar, Meyer lemon, seaweed and a Japanese mustard called karashi; a type of Japanese bluefish called Akamutsu with Bordeaux spinach and poached citrus jam; and sea urchin on a "nest" of spaghettini and arugula. Other seafood dishes of the proposed menu include Dungeness crab with roasted pistachio, broccoli and and a citrus-seasoned soy sauce called ponzu;

live Maine scallop with creamed butter and blackened chives; and baby octopus with fingerling potatoes, citrus and soured cherry.Nakazawa will also try his hand at non-seafood items, such as an okra and honeycrisp apple salad; duck liver with strawberry and honey; dry aged beef toast with wasabi, Himalayan rock salt and blackened leeks; and butternut squash ravioli with candied walnuts and Meyer lemon.how to make yo sushi mochiAlex Borgognone, the restaurateur behind Sushi Nakazawa as well as the new spot, said one of his motivations in opening the new location is to accept walk-ins, in contrast to Sushi Nakazawa's strict reservation-only policy."sushi train franchise priceWe wanted to do something a little different, something where people can actually walk in without a reservation," Borgognone told members of Community Board 2's liquor license committee, requesting their support for his application to the State Liquor Authority. sushi grade fish buy online uk

"It’s a little bit more of a casual setting, but once again at a high level."The new restaurant will also take reservations, but it will set aside a few tables to accommodate walk-ins. People waiting to be seated will be sent to a bar in the lower level of the restaurant, which can seat up to eight people and will offer the full menu for patrons who decide to stay and eat there.sushi online florianopolisBorgognone said that while the price point of the new restaurant will be "similar to Nakazawa," he's hoping to make his Grove Street venture family-friendly. He is taking over the whole building at 55 Grove St., though the top two floors will be set aside for office space, with the restaurant on the ground floor and the bar below.Borgognone said nothing will change at Sushi Nakazawa's original 23 Commerce St. location, where diners are offered a 20-course "omakase" — a Japanese term for a chef's choice tasting menu.

The menu there changes daily based on the catch fishermen deliver to the restaurant, but has frequently featured such delicacies as a live Florida Tiger shrimp killed directly in front of the guest; eel from salty sea waters off the Japanese island of Kyushu; "torched" Geoducks (a breed of giant clam from Washington State); and large, bright orange Ikura caviar — roe harvested from the ovaries of salmon.The new eatery will be open from 11 a.m. to midnight seven days a week. The community board agreed to endorse Borgognone's liquor license application, so long as there is no outdoor seating and the entire restaurant, including the bar, closes promptly at midnight.There is no timeframe yet for when the new restaurant will open.Sushi Kashiba is brand-new in Pike Place Market, and the lines have already started. Seattle sushi fans have been waiting with bated breath, and at last, the beloved Shiro Kashiba’s new restaurant is open. It’s called Sushi Kashiba, and it’s in Pike Place Market where the storied fine-dining institution Campagne (later the more casual, short-lived Marché) used to be.

Shiro’s son Ed Kashiba is the director of operations, and he hastens to add that they’re “not officially really open yet” — the grand opening is December 1. But two soft-opening days in, he admits, “The line has already started” prior to Sushi Kashiba’s 5 p.m. start time both days. “It’s kind of hard to keep the secret,” Ed Kashiba says. As for the space, “It looks completely different. It’s just stunning, in my humble opinion.” It’s got “very clean lines,” and there’s a full sushi bar (of course), plus the dining room and a full cocktail bar as well. Ed Kashiba calls the space “immaculate… Just stunning views, obviously, of the Market as well as the Sound.” (Brought up here, he’s been living in Los Angeles, working in the entertainment business; he moved back to help his dad with the launch. He says of the space, “I feel like, ‘Oh wow, I’m in Seattle.”) Most Read StoriesFor some background on local sushi hero Shiro Kashiba: He had his Belltown restaurant, Shiro’s, for 20 years, from 1994 through 2014.

(It’s still open, under different management.) He was strict about his sushi bar there: He’d admonish people not to use too much (or sometimes “NO!”) soy sauce, and even tell them how long to chew. But he’d also take delight in your blissed-out enjoyment of his uni, chortling, “Chocolate from the sea!” He was an early improviser of local and sustainable fish, visiting his suppliers to salvage salmon skin to create salmon skin rolls; likewise, he popularized salmon roe sushi and pioneered geoduck sushi. His memoir Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer is well worth a look for anyone interested in sushi and/or the Northwest. The many photos included from his life are a story in themselves. Of sushi-nerd note, Shiro Kashiba trained with Jiro Ono in the early 1960s in Tokyo — as in Jiro from Jiro Dreams of Sushi. Then, here in Seattle a few years back, later Jiro protege Daisuke Nakazawa worked with Kashiba at Shiro’s before moving to New York to open the four-star Sushi Nakazawa.