It’s been a while since I’ve last posted (eek, in 2015!), but life has been very busy and I’ve been doing a lot of traveling for work. But by all means, that means…more opportunities to try out some fancy food spots!
This time, I’ve made my way all the way to Seattle, with the greatest anticipation of making a visit to Chef Shiro, the disciple of well known Chef Jiro of “Jiro Dreams of Sushi”. If you guys haven’t had a chance to check out the movie, it’s a must watch! It demonstrates the beauty of sushi-making and emphasizes the complexities and aspects of sushi that are not often acknowledged. Haha, I mean, let’s be real, sometimes it’s hard to see beyond a piece of raw fish slabbed over a small rice ball.
To provide a little bit of background, this restaurant is in Seattle. In fact, the original restaurant was called “Shiro’s Sushi Restaurant”. This was where I had originally planned to go to. Fortunately, a local told me that Chef Shiro doesn’t actually serve sushi at that restaurant anymore! Ironic, given it’s name, right?! After some further investigation, I found that he recently opened a new restaurant, which is *drum roll please*….Sushi Kashiba! And if you are interested in SEEING Chef Shiro, he has Tuesday’s off..so don’t go on a Tuesday if you care to see him!
The atmosphere was surprisingly Americanized, I found. There were also a ton of people, which was a lot noisier than what I had expected. In terms of dress code, I would recommend looking you know, presentable. There were quite a number of business casual dressed people. And for you people going on dates, this the perfect place ;).
Ok, time to cut the chit chat, let’s get into the actual meal. We all ordered the Seattle Sushi dinner each, which comprises of 11 different nigiri’s along with daily rolls and some chef selected appetizers and dessert.
The appetizer consisted of two different dishes. First came a sampler dish, comprising of a compilation of conch & broccolini and a the other being a bite of red snapper gelatin fat jello served over a slice of cucumber. I’m not such a big fan of conch to begin with, but that bite definitely had a punch of several textures. The snapper gelatin, on the other hand, was super delish! If I had to describe it as another food, it’s almost similar to the Chinese cold cut turkey gelatin, but with red snapper! I love fish, and the gelatin melted in my mouth with the soft perfectly cooked texture of fish. I wish I had more than just one of those on my plate :'(.
Following the sampler plate came the salad which was what the chef named “New York Chowder Salad”. The base of the salad was made of prosciutto. The clams were topped over the salad with some braised leeks, fried onion rings drizzled with a creamy sauce and accompanied with some tomato jam. I found this very light and delicious! I’m not a big fan of salads but I managed to finish this no problem. Though, the fact that I loooooove prosciutto helped a lot, hehe.
And the long awaited! Main course! We were all so stoked for these to come! For those who don’t know, nigiri is style of preparation of sushi with, usually, a slice of fish over a ball of sushi rice. If served properly and traditionally, nigiri should contain a small slab of wasabi between the fish and rice, glazed with a brush of soy sauce. With that said, it should not require any additional dipping of wasabi/soy sauce. We were served two rounds of nigiri’s.
For the first plate, the fish was mostly comprised of the tuna selection with a few additional fish. We were told to eat them from left to right, top to bottom. Throughout our journey of this dish, we found that the fish textures went from left to right, soft to bold/thicker/meatier. My favourite, no question, was the fattiest tuna, toro. It was so creamy and buttery, it literally melted once it entered my mouth!
The second dish, comprised of a larger variety of fish. The server also introduced us to where the seafood was originally from – ranging from the Americas, to Europe, to Japan itself. Salmon, which is always my go-to sushi, and never a letdown. I also loved the fresh water eel. The daily rolls, though, were kinda meh. I’m not that big of maki rolls, especially “spicy”anything roll. I guess it just doesn’t come off as very classic to me.
A lot was going on, because even after, we were served dessert! So many mini courses, right? Haha, well, dessert was quite simple, ending with a warm toasty miso soup and a sweet tamagoyaki. It’s hard to make a standout miso soup, but this was good thanks to the tofu. It was extremely smooth. The tamagoyaki, also the last thing I ate, was so satisfying! What a great finale to a memorable meal. The presentation of the egg was so cute, cut in half, in a very clean brick shape. The texture of the egg was also very dense but fluffy, if that even makes sense. Aside from the texture, the flavour was also a lot sweeter than usual tamagoyaki. This really was a good cherry on top of a sundae.
And that ends the entire meal! This tallied up to a total of $75 USD + tax, which I find it really reasonable given that it is sushi served by a renowned chef. One last tip, I strongly recommend making reservations. It was extremely crowded even on a weekday night, even at 8:30pm. You don’t need to make reservations a lot in advance, I changed mine a couple of times even the day before my reservation. As busy as the restaurant is, I was surprised to see that they even take reservations! So make them to guarantee your spot!
Hope you guys had as much fun as me during your visit!