MENU

Items and prices are subject to change based on season, quality, market fluctuations and availability.

 

 

THE MENU ITEMS BELOW ARE AVAILABLE FOR TABLE DINING GUESTS

In lieu of tipping, a 20% service charge is included in every bill.
100% of that amount is paid to employees in the form of wages and benefits, including servers, chefs, and support staff.

 

A LA CARTE - COLD

Items and prices are subject to change based on season, market fluctuations and availability.

OYSTERS ON THE HALF SHELL

Daily selected oysters sprinkled with shaved frozen ponzu vinegar.

SUNOMONO SALAD

Daily selected seafood, sliced cucumber and seaweed in dashi vinegar.

SASHIMI TUNA POKE

Cubed tuna sashimi, flying fish roe, scallions, and seaweed in house poke sauce.

OHITASHI

Fresh broiled spinach in dashi sauce.

A LA CARTE-HOT

Items and prices are subject to change based on season, market fluctuations and availability.

AGEDASHI TOFU

Lightly fried tofu served with grated white radish, ginger and bonito flakes in a savory dashi broth.

BROILED SALMON OR YELLOWTAIL COLLAR

The richest part of the fish. Served with grated white radish.

CHICKEN KARAAGE

Japanese style, tulip cut, marinated and fried chicken wings.

REX SOLE KARAAGE

Crispy fried rex sole served with grated white radish and ponzu dipping sauce.

BLACK COD KASUZUKE

Chef Kashiba's famous broiled black cod. (As featured in The New York Times). Marinated in sake and miso paste.

SAUTEED GEODUCK

A local delicacy long necked clam sautéed in butter with asparagus and shiitake mushroom.

SALMON SHIOYAKI

King Salmon broiled w/savory shio koji marinade.

TEMPURA

Shrimp and vegetables delicately fried in house batter. Served w/green tea salt.

CHAWAN MUSHI

Steamed egg custard (non-sweet), mixed with crab meat and white fish.

MISO SOUP ( 2 VARIETIES )

Tofu miso           Manila Clam    

 

KASHIBA SIGNATURE SET DINNERS

 

 

Dining Room

Course Dinners:

 

Peak - Market Price

13 pieces nigiri and special roll (4 pieces)

Also includes house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale

Omakase - Market Price

Limited quantities. Subject to availability.

Includes miso soup and traditional egg finale

 

 

 

Chef Counter

Omakase Experience:

No reservations, first come- first served.

All members of party must be present to be seated.

All seatings are for approximately 1 hour 45 minutes.

Omakase is 100% Chef's daily selection. No substitutions.

Please inform Chef of any allergies.

We are unable to accommodate vegetarian diners at the Chef's Counter.

“Shiro Kashiba’s hot spot in the Pike Place Market draws crowds for omakase from the master himself, exactingly prepared in the Edomae style. Trained under Jiro Ono, Kashiba transformed the former Marche space into a posh, contemporary room with one of the city’s most sought-after sushi bars.”

– Zagat