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 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
12 pieces nigiri and special roll (2 pieces)
Also includes house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale
Omakase - Market Price
Chef's daily omakase selection, served at table
Includes miso soup and traditional egg finale
Chef Counter
Omakase Experience:
Chef Counter open Wednesday-Monday.
Seatings are at 5:00/7:00/9:00 PM daily.
5:00 PM seating is first come-first served only. No reservations.
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 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
