Items and prices are subject to change based on season, quality, market fluctuations and availability.
Items and prices are subject to change based on season, market fluctuations and availability.
Daily selected oysters sprinkled with shaved frozen ponzu vinegar.
Daily selected seafood, sliced cucumber and seaweed in dashi vinegar.
Cubed tuna sashimi, flying fish roe, scallions, and seaweed in house poke sauce.
Fresh broiled spinach in dashi sauce.
Items and prices are subject to change based on season, market fluctuations and availability.
Lightly fried tofu served with grated white radish, ginger and bonito flakes in a savory dashi broth.
The richest part of the fish. Served with grated white radish.
Japanese style, tulip cut, marinated and fried chicken wings.
Crispy fried rex sole served with grated white radish and ponzu dipping sauce.
Chef Kashiba's famous broiled black cod. (As featured in The New York Times). Marinated in sake and miso paste.
A local delicacy long necked clam sautéed in butter with asparagus and shiitake mushroom.
King Salmon broiled w/savory shio koji marinade.
Shrimp and vegetables delicately fried in house batter. Served w/green tea salt.
Steamed egg custard (non-sweet), mixed with crab meat and white fish.
Tofu miso Manila Clam
12 pieces nigiri and special roll (2 pieces)
Also includes house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale
Chef's daily omakase selection, served at table
Includes miso soup and traditional egg finale
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