ANNOUNCEMENT:  IN-HOUSE DINING OPENS JULY 7TH.  ALSO: Omakase Dinner Box will remain available for pick-up. Thurs-Sat. Limit 25/day. Click here for more details.

MENU

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

ONLINE ORDERING ONLY - FOR PICK-UP

LIMITED AVAILABILITY (Thurs-Sat, 25 per day)

The Kashiba Deluxe Omakase Dinner Box

Chef's choice sushi and sashimi. Also includes sample of Chef Kashiba's famous black cod and tamago. Special rice included.

Place Order

Limited to 25 boxes per day for pick-up at Sushi Kashiba.

Available Thursday through Saturdays.

$100 + service charge & tax

Sake and champagne pairings available at additional cost.

Unfortunately, we are unable to make substitutions or allergy accommodations for this offering.

Wasabi and soy sauce included on the side (not on individual pieces)

Place Order

Pictured items may be vary depending on Chef's assessment of fish quality on the day of pick-up. Box will include approximately 10 pieces of sushi, 9 pieces of sashimi, tamago, and Chef's black cod. Certain items (ie. uni, ikura) do not hold to Chef's integrity standards over time and will not be included in this limited offering. Special rice is included in a separate container (not the pictured bowl).

Unfortunately, we are unable to make substitutions or allergy accommodations for this offering.

THE MENU ITEMS BELOW ARE AVAILABLE FOR IN-HOUSE 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.

ANKIMO (MONKFISH LIVER)

Delicately steamed and prepared w/ponzu 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.

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     $ 3.50      Manila Clam      $ 5

 

KASHIBA SIGNATURE SET DINNERS

 

 

SUSHI COURSE DINNERS

Seattle and Peak dinners begin with a house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale

 

PEAK     $ 85

13 pieces nigiri and special roll (4 pieces)

 

OMAKASE - Market Price

Limited quantities. Subject to availability.

Includes miso soup and traditional egg finale

“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